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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
A crew member reported to the medical center on 26 October with AGE symptoms, was listed on the surveillance log for the 23-27 October cruise, and was included in the 24-hour AGE report submitted to VSP. However, this same crew member was listed on the AGE surveillance log for the 27 October to 11 November cruise and was included in the 24-hour AGE report submitted to VSP for this later cruise. The crew member's listed illness onset for the second cruise was still 26 October. It appeared that the crew member was carried over to the log for the new cruise and therefore erroneously included in the AGE report.
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Recommendation:
Ensure the AGE report contains the following: (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting).
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 12 Conservatory Whirlpool Machinery Room
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Violation:
The reduced pressure assembly device on the filling line for the port whirlpool was continuously leaking from the vent. A work order had already been submitted.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Horizon Court Bar Pantry
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Violation:
The backflow prevention device on the carbonator for soda machine had a blue tube connected from the relief vent to a valve just before the water filters. This made it impossible to identify if the backflow prevention device was leaking.
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Recommendation:
Remove the blue tube from the relief valve.
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Item No.:
16
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Site:
Buffet-Horizon Court- Port
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Violation:
A tray of smoked salmon on the cold buffet did not have a consumer advisory stating it is served raw.
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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:
Buffet-Time Control Plan
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Violation:
Hot holding cabinets 1 and 2 on the buffet line were listed on the time control plan but were not labeled as such. The identical time control plans posted in the crew galley and on the buffet line listed bain marie units1 and 2 as on time control but there were four total bain marie units (two in the galley and two on the buffet line).
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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:
Galley-Deck 12 Walk-In
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Violation:
A large lexan container of shredded cabbage was stored with an internal temperature between 44F-50F when measured by the inspector and chef. According to the cooling log the cabbage was cooled to 38F in about 30 minutes the previous night at 11:30PM. The cabbage was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
A jacket was draped over two bins of cheese. The jacket was removed immediately.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Pizzeria
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Violation:
The stone cooking surface in the second from the top oven compartment was chipped and pitted in several location.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 6 Pot Wash
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Violation:
The mechanical pot wash machine was out-of-order since 7 November. The spare parts needed to repair the machine were expected to arrive on 26 November.
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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.:
27
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Site:
Galley-Deck 5 Port Ice Machines
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Violation:
Water was leaking from a technical hatch above the left ice machine and was accumulating on the top of the machine.
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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.:
31
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Site:
Bar-Horizon Court Bar
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Violation:
A yellow bucket of Virox was stored behind the bar next to the sanitizing solution by the handwash station.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The exhaust vent above the preparation table connected to the starboard stove top had an accumulation of grease residue.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 Port Ice Machines
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Violation:
Water was leaking from a technical hatch above the left ice machine and was accumulating on the top of the machine.
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Recommendation:
Ensure water does not leak from the technical hatch.
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Item No.:
36
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Site:
Galley-Horizon Court- Starboard Hot Line
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Violation:
A light bulb was burnt out resulting in a light intensity less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
A jacket was draped over two plastic bins of cheese. The jacket was immediately removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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