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Item No.:
02
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Site:
Medical-Cabin Mate Follow-up
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Violation:
No 48-hour follow-up was documented for the two cabin mates of the crew member that reported to the medical center on 7 March with reportable acute gastroenteritis.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
05
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Site:
Potable Water-Distribution Far Point
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Violation:
The free halogen was measured by the inspector at 4.58 ppm, 4.45 ppm, and 4.30 ppm, and by the crew member at 3.73 ppm, 3.86 ppm, and 4.01 ppm. The far point analyzer was reading at 2.38 ppm at the time of the inspection and was immediately recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Tank 2F1S
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Violation:
A tube was connected to sample cock number 11 and touching the deck. The tube was immediately removed.
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Recommendation:
Remove the tube or install a backflow prevention device.
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Item No.:
10
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Site:
Housekeeping-Cabin Whirlpool Spas
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Violation:
The disinfection of the whirlpool spas in private cabins was only done every seven days and not between occupancies. Since the last inspection the private cabin whirlpool spas were disinfected on 13 April, 6 April, 30 March, 23 March, 16 March, 9 March, 2 March, 23 February, 16 February, 9 February, 2 February, 25 January, 18 January, and 11 January. However, the vessel had full passenger turnaround days on 3 April, 20 March, 10 March, 27 February, 10 February, and 7 January where the private cabin whirlpool spas were not disinfected. The log sheet used to document the weekly disinfection of the private cabin whirlpool spas specifically stated at the top that the disinfection must take place between occupancies or weekly, whichever is more frequent.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
Two antientrapment drain covers in the starboard whirlpool spa were missing: one on each side wall for the massage pump suctions. One antientrapment drain cover was missing on the side wall for the massage pump suction in the port whirlpool spa. Both whirlpool spas were not open during the inspection, but were netted and filled with water. The water was immediately drained in both whirlpool spas until replacement covers could be installed.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Antientrapment Device
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Violation:
No secondary antientrapment device, such as a safety vacuum release system (SVRS) or an automatic pump shut-off system (APS), was installed on either massage pumps for both whirlpool spas. Each whirlpool spa had two massage pumps that took water from the tub under suction and delivered it back to the tub via the massage pump outlets. Each massage pump had two side wall openings that were less than one meter (3 feet) apart.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
13
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Site:
Galley-
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Violation:
Between 13 - 15 April, the cooling logs for six cooked potentially hazardous foods did not document these food items were cooled to 41°F or below. The logs were initialed by the supervisor. Staff explained they had other logs in the chef's office which were completed. A few minutes later, the inspector was shown the original cooling logs from 13 and 15 April, with the final temperatures of less than 41°F documented. The inspector noticed the handwriting and abbreviations for the food items were identical to the original cooling logs and asked to see those. After 5-10 minutes these logs could not be located, and the inspector was informed these were the original logs with the final temperatures written at that moment.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Galley-
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Violation:
Between 13 - 15 April, the cooling logs for six cooked potentially hazardous foods did not document these food items were cooled to 41°F or below. The final temperatures ranged 60-65°F. The logs were initialed by the supervisor.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-La Terrazza - Hot Galley
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Violation:
Working containers of potentially hazardous foods on the preparation trolley did not have the 4-hour discard labels.
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Recommendation:
In accordance with the clarifications page to section 7.3.5.3.6 of the VSP Operations Manual, containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
Inside the walk-in refrigerator, two large plastic containers of cut lettuce had temperatures above 41°F as measured by the inspector and crew member. The 4-inch container of vegetable lettuce / field salad measured 48 - 49°F. The 2-inch container of romaine lettuce measured 46 - 48°F. Both food items were prepared on 15 April and the cooling logs documented proper times and temperatures. All lettuce 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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-
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Violation:
Between 13 - 15 April, the cooling logs for six cooked potentially hazardous foods did not document these food items were cooled to 41°F or below. The final temperatures ranged 60-65°F. The logs were initialed by the supervisor.
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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 from the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Buffet-Officer Mess
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Violation:
The sneeze guards did not fully protect many food items out for crew self service. Unprotected food items were less than one meter from where consumers were expected to stand.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-La Terrazza
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Violation:
The sneeze guards did not fully protect many food items out for passenger self service. Unprotected food items were less than one meter from where consumers were expected to stand.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Dining Room-La Champagne Restaurant Pantry
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Violation:
An epoxy adhesive was used on the outside of the water plate. It could not be determined if the epoxy was approved for contact with food.
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Recommendation:
Replace the epoxy adhesive with a known food-grade material. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
A wire whisk with an open-ended handle was being used while cooking tomato soup. This open end made cleaning difficult.
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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.:
21
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Site:
Galley-
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Violation:
A spatula with an open-ended handle was being used to cook fish. This open end made cleaning difficult.
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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.:
22
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Site:
Galley-La Terrazza - Port Dishwash Area
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Violation:
Rust accumulated on the fan coil inside the drying component of the flight-type dishwash machine.
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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.
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Item No.:
28
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Site:
Other-Durables Store
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Violation:
Many food equipment items, such as silverware, deep fryer pans, cocktail juice dispensers, skewers, etc. were out of their original packaging or had the packaging opened. This was written on the previous inspection report. Also, many shelves were soiled with dust. Some bulkheads were made of a cage-like structure that had many openings to the vehicle deck. The deckhead and some bulkheads were soft, made of exposed insulation, and had exposed pipes.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (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-Wine Cellar
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Violation:
A previously cleaned portable cooler was wet inside. The wetness was sanitizing solution, as determined using a chlorine test strip. When the inspection team arrived, the lid was tightly closed, preventing proper air drying.
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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.:
33
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Site:
Other-Durables Store
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Violation:
Some bulkheads were made of a cage-like structure that had many openings. The deckhead and some bulkheads were soft, made of exposed insulation. The deckhead had exposed pipes. Many food equipment items, such as silverware, deep fryer pans, cocktail juice dispensers, skewers, etc. were out of their original packaging or had the packaging opened. This was written on the previous inspection report with no action taken.
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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.:
36
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Site:
Room Service-
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Violation:
The light intensity was less than 110 lux behind the coffee machine and toaster.
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Recommendation:
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.:
36
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Site:
Buffet-La Terrazza
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Violation:
The light intensity was less than 110 lux between and behind some of the beverage equipment.
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Recommendation:
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.:
37
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Site:
Galley-La Terrazza - Port Dishwash Area
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Violation:
Excess condensation accumulated inside the center exhaust air duct on top of the flight-type dishwash machine. Condensation was dripping back onto the machine.
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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.
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Item No.:
38
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Site:
Galley-Wine Cellar
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Violation:
A portable cooler was stored in this area. Staff stated the cooler was used during embarkation, which was not scheduled to begin for two hours.
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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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Item No.:
40
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Site:
Pantry-Pool Grill
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Violation:
The door to the pantry was propped open when the inspection team arrived in the area. A sign on the door informed crew to keep the door closed at all times. The inspector returned to the area a few hours later, and again the door was propped open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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