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Item No.:
*
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Site:
Medical-Specimen Collection Containers
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Violation:
There were more than 10 specimen collection containers in the medical center, but it was unknown if the red lids of the containers were able to be properly sealed if shipped to a lab for analysis. When tested by the inspector and staff, the lids did not appear to close all the way and did not create a seal.
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Recommendation:
Ensure the lids of the specimen collection containers are able to tightly close and can remain sealed during shipping.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
There was no data in the case identification number column for three passengers with reportable AGE on the AGE log during the cruise from 30 November to 7 December.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (3) case identification number.
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Item No.:
08
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Site:
Potable Water-AC Room - FD 16210
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Violation:
The potable water line to the hose bib was not striped to indicate potable water. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A food worker had an onset of four episodes of diarrhea on 22 December at 1600. Their last symptom was on 22 December at 1800, but this individual was released from isolation on 23 December at 2100. According to their work record, this individual did not work during the required isolation period.
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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:
Galley-Scullery
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Violation:
Two stacks of clean plates were put on the clean counter behind the clean section of the warewash machine by the person in charge of this area. The plates were placed directly under the deckhead that had excess condensation. No water was seen dripping onto the plates. A worker was then seen standing on the clean counter with their shoes on and wiping off the condensation from the deckhead with a towel.
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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: (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned.
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Item No.:
14
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Site:
Galley-Deck 6 Hot Section
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Violation:
A food employee in the active hot section had a protruding mustache and was not wearing a hair 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.
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Item No.:
15
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Site:
Provisions-Records
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Violation:
Fresh oysters were served raw beginning on 28 December, but the shell stock tags for the containers of oysters served on 28 and 29 December were no longer onboard. The shellstock tags were available for the containers of oysters served raw beginning on 30 December.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
16
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Site:
Buffet-Petty Officer and Officer Mess
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Violation:
The time control plans were not posted at these outlets where time control was used. A time control plan for these areas was only posted in the crew galley.
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Recommendation:
Post the time control plans in the food outlets where time control is used.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The lids on two containers of bread on the self-service salad station were not self-closing and the containers were not protected by the sneeze shield.
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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:
Galley-Deck 6
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Violation:
There were loose and protruding cloth fibers from the edges of the in-use woven dough sheeter belt located near the hot section.
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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.:
20
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Site:
Galley-Le Muse Restaurant
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Violation:
The in-use cutting board was heavily scratched and scored, making it difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Food Service General-Rancilio Espresso Machines
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Violation:
There were slotted fasteners in the food-splash zones above each of the milk steamers for this type of machine. These espresso machines were in several of the food areas.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The panel on the bottom underside of deep fat fryer 057585C had missing fasteners and was loose. This was corrected.
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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.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The data plate for the conveyor warewash machine was difficult to read and was in an inaccessible location.
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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:
Buffet-Calumet
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Violation:
The food-contact surfaces of a number of previously cleaned and out for service bowls and plates were soiled with food remnants.
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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-Pot Wash
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Violation:
The food-contact surfaces of a number of previously cleaned and stored bowls, plates, pots, and pans were soiled with food remnants and oily residues.
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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-Galaxy Restaurant
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's back plate 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:
Galley-La Cantina de Bacco
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Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's back plate 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.:
28
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Site:
Galley-Galaxy Restaurant
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Violation:
Several pots and pans were stored stacked and wet inside the upright refrigerator.
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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-Warewashing
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Violation:
There were six clean long white baking dishes that were nested and wet with heavy dripping water on the clean storage rack.
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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-Scullery
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Violation:
Condensation was dripping from the deckhead onto four stacks of clean plates stored on the clean counter and on the clean trolley next to the clean side of the warewash machine. The plates were cleaned and sanitized.
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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
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Site:
Galley-Scullery
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Violation:
Two stacks of clean plates were put on the clean counter behind the clean section of the warewash machine by the person in charge of this area. The plates were placed directly under the deckhead that had excess condensation. No water was seen dripping onto the plates. A worker was then seen standing on the clean counter with their shoes on and wiping off the condensation from the deckhead with a towel.
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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.:
33
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Site:
Galley-La Cantina de Bacco
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Violation:
The bulkhead edges at the entrance door to the galley were heavily chipped and scored, making the area difficult to clean.
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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.:
34
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Site:
Galley-Deck 5 Bakery
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Violation:
There was a leak from the faucet of the handwash station across from the rotating ovens.
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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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux between most of the counter-mounted equipment on the beverage station.
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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.:
37
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Site:
Galley-Scullery
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Violation:
There was excess condensation on the deckhead from the middle of the in-use conveyor warewash machine to the clean area behind the clean section of the warewash machine and adjacent to this entire area. There was excess steam accumulating around the clean area of the warewash machine. Condensation was dripping from the deckhead onto four stacks of clean plates stored on the clean counter and on the clean trolley next to the clean side of the warewash machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation on the deckhead and it was dripping onto the top of the in-use conveyor warewash machine and along the top of the final rinse curtain. No condensation was seen dripping onto the dishes in the machine while in operation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were no duties and responsibilities indicated in the OPRP. This information was only included in a separate and unrelated document. This was corrected during the inspection. Also, the details of the norovirus cleaning procedures used as part of the OPRP indicated that the AGE cabins and public areas were to be disinfected with 200 PPM chlorine solution or a chemical approved from the company. Finally, the OPRP described that the cleaning and disinfection should be done continuously when 2% of both the passengers and crew had AGE symptoms.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses). When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
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Item No.:
41
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Site:
Housekeeping-Deck 7 Forward Starboard Women's Public Toilet Room
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Violation:
There was no sign advising users to use a paper towel or tissue to exit the large toilet stall that also had a handwashing sink.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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