|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
In the Sea Chef's OPRP, the concentration and contact time for the disinfectant Incidin used during outbreak level 2 for non-food areas was not effective against human norovirus or an acceptable surrogate according to the documentation provided by the ship. Also, there was no documentation provided to determine if the concentrations and contact times used for Incidin during outbreak levels 1 and 3 for non-food areas was effective against human norovirus or an acceptable surrogate.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
|
|
|
Item No.:
36
|
|
Site:
Galley-Pantry
|
|
Violation:
The light intensity behind and around the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pantry
|
|
Violation:
The food contact surfaces of several service pans stored on clean racks were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido Wine Cellar
|
|
Violation:
A windbreaker was stored in the cabinet under the beer tap along with wine containers and a beer keg. The windbreaker was removed.
|
|
Recommendation:
Protect food from contamination by storing the food: in a clean, dry location; where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido - Starboard & Port Cold Stations
|
|
Violation:
The consumer advisory posted at the stations where cold smoked salmon and marinated herring were on display was not specific to these foods.
|
|
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 made 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido - Starboard & Port Egg Stations
|
|
Violation:
The consumer advisory posted at the stations where eggs could be served undercooked was not specific to eggs and did not state that eggs could be cooked to order.
|
|
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 made 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido - Starboard Cold Station
|
|
Violation:
The spoons used as serving utensils for a bowl of peach pieces and another bowl of mandarin pieces were completely immersed in the fruit and syrup. The food was discarded.
|
|
Recommendation:
Ensure handles of serving utensils do not touch foods. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido - Starboard Cold Station
|
|
Violation:
There were no serving utensils for a bowl of figs and a bowl of dried apples.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido - Port Cold Station
|
|
Violation:
There was no serving utensil for a tray with crackers and toasted bread.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Waiter Stations
|
|
Violation:
The light intensity at several waiter stations in the Lido and dining rooms could not be raised to 220 lux for cleaning operations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido
|
|
Violation:
There were two cups of unprotected juice staged at the clean area of the port/aft waiter station. The crew member at the station stated that the cups were filled for guests at a table but the cups were returned from the table and placed at the clean area of the waiter station after guests did not want them. The juice was discarded.
|
|
Recommendation:
Protect food from contamination by storing the food covered or otherwise protected and where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There were broken tiles and recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in lido galley, main galley, crew galley, dish and potwash areas, and buffet lines. There was also carpet on the deck inside the pantry in front of the exit doors from the Lido pantry to the passenger area.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
The time control plans had general and approximate set-up and discard times. Staff explained that set-up and discard times can vary during sea and port days and port arrival times.
|
|
Recommendation:
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The previously cleaned flat grill grease drip pan housing and chute were soiled with grease deposits.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Port
|
|
Violation:
The serving utensils for a container with cut cucumbers and another container of cut tomatoes were completely touching the food.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Entrance
|
|
Violation:
The deckhead had many gaps and seams.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The pressure gauge of the in-use dishwasher measured the pressure at 12 psi. The manufacturer's data plate indicated a required pressure of 20 5 psi.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a soiled serving utensil stored in a rack of the clean storage area. The serving utensil was removed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash
|
|
Violation:
The nonfood contact area of a dressing bowl stored in the clean area was soiled with food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
Several pieces of cutlery stored in the clean area were soiled with food residue. The cutlery was sent back to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pantry
|
|
Violation:
The refrigeration pipes in the technical compartment of upright refrigerator #63 had white materials that appeared to be mold.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pantry
|
|
Violation:
The refrigeration pipes in the technical compartment of upright refrigerator #63 had broken insulation, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Galley-Artania Restaurant Pantry
|
|
Violation:
In the upper compartment of the ice machine, there was a slotted fastener on the ice thickness probe over the cuber panel.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Menus
|
|
Violation:
The breakfast menu had a consumer advisory but cold smoked fish was not identified as a food that is not fully cooked and eggs were not identified as foods that could be cooked to order and served undercooked. The lunch menu had a consumer advisory but raw marinated fish was not identified as a raw food. The dinner menu was not available for inspection, but staff explained that the menu had a consumer advisory, but undercooked or raw foods were not identified.
