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Item No.:
02
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Site:
Medical-Crew Late Reporting
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Violation:
A crew member experiencing gastrointestinal illness (GI) had an illness onset at 1100 on 7/11/14, and did not report to medical until 1930 on 7/11/14. The crew member was disciplined.
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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-Reverse Osmosis Unit
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Violation:
A water connection from the reverse osmosis unit to the technical water tanks was striped blue green blue, indicating potable water. All of the other pipe striping in the engine room was correct. This was immediately corrected and verified by the inspector.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
13
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Site:
Galley-Deck 3 Warewashing
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Violation:
The worker in charge of maintaining the ice machines was observed storing the outside cover of the protective ice cuber panel, which had a soiled gray foam with an unknown substance, directly on top of the ice in the ice dispensing compartment when opening the forward right ice machine for the inspector. The panel was removed and the ice was discarded.
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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: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair;
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Item No.:
16
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Site:
Buffet-Petty Officer's Mess
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Violation:
According to staff, undercounter refrigerator A.17A/B was on time control, but the unit was not labeled for time control. The time control plan stated an undercounter cabinet was on time control, but it was not clear that it was referring to the A.17A/B. There were other undercounter cabinets in the area, but none of them were labeled for time control. No food was in unit A.17A/B.
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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.:
16
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Site:
Buffet-Crew Mess
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Violation:
According to staff, the undercounter refrigerator A.08A/B/C was on time control, but the unit was not labeled for time control. The time control plan stated an undercounter cabinet was on time control, but it was unclear if the plan was referring to this unit. Other undercounter cabinets were present in the area, but none of them were labeled for time control. No food was in unit A.08A/B/C.
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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.:
19
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Site:
Buffet-Lido Port Pizza Station
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Violation:
The pizza out for self-service was less than one meter from passengers and was not protected by the installed 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.:
21
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Site:
Buffet-Crew Mess
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Violation:
An inadequate amount of cleaning space was noted under the deck-mounted soda vending machine opposite the crew buffet self-service line.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Preparation Room-Butcher
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Violation:
The area for the mincing gear and locking mechanism of the mincing machine was corroded inside, making cleaning difficult. Also, water was collecting inside of this area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Wash Machine
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Violation:
Four different columns of numbers detailing the cycle times were noted on the data plate, but it was unknown which times were for what cycle or how the times were measured, for example in minutes or seconds.
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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:
Galley-Deck 3 Warewashing
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Violation:
A worker was observed storing the outside cover of the protective ice cuber panel, which had a soiled gray foam with an unknown substance, directly on top of the ice in the ice dispensing compartment when opening the forward right ice machine for the inspector. The panel was removed and the ice was discarded.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Preparation Room-Butcher
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Violation:
Some loose black particles were observed on the interior of where the area for the mincing gear and locking mechanism of the mincing machine.
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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:
Preparation Room-Butcher
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Violation:
A roach bait station was set on top of a cabinet with twine, skewers, and gloves near the utility sink. The bait station was removed.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
28
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Site:
Galley-Crew Scullery
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Violation:
A roach bait station was observed on top of the soap dispenser of the single-tank rack dishwash machine and right next to the warewash machine. This machine was not in operation and the bait station was removed.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
30
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Site:
Galley-Deck 3 Hot Line
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Violation:
A 'wash hands often' sign was not observed at the handwashing sink.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Deck 3 Dry Store
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Violation:
The deck around the outer perimeter of the room, especially to the left of the evaporative condenser, was peeling, making cleaning difficult.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, bars, and food and equipment storage areas are maintained for easy cleaning. 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:
Other-Culinary Arts Center (CAC)
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Violation:
A small amount of food equipment used for food classes was stored in a stainless steel cabinet and the cabinet was stored in a room which was not properly constructed for equipment storage. No coving was observed at the bulkhead/deck juncture and the bulkhead and deckhead had difficult to clean surfaces such as electrical wiring and soft insulation.
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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. Cove all bulkhead/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).
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Item No.:
33
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Site:
Dining Room-Officer's Mess
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Violation:
Coving was not present at the counter/deck juncture of the waiter station.
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Recommendation:
Cove all cabinet/deck junctures (including waiter stations).
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Item No.:
36
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Site:
Buffet-Lido Port Pizza Station
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Violation:
The light intensity was less than 220 lux along the right side of the food worker front counter and along the back counter. This was corrected during the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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-Lido Starboard Asian Station
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Violation:
The light intensity was less than 220 lux along the worker back counter and along the most left front counter on the worker's side.
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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:
Buffet-Lido Foward Beverage Station
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Violation:
The light intensity was less than 220 lux in front of the regular coffee machine and the hot water dispenser. This was written on the previous inspection, but all other lighting levels in this area were corrected.
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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 consumer self-service areas.
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