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Item No.:
01
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Site:
Medical-AGE (Acute Gastroenteritis) Report
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Violation:
For the 1-8 March voyage, the 4-hour standardized AGE report was not submitted upon arrival in port on 8 March. Following the 24-hour report submitted on 7 March 07:22, three passengers with AGE symptoms reported to the medical center between 06:08 and 10:46 on 7 March and were entered on the AGE surveillance log.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-AGE (Acute Gastroenteritis) Surveillance Log
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Violation:
During the last five voyages, many of the fields for the number of diarrhea and vomiting episodes on the AGE surveillance log were blank for both passengers and crew members. According to the staff, if an individual does not have any diarrhea or vomiting episodes this column on the AGE log was left blank and the data had to be manually entered. If an individual had at least one episode of diarrhea or vomiting, this was recorded on the AGE log.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
11
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Site:
Medical-Crew Member Release From Isolation
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Violation:
During the last five voyages, two food workers identified as reportable acute gastroenteritis (AGE) cases were released from medical isolation prior to the required 48 hours symptom-free. On 28 March, an Assistant Waiter had an onset of AGE symptoms at 08:00 and reported to the medical center at 08:34. During his follow-up interviews with medical staff, on 29 March at 15:02 and 30 March at 08:02 he stated he was still having symptoms. It was documented that his last symptom was 30 March at 01:00. On 31 March at 08:07 he was released from isolation and his case was closed. According to his FunTime work record, he worked on 31 March from 08:13 to 11:25 and from 17:33 to 22:51. He should not have been released from isolation until 1 April at 01:00. On 28 March, a Bar Waitress had an onset of AGE symptoms at 14:30 and reported to the medical center at 15:14. During her follow-up interviews with medical staff, on 29 March at 15:02 she stated she was still having symptoms. It was documented that her last symptom was 29 March at 12:00. On 30 March at 15:07 she was released from isolation and her case was closed. According to her Fun Time work record, she worked on 30 March from 17:14 to 19:32 and on 31 March from 13:12 to 17:07. She should not have been released from isolation until 31 March at 12:00.
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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.
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Item No.:
13
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Site:
Other-Lido Forward Lockers
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Violation:
The person in charge of both forward lido lockers was not storing food or equipment properly. Containers of food and condiments were stored on the deck and in soiled containers and in a room that was not properly constructed and equipment was stored in a room that was soiled and was not properly constructed.
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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; 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.:
13
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Site:
Buffet-Port Grand Buffet Coffee Station
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Violation:
At 10:14 AM, four carafes of milk and cream were noted on time control with black lids. According to the time control plan, the carafes of milk and cream should have been discarded at 10:00 AM. According to staff in charge of this area, the carafes of milk and cream did not have to be discarded because there were no passengers on board. Shortly afterwards, an announcement came on instructing specific passengers to disembark the ship.
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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; 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: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Buffet-Port Grand Buffet Coffee Station
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Violation:
At 10:14 AM, four carafes of milk and cream were noted on time control with black lids. According to the time control plan, the carafes of milk and cream should have been discarded at 10:00 AM. According to staff in charge of this area, the carafes of milk and cream did not have to be discarded because there were no passengers on board. Shortly afterwards, an announcement came on instructing specific passengers to disembark the ship.
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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:
Galley-Grand Buffet Station
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Violation:
Three pans of fully cooked pancakes and one pan of hard boiled eggs were stored in the #1 combination oven with discard labels on the pans. According to staff, they were using the oven to keep the food warm for the buffet line. The food had not been on time control for more than four hours and was discarded. The oven was set at 206 degrees Fahrenheit and was on temperature 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 ((2) Is not be placed on temperature control again.
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Item No.:
16
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Site:
Galley-Grand Buffet Station
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Violation:
Two cartons of lactose free milk and three cartons of soy milk were observed with four hour discard labels for time control, but the cartons were stored in undercounter refrigerator 10C-3 that was on temperature control. The milk was not on time control for more than four hours and 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 (2) Is not be placed on temperature control again.
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Item No.:
16
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Site:
Buffet-Lido Fried Egg Station
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Violation:
The two signs on top of the buffet line, where passengers ordered their eggs, did not state the eggs were cooked to order. Consumer advisory statements were on both of the signs. A very small sign was observed standing up against a column on the bottom of the buffet line in front of the bottom of the mise en place items for the omelets with the correct wording, but it was not visible to passengers who were ordering and the sign had a small font and was difficult to read.
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Recommendation:
If an animal food such as eggs 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 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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Lido Pizza
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Violation:
The display cabinet 10P-9 was labeled for time control, but was not on the time control plan.
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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:
Other-Lido Meneg Locker Forward
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Violation:
Approximately eight white plastic containers were soiled with food residue and dirt, and contained food products. For example, four bins were noted with large amounts of coffee grinds and a thick brown residue, and were used to store large packets of hot chocolate, packages of coffee, and boxes of cereal. Also, nine containers of jam were stored in a white bin with a heavy layer of a yellow sticky substance. In addition, two large cans of orange marmalade were stored in a white bin with a layer of a sticky brown residue throughout the bin. Condiments, to include salt and pepper and packages of brown sugar, were stored in a white bin with loose pieces of food residue. Containers of sugar-free breakfast syrup and full salt and pepper shakers were stored in a white bin with spilled food residue inside. Finally, approximately six boxes of cereal and more than 10 packets of sugar were observed on the deck in this locker.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Dream Lobby Bar
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Violation:
Three slotted fasteners located on a food contact splash zone were observed in the ice thickness probe of the deck-mounted ice machine.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Center
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Violation:
The right braising pan had been out of service for three months and the left braising pan had been out of service for one month. The inspector confirmed that work orders had been submitted and the ship was waiting on spare parts to repair the pans.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
Three slotted fasteners located on a food splash zone were noted on the ice machine sensor probe. This item was corrected on site.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Glassware Dishwasher
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Violation:
The second nozzle from the top on the left side manifold of the sanitizing rinse was partially blocked. This was corrected on site.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Other-Lido Fwd FSD Locker 10.037
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Violation:
A soiled coffee cup partially filled with coffee was stored on the top shelf of the equipment storage rack to the left of the entrance.
