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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The medical staff was not documenting the information required in section 4.1.2.1.3. on the AGE surveillance log. The staff had some information recorded in medical notes but those were not as detailed as required for the AGE surveillance log.
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|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
03
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Site:
Potable Water-Bunkering
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|
Violation:
There was no way to adjust pH during bunkering. This was noted in previous inspections.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-
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|
Violation:
There was no backup halogen pump installed for the potable water distribution halogenation system. This was noted in previous inspections.
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|
Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
06
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Site:
Potable Water-Distant Point Charts
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|
Violation:
The halogen analyzer-chart recorder charts at the potable water distribution system distant point had ranges of 0.0 to 10.0 mg/L (ppm). As a result, it was not clear if the chart recordings were the same as the analyzer readings.
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|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
07
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|
Site:
Potable Water-Tanks
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|
Violation:
The two potable water tanks shared common walls with the hull of the ship. A variance had not been submitted. This was noted in previous inspections.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The cross-connection control program did not list the backflow prevention method or device and the plumbing system component for many locations.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
There were two reduced pressure assemblies, Watts Series 957RPDA, installed at the plumbing systems for the international shore connections for fire and the high fog systems in December 2012. After the inspector's review of the specification sheets and installation instructions for the assemblies, it was determined that they were intended for the application but installed incorrectly. The assemblies were installed vertically, not as instructed by the manufacturer, and without the differential pressure relief valve to be located between and below the two independent torsion spring check valve modules. In addition, the assemblies were not tested after installation and no test kit was available.
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|
Recommendation:
Install the reduced pressure assemblies according to the manufacturer's instructions. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
During 20-28 October 2012, the starboard potable water tank was opened and serviced. The tank was touched-up with an approved coating. The inspection report did not document that paint curing and drying times were followed according to manufacturing specifications. In addition, the tank was appropriately disinfected, but there was no record documenting that the free halogen residual was tested before the tank was put back in service.
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|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
12
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|
Site:
Bar-Mirabella
|
|
Violation:
A food worker's coffee cup was on the front bar counter next to the coffee machine.
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|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Galley-Potwash
|
|
Violation:
The inspector asked the staff how they monitored the temperatures of the warewash machine and they stated they read the temperature gauges. The staff did not have any thermometers available to check the temperatures of the warewash machines. The warewash machine was shut down for repair and when the inspector checked the machine again, the surface temperature was above 160 degrees Fahrenheit. Later during the inspection, the staff added that often they used a laser thermometer to check temperatures of the warewash machines.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. 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.:
16
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|
Site:
Buffet-Time Control Plan
|
|
Violation:
The time control plan was not posted at or near the crew buffet.
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|
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.
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Item No.:
16
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|
Site:
Buffet-Consumer Advisory
|
|
Violation:
There was a consumer advisory for the fried eggs served, but the advisory did not specify that fried eggs could be served undercooked.
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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.
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Item No.:
16
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|
Site:
Buffet-Consumer Advisory
|
|
Violation:
There was a consumer advisory for the fried eggs served, but the advisory did not specify that fried eggs could be served undercooked.
|
|
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.
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Item No.:
16
|
|
Site:
Buffet-Consumer Advisory
|
|
Violation:
The lunch and dinner menu given to the inspector to review was the same menu reviewed during the last inspection when all the food items were identified with asterisks. The second menu given to the inspector had been corrected with only the required items needing identification. The breakfast menu was correct.
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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. Ensure that disclosure is 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.
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Item No.:
16
|
|
Site:
Galley-Time Control Plans
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|
Violation:
The time control plans were wet and barely legible in some instances.
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|
Recommendation:
Ensure that plans are readable.
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Item No.:
18
|
|
Site:
Provisions-Meat Thawing Box
|
|
Violation:
There was one container of ground beef and one container of chicken above one container of whole muscle beef. Also, there were two containers of chicken above two containers of pork.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
|
|
Site:
Bar-Mirabella
|
|
Violation:
There was an open bottle of wine and a bottle of beer stored with a pack of cigarettes and an electrical outlet converter in the middle white cabinet under the bottle display.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Bar-Mirabella
|
|
Violation:
Several cans of soda and beer stored inside the technical compartment under the coffee machine had the coffee machine's drain line draped over them.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
|
|
Site:
Bar-Mirabella
|
|
Violation:
There were two slotted fasteners near the steamers in the food splash zone of the coffee machine. This was noted in the previous inspection.
