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Item No.:
*
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Site:
Housekeeping-Deck 1 Crew Landing - Fire Zone 6
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Violation:
An excessive amount of soiled laundry from cabin operations were not staged properly in trolleys at this crew elevator landing. Piles of soiled towels, bed linens, and robes were scattered along the dirty deck.
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Recommendation:
Ensure the soiled laundry is properly handled and staged.
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Item No.:
08
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Site:
Galley-Pastry
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Violation:
The chilled water lines for the ice cream machine were not uniquely identified.
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Recommendation:
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 Gastrointestinal (GI) Illness Reporting
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Violation:
A musician with GI illness symptom onset at 8 am on 13 April reported to the medical center on 16 April at 10:11 am. This crew member completed a food and activity questionnaire and listed lunch and dinner at the lido buffet on 13 April, and their work record included 10 hours on 13 April and 9 hours on 14 April. There was also disciplinary action recorded in the file for this individual.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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-Comfort Kitchen Hot Galley
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Violation:
Approximately 7 hotel pans of cooked but not crispy bacon were not discarded at 09:45 am as according to the posted time control plan. The pans of bacon were on a transportation trolley that staff stated was heading to room service. The bacon was discarded after they were found at 10:35 am by the inspection team.
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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-Comfort Kitchen Hot Galley
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Violation:
A transportation trolley with approximately 7 hotel pans of cooked bacon was in front of the two hot trolley time control units at 10:35 am when the inspection team arrived in the area. According to staff, the bacon was cooked in the main galley and brought to the lido galley and placed on time control with a discard time of 09:45 am. Several different pans had multiple areas that had bacon that were cooked but not crispy. The bacon was discarded.
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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:
Galley-Crew Break Room
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Violation:
Several aprons were hanging from the top corner of the storage shelf that had dried food items.
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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.:
20
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Site:
Preparation Room-Potato Room
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Violation:
One slotted fastener was in the right potato peeler. This was corrected.
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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.
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Item No.:
22
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Site:
Galley-Glass Wash Machine
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Violation:
The top right spray nozzle on the auxiliary final rinse was partially blocked creating an ineffective spray pattern. The bottom two final rinse spray nozzles on the right side were completely blocked. The glass wash machine was in use at the time of the inspection.
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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-Pot Wash
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Violation:
The mechanical pot wash machine was leaking water in three separate areas causing water to pool on the deck. This was corrected.
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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-Center Galley
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Violation:
A lexan container with soiled equipment in standing water was stored on the bottom shelf on the storage rack to the right of the deck oven. The lexan container was taken to warewash.
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Recommendation:
Store soiled equipment in a proper warewash area.
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Item No.:
29
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Site:
Other-Cherry on Top
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Violation:
The passenger handwash station was not working the day of the inspection. According to staff, the hand wash sink did not have a hot water connection so it was not used.
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Recommendation:
Provide hot water to the passenger handwash station.
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Item No.:
33
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Site:
Buffet-Deli and Express Omelet Station
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Violation:
A heavy amount of dust was accumulated in the exposed technical space above the pass through windows.
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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-Pot Wash
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Violation:
The mechanical pot wash machine was leaking water in three separate areas causing water to pool on the deck. This was corrected.
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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.:
36
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Site:
Galley-Chef's Choice and Comfort Kitchen
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Violation:
The plastic, shatter-proof film on several of the light bulbs above the hot section of the buffet lines was either missing or peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Lido Forward Starboard Beverage Station
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Violation:
Two live small drain flies were observed around the coffee machine.
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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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Item No.:
39
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Site:
Buffet-Aft Ice Cream Station
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Violation:
One live drain fly was observed above the ice cream machines.
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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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Item No.:
39
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Site:
Buffet-Aft Grill
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Violation:
Two live drain flies were observed by the back grills.
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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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Item No.:
39
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Site:
Galley-Blue Iguana
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Violation:
One live drain was observed by the ice machine.
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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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Item No.:
39
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Site:
Galley-Bakery
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Violation:
One live drain fly was observed by the deck oven.
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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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Item No.:
39
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Site:
Dining Room-Chic Dining Room
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Violation:
Three live small drain flies were observed in the starboard aft beverage station.
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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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Item No.:
39
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Site:
Galley-Warewashing
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Violation:
One live house fly was observed over the equipment on the soiled end.
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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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Item No.:
39
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Site:
Bar-Pool Bar
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Violation:
A live fruit fly was circling the front bar and landed on the exterior of the large drink blender during active bar operations.
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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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Item No.:
40
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Site:
Housekeeping-Crew Cabin Inspection Records
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Violation:
The crew cabin inspection form identified active pest inspections and the actual inspection times were recorded on the voyage pest control log. None of these inspections were conducted at night.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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