|
|
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 made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
33
|
|
Site:
Galley-Starboard Entrance
|
|
Violation:
The deck at the starboard entrance from the Four Seasons Restaurant to the galley had gaps and broken tiles, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Exit to Dining Room
|
|
Violation:
The deckhead was heavily soiled with dust at the exit where waiters exit the galley with food for consumers.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Exit to Dining Room
|
|
Violation:
There was aluminum foil covering a gap on the lower left of the door frame.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Linen Locker
|
|
Violation:
The lower part of the right bulkhead had gaps and exposed insulation, making cleaning difficult. Also, the bottom of the locker door frame had gaps and raw wood, making cleaning difficult.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The pressure gauge of the in-use dishwasher was not working at all.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use dishwasher had two of the final sanitizing rinse spray nozzles clogged. This was corrected during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Several stacks of plate covers were stored about 1 inch from the technical parts of the in-use dishwasher.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
One of the plastic pallets holding the plate covers was soiled with food residue on surfaces touching the inner edges of the plate covers.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Several service trays were stored wet and stacked together not allowing them to air-dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glasswash
|
|
Violation:
There was a continuous and forceful water leak behind the in-use glasswasher coming out of the wash compartment causing many areas of the deck to be wet. This was corrected during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
28
|
|
Site:
Galley-Glasswash
|
|
Violation:
Four crates full of clean dessert cups were stored facing up and unprotected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
08
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The nonpotable chilled water lines connected to the back of the ice machine were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
36
|
|
Site:
Galley-
|
|
Violation:
The light intensity behind and around the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger Walk-In Cooler
|
|
Violation:
There were seams and gaps around the deck/bulkhead juncture.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger Walk-In Cooler
|
|
Violation:
There were several corroded fasteners on the deck/bulkhead juncture.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Walk-In Cooler #16
|
|
Violation:
The drain line of the evaporative condenser was not sloped to drain.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
17
|
|
Site:
Galley-Walk-In Cooler #26
|
|
Violation:
The cooling of a hotel pan labeled as containing cubed chicken breast and prepared on October 8 was not documented in a cooling log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
21
|
|
Site:
Galley-Walk-In Cooler #17
|
|
Violation:
The drain line of the evaporative condenser was not sloped to drain.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Cooler #43
|
|
Violation:
The deck/bulkhead juncture panel at the entrance had gaps, exposing insulation.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Walk-In Cooler #43
|
|
Violation:
The bulkhead mounted thermometer of the walk-in cooler was surrounded by aluminum foil providing numerous ledges and projections, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The baguette forming machine had a fabric conveyor belt and a fabric landing that had loose and protruding cloth fibers at the food contact surfaces.
|
|
Recommendation:
Ensure not to use fabric or felt conveyor belts. Could use plasticized canvas. Ensure that fibers are removed to prevent contamination.
