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Item No.:
11
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Site:
Medical-Food Worker Reporting AGE
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Violation:
During voyage #20140622, a cook, did not report diarrhea symptoms for over 10 hours after the symptoms started. It was documented that this worker reported for duty and worked an hour prior to going to the medical center.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Medical-Food Worker Reporting AGE
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Violation:
The cook, cited above, worked for one hour after the onset of diarrhea symptoms. The cook was then isolated, and was returned to work over 48 hours after the symptoms ended.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Other-DK-10 - Ocean View Scullery
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Violation:
A crew member was observed cleaning black condiment containers with Oxivir and placing them in storage. The crew member was spraying the containers with a bottle of Oxivir and wiping them with a cloth towel prior to storing them in a clean storage area. The staff member was educated by the inspector on the risks associated with using Oxivir on food contact surfaces. Staff removed the Oxivir bottle from the room and the condiment containers were sent to be washed and sanitized properly.
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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: (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law.
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Item No.:
19
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Site:
Buffet-Plastic Sneeze Shields
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Violation:
The half-moon buffet stations at the port, starboard, and aft passenger self-service lines had several plexiglass panels that were cloudy and made seeing the food beneath difficult. Passengers at the port half-moon station were observed putting their head under the sneeze shield in order to see the food out for service. During afternoon service, 2 of the plexiglass panels were missing at the port half-moon station, leaving the food unprotected. Staff were aware of this issue and have ordered new sneeze guards.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets are monitored by food employees trained in safe operating procedures.
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 Mixer Near Potwash
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Violation:
Mechanical lubricant was leaking from around a bolt on the underside of the mixing arm. According to staff, the lubricant was not food-grade and the mixer had just been used.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The ends of the in-use dough sheeter belt were frayed and worn in some areas.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
21
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Site:
Buffet-Stbd Mid Station
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Violation:
A deli slicer at this outlet had open seams on the front area where plastic supports attached to the metal face. This open seam was soiled with a heavy build-up of old dark food soil. Also, the bottom panel was not properly sealed to the base of the unit exposing the technical area of the slicer. This area was also soiled with old food debris.
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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-Potwash
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Violation:
The crew member's thermometer used to check the temperature of the potwash machine was not in calibration when compared with the inspector's thermometer and the temperature gauge on the machine. The crew member's thermometer read more than 20 degrees greater than the other two measurements on two separate readings.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash area was overwhelmed with soiled pots and pans when the area was observed by the inspector. Soiled pots and pans were stacked to the deckhead and extra deckstands were brought in to help store the excess soiled ware. Staff moved some of the excess pots to the main galley potwash to help ease the soiled burden at this location.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Buffet-Stbd Ice Cream Station
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Violation:
A wet wiping cloth was stored in the technical compartment of the ice cream display well.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Buffet-Stbd Aft Beverage Station
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Violation:
Old juice residue of more than a service period soiled the inside of the gray plastic chutes to the ice/water machine.
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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-Stbd Mid Beverage Station
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Violation:
A bowl of spoons out for self-service were soiled with old coffee residue. The spoons were sent to be re-cleaned.
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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-Stbd Ice Cream Station
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Violation:
The food contact side of the 6 previously cleaned tubular ice cream topping containers were heavily soiled with old food residue of more than a day's accumulation. The food dispensing pedals were the areas that were most notably soiled. When asked how the containers were cleaned, staff were unsure and did not know how they came apart. Due to the amount of soil and lack of knowledge on how to clean these, it is likely that they are rarely cleaned properly.
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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-Pool Grill
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Violation:
The top oven compartment of the large pizza oven was soiled with grease residue and food deposits. The pizza oven has not been used in over a year.
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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-Light Guards
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Violation:
The inside area of the plastic light shields covering the strip lighting under the sneeze guards at the passenger service areas were soiled throughout the buffet areas. A buildup of heavy grease deposits, dust, flies, and other food debris were observed on the shields. The plastic shields were removed and sent to be cleaned.
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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:
Buffet-Stbd Mid Station
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Violation:
A deli slicer at this outlet had open seams on the front area where plastic supports attached to the metal face. This open seam was soiled with a heavy build-up of old dark food soil. Also, the bottom panel was not properly sealed to the base of the unit exposing the technical area of the slicer. This area was also soiled with old food 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.:
28
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Site:
Buffet-ServiceTrays
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Violation:
Service trays out at the passenger self-service stations were not stored inverted nor was the top tray inverted or protected.
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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.:
31
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Site:
Other-DK-10 - Ocean View Scullery
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Violation:
A crew member was observed cleaning black condiment containers with Oxivir and placing them in storage. The crew member was spraying the containers with a bottle of Oxivir and wiping them with a cloth towel prior to storing them in a clean storage area. The staff member was educated by the inspector on the risks associated with using Oxivir on food contact surfaces. Staff removed the Oxivir bottle from the room and the condiment containers were sent to be washed and sanitized properly. This location was not on the list submitted by the ship of approved storage areas for Oxivir.
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Recommendation:
Ensure poisonous or toxic materials are used according to: (1) Law and 2011 VSP Operations guidelines; (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food area. Clean and sanitize all food equipment and utensils in the area treated after the application of a poisonous or toxic material.
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Item No.:
33
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Site:
Buffet-Pool Grill
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Violation:
The sides of several deckhead panels were not sealed together exposing open gaps to the plenum space above. The sides of these panels were soiled with dust.
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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.
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Item No.:
33
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Site:
Galley-Deck Grouting
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Violation:
Deck grouting throughout much of the galley was missing or pitted. This deck condition allowed for water to pool between the tiles.
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Recommendation:
Ensure decks 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:
Food soil was observed on a deckhead light above the soiled pot rack stand.
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Recommendation:
Ensure deckheads in warewashing areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Buffet-Pool Grill
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Violation:
According to staff, the large pizza oven has not been used for over a year.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
42
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Site:
Children Area-Toy Cleaning
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Violation:
Lint and other soil was noted in the recessed areas of one large plastic toy that could not be put through the automatic dishwasher process in which the smaller toys were being very effectively cleaned.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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