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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Water Lines
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Violation:
The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station had stickers labeling the lines as having potable water and at the same time were striped blue/gray/blue indicating distillate and permeate water. This was reported as corrected to the inspector, but was not verified.
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Recommendation:
Remove or cover the stickers that labeled the water lines as potable water. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Mineralizer Backwash Drain Line
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Violation:
The mineralizer backwash drain line directed to a gray water tank was striped blue, indicating potable water. This was reported as corrected to the inspector, but was not verified.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Private Whirlpools
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Violation:
In each of the 15 suites, there was a private whirlpool tub with a hose that could be submerged in the tub. The hoses had non-return valves, but no backflow preventers.
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Recommendation:
Install at a minimum a hose-bib vacuum breaker for each hose. Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
During the 23-30 November voyage, according to the electronic medical records, an Entertainer met the reportable case definition for AGE, but was not isolated for the required 24 hours from the last symptom. Medical records indicated the last acute gastroenteritis symptom was at 18:00 on 23 November and that the crew member was released from isolation at 17:47 on 24 November. Medical staff stated that there was a time change due to the change in ship positioning. However, the times listed in the electronic system were both posted as Eastern Standard Time.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Preparation Room-Walk-in Cooler
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Violation:
Staff were not properly cooling the cut lettuce nor did the staff member in charge of this area know that the cut lettuce was required to be cooled properly.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
13
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Site:
Buffet-Green Mess
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Violation:
A 4-hour discard label was attached to the milk in the bulk milk refrigerator. Staff stated that the milk refrigerator operated on time control, but there was no time control plan posted nor was the refrigerator labeled as such. Later during the inspection, it was determined that the refrigerator operated on temperature control.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
16
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Site:
Buffet-Green Mess
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Violation:
A 4-hour discard label was attached to the milk in the bulk milk refrigerator. Staff stated that the milk refrigerator operated on time control, but there was no time control plan posted nor was the refrigerator labeled as such. Later during the inspection, it was determined that the refrigerator operated on temperature control.
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Recommendation:
Determine if the bulk milk refrigerator operates on time or temperature control. If on time control, identify this unit in the time control plan and label the refrigerator as being on time control.
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Item No.:
16
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Site:
Room Service-- Deck 9
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Violation:
The posted time control plan did not match the operation. The plan stated potentially hazardous foods were stored at 41F or below or held at 140F or above before being placed on time control and discarded at 4 hours. Staff explained to the inspector that cold potentially hazardous foods were under temperature control in the Deck 4 Main Galley, were transported to the Bell Box under temperature control, and were stored in the refrigerator until ready for use when they were placed in the bain marie on time control. Hot potentially hazardous foods were under time control once they left the Deck 4 Main Galley in the trolley and remained on time control in the Bell Box on the designated counter. During the inspection, the time control plan was updated to reflect these procedures.
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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): (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:
Other-Cafe al Bacio
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Violation:
The posted time control plan indicated refrigerator R-05-08 was used to store potentially hazardous foods during time control. This refrigerator was not labeled as being on time control.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
17
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Site:
Preparation Room-Walk-in Cooler
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Violation:
Two large plastic bins with cut lettuce were being cooled in the walk-in cooler after washing and cutting. Both bins were completely filled with cut lettuce and covered with lids. This arrangement minimized proper cooling for the food product. Temperatures measured by the inspector ranged from 50-55F. Staff stated the lettuce was cut and washed within the last hour. The lettuce was removed and placed in an ice bath to properly cool. Prior to the ice bath, no temperatures were being recorded by staff to ensure the lettuce reached 41F or below in the required 4 hours. Staff later showed cooling logs for various leafy greens that were cooled days prior. This same violation was written on the previous inspection report.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food. 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.:
19
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Site:
Galley-
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Violation:
Large rolling bins of loose bread crumbs and flour were not labeled with their contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Bistro On Five
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Violation:
A lexan box of flour stored on the counter was not labeled with its contents. Staff immediately labeled the box.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Pantry-Sunset Bar
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Violation:
Three bottles of alcohol were removed from the storage cabinet and placed on the soiled end of the glasswash machine. The bottles were immediately removed.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Ocean View Cafe - Pastry Island
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|
Violation:
There were no serving utensils for platters of blueberry danishes, brioche, and no-sugar danishes.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Preparation Room-Walk-in Cooler
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|
Violation:
The food employee cutting and cooling lettuce did not have a thermometer to ensure proper cooling.
