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Item No.:
02
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Site:
Medical-24-Hour and 4-Hour Report Verification
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Violation:
According to medical records, a 4-hour report was sent to VSP before arrival in Tampa on 14 February after an additional passenger case was added to the AGE log after the 24-hour report was submitted. However, no documentation confirming VSP successfully received the report was maintained onboard. According to medical records a 24-hour and 4-hour report was sent to VSP before arrival in Tampa on 7 February, but no documentation confirming VSP successfully received the either report was maintained onboard.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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Item No.:
05
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Site:
Potable Water-Deck 7 Far Point
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Violation:
When the chlorine residual at the higher loop distribution far point was tested, the inspector had results of 1.47 ppm, 2.27 ppm, and 2.16 ppm. The crew member had results of 2.20 ppm, 2.00 ppm, and 2.25 ppm. During all three tests the analyzer displayed values between 1.75 ppm and 1.78 ppm. The analyzer was recalibrated to 2.10 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Deck 4 Laundry Room
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Violation:
The backflow prevention device that was installed on the Bosun laundry machine was an atmospheric vacuum breaker model 288812 CHR.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Bunker Records
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Violation:
On 28 February, bunkering commenced at 08:15 at an initial value of 0 ppm. The time on the next log entry was not legible but it appeared to be either 08:35 or 08:55 and the recorded value was 1.0 ppm. The next log entry was at 09:20 with a recorded value of 2.1 ppm. The bunkering record for 26 February listed two different starting times: one at 08:50 and one at 09:00. The second entry on the log was at 09:30 with a recorded value of 2.4 ppm.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Bar-Pool Bar
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Violation:
The backflow preventer to the espresso machine was leaking and had a large amount of debris in the atmospheric vent area.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Whirlpool Spas
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|
Violation:
The water temperature for both port and starboard whirlpool spas was 107°F when measured. Both whirlpool spas were open during the inspection and were immediately closed.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40°C (104°F) on whirlpool spas and spa pools.
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Item No.:
12
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Site:
Galley-Deck 4 - Hot Section
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|
Violation:
A chef de partie was observed touching his nose vigorously with his bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef. The chef washed his hands upon the inspector's request.
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|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Food Service General-Supervision
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Violation:
Insufficient management and oversight by supervisory staff in the food operation resulted in several violations. For example: (1) The executive chef's uniform had a large food stain from the previous day and the uniform had not been laundered; (2) A chef de partie was observed touching his nose vigorously with bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef; (3) The handwashing sink in the concierge lounge had a large amount of ice dumped inside the basin. Nobody was at the buffet station when the inspection team arrived to the area; (4) The milk in the espresso machine in the concierge lounge was labeled as being on time control despite the unit not being labeled as a time control unit or included in the time control plan; (4) A galley steward was observed picking up a fork that just fell on the deck and putting it back in the tray of clean utensils; and (5) The food employee actively carving meat for consumers had a pronounced mustache and was not wearing a facial hair restraint.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
14
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|
Site:
Buffet-Windjammer Carving Station
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|
Violation:
The food employee actively carving meat for consumers had a pronounced mustache and was not wearing a facial 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.:
14
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Site:
Galley-Uniform
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|
Violation:
The executive chef's uniform had a large food stain from the previous day. The uniform had not been laundered.
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|
Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
16
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|
Site:
Children Area-Time Control Plan
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|
Violation:
According to staff, food, such as mashed potatoes and spaghetti, was served to kids in the nursery side of the children activity center, but the facility did not have a time control plan. Children Center staff would call room service when food was needed, and room service staff would bring the food to the kids center. Once the service period was over staff would call room service again to pick-up and remove the food. According to staff, the service period never lasted more than one hour.
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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 5°C (41°F) or less or 57°C (135°F) 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. 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.:
16
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|
Site:
Galley-Deck 5 - Buffet Pantry Walk-in Cooler
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|
Violation:
A trolley with salads and sandwiches was next to the cooler door with temperatures of 44-52°F. All items were prepared the same day of the inspection hours earlier and their cooling was appropriate according to cooling logs. After the finding, the trolley was put in the blast chiller to cool down the food below 41°F.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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|
Site:
Buffet-Concierge Lounge
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|
Violation:
The milk in the refrigeration compartment of the espresso machine was labeled as being on time control. The unit was not labeled as a time control unit or included in the time control plan. The temperature of the milk was below 41°F. Staff stated that the milk was on temperature control and labeled as being on time control by mistake.
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|
Recommendation:
Do not label the milk in the espresso machine with a time control discard label if it is on temperature control and not time control.
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Item No.:
16
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|
Site:
Pantry-Cafe Latte-tudes
|
|
Violation:
The time control plan of the area did not state the procedure to place the whipped cream can on time control inside the temperature control refrigerator along will all other dairy products. A can of whipped cream was labeled as on time control in this temperature control unit 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
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The handles of the three serving utensils for the bread baskets were touching the bread.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
|
|
Site:
Buffet-Staff Mess - Healthy Corner
|
|
Violation:
There was no side protection for sneeze guards. The distance between exposed food and where consumers were observed serving themselves was less than 1 meter (40 inches).
|
|
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.:
19
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
A chef de partie was observed touching his nose vigorously with bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef. The chef washed his hands upon the inspector's request.
|
|
Recommendation:
Ensure food employees minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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Item No.:
20
|
|
Site:
Galley-Deck 4 - Pantry
|
|
Violation:
Both ice machines had a slotted fastener on the ice thickness probes of the cuber panels. The fastener of the right side ice machine had signs of corrosion.
