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Item No.:
08
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Site:
Potable Water-Deck 30 Eyewash Station Shower
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Violation:
In technical area compartment 8 starboard, the separate potable water line for the eyewash station shower was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
An acupuncturist experienced acute gastroenteritis symptoms beginning at 00:30 on 7 March and reported to the medical center at 08:23. He worked from 07:40 to 08:15. According to his 72-hour questionnaire, which he completed himself, he stated he went to the crew mess for breakfast at 07:30 and lunch at 12:30.
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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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Bistro
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Violation:
Approximately 12 small bowls of wheat grass (florist arrangement) were stored on an in-use food preparation counter. According to staff, the wheat grass was stored and cut in the flower preparation area in the provision area, placed into the small bowls, and then brought to the Bistro galley. The wheat grass was staged in the galley to be placed in the display unit in front of the restaurant. Several pieces of grass had fallen off and were on the preparation counter and the deck.
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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.
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Item No.:
16
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Site:
Galley-Deck 12 Lido Galley
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Violation:
Several trays a chicken were in the combination oven labeled as time-control (on the unit and on the plan) at 10:30. Staff stated these trays of chicken were already cooked and were placed on time control at 10:15. However, the posted time control plan for the area listed the set-up time as 11:15 and the discard time as 15:15. The temperature of the chicken was above 195F when checked.
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Recommendation:
Ensure the control plan matches the operations.
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Item No.:
16
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Site:
Galley-Bell Box
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Violation:
The cold trolley that was listed on the time control plan was not labeled as such on the unit.
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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-Ocean View Hot Line
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Violation:
Several individual pans of potentially hazardous foods on time control, such as waffle mix, pancake mix, and pasteurized eggs were on the back preparation counter with no discard label. Two mise-en-plase trays of omelet ingredients on time control, including diced tomatoes, ham, and smoked salmon, were at the omelet station without a discard label.
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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.:
17
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Site:
Galley-Lawn Club Grill
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Violation:
A 13 March entry on the cooling log listed cooked BBQ chicken had an initial cooling temperature of 92F at 12:30. At 14:40 the temperature was at 48F and at 17:56 the temperature was at 38F. No BBQ chicken was leftover.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Bar-IL Secondo Bacio
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Violation:
The frozen drink blender machine had a drain tube from the top ice compartment that drained into the cold well sink that was used for time control. The cold well sink was full with ice and half-pint cartons of milk that were on time-control.
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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
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Site:
Provisions-Fresh Vegetables and Beverage Store Rooms
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Violation:
The bottom of a deck stand's dirty feet were stored against boxes of meat and liquor. The deck stands were immediately moved.
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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.:
19
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Site:
Buffet-Michael's Club
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Violation:
Four cookie jars were out for passenger self-service. The lids on the cookie jars were not self-closing and no sneeze shield was provided.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
19
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Site:
Galley-Bistro
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Violation:
Several pieces of wheat grass had fallen off and were on the preparation counter during active use.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Store 14-6-013
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Violation:
Food equipment was stored on a rack that was constructed of galvanized steel and had difficult to clean seams and holes. The top shelf was slightly corroded.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 Pastry
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Violation:
The door hinges were loose on the far right door of undercounter refrigerator R-04-36.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The two single curtains in the dishwash machine between the final rinse and the air blow dryer were worn, stained, and in poor repair.
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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-Warewash
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Violation:
The far right bottom final rinse spray nozzle on the rack-type glasswash machine was partially blocked creating an ineffective spray pattern.
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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.:
25
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Site:
Dining Room-Blu
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Violation:
A wet sanitizing wiping cloth was stored on top of a rack of clean wine glasses.
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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.
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Item No.:
26
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Site:
Preparation Room-Poultry
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Violation:
The top two shelves Inside the knife locker were soiled with dust. No knives were stored on these shelves. The two shelves were removed to be cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Two previously cleaned knives stored in the knife locker had food debris on their blades.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Pool Bar
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Violation:
A previously cleaned glass was soiled with food debris.
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Recommendation:
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-Deck 3 Room Service Back-Up Cabinet
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Violation:
Approximately 20-30 previously cleaned coffee carafes were stored upright on the lower shelf of the middle cabinet. The shelf was wet. It appeared when the carafes had been inverted for drying, water remained in the bottom exterior crevice and when turned upright caused the shelf to get wet. The shelves were cleaned sanitized and dried before the inspection team departed the galley.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Buffet-Michael's Club
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Violation:
The small plates for service at the cookie jars were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Bistro
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Violation:
One piece of wheat grass was on a clean cutting board that was in-use on the preparation counter. The cutting board was sent to be washed and sanitized.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Bar-Pool Bar Pantry
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Violation:
The water temperature of the handwash station was 129F. The user could not adjust the temperature. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
32
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Site:
Galley-Blu
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Violation:
One garbage can with food debris was in the galley without a lid. The galley was not in operation.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Galley-Murano's
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Violation:
Three garbage cans with food debris were in the galley without lids. The galley was not in operation.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Galley-Tuscan Gill
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Violation:
Four garbage cans with food debris were in the galley without lids. The galley was not in operation.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Dining Room-Blu
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Violation:
The corridor from the galley to the dining room was carpeted. Clean wine glasses and a closed trolley of dried food products were stored in the corridor.
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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. Do not use carpet in these areas.
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Item No.:
35
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Site:
Bar-IL Secondo Bacio
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Violation:
The frozen drink blender machine had a drain tube from the top ice compartment that drained into the cold well sink that was used for time control. The cold well sink was full with ice and half-pint cartons of milk that were on time-control.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Bar-Pool Bar
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Violation:
There were two yellow wasps on the in-use drink preparation area.
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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.
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