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Item No.:
16
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Site:
Food Service General-Time Control Plans - All Food Areas
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Violation:
The posted time only as a public health control plans located in all the food areas did not specify the equipment where time control was used. In most cold food plans there were cold basins and ice bath arrangements for various foods on time control around the galleys and buffets. For hot foods there were units such as bain marie's, combination ovens, range tops, rice cooker, and some of the steam kettles. Additionally, the milk refrigerators attached to the WMF coffee and cappuccino machines were labeled as time control but there was no written plan for managing these on time control.
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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:
Food Service General-Consumer Advisories
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Violation:
There were were two consumer advisories used between buffet outlets and dining room or room service menu's. The buffet advisories do not specify the food which is undercooked either by order or by recipe (eggs, cold-smoked salmon, or hamburgers). This advisory specifically describes only the condition where animal-derived foods are not throroughly cooked in response to a consumer order, yet some foods were presented in undercooked form as part of the recipe, such as cold-smoked salmon, sushi, or sashimi. In the dining room and room service menu's the advisories were provided with asterisks at nearly all the animal-derived foods which were undercooked, but left off were cold-smoked salmon at breakfast, ahi tuna tartare appetizer at lunch and seared snapper on the dinner menu. Lastly, these advisories did not list fish or shellfish, but they were marked as foods which are served to order 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 OR (2) 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
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Site:
Food Service General-Consumer Advisories
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Violation:
In all the consumer advisories it was not made clear that the risk of consuming undercooked animal-derived foods was for foodborne illness. All the advisories also described the risk significance in certain vulnerable consumers, rather than those persons with certain medical conditions.
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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.lk, 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 OR (2) 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.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
During operation of the flight-type conveyor dishwash machine 6 of the 8 upper rinse spray arm nozzles were clogged and no water sprayed from these nozzles.
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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
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Site:
Galley-Main Galley - Dishwash
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Violation:
During active operation of the conveyor dishwash machine a dishware rack was observed on the deck and beside it was a large soiled plastic bin, also set on the deck.
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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.
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Item No.:
19
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Site:
Galley-Main Galley - Room Service Pantry
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Violation:
Inside walk-in refrigerator #5624 were previously cleaned whole apples and pears stored in plastic containers with the supplier's stickers attached to the skin of each piece of fruit, indicating they were not fully washed.
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Recommendation:
Remove stickers when raw fruits are washed and before storage in food preparation areas.
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Item No.:
21
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Site:
Galley-Room Service Pantry and Crew Galley
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Violation:
The automatic meat slicers in the main and crew galley were mounted on stands only 50 mm above the counter top.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
26
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Site:
Galley-Port Coffee Station
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Violation:
The milk refrigeration compartment on the WMF coffee machine was on time control and labeled as such. This unit was inspected after the meal service and the small hotel pan for the milk was clean and stored inside, but the milk transfer tube was not cleaned and contained a small volume of milk from the morning service. It was not clear that a procedure exists for cleaning both the milk transfer tube and the frothing chute in the machine after each 4 hours or each meal service.
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Recommendation:
Ensure the cleaning of the milk transfer tube and frothing chute are part of the procedure when the 4 hour time limit is reached.
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Item No.:
24
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Site:
Galley-Center Galley
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Violation:
A 55 gallon container of chlorine sanitizing solution was measured at 400 ppm. This container is used to fill small containers located around the galley. One such in use container on a counter also measured 400 ppm chlorine. Both contianers were immediately diluted with water until they reached 200 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
36
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The artificial light level behind the counter model ice/water dispenser was below the minimum 110 lux.
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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. 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.:
26
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The serving end of the chute for the Hoshizaki ice and water dispensers were heavily soiled with a brown residue. Staff cleaned both chutes immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
There were slot-head screws fastened to the splash-contact area inside the chute for the water dispenser.
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Recommendation:
Replace the slotted fasteners with low profile hex head screws.
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Item No.:
21
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Site:
Galley-Crew Potwash
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Violation:
Each of the four coated iron hotel pans on the clean pot rack had damage to the exterior coating along the edges which left crevices and exposed metal and was difficult to clean.
