|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
There was no data entered in the underlying illness column for most of the passengers and crew on the AGE surveillance log. In a number of cases on the log, there was some underlying illness information completed in the master log, but because it was at the end of a list of comments, not all of the information transferred on to the standardized AGE surveillance log.
|
|
Recommendation:
Ensure the data for the underlying illness column is transferred from the master log and recorded on the AGE surveillance log.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) - Immediate Contacts
|
|
Violation:
There was good documentation when there were asymptomatic contacts of crew members who reported to medical with gastrointestinal (GI) illness symptoms, but there was no documentation when a reportable crew member did not have a cabin mate or any other immediate contacts. Staff used a strike through line on the form to indicate there were no immediate contacts of reportable crew members rather than a statement to clearly document there were no cabin mates or other immediate contacts.
|
|
Recommendation:
Ensure it is clearly documented if crew members with reportable AGE have a cabin mate, other immediate contact, or both.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainers
|
|
Violation:
There were detailed procedures and frequencies indicating when the cleaning and disinfection was done for the hair and lint strainer housings for all recreational water facilities (RWF's), but there was no documentation indicating the hair and lint strainers were cleaned and disinfected. Staff stated the hair and lint strainers were cleaned and disinfected at the same time as the hair and lint strainer housings.
|
|
Recommendation:
Update the electronic maintenance system to include the hair and lint strainer cleaning and disinfection in the same instruction detailing the hair and lint strainer housing, so it meets the VSP Operations Manual section: 6.2.1.2.7.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a discard label stating '1600' at the base of the bulk milk dispenser indicating this unit was on time control, but the inspector confirmed the unit was on temperature control. Also, the unit was labeled 'cold unit #1', but this unit was not on the time control plan. Both of the labels were discarded.
|
|
Recommendation:
Ensure potentially hazardous food is on either temperature or time control.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court Starboard
|
|
Violation:
There were three trays of meat, one tray of quiche, and one tray of cut tomatoes in cold holding unit #3 in the forward area and containers of hot, regular, and skim milk that were labeled with a discard time of noon, but the time control plan stated the discard time was 9:30 am. Also, the containers of potentially hazardous foods used at the omelet station were labeled with discard labels stating 12:30 pm, but the time control plan stated the discard time was at 9:30 am. The inspector confirmed none of these foods were on time control for more than four hours.
|
|
Recommendation:
Update the time control plans and ensure the plans match the food service operation.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Scoops
|
|
Violation:
The soft serve ice cream machines and the carving station units were not using the same set-up and discard times as the rest of the food on the time control plan. There were specific times mentioned on the time control plan, but they were not indicated as set-up and discard times. None of these units were in operation during the inspection.
|
|
Recommendation:
Update the time control plan to include the set-up and discard times of food in the ice cream machines and at the carving stations.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The ice cream machine and milk compartment for the cappuccino machine had different set-up and discard times than the rest of the time control plan. There were times listed on the plan for both pieces of equipment, but there were no specific set-up and discard times indicated.
|
|
Recommendation:
Update the time control plan to include the set-up and discard times of food in the ice cream machine and in the milk compartment of the cappuccino machine.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Breakfast Menu
|
|
Violation:
The consumer advisory statement for the foods of animal origin served cooked to order on the breakfast menu was on the back of the menu with no food items.
|
|
Recommendation:
Ensure the consumer advisory statement is written on the menu where the foods of animal origin that can be served undercooked are indicated.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
All of the time control plans stated 'equipment held under time and temperature control during different service periods will include time control hours [e.g. pass thru fridge #531 (0900-1230)].' During the inspection no equipment was found to be on both time and temperature control.
|
|
Recommendation:
Update the time control plans and ensure the plans match the food service operation.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Scoops
|
|
Violation:
There was no sneeze protection for the dipper well and preparation counter next to the ice cream display. Passengers were able to stand in front of this area and place their order.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Horizon Court Starboard
|
|
Violation:
A container of baked apples was underneath a heat lamp that was peeling and hanging over the food. The food was removed.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Store Room 11
|
|
Violation:
There was one small bag of dried lentils on the deck.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
The crab display made of sugar had very difficult to clean surfaces and was stored on top of the sneeze shield of the preparation area.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Warewashing
|
|
Violation:
The data plate for the conveyor warewash machine was not in an easily accessible location and the information was difficult to read.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Horizon Court Starboard Forward
|
|
Violation:
There was less than 50 ppm of chlorine solution in the sanitizing bucket.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Warewashing
|
|
Violation:
There was one previously cleaned pitcher that was stored in the clean storage area with food residue on the inside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station Port
|
|
Violation:
The dispenser nozzles and the food-splash panel on the previously cleaned juice machine were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Cold Pantry
|
|
Violation:
There was a small amount of white food debris on the back plate of the previously cleaned slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
There were approximately 10 clean sets of serving utensils stored above the clean storage area and alongside the corridor with many busy workers in the area. The utensils were not covered or protected in any way. Also, there were two clean pitchers stored upright in the clean storage area with water inside.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Sabatini Hotel Store 16708
|
|
Violation:
There were five boxes of wine glasses stored on the deck. Also, there were five clean glasses, a clean wine decanter, and unwrapped single service items including paper cups and lids stored among items for display only or decoration.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Sabatini Hotel Store 16708
|
|
Violation:
There were five clean wine glasses, a clean wine decanter, and a small box of unwrapped single service cups and lids stored in a room that was not properly constructed for equipment storage. The deck was covered with carpet and there was no coving at the deck/bulkhead juncture.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Food Lift LD.16.10
|
|
Violation:
The sheet of glass over the elevator display panel on the bulkhead was cracked in several areas. Also, there was old food residue in the tracks of the lift doors.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court Starboard Forward
|
|
Violation:
The light attached to the deckhead above the right juice machine on the beverage station was soiled with a heavy layer of dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 and 6 Food Lift
|
|
Violation:
There was a heavy amount of old food debris in the tracks of the food lift for decks 5 and 6.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bakery Deck 5
|
|
Violation:
There were no light shields over the light bulbs in the left side of the second and fourth compartments of the deck-mounted stack ovens. There was no food in the oven during the inspection.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Starboard Forward
|
|
Violation:
The light intensity was less than 110 lux to the left and right of the counter-mounted bulk milk dispenser.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Starboard
|
|
Violation:
The coating of the heat lamp over a container of baked apples was peeling and partially coming off of the lamp and hanging over the food.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was water leaking from a condensation line in the deckhead on the left and right side of the conveyor warewash machine. No clean items were impacted.
|
|
Recommendation:
Repair or replace the condensation line.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Logs
|
|
Violation:
There were reports of pest sightings by passengers that were not available for review in the IPM electronic log until the pests were actually confirmed by the housekeeping department. According to staff, these reports of either bites or pest sightings in cabins would be followed up using a standard inspection protocol within the cabin. Also, when no pests were found during an inspection of a cabin, it was not recorded or available for review during an inspection in the IPM electronic log.
|
|
Recommendation:
Ensure the IPM plan, monitoring records, and other documentation are available for review during inspections.
|
|