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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
A reportable nonfood worker, had on onset of acute gastroenteritis (AGE) symptoms at 0800 on 22 December, but did not report to medical until 1540 that day. According to his timesheet, he worked from 0800 to 1200 and 1300 to 1500. This crew member was given a written disciplinary notice.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
13
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Site:
Buffet-Great Outdoors
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Violation:
The time control plan stated the set-up time was at 0630, and the first discard time was at 1030 and the second discard time was at 1130. When the inspector entered the area, 1030 discard time labels were noted on the food items on the passenger self-service buffet line. These items included: milk, yogurt, cut melons, oatmeal, etc. At 1032, food was not discarded on the line and passengers were observed serving themselves food. Between 1035 and 1040 the food was discarded and replenished with foods with a 1130 discard time label. Staff were not following the time control plan for this outlet and food was not discarded at 1030.
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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: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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Item No.:
13
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Site:
Galley-La Cucina - Dishwash
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Violation:
Management removed the upper sanitizing rinse arm of the dishwasher to affix a 180F thermolabel on the arm, and placed the arm on the soiled end of the glasswasher in order to accomplish this task. The inspector pointed this out, and the arm was cleaned.
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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: (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.
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Item No.:
16
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Site:
Buffet-Great Outdoors
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Violation:
A pan of scrambled eggs on the buffet line did not have a 4-hour discard label. The service period was greater than 4 hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Great Outdoors
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Violation:
The time control plan stated the set-up time was at 0630, and the first discard time was at 1030 and the second discard time was at 1130. When the inspector entered the area, 1030 discard time labels were noted on the food items on the passenger self-service buffet line. These items included: milk, yogurt, cut melons, oatmeal, etc. At 1032, food was not discarded on the line and passengers were observed serving themselves food. Between 1035 and 1040 the food was discarded and replenished with foods with a 1130 discard time label. There was a discussion about the time control plan matching the operations. Management decided to modify the operations by opening the Great Outdoors buffet line later than the inside Garden Cafe buffet lines. The time control plan was modified for set-up at 0700 and discard at 1100 in order to ensure food was discarded within a 4-hour time period.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
The ice scoop was stored in a well and was located less than 1 meter where passengers stand.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous).
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
The wooden pallets used to temporarily store potatoes were less than six inches from the deck. This was corrected.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Preparation Room-Bakery
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Violation:
The plastic preparation block was scored and scratched, making it difficult to clean.
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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. 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.
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Item No.:
21
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Site:
Dining Room-Magneta - Store Rooms
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Violation:
The two store rooms, one for china inventory and the other for back-up china, had boxes and loose plates stored on galvanized shelving. Staff stated these will be replaced with stainless steel shelving units.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
24
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Site:
Galley-Cagney's
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Violation:
The bucket of sanitizing solution had a concentration above 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.:
26
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Site:
Buffet-Garden Cafe
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Violation:
Four plates on the passenger service buffet line were soiled with food residue.
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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.:
28
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Site:
Galley-O'Sheehans
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Violation:
The paper towels for the handwashing station were located over a preparation counter. When the inspector washed their hands and reached for a paper towel, water dripped onto the preparation below.
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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.
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Item No.:
28
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Site:
Galley-La Cucina - Dishwash
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Violation:
Management removed the upper sanitizing rinse arm of the dishwasher to place a 180F thermolabel on the arm, and put the arm on the soiled end of the glasswasher. Visible food soil was observed in this area and this area was in operation. The inspector pointed out this, and the arm was cleaned.
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Recommendation:
If the dishwasher sanitizing arm is removed, prevent cross-contamination by placing the dishwasher sanitizing arm on clean surfaces not subject to soil, splash, or other contamination.
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Item No.:
33
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Site:
Galley-La Cucina - Show Galley
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Violation:
The front of the bulkheads to the sides of the pizza oven were made of brick that had very rough and difficult to clean surfaces. This was noted on the last inspection. Staff stated this would be corrected soon onboard.
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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.
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Item No.:
33
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Site:
Galley-Garden Cafe
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Violation:
The decks were in disrepair in the Garden Cafe galley. Grouting was missing in many areas. Staff showed documentation identifying many areas around the ship which required repair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Magneta - Store Room
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Violation:
The deck of a store room used for inventory of the china was very soiled.
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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-La Cucina - Dishwash
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Violation:
Condensation was observed on the deckhead above the dishwasher and glasswasher, and was dripping was observed on the soiled end. No clean dishes were impacted.
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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-Garden Cafe
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Violation:
The bulkhead material was peeling and in disrepair along the back counter of the service lines. This was especially noticeable in the burger station, behind the service line, at the bulkhead corners to the left and right of the grill in front of the shutter curtain. Staff had identified this issue and were profiling the corners.
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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 maintained in good repair.
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Item No.:
37
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Site:
Galley-La Cucina - Dishwash
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Violation:
An excessive amount of steam was noted in the dishwash area. Staff were using this dishwasher as the emergency back-up due to the dishwashers not working in the Cargney's and Garden Cafe galleys.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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