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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Two crew members, one on the14-21 December voyage and one on the 21-28 December voyage, experienced one episode of diarrhea, abdominal cramps, were dispensed antidiarrheal medication, and had no underlying illnesses. Even though the medical staff isolated the crew members because they determined that the diarrhea symptoms were above normal to these individuals, they were not included as reportable cases on the AGE logs.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Oxivir Five 16 Dispensers
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Violation:
There were three locations in which dispensers for the chemical Oxivir Five 16 were disconnected but still appeared on the cross-connection control list. The areas were deck 14 bar pantry, deck 15 Solarium locker, and deck 16 Windjammer locker.
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Recommendation:
Update the cross-connection control list.
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Item No.:
13
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Site:
Other-Tween Deck Galley Storage
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Violation:
The staff in charge of these galley storage areas was made aware during several previous inspections that these areas were not properly constructed for equipment storage. Even though the staff had made some attempts of correction, numerous pieces of new and used equipment were stored adjacent to or under areas that could contaminate equipment and utensils. Staff stated that some work is planned to be done in these areas during the next dry-dock scheduled for September 2014.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
The cooling log had an entry for a tray of assorted canaps with a starting cooling time of 1302 on 14 January, but at 1342 (40 minutes later), a food employee was observed placing the tray in the blast chiller. According to the staff, the time should have stated 1342.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Bar-Java Cafe
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Violation:
The 1/2 gallon of milk on the back bar counter was labeled with a discard time of 1526, but at 1539 the milk was still being used. The milk was discarded.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Other-Izumi Menus
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Violation:
The consumer advisory statement was partly cut off when the menus were tucked into the folders.
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Recommendation:
Ensure that the consumer advisory statement is accessible and easily readable.
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Item No.:
16
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Site:
Bar-Java Cafe
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Violation:
The take-out sushi menu for crew members had items that were served undercooked, including cold smoked salmon rolls, but the items were not identified with an asterisk and there was no consumer advisory statement on the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Bar-Starbucks
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Violation:
The time control plan stated that the potentially hazardous foods on time control would be discarded according to the individual four hour labels, but the containers of skim milk, whole milk, and half and half were not labeled with the discard time. A magnetic timer was recording the amount of time the food items had been on time control.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Crew Garden Cafe
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Violation:
The aft dessert counter was labeled as being on time control, but was not identified on the time control plan. There was no dessert on the counter during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Crew Garden Cafe
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Violation:
There were no serving utensils for the container of Caesar dressing, thousand island dressing, pesto sauce, and marinara sauce on the buffet lines #3 and #4.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Crew Garden Cafe
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Violation:
There was one container of brown sugar out for self-service at the aft coffee station, but it was not protected by a sneeze shield or in any other way.
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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).
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Item No.:
20
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Site:
Buffet-Windjammer Port Hot Line
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Violation:
Two crew members were cooking turkey burgers on the flat grill and had no tip-sensitive thermometers.
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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.:
21
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Site:
Galley-150
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Violation:
The food-grade sealant around the pasta boiler and at the back of the flat grill was loose and peeling.
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Recommendation:
Remove the peeling sealant and replace with new sealant.
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Item No.:
22
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Site:
Food Service General-Warewashing
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Violation:
The data plates for the conveyor warewash machines in the crew galley, deck 3, 4, and 5 main galley, and the deck 5 conveyor glasswash machine were not easily accessible or readable.
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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.
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Item No.:
26
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Site:
Bar-English Pub
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Violation:
The inside of the middle beer tap on the left side of the front bar counter was soiled with a thick brown 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:
Bar-English Pub
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Violation:
On the back bar counter, the food-contact surface of a previously cleaned short drinking glass was soiled.
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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:
Bar-Deck 15 Pool Bar
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Violation:
The inside of the most left beer tap was soiled with a black 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.:
28
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Site:
Other-Sorrento's Beverage Station
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Violation:
Water was dripping from plastic cups that were available for passenger self-service.
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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-Windjammer Dishwash Clean Storage Area
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Violation:
Six baskets full of previously cleaned silverware were stored not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Windjammer Next To Multiflow Cabinet
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Violation:
The front cover of the ice machine was removed for inspection and was placed on the deck before the inspector arrived to the area. The cover was taken to be cleaned and sanitized prior to placing back on the machine.
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Recommendation:
Ensure that the front covers of the ice machines are not placed directly on the deck.
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Item No.:
28
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Site:
Dining Room-Opus 3 Port Aft Waiter Station
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Violation:
There was one small stack of plates stored on top of the waiter station that was not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Opus 3 Port Center Waiter Station
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Violation:
There were two small stacks of plates stored on top of the waiter station that were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Other-Tween Deck Galley Storage
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Violation:
There were numerous pieces of new and used food equipment and utensils, such as coffee machines, wine glasses, and several different types of cooking equipment stored in both the bar locker and the dining room locker. The food equipment and utensils were stored underneath a HI FOG pipe and ventilation ducts and adjacent to gray water pipes. In the dining room locker, several boxes of galley equipment and utensils and at least 10 lexan boxes were not protected and placed adjacent to two uncovered openings to bilge water tanks filled with bilge water along with the piping and pumps associated with these systems. This and related deficiencies were noted on the last and other previous inspections.
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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
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Site:
Galley-Deck 4 Warewashing
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Violation:
At the soiled end of the warewash machines, there was a wet napkin and a long piece of white tubing in the handwashing 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
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Site:
Galley-Deck 4 Warewashing
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Violation:
At the soiled end of the warewash machines, there were two stacks of soiled plate covers touching the paper towels in the paper towel dispenser of the handwashing sink.
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Recommendation:
Ensure that the paper towels of the handwashing sink are clean.
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Item No.:
33
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Site:
Other-Tween Deck Galley Storage
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Violation:
There were numerous pieces of new and used food equipment and utensils, such as coffee machines, wine glasses, and several different types of cooking equipment stored in both the bar locker and the dining room locker. These rooms were not properly constructed for food equipment and utensil storage, had no coving at the bulkhead/deck juncture, and some of the bulkheads were constructed like a cage with wire materials that were soiled with dust in some areas. The deckhead had an exposed HI FOG pipe, ventilation ducts, and gray water pipes. Also, in the dining room locker, the deck had two uncovered openings to bilge water tanks filled with bilge water along with the piping and pumps associated with these systems. This and related deficiencies were noted on the last and other previous inspections.
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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. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. 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
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Site:
Pantry-Ice & Detergent Station 9871 (Deck 9 Midship)
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Violation:
The drain line and electrical cord from the undercounter dishwash machine were resting on the deck, making the deck difficult to clean.
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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:
Other-Deck 15 Frozen Yogurt Stations
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Violation:
The cables under the frozen yogurt machines were resting on the deck, making the deck difficult to clean.
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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.:
36
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Site:
Buffet-Windjammer Coffee Station B
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Violation:
The light intensity was less than 110 lux between the ice machine and 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.:
36
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Site:
Galley-150
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Violation:
The light intensity was less than 220 lux on the large preparation counter. The low intensity was mostly at the corner and to the left.
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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:
Other-Tween Deck Galley Storage
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Violation:
The light intensity was less than 220 lux in most areas of the dining room locker. Several containers and boxes of new and used equipment were stored in this locker.
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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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