|
|
|
Item No.:
26
|
|
Site:
Galley-Bakery
|
|
Violation:
The previously cleaned food contact surface of the fabric conveyor belt of the baguette forming machine had a small metallic piece that appeared to be aluminum foil. It was removed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
There was peeling sealant on the right panel of the left oven and on the left panel of the right oven. There was also some corrosion on the right panel of the left oven.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The technical compartments of upright refrigerators #18 and #19 were heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The light intensity behind and around the combination ovens was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The left flat grill had a gap around the grease drip chute inside the housing, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The previously cleaned left flat grill was soiled with grease deposits around the grease drip chute inside the housing.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
17
|
|
Site:
Galley-Walk-In Cooler
|
|
Violation:
The cooling of a large hotel pan of tagliatelle pasta prepared on October 8 was not documented in a cooling log. The staff stated that the pasta was cooled with ice and thus its cooling was not documented. According to the staff, only the cooling of foods cooled in the blast chiller were documented in the cooling logs.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
Document the cooling of potentially hazardous foods accomplished by all methods of cooling.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature of the in-use dishwasher was measured at 136F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Soup cups in the clean area were wet and stacked together not allowing them to air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Cutting Blocks
|
|
Violation:
Most of the cutting blocks used in the galleys were scratched and scored, making cleaning difficult. The staff stated that they did not have a machine onboard to resurface them and were waiting to do this job during the next dry dock in November 2012.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The sanitizing compartment of the in-use three-compartment sink had more than 20 pans and lids with several pans and lids being partially or completely out of the sanitizing solution. The compartment was completely full, not allowing the movement of pans and lids in the sanitizing solution.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds. Ensure to use the sanitizing compartment of the three-compartment sink in a way that all surfaces of pans and lids can be fully immersed in the sanitizing solution.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
The inside of several large hotel pans and a pasta strainer stored in the clean area were soiled with greasy residues.
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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.:
27
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Site:
Galley-Potwash
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Violation:
The outside of several large hotel pans and a pasta strainer stored in the clean area were soiled with greasy residues.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
13
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Site:
Galley-Potwash
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Violation:
The crew members working at the potwash had more than 20 pans and lids in the sanitizing compartment of the in-use 3-compartment sink with several pans and lids being partially or completely out of the sanitizing solution. Staff in the area did not react to this practice stating that their cleaning procedures were delayed and that the partially immersed lids and pans had to be rotated to sanitize the surfaces above the water line. However, in order for the crew members do that, they had to move most pans and lids out of the sanitation compartment into the rinse compartment only when instructed by the inspector to have enough room to completely sanitize the food contact surfaces of the pans and lids.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused (through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, PH, temperature, and exposure time for chemical sanitizing).
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Several mixing bowls in the clean area were stacked wet not allowing them to air dry.
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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.:
34
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Site:
Galley-Potwash
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Violation:
There was a continuous water drip from the deckhead above the clean storage. The clean storage had a hotel pan and a pasta strainer that appeared not to be impacted. These were removed from this storage.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
Three knives were immersed in a sanitizing solution with a concentration of more than 400 ppm.
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Recommendation:
Ensure chlorine sanitizing solutions are used with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
19
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Site:
Galley-Potwash
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Violation:
A covered hotel pan of celery pieces was positioned within millimeters of a pan containing three knives in a sanitizing solution with a concentration of more than 400 ppm. Some celery was unprotected between the lid and the pan in proximity to the pan with the over-potent sanitizing solution.
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Recommendation:
Protect food from contamination that may result from a chemical origin.
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Item No.:
28
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Site:
Buffet-
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Violation:
Several bowls placed out for self-service were wet and dripping heavily.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
26
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Site:
Buffet-Beverage Station
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Violation:
The inside of the lid of a portable water cooler containing water was soiled with dark residues.
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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.:
27
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Site:
Buffet-Beverage Station
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Violation:
The outside of the portable water cooler was soiled with dark residues.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The outside surfaces of the portable water coolers at the beverage station were scratched and scored, making cleaning difficult. One of the coolers had broken surfaces by the spout.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
30
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Site:
Galley-Food Workers Toilet Room
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Violation:
There was no 'WASH HANDS AFTER USING TOILET' sign at the crew restrooms for food employees.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
20
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Site:
Bar-Harris
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Violation:
There were seven slotted fasteners in the food contact surfaces of the upper compartment of the ice machine.
