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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
The incubator used to analyze water for E. coli contained two samples from the shoreside and potable water tank #4. These samples were collected on 25 September. The thermometer inside the machine indicated the temperature was 37.1C, and lowered to 36.0C. The mercury thermometer at the top of the machine remained at approximately 34.5C. Staff stated they use the inside thermometer because it was more reliable. According to the manufacturer's specifications for analyzing E. coli, water samples were to be incubated at 35C +/- 0.5C. The two water samples were discarded.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
10
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Site:
Potable Water-Sand FIlter Sedimentation Test Resuts
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Violation:
The sand filter sedimentation test results were not clearly documented. According to the electronic work order/maintenance database, procedures for inspection of sand filter media state that 'if a measurable layer of sediment is within or on top of the filter media or fine, colored particles are suspended in the water, then the organic loading may be excessive, and the media replacement must be considered.' According to the staff, if the test results contained particles, an unscheduled work order would be made to replace the media. If the sedimentation test results were clear, nothing was documented, and only the next scheduled test date was noted.
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Recommendation:
Record the results of both the filter inspection and sedimentation test.
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Item No.:
11
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Site:
Medical-Food Worker Reporting and Isolation
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Violation:
On 1 September, a Junior Waiter experienced one diarrhea episode at 07:20 and one vomiting episode at 07:30. She reported to the medical center at 09:00 that day. According to her time card, she worked from 06:00 - 08:00. She returned to work at 06:00 on 3 September. This was not a complete 48 hours of medical isolation. On 7 September, a Junior Waiter experienced one episode of diarrhea at 14:30 and reported to the medical center at 17:15 that day. According to his time card, he worked from 17:00 - 18:00 that day. On 12 September, a Food and Beverage Supervisor experienced four episodes of vomiting starting at 07:20. He reported to the medical center at 08:15. According to his time card, he did not work 12 and 13 September, but returned to work at 07:00 on 14 September. This was not a complete 48 hours of medical isolation.
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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.
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Item No.:
13
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Site:
Medical-Food Worker Reporting and Isolation
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Violation:
On 1 September, a Junior Waiter experienced one diarrhea episode at 07:20 and one vomiting episode at 07:30. She reported to the medical center at 09:00 that day. According to her time card, she worked from 06:00 - 08:00. She returned to work at 06:00 on 3 September. This was not a complete 48 hours of medical isolation. On 7 September, a Junior Waiter experienced one episode of diarrhea at 14:30 and reported to the medical center at 17:15 that day. According to his time card, he worked from 17:00 - 18:00 that day. On 12 September, a Food and Beverage Supervisor experienced four episodes of vomiting starting at 07:20. He reported to the medical center at 08:15. According to his time card, he did not work 12 and 13 September, but returned to work at 07:00 on 14 September. This was not a complete 48 hours of medical isolation.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The discard labels for several containers of potentially hazardous foods were placed on the outside cabinet door and not on each individual container. One discard label was also used for all three containers of chicken salad on the cold well.
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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 6 Forward Pastry
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Violation:
The ice well was labeled ' time control' on the 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 5 Garde Manger
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Violation:
According to the blast chiller log, red pepper salsa prepared on 26 September was placed in the blast chiller at 8:00PM at 128F and cooled to 62F at 10:00PM and 38F at 12:00AM. There was no written explanation for why the cooling did not start until the food was 128F.
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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.:
16
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Site:
Galley-Horizon Court Time Control Plan
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Violation:
The discard time on the time control plan was listed as 9:30AM. However, several containers of food had later discard times listed on their labels throughout the lido. These discard time were 4 hours from the time the food was placed out for service.
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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-Horizon Court Consumer Advisory
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Violation:
The cooked-to-order eggs and the smoked salmon and smoked trout were not specifically identified in the consumer advisory statement. Only the general consumer advisory was posted at the buffet.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
20
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Site:
Galley-
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Violation:
The cook in charge of checking the cooking temperatures of the thin pieces of fish did not have a tip-sensitive thermocouple.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
33
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Site:
Galley-Deck 5 Soup Station
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Violation:
The deck had numerous sections of missing and recessed deck tile grout or broken tiles. This was noted in the previous inspection report for every galley. Progress has been made in every other area of the vessel.
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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:
Preparation Room-Aft Preparation Table
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Violation:
A leak in the deckhead seam was dripping onto the food preparation table. The table was not in use at the time.
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Recommendation:
Ensure that liquid does not drip from the deckhead.
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Item No.:
33
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Site:
Provisions-Fish Defrost
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Violation:
A brown liquid was dripping from the first seam on the left bulkhead.
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Recommendation:
Ensure that liquid does not drip from the deckhead.
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Item No.:
33
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Site:
Buffet-Horizon Court Port and Starboard Hot Buffet Line
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Violation:
More than a day's worth of dust was accumulated on the deckhead vent covers.
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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:
Dining Room-Palm, Island, and Coral
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Violation:
The light intensity could not be raised to a minimum 220 lux on all of the counter surfaces of the waiter stations. This is a repeat violation from the previous inspection report. Staff was able to provide documentation that light fixtures have been ordered to correct the issue. The light fixtures will arrive 5 Nov 2013 and be installed shortly thereafter.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Horizon Court Port and Starboard
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Violation:
Several of the large circular lights in the buffet were not shielded and the light bulbs were not shatter-resistant.
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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.:
36
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Site:
Buffet-Cafe Caribe
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Violation:
Several of the large circular lights in the buffet were not shielded and the light bulbs were not shatter-resistant.
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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.:
37
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Site:
Provisions-Poultry Defrost Cooler
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Violation:
Condensation was accumulating on the entire length of the right bulkhead/deckhead juncture. An ice patch was present in the top right corner of the bulkhead closest to the door. This is a shared bulkhead with the poultry freezer.
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Recommendation:
Ensure condensate does not accumulate on the deckhead and bulkhead.
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Item No.:
39
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Site:
Galley-Crown Grill
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Violation:
One live fruit fly was in the food storage locker opposite from the dishwash 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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Item No.:
40
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Site:
Other-Ice Cream Bar
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Violation:
Several dead flies were in the light fixtures above the ice cream machines and the counter by the utility sink.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Recreational Water Facilities-Pad 16 (Kid's Paddling Pool)
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Violation:
There was confusion whether or not children who were not toilet trained were allowed in this pool. According to the Youth Center Manager, when asked who used this pool, her response was kids ages 0, 1, 2, 3, 4, and 5 years old. During further discussion, she implied that kids could not use the pool if wearing diapers, yet did not disagree that kids ages 0-1 year old could go in the pool naked if accompanied by their parent. The vessel did not have a variance for allowing children in diapers or who were not toilet trained in this pool, nor was the pool properly maintained for this type of activity.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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