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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The review of the last five voyages found that the column for the gender of the patient was empty for all the crew members on the AGE log as generated by the electronic medical system. Staff stated they could not enter the gender information manually.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain: (6) person's sex.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
No bather loads were listed on the safety signs for the aft and forward swimming pools.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs include: (4) bather load #.
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Item No.:
16
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
There was no consumer advisory for the cold smoked salmon on the buffet table. In addition, the time control plan did not include the ice chest with dairy smoothies on the bar counter. Both deficiencies were corrected.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Murano
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Violation:
The mixer on the food preparation counter was a household unit.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The deck oven had missing fasteners exposing holes and slotted fasteners in the food-splash zones.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Preparation Room-Deck 3 Cold Pantry
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Violation:
The oven had numerous slotted fasteners in the food-splash zones. Staff stated they did not use the oven.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Dining Room-Waiter Stations
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Violation:
Most of the waiter stations had several drawers that were damaged, making them difficult to clean.
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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:
Dining Room-Starboard Equipment Store Room
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Violation:
The shelves with galley equipment were made of raw wood and had corroded metal frames, making them difficult to clean.
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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.
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Item No.:
21
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
The self-service buffet table had raw wood that was difficult to clean.
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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.
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Item No.:
24
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Site:
Pantry-Deck 4
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Violation:
The chlorine concentration for the sanitizing solution in the sanitizer bucket was above 200 ppm. Staff immediately reduced the concentration to 100 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Aft/Port Beverage Station
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Violation:
At least four coffee cups were out for self-service and soiled with food residues. Also, a tray of juice cups were out for self-service and soiled with a spill of orange juice. All these cups were removed and taken to the scullery.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Port Beverage Station
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Violation:
The previously cleaned juice machine was soiled with food residues at the dispensing ports where the spouts were connected.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Dining Room-Starboard Equipment Store Room
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Violation:
Water coolers and coffee dispensers were stored upright with water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Staircase Locker
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Violation:
Two coffee creamer carafes were stored on the deck under a pallet.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
The faucet handles for the food employee handwashing station behind the bar were partially inaccessible by the counter above.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Wash Hands Often Signs
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Violation:
Most of the 'wash hands often' signs were posted close to the deckhead away from the handwashing stations and eye level of most of the employees in the main galley. In addition, the sign at the port hot section was partially blocked by condiments on an adjacent shelf to the handwashing station.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand. Do not block the signs.
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Item No.:
30
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
The food employee handwashing station did not have a sign stating 'wash hands often,' 'wash hands frequently,' or similar wording. This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-Hot Section
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Violation:
The sink of the handwashing station drained very slowly. This was corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
The deck had missing and recessed grout with stagnant water between the tiles in some areas.
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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.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The deck had broken tiles and missing and recessed grout in most of these area, making it difficult to clean.
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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.
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Item No.:
33
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Site:
Dining Room-Starboard Equipment Store Room
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Violation:
The deck was damaged, had no coving, and was soiled. A variety of galley equipment and utensils were stored in this store room.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Staircase Locker
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Violation:
The deck was damaged, had no coving, and was soiled. Multiple pieces of non-food equipment were stored under the pallets. Two coffee creamer carafes were stored on the deck under a pallet. The door frame of the entrance had large pieces of raw wood. Clean equipment and utensils, single-service articles, and bowls full of sugar packets were stored in this locker.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Linen Locker
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Violation:
The deck was damaged and soiled.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The deck had missing and recessed grout, making it difficult to clean.
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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.
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Item No.:
33
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Site:
Preparation Room-Deck 3 Cold Pantry
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Violation:
The deck had missing and recessed grout, making it difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Port & Starboard Hot Sections
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Violation:
The bulkhead-mounted CO2 tanks for the fire suppression system over the fryers were soiled with grease residues and several rough surfaces that made them difficult to clean. In addition, the decks had missing and recessed tile grout in most of these areas, making them difficult to clean.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Starboard Beverage Station
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Violation:
The bulkhead-mounted bulletin board in front of the beverage counter had a rough surface that was difficult to clean. It had stains and looked soiled.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
The deck at the self-service buffet table was carpeted, making it difficult to clean. The buffet table was added during approximately one month ago.
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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.
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Item No.:
33
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Site:
Galley-Aqua Spa
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Violation:
The bulkhead-mounted bulletin board next to the upright refrigerator and the food preparation counter had a felt surface that was difficult to clean.
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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.
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Item No.:
36
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Site:
Buffet-Forward Buffet Line
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Violation:
The light intensity at most of the passenger side self-service counter was less than 220 lux.
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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.
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Item No.:
36
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Site:
Buffet-Forward/Port Beverage Station
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Violation:
The light intensity behind the juice machine next to the ice machine and behind the coffee machine was less than 110 lux.
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Recommendation:
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
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Site:
Galley-Port Beverage Station
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Violation:
The light intensity between the bulk milk dispenser and the juice machine was less than 110 lux.
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Recommendation:
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.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
There was heavy condensation collecting on the deckhead over the soiled end of the in-use flight-type dishwasher.
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Recommendation:
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.
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Item No.:
38
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Site:
Pantry-Old Equipment
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Violation:
The counter-mounted toasters, coffee machines, and juice machines in several housekeeping pantries were no longer needed for the operation according to the staff. This equipment was found in the following pantries: Deck 8 AFT and FWD, Deck 9 AFT and FWD, Deck 10 FWD, and Deck 4 AFT.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Garbage Room Inspection Frequency
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Violation:
Since January 2014 the garbage room was not consistently inspected for pests on a weekly basis.
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Recommendation:
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.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
No documentation was available to verify the disinfection of both shower heads in the medical center.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
There was no handwashing station for the passengers using the new buffet table.
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Recommendation:
Provide at least one handwashing station for the passenger self-service buffet or discontinue passenger self-service.
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Item No.:
44
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Site:
Other-Michael's Club Concierge Lounge
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Violation:
Staff stated that Michael's Club was transformed to a concierge lounge about a month ago and that the change will be fleet wide. The concept of the area was changed from a smoking and fine drinking area to a buffet area only for VIP guests. This change in concept was introduced operationally without VSP review.
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Recommendation:
Submit in writing the concept change for this area to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. (12.13.3.3 Areas Not Identified)
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