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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.:
20
|
|
Site:
Pantry-Mirabella
|
|
Violation:
There were two slotted fasteners in the food contact area of the top compartment of the ice machine to the left of the water bath and near the ice cuber panel.
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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.:
20
|
|
Site:
Pantry-My Way
|
|
Violation:
In the top compartment of the ice machine, there were four slotted fasteners adjacent and above the ice cuber panel.
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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.:
20
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There were five slotted fasteners in the food splash zone of the juice 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.:
20
|
|
Site:
Galley-Hot Line
|
|
Violation:
There were two slotted fasteners on the inside of the right oven. Also, there were several slotted fasteners on the inside of the double stack ovens around the light covers. In addition, the upright oven has been out of order for over one year. According to the ship, they are waiting for spare parts and this oven is needed for the operation. This was noted in the previous inspection.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
|
|
Site:
Galley-Ice Machine
|
|
Violation:
There were seven slotted fasteners surrounding and in front of the ice cuber panel in the ice machine to the left of reach-in refrigerators #6 and #7.
|
|
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.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were several slotted fasteners inside of the top stacked oven compartment.
|
|
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.:
20
|
|
Site:
Food Service General-Food Thermometers
|
|
Violation:
Only one staff member had a sensitive tip thermometer to measure thin foods. Not all of the staff would be able to access the thermometer at all times during the operation. This was noted in the previous inspection.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
|
|
Site:
Preparation Room-Oven and Mixer
|
|
Violation:
The interior gasket between the door and the glass panel was worn in several areas of the single upright oven and there were several slotted screws on the inside of the door. Also, there were two slotted screws in the food splash zone of the deck-mounted mixer.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. 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
|
|
Site:
Galley-Blast Chiller
|
|
Violation:
The gasket on the inside of the blast chiller was torn in a few areas.
|
|
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
|
|
Site:
Preparation Room-
|
|
Violation:
The gasket in the top of the stacked oven compartments was worn and had several holes. Also, the doors for the bottom stacked oven compartment were broken and tied together with a piece of plastic wrap.
|
|
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
|
|
Site:
Galley-Warewashing
|
|
Violation:
The cloth around the steam pipes to the left of the warewash machine was fraying in several areas.
|
|
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
|
|
Site:
Buffet-Bain Marie
|
|
Violation:
There were several loose electrical wires and cords in the technical compartment to the left of bain marie, making cleaning difficult.
|
|
Recommendation:
Encase electrical wiring from permanently installed equipment in durable and easily cleanable material.
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|
|
Item No.:
21
|
|
Site:
Galley-Refrigerator #7
|
|
Violation:
The gasket on the inside of this refrigerator was torn in several areas.
|
|
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
|
|
Site:
Dining Room-Officer's Mess
|
|
Violation:
The wooden cabinets used to store clean equipment were chipped in several areas, 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.
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Item No.:
21
|
|
Site:
Galley-Cold Service Pantry
|
|
Violation:
There was tape in the technical compartment between undercounter refrigerators #3 and #4 and in the technical compartment under refrigeration #2. Also, there were several electrical cords and cables draped in all these compartments, 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. Shorten and/or support the cords and cables in these compartments to allow for easy cleaning.
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Item No.:
21
|
|
Site:
Galley-Refrigerator Gaskets
|
|
Violation:
Most of the undercounter refrigerators doors had loose or worn gaskets at the bottom and did not provide a tight seal. No food items were impacted. This included all three compartments of refrigerators #1, #2, #3, #4, reach-in fridge #8 in the butcher shop, undercounter refrigerator #11 in the vegetable preparation room, undercounter refrigerator #14, and undercounter refrigerator #15 in the crew buffet.
|
|
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
|
|
Site:
Galley-
|
|
Violation:
There were several loose electrical wires and cords in the technical compartments under the bains marie, making cleaning difficult.
|
|
Recommendation:
Encase electrical wiring from permanently installed equipment in durable and easily cleanable material.