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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.:
36
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Site:
Bar-Harris
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Violation:
The light intensity behind and around the ice machine and the coffee machines 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.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Isolation
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Violation:
A waiter had an onset of AGE symptoms at 0230 on 26 September and reported to the medical center at 0900 on the same day. The medical notations in this crew member's file stated that the individual had the same symptoms at 0850 on 27 September with the notation 'S/O'. The crew member was treated with anti-diarrheal medication on 26 - 27 September. This crew member was released from isolation on 28 September at 0930. According to the crew member's time card, this individual worked on 28 September from 0630 to 0930, from 1330 to 1530, and from 2030 to 2230. This individual also worked on 29 September with a very similar schedule.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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Site:
Medical-Handwashing Fact Sheets
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Violation:
There was only basic handwashing and hygiene information given to sick passengers and crew typed on a sheet of paper. No information was given in a fact sheet form and instructions on handwashing procedures were not provided. The inspector printed a German language handwashing fact sheet from the CDC website and gave it to the staff.
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Recommendation:
Advise symptomatic crew of hygiene and handwashing facts and provide written handwashing and hygiene fact sheets. Advise symptomatic passengers of hygiene and handwashing facts and provide written handwashing and hygiene fact sheets.
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Item No.:
24
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Site:
Medical-Pantry
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Violation:
There were several dishes, utensils, and drinking cups and mugs that were stored in the medical staff pantry. These items were washed in a two compartment sink with dish soap and a sponge, rinsed, then air dried on a rack. Medical staff stated the dishes were only for medical staff and that all the food, equipment, and utensils needed for passengers were given to them by room service.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not have procedures for notifying embarking passengers of an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
According to the staff, there were two OPRPs that can be used for the ship if there is an outbreak. One of the plans was from V.Ships and the other was from Sea Chefs. Only the OPRP from Sea Chefs was available for the inspector to review during the inspection. Reportedly, during an outbreak, staff management will decide which plan to use.
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Recommendation:
Ensure there is a single document outlying all procedures for outbreak prevention and response.
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Item No.:
08
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Site:
Potable Water-Sample Cocks
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Violation:
The sample cocks for potable water tank 3P and 3S were not labeled. Also, there was no handle on the sample cock for potable water tank 14P and a sample could not be drawn from the tank.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number. Repair or replace the sample cocks to allow for water sampling.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate line from the two evaporators and the permeate line from the reverse osmosis system were not striped blue/gray/blue up to the chlorination point.
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Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
41
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Site:
Housekeeping-Toilet Room Signs
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Violation:
There was no sign advising users to wash their hands at the handwashing sink for the handicap or unisex bathrooms on deck 9 forward/starboard outside of the spa or at the handwashing sinks in the men's and women's changing stations in the deck 9 spa. Also, there were no signs to exit the toilets rooms using paper towels in the men's and women's changing rooms in the deck 9 spa or in the bridge toilet room.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes a sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
07
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Site:
Potable Water-Tank Variance
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Violation:
There was no documentation for a variance approved in May 2007 to have potable water tanks sharing walls with the hull. The inspector received no documentation of salinity tests that were reportedly done last year. The drawings clearly show potable water tanks share common walls with the hull of the ship. There were also salinity monitors but no one could show the inspector if there were alarms installed or how often the meters were checked.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
13
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Site:
Medical-Pantry
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Violation:
There were several dishes, utensils, and drinking cups and mugs that were stored in the medical staff pantry. These items were washed in a two compartment sink with dish soap and a sponge then air dried on a rack. Medical staff stated the dishes were only for medical staff and that all the food, equipment, and utensils needed for passengers were given to them by room service. The person in charge saw nothing wrong with this procedure.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There were no turnover rates calculated for the RWFs.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
There were no bather loads calculated for the RWFs.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs posted at the RWFs did not contain all elements of the sign requirements. New signs were ordered to be installed during dry dock in November 2012.
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Recommendation:
Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
07
|
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Site:
Potable Water-Tank Maintenance
|
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Violation:
On 5 July, potable water tank 12C was opened and disinfected with 100 PPM for 1.5 hours and then put back into service at 5 ppm.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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