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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The automatically populated dates on the AGE log were not accurate with the actual voyage dates. For example, for the voyage from 11/4-11/8 the AGE log listed the dates as 11/3-11/7. The automatically populated 24 hour report listed the correct voyage dates.
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Recommendation:
Ensure the dates on the AGE log are correct and match the actual voyage dates.
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Item No.:
03
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Site:
Potable Water-Midship Bunkering
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Violation:
The vessel began bunkering water at approximately 8 AM. At about 10:15 AM the inspector went to the midship bunker station and observed erratic readings on the chlorine and pH monitors. The initial manual tests taken by the inspector yielded 6.47 ppm and 4.92 ppm. The digital analyzer display showed the free chlorine drop to 0.80 ppm and then rise to over 3 ppm in this same time period. The corresponding chart recorder also displayed the erratic chlorine readings. Crew adjusted and stabilized the chlorine readings to approximately 2.50 ppm. The inspector and crew then went to the forward bunker station to check the chlorine and pH levels which were found at satisfactory levels. Approximately, 20 minutes later, the inspector and crew returned to the midship bunker station for additional testing. Manual tests by the inspector yielded 1.66 ppm and 1.73 ppm and manual tests by the crew member yielded 1.43 ppm and 1.66 ppm. The digital analyzer display was reading around 2.50 ppm during both tests. The analyzer was again calibrated and adjusted. The inspector and crew then went to the potable water tank that was being filled by the midship bunker station: 7 port aft. According to the crew, this tank was almost empty before bunkering began. At around 1100, manual samples taken from this tank by the inspector yielded 0.22 ppm and 0.11 ppm and manual tests by the crew yielded 0.18 ppm and 0.19 ppm. Upon returning to the midship bunker station for a third time, satisfactory values were reached. The manual tests by the instructor yielded results of 2.31 ppm and 2.71 ppm and the manual tests by the crew yielded results of 2.85 ppm and 2.90 ppm. Staff were knowledgeable of their equipment and testing procedures. Reference standards were available and used to ensure the test kits were accurate.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Buffet-Outside Ice Cream Station
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Violation:
The chilled water lines to 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 Isolation
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Violation:
A crew member reported to medical on 10/27 with AGE symptoms that met the reportable case definition. The crew member was isolated from 10/27 at 2300 to 10/29 at 0810, however, it was determined that this employee handled drinking ice and was required to be isolated for 48 hours from last symptom.
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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:
Other-Chops - Cooling Log
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Violation:
The cooling records for cooked potentially hazardous food items indicated that temperatures were not always being taken at or before the 2 hour time control point nor did the cooling food items always reach 70°F within the required 2 hours. Records dating back to 16 October, showed approximately, 16 food items that had their temperatures taken 2-3 minutes after the 2 hour control mark had passed and several of these food items had temperatures greater than 70°F and no action was noted on the log. These logs were signed off by supervisory staff.
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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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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.:
14
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Site:
Galley-Cold Galley - DK 5
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Violation:
A crew member actively slicing deli meat had a pronounced mustache and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. VSP 2011 Operations Manual Clarification:
This applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
16
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Site:
Galley-Room Service Galley - DK 5
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Violation:
A discard date for a container of potato salad prepared on-board was not calculated by using the date of the first prepared ingredient. The potatoes were cooked and cooled on 6 November, but the discard date was calculated from the day the salad was prepared on 7 November.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Galley-Preparation
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Violation:
A two pound unopened packaged of cold smoked salmon was holding at temperatures greater than 41°F inside undercounter refrigerator 4811.092.015. Temperatures ranged from 43-46°F when measured with both the crew and inspector's thermometers. The gasket for this undercounter refrigerator was not aligned properly, preventing the door from sealing correctly. This refrigerator was operating on temperature control.
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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.:
16
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
Milk and dairy creamers on time control at these stations were labeled with 4 hour discard times, but the times were different than the posted plan indicated. For instance, the time control plan indicated that the dairy products would be set out at 0600 and discarded at 0900 and the discard labels posted on the items were from 0600 - 1000.
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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. Follow the written time control plan.
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Item No.:
16
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Site:
Other-Chops - Cooling Log
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Violation:
The cooling records for cooked potentially hazardous food items indicated that temperatures were not always being taken at or before the 2 hour time control point nor did the cooling food items always reach 70°F within the required 2 hours. Records dating back to 16 October, showed approximately, 16 food items that had their temperatures taken 2-3 minutes after the 2 hour control mark had passed and several of these food items had temperatures greater than 70°F and no action was noted on the log. These logs were signed off by supervisory staff.
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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.:
21
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Site:
Galley-Preparation
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Violation:
The gasket to the door on undercounter refrigerator 4811.092.015 was not aligned properly, preventing the door from sealing correctly.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including:(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Buffet-Windjammer Stbd Fwd Beverage Station
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Violation:
A coffee mug out for passenger self-service was soiled with old food residue on the food contact surface.
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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:
Pantry-Ice Station 2.2
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Violation:
An accumulation of black sediment was on the white panel on top the ice cube tray.
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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:
Pantry-Deck 3 L Ice Station
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Violation:
An accumulation of black sediment was on the white panel on top the ice cube tray.
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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.:
33
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Site:
Buffet-Outside Beverage & Ice Cream Station
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Violation:
The deckhead above the counter mounted beverage units and ice cream machines was not enclosed and open to exposed electrical conduit, wires, and rough insulation. Some of the areas on the conduit had a buildup of dust debris.
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Recommendation:
Ensure deckheads in food preparation areas are constructed and maintained for easy cleaning. Ensure deckheads are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Outside Ice Cream Station
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Violation:
The water lines and electrical lines to both ice cream machines were draped on the deck.
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Recommendation:
Ensure decks in food preparation areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Hot Galley - DK 4
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Violation:
Water was dripping from a deckhead seam near the handwash station closest to the deck mounted mixer and pooling on the deck below.
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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-Hot Galley - DK 4
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Violation:
The deck throughout this area had missing and recessed deck grouting.
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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-Room Service Galley - DK 5
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Violation:
The deck throughout this galley area had missing and recessed deck grouting especially around gutterways and bulkheads.
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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-Potwash
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Violation:
Water leaking from the in-use potwash machine as indicated in the previous violation, was pooling and running on the deck around the machine.
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Recommendation:
Ensure water does not collect on the deck from the potwash machine.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
During operation of the hood-type potwash machine, a large amount of water leaked from the bottom of the machine and pooled on the deck below.
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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:
Bar-Cafe Latitude
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Violation:
Light intensity along the front of the counter mounted espresso machine was less than the required 220 lux of light. Also, the intensity at the adjacent recessed ice bin 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.
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Item No.:
39
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Site:
Buffet-Windjammer Stbd Fwd Beverage Station
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Violation:
A small fruit fly was observed on the technical equipment to the ice/water 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:
Pantry-Viking Bar
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Violation:
Five fruit flies were along the back bar counter below the liquor storage rack. This pantry was not in operation.
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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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