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|
|
Item No.:
21
|
|
Site:
Galley-Hot Line
|
|
Violation:
The door gasket in undercounter refrigerator #5 was torn and worn away in several areas.
|
|
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
|
|
Site:
Galley-Potwash
|
|
Violation:
There were a few areas on the steam pipes to the left of the potwash machine that were made of a soft material and were not easy to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Bains Marie
|
|
Violation:
The profile collars were missing around the drain lines in the top of the technical compartment under the left most bain marie. Also, there were several loose electrical wires in the compartment, 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. Encase electrical wiring from permanently installed equipment in durable and easily cleanable material.
|
|
|
Item No.:
21
|
|
Site:
Bar-My Way
|
|
Violation:
The two right most lower cabinets under the back bar counter had exposed raw wood and were pitted and chipped. Self-service items and clean equipment were stored in these cabinets.
|
|
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. 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.:
21
|
|
Site:
Bar-My Way
|
|
Violation:
There were open pipe penetrations in the panel of the technical compartment between the handwashing and utility sinks.
|
|
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.:
21
|
|
Site:
Bar-Mirabella
|
|
Violation:
There was a seam between the bottom of the white lower cabinets and the stainless steel profile strip above the deck.
|
|
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.:
21
|
|
Site:
Bar-Mirabella
|
|
Violation:
The drain line of the coffee machine was draped over several cans of soda and beer in the technical compartment under the coffee machine, making cleaning difficult.
|
|
Recommendation:
Shorten and/or support the drain of the coffee machine above the bottom panel of the technical compartment to allow for easy cleaning.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
There was no maximum registering temperature measuring device to verify the temperature in the warewash machines and the three-compartment sink.
|
|
Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewash machines and the three-compartment sink.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Warming Cabinets
|
|
Violation:
There were several dirty lids for hot foods stored in both warming cabinets. These lids were used in the bain marie during breakfast.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The conveyor warewashing machine had been out of service for more than one year. According to the staff, they were waiting for spare parts. This was noted in previous inspections.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The pressure gauge of the in-use potwash machine did not go above 5 psi. According to the data plate, the pressure should have been 20 psi +/- 5 psi.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The entryway into the soiled side of the conveyor warewash machine and the first compartment were soiled with dirt and old food debris. This machine had not been used in approximately 2 years.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
25
|
|
Site:
Bar-Mirabella
|
|
Violation:
There was a wet wiping cloth stored on the front bar counter near the coffee machine.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Wiping Cloth
|
|
Violation:
There was a wet wiping cloth on the inside of the left most ice well.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There were pink and yellow thick food residues in the previously cleaned juice dispensers of the juice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-My Way
|
|
Violation:
All of the shelves holding cans of soda and bottles of water in the walk-in refrigerator were soiled with a sticky residue and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
There was food residue and dirt in the bottom of the technical compartment to the right of undercounter refrigerator #1.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The wooden cabinets below the beverage station were soiled with a sticky residue in several areas, including the handles.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Mirabella
|
|
Violation:
The plates stored above the coffee machine were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was a large tray of clean utensils standing upright with the food contact areas exposed. The utensils were stored under a ventilation exhaust and were not covered or protected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Bar-Mirabella
|
|
Violation:
There was a gallon of milk stored in the handwashing sink. The bar was in operation during the inspection.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Bar-Mirabella
|
|
Violation:
There was no supply of soap or paper towels at the handwashing sink. This bar was in operation during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cold Line
|
|
Violation:
There was an open pipe penetration in the deck inside the technical compartment between the first and second right most drain wells and an open pipe penetration in the deck inside the technical compartment under the single ice well.
|
|
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:
Bar-Mirabella
|
|
Violation:
There was a large drain pipe on the deck from underneath the POS machine to the scupper.
|
|
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:
Bar-My Way
|
|
Violation:
There was an open pipe penetration in the deck of the technical compartment under the utility sink.
|
|
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:
Pantry-My Way
|
|
Violation:
There was recessed and chipped deck grouting under the cleaning locker and stainless steel storage shelves and along the scuppers.
|
|
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:
Dining Room-Officer's Mess
|
|
Violation:
There was no coving at the counter/deck juncture of the clean waiter station.
|
|
Recommendation:
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was recessed deck grouting throughout this area. Also, there was a hole in the bulkhead where the speaker cord penetrated the bulkhead to the right of the grooved griddle.
|
|
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-Warewashing
|
|
Violation:
There was recessed deck grouting between the conveyor warewash and glasswash machines.
|
|
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-Potwash
|
|
Violation:
There was recessed deck grouting throughout this area. Also, there was an open pipe penetration behind the potwash machine in the bulkhead.
|
|
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-Warewashing
|
|
Violation:
There was a gap between the bulkhead and around the electrical box to the right of the pot wash machine.
