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Item No.:
07
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Site:
Potable Water-
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Violation:
On 16 November 2014, welding and injection point flange replacement was performed along the distribution line. The pipe was disinfected with 150 ppm chlorine for 1.5 hours. This procedure was not submitted to VSP prior to work being performed.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A restaurant steward had an onset of acute gastroenteritis symptoms on 19 April at 04:00, but did not report to the medical center until 11:45 when additional symptoms occurred. He explained he thought his symptoms were due to a 'lack of food.' He went to the crew mess at 06:30 and worked 07:00 - 08:30. He received a written warning signed by the Captain for late reporting.
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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.
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Item No.:
16
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Site:
Preparation Room-Lido Preparation
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Violation:
Three lexan containers of cut romaine lettuce were placed into the walk-in refrigerator at 59F to begin the cooling process at 11:50 and two lexan containers of cut mix lettuce were placed into the walk-in refrigerator at 60F to begin the cooling process at 12:10. At the end of the 4-hour cooling process (15:50) the three containers of cut romaine lettuce were between 45F and 50F. All three containers were immediately discarded. With 10 minutes left in the cooling process the two containers of cut mix lettuce were between 42F and 43F. The cut mix lettuce was immediately placed into an ice bath to ensure the temperatures reached 41F.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Buffet-Lido Waffle Station-Port
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Violation:
The waffle batter stand was a time control unit but was not listed on the time control plan.
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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:
Galley-Deck 2 Hot Galley
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Violation:
A hotel pan of pulled beef was placed into the blast chiller at 10:58 with an internal temperature of 148F. When checked by the inspector and crew at 12:58, the internal temperature was at 100F. The pan was discarded instead of being reheated.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
20
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The dispensing tubes for the both the bulk milk and cream dispenser were longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 2 Culinary Arts Locker
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Violation:
A red cutting board stored in the CAC Locker was severely scratched and scored, making cleaning difficult.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The outside of the white deflector panel over the cuber panel of the ice machines in galleys and pantries had a foam material that was absorbent and not easily cleanable. The foam on all the deflector panels inspected were in good condition.
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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.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The front two corners of the mechanical pot wash machine were leaking water causing a significant amount to pool on the deck.
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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.:
24
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Site:
Buffet-Lido Bistro-Port
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Violation:
The chlorine concentration in the sanitizing solution in the white bucket was less than 50 ppm when measured. The area had just closed and was preparing to clean and sanitize.
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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.:
27
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Site:
Buffet-Lido Bistro-Port
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Violation:
The light bulbs in the heating lamps on the carving station were soiled with an accumulation of food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 3 Hot Line
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Violation:
The technical compartment housing the operating lever for the salamander was soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There was a gap in the corner at the bulkhead/deck juncture in the back right corner behind the combination ovens.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Close the gap.
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Item No.:
33
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Site:
Galley-Deck 2 Hot Line
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Violation:
A significant amount of water was leaking from the deckhead into a bucket in front of reach-in refrigerator 2.34. The area was not in service.
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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:
Galley-Deck 2 Pastry
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Violation:
The deck was cracked, chipped, and pitted in several locations. This area was listed on the ship's plan for the April 2016 drydock.
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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:
Buffet-Neptune Lounge
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Violation:
The deck in front of the counter buffet was carpeted. This was noted on the previous inspection. According to staff, the Neptune lounge will be remodeled during drydock in April 2016.
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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.:
33
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Site:
Bar-Lido Bar Deck 9
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Violation:
The front bar deckhead was covered with a very absorbent and difficult to clean, rough fabric that was in a circular and overlapping pattern. The material appeared to be a form of carpet, which is not an appropriate material for a deckhead in a food area. This item was noted on the previous inspection. Staff stated this area was to be remolded during the drydock in April 2016.
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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.:
33
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Site:
Galley-Deck 2 Soup Station
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Violation:
A corner profile strip to the right of the hood cleaning system cabinet was loose.
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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.:
34
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The front two corners of the mechanical pot wash machine were leaking water causing a significant amount to pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Neptune Lounge
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Violation:
The light intensity at the passenger self-service dome was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Three fruit flies were by the floor drains behind the combination ovens. The area was in-use.
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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-Deck 2 Soup Station
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Violation:
One fruit fly was observed on the bulkhead to the left of the soup kettles.
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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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