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|
Recommendation:
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. 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
|
|
Site:
Preparation Room-
|
|
Violation:
The in-use cutting board was heavily scratched and scored, making it difficult to clean.
|
|
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
|
|
Site:
Galley-Chops Grille & Giovanni's Table
|
|
Violation:
One of two white cutting boards that were recently cleaned and sanitized in the hood-type warewasher was heavily scratched and scored, making it difficult to clean. It was still green where vegetables were cut previously.
|
|
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.:
21
|
|
Site:
Galley-Chops Grille Show Galley
|
|
Violation:
Sealant was peeling to the left of the grill and exposing a difficult to clean gap.
|
|
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.:
21
|
|
Site:
Dining Room-Deck 5 Main - Utensil Cage
|
|
Violation:
Previously cleaned chafing dishes were stored on shelves along with nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.
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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
|
|
Site:
Galley-Deck 4 - Warewashing
|
|
Violation:
The data plates of the flight-type dishwasher and rack-type glass washer stated minimum final rinse pressures of 16 psi but the gauges were not scaled in psi. It was unclear if this minimum pressure was met by the machines during operation.
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|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The data plates of the flight-type dishwasher and rack-type glass washer stated minimum final rinse pressures of 16 psi but the gauges were not scaled in psi. It was unclear if this minimum pressure was met by the machines during operation.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
22
|
|
Site:
Pantry-Cafe Latte-tudes
|
|
Violation:
While in operation, the undercounter warewasher was continuously leaking water onto the deck from the bottom front panel. Water was pooling on the deck in front of the machine.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
The sanitation solution of the sanitation bucket had no chlorine and was heavily soiled. After the finding, the solution was replaced with a fresh one.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
The sanitizing solution in the sanitation bucket had no chlorine and was heavily soiled. A wiping cloth was inside. After the finding, the solution was replaced with a fresh one.
|
|
Recommendation:
Restrict wiping cloths to the following: (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
|
|
Site:
Pantry-Deck 3 Ice Pantry
|
|
Violation:
The residue from a sticker was still present on the top, center part of the ice cuber just below the white water dispensing tube. The inspector was able to remove a portion of the wet residue with his finger.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Chops Grille & Giovanni's Table
|
|
Violation:
One of two white cutting boards that were recently cleaned and sanitized in the hood-type warewasher was heavily scratched and scored, making it difficult to clean. It was still green where vegetables were cut previously.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops Grille Show Galley
|
|
Violation:
The previously cleaned panel to the right of the grill and left of the adjacent handwashing station was heavily soiled with grease residue.
|
|
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
|
|
Site:
Dining Room-Deck 4 Main - Starboard Galley Entrance
|
|
Violation:
Four trays of previously cleaned coffee cups were on a table. The coffee cups were stored upright and unprotected. After the finding, staff placed clean linen on top of them.
|
|
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
|
|
Site:
Galley-Dishwash
|
|
Violation:
A galley steward was at the clean end of the in-use flight-type dishwash machine when he retrieved a small cutlery rack from the machine. A fork fell on the deck and he was observed picking it up, putting it back in the tray, and putting the tray on the clean storage racks. His supervisor was looking at the machine at that specific time. After the issue was discussed between the supervisor, steward, and inspector, the entire cutlery tray was sent to be rewashed.
|
|
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
|
|
Site:
Dining Room-Deck 5 Main - Utensil Cage
|
|
Violation:
Previously cleaned chafing dishes were stored on shelves along with numerous nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.
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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
|
|
Site:
Pantry-Deck 3 Ice Pantry
|
|
Violation:
Two racks on the clean storage shelves had several ice bucket lids that were lying flat on top of each other. Pooled water was observed in several lids because they were not allowed to be properly air dried.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Concierge Lounge
|
|
Violation:
The handwashing sink had a large amount of ice dumped inside. Nobody was at the buffet station when the inspection team arrived to the area.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
Item No.:
30
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The port side handwashing station had no waste receptacle. This was corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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|
|
Item No.:
32
|
|
Site:
Pantry-Solarium
|
|
Violation:
The three uncovered waste bins were soiled inside with food debris and open liquor bottles. The lids were put down, correcting the issue.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
|
Item No.:
32
|
|
Site:
Galley-Deck 4 - Pantry
|
|
Violation:
The three uncovered waste bins were soiled inside with food debris. The lids were found and placed on the bins, correcting the issue.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Food Lifts
|
|
Violation:
Cork and fabric bulletin boards were mounted on the bulkhead in front of the food lifts. They were absorbent, difficult to clean, and soiled.
|
|
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.
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|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Uniform Locker
|
|
Violation:
The deck close to the door and deck drain was corroded and soiled.
|
|
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
|
|
Site:
Galley-Deck 5 - Bulletin Boards
|
|
Violation:
At the warewashing area behind the bakery and in room service, bulkhead-mounted bulletin boards made of cork were absorbent and difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 Main - Utensil Cage
|
|
Violation:
Previously cleaned chafing dishes were stored on shelves along with nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.
|
|
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.
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|
Item No.:
33
|
|
Site:
Galley-Deck 4 & 5 Wine Stations
|
|
Violation:
Bulkhead-mounted bulletin boards made of cork were in disrepair, absorbent, and difficult to clean.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Cafe Latte-tudes
|
|
Violation:
While in operation, the undercounter warewasher was continuously leaking water onto the deck from the bottom front panel. Water was pooling on the deck in front of the machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|