|
|
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:
Buffet-
|
|
Violation:
There was a hole in the deckhead in the left most bulkhead and above the stainless steel profile plate.
|
|
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:
Buffet-Decks
|
|
Violation:
There was recessed deck grouting around the scuppers in this area and some of the deck tiles were chipped.
|
|
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:
Buffet-Decks
|
|
Violation:
A large square piece of the bulkhead to the left of the right galley entrance was made of raw wood and had holes and loose screws. Also, the piece of wood was not sealed completely to the bulkhead, creating a gap.
|
|
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:
Buffet-Decks
|
|
Violation:
There was no coving at the bulkhead/deck juncture at the entrance to the worker side of the buffet in front of the scupper to the left of the right galley entrance. Also, the bulkhead in front of the door threshold was loose at the right galley entrance.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
There were raw wood supports attached to the bulkhead and the stainless steel racks holding cleaning equipment. Also, there was a gap between the profile strip at the bulkhead/deckhead juncture to the left of the stainless steel cleaning rack.
|
|
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:
Provisions-Dry Storage
|
|
Violation:
The bulkhead was damaged and partly missing on both sides of the exit door near the deck above the profile plate. Also, the exit door and door frame were corroded in several areas.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There were open pipe penetrations in the bulkhead of the technical compartment to the left of undercounter refrigerator #11.
|
|
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:
Preparation Room-Upright Oven
|
|
Violation:
There was brown food debris at the left deckhead/bulkhead juncture behind the single upright oven. Also, there was tape attached to the bulkhead in a few areas to the left of this oven.
|
|
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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Refrigerators
|
|
Violation:
There was a gap between the upright refrigerator #12 and the left bulkhead and between the right side of the reach-in refrigerator #13 and the bulkhead. Also, there was an open electrical penetration in the left bulkhead inside the technical compartment to the left of undercounter refrigerator #14.
|
|
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:
Preparation Room-
|
|
Violation:
There was recessed deck grouting throughout this 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was a gap between the right side of the blast chiller and the bulkhead. Also, there was a seam at the lower corner between the bulkhead and the deck at the base of the right side of the blast chiller.
|
|
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:
Buffet-Decks
|
|
Violation:
There were chipped deck tiles in a few areas.
|
|
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:
Provisions-Decks
|
|
Violation:
The deck tiles were cracked in a few areas.
|
|
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.:
35
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The drain line for the ice machine was not connected to anything and water was pooling on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lighting
|
|
Violation:
The light intensity was less than 100 lux behind the glasswash machine and less than 220 lux along the pantry service line.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Line
|
|
Violation:
The light intensity was less than 110 lux to the right of the double stack oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The light intensity was less than 110 lux to the right of the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lighting
|
|
Violation:
The light intensity along the worker side of the buffet counter was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The light intensity along the beverage station was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Mirabella
|
|
Violation:
The light intensity at the handwashing sink was less than 110 lux during operations. When all the lights were turned on, the light intensity was at least 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Lighting
|
|
Violation:
The light intensity at the waiter stations could not be raised to 220 lux during cleaning operations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Upright Oven
|
|
Violation:
The light intensity was less than 110 lux to the left of the upright single oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
The light intensity was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a constant drip of water from condensation from the right edge of the deckhead exhaust vent of the potwash machine and across from the exhaust vent for the room.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-Reach-in Refrigerator
|
|
Violation:
This refrigerator has been out of order since it came with the ship a few years ago and is not needed for the operation. Currently, it cannot be opened.
|
|
Recommendation:
Remove or repair the out of order equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Cleaning Locker
|
|
Violation:
The cleaning locker was not labeled 'cleaning materials only'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
38
|
|
Site:
Buffet-Reach-in Refrigerator #16
|
|
Violation:
This refrigerator could not close and could not maintain proper temperatures. Nothing was stored in the refrigerator and it was not needed for the operation.
|
|
Recommendation:
Remove or repair the out of order equipment.
|
|
|
Item No.:
39
|
|
Site:
Galley-
|
|
Violation:
There was one live large fly near a worker in the service pantry.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The ship's receiving log for pest inspections only documented inspections for the food, beverage and housekeeping items, but inspections for items such as mechanical parts and office materials were not documented. This was noted in the previous inspection.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The active surveillance log did not include follow-up inspections or actions taken for pests found in any area but the garbage area. This was noted in the previous inspection.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The medical staff was not clear on how or when to complete the AGE surveillance log.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|