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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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Violation:
For the cruise ending 9 October, the close contact 24-hour and 48-hour interviews of the crew acute gastroenteritis cases (waiter) were not recorded.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Piping Replacement
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Violation:
The vessel was in the process of replacing all of the potable water piping. This project began in 2011 and was expected to be completed at the end of 2013. There were no records for the disinfection of any of the piping before it was placed into service. According to the staff, the pipes were disinfected, but the concentrations and contact times were not recorded.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
10
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Site:
Housekeeping-Stateroom Whirlpools
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Violation:
The stateroom whirlpools were only disinfected on the first day of the voyage for the cruise 23 September to 9 October, instead of weekly. According to the staff, these whirlpools were only disinfected between occupancies.
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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.:
13
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Site:
Galley-Scullery
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Violation:
The in-use flight-type dishwasher was behaving erratically during the evaluation. The final rinse temperatures at the plate surface were consistently around 157F, the pressure gauge stopped working at some point, the auxiliary rinse arm went off the machine and exited the machine through the conveyor along with the plates, and the final rinse arm stopped spraying at another point. After all these instances, the crew members continued working with the dishwasher cleaning dishes. The crew members were also loading the plates in a way where all surfaces were not reached by the cleaning and sanitizing sprays. All these deficiencies were corrected.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused and (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Garden Cafe - Buffet Line
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|
Violation:
The discard time stickers were not attached to each individual pan or container. Many stickers were placed on the counters or on the overhead shelves.
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Recommendation:
Attach the discard time stickers to the pans or containers.
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Item No.:
17
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Site:
Food Service General-Cooling Logs
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Violation:
The cooling logs did not provide information of the times temperatures were taken after 2 hours and after 6 hours from the beginning of the cooling process of potentially hazardous foods. With the current system of writing temperatures under the columns with headings 'AT 1 Hour' 'AT 2 Hours' and 'AT 4 Hours', it is unclear if those temperatures were taken before, at, or after 1, 2, and 4 hours during the cooling process. Also, the 'AT 4 Hours' was used to document the temperature at 6 hours of the cooling process step going from 70F to 41F.
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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.:
17
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Site:
Provisions-Herring in Wine
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Violation:
There was no parasite destruction letter for the raw-marinated herring in wine supplied by Kansas Marine.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Galley-Crew Corridor
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|
Violation:
In front of the crew galley, a food worker was transporting 4 uncovered and unprotected cabbage heads on a trolley from the provision area which was several decks below.
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Recommendation:
During transport, ensure food is covered or otherwise protected.
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Item No.:
20
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Site:
Preparation Room-Pastry
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Violation:
The counter-top mixer was a household unit.
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Recommendation:
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.:
20
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Site:
Bar-Java Cafe
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Violation:
There were slotted fasteners in the food splash zone of the espresso machine.
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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.:
20
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Site:
Other-Bone Crusher Locker
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|
Violation:
The food-contact surfaces of the French toast molds and lids were not smooth or easily cleanable.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Provisions-BBQ Locker
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|
Violation:
Three pans used to create steam under the paella pan were heavily 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.:
22
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Site:
Galley-Aft Scullery
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|
Violation:
There was a large amount of steam exiting the in-use flight-type dishwasher through the door of the wash compartment. The door did not provide a tight fit.
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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-Scullery
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|
Violation:
The plates on the conveyor of the in-use flight-type dishwasher were loaded in a way where all surfaces were not reached by the cleaning and sanitizing sprays. This was corrected.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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|
Site:
Galley-Scullery
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|
Violation:
The in-use flight-type dishwasher was behaving erratically during the evaluation. The final rinse temperatures were consistently around 157F, the pressure gauge stopped working at some point, the auxiliary rinse arm went off the machine and exited the machine through the conveyor along with the plates, and the final rinse arm stopped spraying at another point. It was confirmed that tests conducted by the U.S. Coast Guard at the time may have affected the dishwasher performance.
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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.:
23
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Site:
Galley-Garden Cafe - Port Scullery
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|
Violation:
The in-use flight-type dishwasher had a wash tank temperature of 142F. This was corrected.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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|
Site:
Galley-Potwash
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|
Violation:
More than ten large hotel pans were stacked together and immersed in the hot sanitizing water of the 3- compartment sink. This was corrected.
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Recommendation:
Ensure the pans are not stacked together when they are immersed in the hot sanitizing water.
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Item No.:
26
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|
Site:
Other-Bone Crusher Locker
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|
Violation:
There were two locked trolleys full of baking sheets that were stored soiled inside. There was also a trolley full of French toast molds and lids that were stored soiled and protected with plastic films.