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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.:
24
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Site:
Buffet-Ocean View Cafe - Coffee Station Forward Port
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Violation:
The bucket of sanitizing solution was less than 50 ppm chlorine and was tinted yellow. The solution was immediately remade.
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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.:
26
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|
Site:
Buffet-Green Mess
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|
Violation:
The black plastic dispensing area of the counter-mounted ice/water machine was soiled with brown sticky residue of more than one day's accumulation.
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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:
Buffet-Blue Mess
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|
Violation:
Several areas on the food contact sides of the chafing dishes were soiled with old food residue.
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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:
Galley-Deck 3 - Starboard Dishwash
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|
Violation:
Of the dishware examined in the nine plate trolleys, approximately 20 plates and metal plate covers were soiled with old food residue. All of the plates, plate covers, and trolleys were sent to be rewashed.
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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
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|
Site:
Buffet-Blue Mess
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|
Violation:
Three previously cleaned chafing dishes were stored wet inside large grey plastic containers. The bottom of the three grey plastic containers were soiled with old food residue and dirt 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 - Starboard Dishwash
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|
Violation:
The bottom of nine plate trolleys were soiled with heavy amounts of old dried food residue.
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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:
Buffet-Blue Mess
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|
Violation:
Three previously cleaned chafing dishes were stored wet inside large grey plastic containers.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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|
Site:
Buffet-Red Mess
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|
Violation:
The counter top in which the plates for the buffet were stored was soiled with old food residue. The area had previously been cleaned.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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|
Site:
Preparation Room-
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Violation:
Approximately 8 previously cleaned and sanitized large plastic bins were stacked while still wet. As the inspector picked up the bins, water ran onto the deck.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 3 - Starboard Dishwash
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Violation:
Nine plate trolleys full of stacked clean plates and metal plate covers were stored in a manner that exposed the dishware to possible contamination. Many of the previously cleaned and sanitized plates and metal plate covers stored in the nine plate trolleys were stacked wet. Three of the plate trolleys were not covered with a plastic covering nor were the top plates or plate covers inverted. Several areas of the plastic coverings were soiled with old food residue. The bottom of all the trolleys were soiled with heavy amounts of old dried food residue.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.
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Item No.:
29
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|
Site:
Pantry-Deck 11 FZ4
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|
Violation:
The temperature of the handwash station was 124F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Pantry-Deck 10 FZ4
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Violation:
The temperature of the handwash station was 128F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Room Service-- Deck 9
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|
Violation:
The temperature of the handwash station was 131F. The user could not adjust the temperature. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Potwash Area
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Violation:
Below the hood-type potwash machine, the drain line for the machine was laying across the deck.
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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.
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Item No.:
33
|
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Site:
Buffet-Blue Mess
|
|
Violation:
Three previously cleaned chafing dishes were stored wet inside large grey plastic containers that were stacked on the deck.
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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.
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Item No.:
33
|
|
Site:
Buffet-Green Mess
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|
Violation:
The deckhead exhaust vent above the toaster was heavily soiled with dust. The deck below the counter-mounted juice machine and toaster were soiled with old food residue of more than a service period.
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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.:
35
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Site:
Galley-Deck 3 - Port Beverage Station
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|
Violation:
Standing water was on the deck below the coffee storage shelf and in the coffee machine deck drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Buffet-Ocean View Cafe - Line 1 Port
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|
Violation:
The light intensity was less than 220 lux on the flat grill and at the electrical woks.
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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.:
36
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Site:
Galley-Hot Section
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Violation:
The light intensity was less than 110 lux behind the right combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
|
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Site:
Buffet-Ocean View Cafe - Coffee Station Aft Port
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|
Violation:
The light intensity was less than 110 lux to the right of the juice machine.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
|
|
Site:
Buffet-Ocean View Cafe - Coffee Station Forward Port
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|
Violation:
One live fruit fly was in the area. The area was in operation during the inspection.
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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:
Buffet-Ocean View Cafe - Coffee Station Aft Port
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Violation:
One live fruit fly was in the area. The area was in operation during the inspection.
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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
|
|
Site:
Buffet-Green Mess
|
|
Violation:
A small fruit fly was observed on the counter near the juice 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
|
|
Site:
Galley-Deck 3 - Port Beverage Station
|
|
Violation:
Approximately 15 fruit flies were observed under the countertop below the coffee machine and on the bulkhead behind the espresso and bulk milk machine. Standing water was on the deck below the coffee storage shelf and in the coffee machine deck drain. The area was not in use during the observation.
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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
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
Two small fruit flies were observed at the small deck mounted mixer. The area was in use at the time of the observation.
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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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