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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.:
28
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Site:
Galley-Lido Galley - Center
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Violation:
The handwash station paper towel dispenser was positioned over the adjacent preparation sink. Water dripped into the sink and the counter when reaching for the paper towel to dry hands after handwashing.
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Recommendation:
Move the paper towel dispenser so it is not located over preparation sinks or counters.
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Item No.:
16
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Site:
Buffet-Bistro Buffet
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Violation:
The buffet was in operation and there was no consumer advisory posted at the cold section for the cold-smoked salmon presented in a ready-to-eat form for passenger self-service. The advisory used for such buffet areas was not specific to the animal-derived food presented on the buffet, as noted in item 2 in this report.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 OR (2) 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.:
08
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Site:
Potable Water-Production Logs
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Violation:
The production logs only indicated samples taken at 0330, 0730, 1130, 1530, 1930, and 2330. The staff indicated that the halogen and pH samples were taken at the end of each 4-hour watch period. When production started during a watch period, there was no way to determine from the records the time production started or that the halogen level reached a minimum of 2.0 ppm within 30 minutes of the start. If the recorded value was taken at the start of production, the time between that reading the end of the following watch period would be longer than 4 hours. All records indicated greater than 2.0 ppm halogen and a pH of less than 7.8.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair Strainers
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Violation:
The hair strainers were not wash, rinsed and disinfected on a weekly basis.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Neptune Pool
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Violation:
There was no automated pH monitoring of the Neptune pool. Manual pH monitoring was conducted.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool and Passenger Whirlpools
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Violation:
The sample lines for analyzing halogen and pH were located after the compensation tanks for these recreational water facilities. The sample lines for the two passenger swimming pools were relocated since the last inspection.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Alkalinity and Combined Chlorine
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Violation:
Alkalinity and combined chlorines were not monitored.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Sand Filter
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Violation:
The results of the monthly filter inspection and sedimentation test were not recorded. The most recent sedimentation test jar was available.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
There was no documentation for the drain covers for the swimming pools and whirlpools.
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Recommendation:
Provide documentation establishing either that the drain covers for pools and whirlpool spas meet ASME A112.19.8 requirements or testing results proving these standards are met. If neither is possible, ASME A112.19.8 compliant covers should be installed.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Safety Sign
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Violation:
The safety sign did not contain all of the additional information required for whirlpool spas in the 2011 VSP Operations Manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. 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.:
43
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Site:
Housekeeping-Shower Head Sanitaiton
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Violation:
The shower heads were only sanitized for 50-100 ppm for 5 minutes.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
33
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Site:
Pantry-Deck 9 Forward
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Violation:
At the entrance behind the soiled dish storage rack, the lower end of the bulkhead profile strip was loose.
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Recommendation:
Repair or replace the loose bulkhead profile strip.
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Item No.:
42
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Site:
Children Area-Handwash Temperature
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Violation:
The water temperature at the handwash station in the toilet room could be increased to greater than 110F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
08
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Site:
Potable Water-Tank Disinfection
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Violation:
The alternate method of tank disinfection was used following inspection entries into the tanks. There was no record of the chlorine test to ensure that the surfaces were at least 200 ppm.
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Recommendation:
Record the chlorine concentration achieved when potable water tanks are disinfected.
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Item No.:
19
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Site:
Bar-Crystal Cove
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Violation:
There was no air break at the drain line for the in-counter ice bin. The drain line had a tight connection into a plate fastened to the top of the drain.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
29
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Site:
Bar-Crystal Cove
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Violation:
There was a long stirring spoon in the handwashing sink. The spoon was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
19
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Site:
Bar-Wine Cellar
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Violation:
In the wine storage room there were two sealed boxes of wine directly on the deck. The boxes were moved.
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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.:
10
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Site:
Recreational Water Facilities-Sheperd's Hook
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Violation:
The shepherd's hook at the Seahorse Pool was not long enough to reach the middle bottom of the deepest point in the pool plus 2 feet.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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