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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:
Preparation Room-
|
|
Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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:
Provisions-Galley Hatch Store Room
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|
Violation:
A lexan box and a hotel pan stored on top of the hot trolley staged by the store room door were soiled with food remnants. A previously cleaned and stored food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. A panini machine was stored soiled with food debris and grease. A number of hotel pans were stored soiled. A crepe machine was stored soiled with food residue. A portable wok was stored soiled with food residue and grease.
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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:
Provisions-BBQ Locker
|
|
Violation:
Two large pans used for paella were stored with a heavy greasy film on top. There was a smaller pan that 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.:
27
|
|
Site:
Provisions-BBQ Locker
|
|
Violation:
Three pans used to create steam under the paella were 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.:
27
|
|
Site:
Other-Galley Hatch Store
|
|
Violation:
Some of the storage shelves were soiled. Hotel pans were stored on these shelves.
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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.:
28
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|
Site:
Dining Room-Seven Seas - Starboard Store
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|
Violation:
There were trolleys full of plates and other galley utensils stored in this room. The unfinished deckhead and bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures.
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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
|
|
Site:
Provisions-Galley Hatch Store Room
|
|
Violation:
A number of hotels pans were stored stacked together and wet, and some were dripping water. In addition, some of the storage shelves were soiled.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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:
Dining Room-Four Seasons - Starboard Store
|
|
Violation:
There were trolleys full of plates and other galley utensils stored in this store room. The unfinished bulkhead had exposed insulation. There was no coving at the deck/bulkhead junctures.
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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
|
|
Site:
Dining Room-Seven Seas - Port Store
|
|
Violation:
There were cups and glasses in trays and in boxes stored in this store room. The unfinished bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures.
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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
|
|
Site:
Galley-Garden Cafe - Port Scullery
|
|
Violation:
Three large plates were stored inside the handwash sink.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
|
Site:
Galley-Food Worker Men's Toilet
|
|
Violation:
One of the urinals was in disrepair and could not be flushed. The urinal was soiled.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
31
|
|
Site:
Pantry-Java Cafe
|
|
Violation:
An unlabeled bottle with blue solution was stored at the handwash station. The staff stated the solution was glass cleaner. The bar was in operation.
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|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
31
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|
Site:
Bar-Dazzles
|
|
Violation:
A bottle with solution, labeled Rely-On, was stored inside the waste receptacle of the handwashing station. The bar was not in operation.
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|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
|
|
Site:
Dining Room-Seven Seas - Port Store
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|
Violation:
The unfinished bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures. There were cups and glasses in trays and in boxes stored in this store room.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
|
|
Site:
Dining Room-Seven Seas - Starboard Store
|
|
Violation:
The unfinished deckhead and bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures. There were trolleys full of plates and other galley utensils stored in this store room.
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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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Dining Room-Four Seasons - Starboard Store
|
|
Violation:
The unfinished bulkhead had exposed insulation. There was no coving at the deck/bulkhead junctures. There were trolleys full of plates and other galley utensils stored in this store room.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
|
|
Site:
Provisions-Gift Shop Store Room
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|
Violation:
The deck was heavily soiled under the shelves and pallets.
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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
|
|
Site:
Provisions-Deck 2 Store 2150A
|
|
Violation:
The deckhead vent was heavily soiled with dust. There were galley utensils stored in this room.
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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
|
|
Site:
Provisions-Bar Consumables Store Room
|
|
Violation:
The deck was heavily soiled under the pallets.
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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
|
|
Site:
Provisions-BBQ Locker
|
|
Violation:
The unfinished deckhead had exposed insulation. The deck was heavily soiled. The BBQ grills were store in this locker.
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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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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.:
37
|
|
Site:
Galley-Aft Scullery
|
|
Violation:
There was heavy condensation collecting on the deckhead above the in-use flight-type dishwasher, directly above the wash compartment.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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|
|
Item No.:
42
|
|
Site:
Children Area-Diaper Changing Station
|
|
Violation:
There was no sign advising handwashing after each diaper change. This was corrected.
|
|
Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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Item No.:
43
|
|
Site:
Ventilation-Deck 12 AC Unit 208
|
|
Violation:
The frame around the filters, the interior door, and the walls inside the filter compartment were heavily corroded. Some areas also had chipping and peeling paint. As similar comment had been written for this unit on the previous inspection and the fresh air dampers in the compartment had been replaced.
|
|
Recommendation:
Ensure the interior areas are not corroding and do not have chipping and peeling paint.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Piping Replacement
|
|
Violation:
The staff in charge were not aware that records were required when new piping was disinfected and installed. The vessel was in the process of replacing all of the potable water piping. This project began in 2011 and was expected to be completed at the end of 2013. There were no records for the disinfection of the piping before it was placed into service. According to the staff, the pipes were disinfected, but the concentration and contact time were not recorded.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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