|
|
|
Item No.:
14
|
|
Site:
Galley-Hot Section
|
|
Violation:
The employee cleaning the floors around the food preparation counters had an uncovered mustache and partial beard. Food was unprotected on top of the counters.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Beverage Stores
|
|
Violation:
A wrapped electrical cord was stored on top of a box of bottled beverages. The cord was removed.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Two slotted fasteners were in the food splash zone above the mixing bowl on the white, counter top mixer.
|
|
Recommendation:
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Sorrrentos
|
|
Violation:
One of the cold well plastic lids was cracked. A work order was submitted.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Bar-Park Caf Coffee Bar
|
|
Violation:
Slotted fasteners were located in the food-splash zone by the two milk steamers. Also, the panel over the hot water dispenser was heavily corroded.
|
|
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. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Vintages
|
|
Violation:
The bottom panel of the microwave oven was heavily cracked in several places, making it difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
The undercounter technical compartment below the center preparation counter had corrosion on the bottom.
|
|
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.:
24
|
|
Site:
Bar-Cupcake Cupboard
|
|
Violation:
The chlorine concentration in the sanitizing bucket was less than 50 ppm. This was immediately corrected.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Galley-Solarium
|
|
Violation:
Two dispensing ports and nozzles of the previously cleaned left juice dispenser were soiled with juice residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Room Service-
|
|
Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Vintages
|
|
Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The previously cleaned char grill was heavily soiled with oil, grease, and food residues.
|
|
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-Chops Grille
|
|
Violation:
The ticket rail on the technical compartment cover of the left most upright refrigerator was soiled with food residues and grease.
|
|
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:
Pantry-Pool Bar Pantry
|
|
Violation:
On the clean storage racks, at least five trays with clean glasses and utensils were soiled with red liquid and red debris. The trays were removed to be rewashed.
|
|
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:
Pantry-Vintages
|
|
Violation:
On the clean storage racks, at least three trays with clean glasses and utensils were soiled with debris. The trays were removed to be rewashed.
|
|
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:
Pantry-Vintages
|
|
Violation:
On the clean storage racks, clean glasses and utensils were stored in trays that were soiled with debris. The trays were removed to be rewashed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pool Bar Pantry
|
|
Violation:
On the clean storage racks, clean glasses and utensils were stored in trays that were soiled with red liquid and red debris. The trays were removed to be rewashed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
Two buckets were stored in the handwashing station located at the soiled end of the in-use flight-type dishwasher. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 4 Food Worker Men's Toilet Room
|
|
Violation:
The door was not completely self-closing. A work order was submitted.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
32
|
|
Site:
Pantry-On Air Bar
|
|
Violation:
The large waste container had no lid.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 3 Condiment Locker
|
|
Violation:
No coving was at the deck/bulkhead juncture.
|
|
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:
Other-Candy Beach
|
|
Violation:
No coving was at the deck/cabinet juncture below the self-service candy dispensers and packaged candy storage cabinets.
|
|
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.:
34
|
|
Site:
Pantry-Vintages
|
|
Violation:
The utility sink was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Sun Bar Pantry
|
|
Violation:
A wet mop was stored in the cleaning locker in a position that did not allow it for air-dry. This was corrected.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Red Wine Stores
|
|
Violation:
A broom and dustpan were stored under and behind a shelving unit. The items were removed.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP had been undergoing revisions with the newest release around the end of October. Some items in the plan must be updated to comply with the VSP Operations Manual section 9.0. For example: the plan described continuous disinfection begins when the ship reaches reportable acute gastroenteritis (AGE) cases of 1.5% or above among all onboard (passengers and crew members), as opposed to separating the response threshold between passengers or crew members; and there were no procedures for informing embarking crew members following an outbreak or those crew members onboard during the outbreak.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|