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Recommendation:
Ensure racks 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.:
26
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Site:
Other-Lido Fwd FSD Locker 10.037
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Violation:
The inside of the previously cleaned soup kettle was soiled with food residue.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Appetizer Pantry
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Violation:
A fingerprint was noted on a previously cleaned knife. The knife was sent to be re-cleaned.
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Recommendation:
Ensure food contact surfaces of utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Forward
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Violation:
One previously cleaned plate was soiled with food residue. The trolley full of the clean plates was previously inspected. The plate was 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-Lido Forward Starboard Beverage Station
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Violation:
A heavy layer of old food residue was observed in the seam and the interior corners of the food-splash panel of the in-use juice machine.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred. 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:
Other-Lido Fwd FSD Locker 10.037
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Violation:
The tops of all three storage racks were heavily soiled with food debris and dirt. No equipment was stored on these shelves. Also, the deck stations stored in this room were soiled with food residue and dirt.
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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:
Other-Lido Meneg Locker Forward
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Violation:
The inside of at least eight white plastic bins were heavily soiled with food residue and dirt and there were packages and containers of food stored in these bins.
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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:
Galley-Appetizer Pantry
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Violation:
Water was observed under the feet of the previously cleaned buffalo chopper. Water had accumulated under the rubber feet of this equipment. The area was not in operation, and this was corrected on site.
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Recommendation:
Store clean equipment in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Aft Service Line
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Violation:
The deck was in disrepair and grout was missing in several areas on the deck. Management had identified this area previously and were in the process of replacing the grout.
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Recommendation:
Ensure decks are maintained in good repair.
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Item No.:
33
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Site:
Other-Lido Fwd FSD Locker 10.037
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Violation:
A soup kettle and 20 piles of oven racks stacked in threes were stored partially wrapped in plastic wrap in this locker, which was not properly constructed for storing equipment. Coving was absent at the deck/bulkhead juncture, the deck was heavily soiled with food debris, dirt, and a ring of black residue, and the deck was pitted and chipping in several areas. Also, a hole was noted in the deckhead from an electrical penetration of a large electrical bundle that was not easily cleanable on the bulkhead.
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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 (including equipment/utensil storage rooms). Ensure decks in storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Cherry on Top
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Violation:
Coving was absent at the deck/counter juncture of the self-service buffet line.
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Recommendation:
Cove all bulkhead/deck junctures (including buffets).
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Item No.:
33
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Site:
Galley-Deck 10 Center
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Violation:
The inside of the left dumbwaiter was soiled with food debris on both shelves and a white residue was observed on the right bulkhead of the dumbwaiter. According to staff, the dumbwaiter was clean and hardly used.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Lido Meneg Locker Forward
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Violation:
Coving was absent at the deck/bulkhead juncture in this room. Also, the bulkhead was soiled in several areas, especially near the deck. Finally, a hole was noted where a bundle of difficult to clean electrical cables penetrated the deckhead near the door.
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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 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.:
36
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Site:
Buffet-Lido Forward Starboard Beverage Station
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Violation:
Less than 220 lux of light intensity was measured in front of the juice machine.
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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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Item No.:
36
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Site:
Buffet-Pasta Bar Coffee Station
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Violation:
Less than 220 lux of light intensity was measured in front of the juice and coffee machines.
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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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Item No.:
38
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Site:
Buffet-Lido Pizza
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Violation:
According to the staff, the pizza display unit labeled for time control had not been used in more than one year and was not needed for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation and food storage areas.
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Item No.:
44
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Site:
Medical-Crew Member Release From Isolation
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Violation:
During the last five voyages, two food workers identified as reportable acute gastroenteritis (AGE) cases were released from medical isolation prior to the required 48 hours symptom-free. On 28 March, an Assistant Waiter had an onset of AGE symptoms at 08:00 and reported to the medical center at 08:34. During his follow-up interviews with medical staff, on 29 March at 15:02 and 30 March at 08:02 he stated he was still having symptoms. It was documented that his last symptom was 30 March at 01:00. On 31 March at 08:07 he was released from isolation and his case was closed. According to his FunTime work record, he worked on 31 March from 08:13 to 11:25 and from 17:33 to 22:51. He should not have been released from isolation until 1 April at 01:00. On 28 March, a Bar Waitress had an onset of AGE symptoms at 14:30 and reported to the medical center at 15:14. During her follow-up interviews with medical staff, on 29 March at 15:02 she stated she was still having symptoms. It was documented that her last symptom was 29 March at 12:00. On 30 March at 15:07 she was released from isolation and her case was closed. According to her Fun Time work record, she worked on 30 March from 17:14 to 19:32 and on 31 March from 13:12 to 17:07. She should not have been released from isolation until 31 March at 12:00.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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