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Item No.:
09
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The record review of the Solarium Pool showed the halogen levels for this interactive recreational water facility (RWF) were consistently above 5.0 ppm. This facility had spray features and was halogenated to levels of 3.0-10.0 ppm. Most of the readings were between 4.0 and 8.0. On 11 March, staff received instructions from the cruise line corporate office to halogenate the facility in the range of 2.0-5.0, same as for all other interactive RWFs on the ship. Halogenation at this range started on 12 March. On the day of inspection, this interactive RWF had halogen levels of 5.0 ppm when tested by the inspector.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
During the 1-8 March voyage, a nonfood worker reported gastrointestinal illness (GI) onset on 2 March at 0500 and reported to medical at 1323. The patient remained in his room during this time. During the 15-22 February voyage, a food worker (pastry) reported GI onset on 18 Feb at 1030 and reported to medical 1729. The crew member did not work, and was reported to have remained in his room during this time. Both crew members were counseled.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-
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Violation:
Food employees were placing inaccurate 4-hour discard labels on potentially hazardous food items on food preparation counters. Many of the time control labels stated a discard time beyond four hours. Additionally, staff were not following the time control plan for the Windjammer breakfast buffet service on the starboard line.
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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: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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Item No.:
13
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Site:
Galley-Deck 5 Potwash
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Violation:
When the inspection team arrived in the area, the crew member working on the clean side of the potwash three-compartment sink was observed on the soiled side alongside the pile of soiled items. He then rinsed his gloves from the faucet of the wash compartment and moved to the sanitizing compartment. The inspector questioned him on his recent actions. He was advised by supervisors to wash his hands and sanitize his gloves.
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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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
14
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Site:
Galley-Hot Section
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Violation:
Two food employees wearing beard restraints did not wear the restraints appropriately, and the restraints did not cover their mustaches. One food employee with a mustache was not wearing a restraint. A similar violation was noted on the last inspection.
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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.:
16
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Site:
Buffet-Windjammer- Starboard Side
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Violation:
The inspector entered the Windjammer around 11:15 a.m. and observed passengers at the starboard side buffet service line taking food items. There was a tray of cut tomatoes, which wasn't discarded from the line until 11:20 a.m. The time control plan stated the breakfast service time at the St. Thomas port was from 0700 to 1100.
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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-Cold Pantry
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Violation:
A container of roasted potato salad was missing a 4-hour discard label on a preparation counter. This was corrected.
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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 (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.
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Item No.:
16
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Site:
Galley-Cold Pantry
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Violation:
Many containers of potentially hazardous foods located on preparation counters had inaccurate time control discard labels, which stated time periods more than four hours. For example, a time control label stated four hours and 5 minutes.
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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 (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.
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Item No.:
16
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Site:
Other-Park Cafe
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Violation:
Two wells of soup and beef on a carving board, both on time control. placed on the front preparation counter did not have 4-hour discard labels. The service period was greater than four hours.
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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 (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.
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Item No.:
17
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The cooling log was not completed for a potentially hazardous food item. On 14 March, temperatures for a preseared raw curry chicken were 67F at 09:27, and no temperature was documented for the written time of 12:37. It was not documented that the chicken was cooled to 41F or less. The preparer explained the chicken was fully cooked and immediately served.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 3 Pastry
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Violation:
The cooling logs were not completed for two potentially hazardous food items. On 12 March, temperatures for a souffl were 160F at 12:07, and 67F at 14:01. No further temperatures were documented. The preparer explained the food item was removed and immediately served. On 16 March, temperatures for Spanish vanilla lollipops were 168F at 17:21, and 67F at 19:07. No further temperatures were documented.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Galley-Deck 5 Starboard Dry Storage Cabinet
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Violation:
Inside the dry storage cabinet, adjacent to the starboard ice machine, the front area of a plastic tray was wet. Dry food items were stored on this shelf.
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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.
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Item No.:
19
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Site:
Bar-Sand Bar
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Violation:
Two water dispensers were located on the consumer counter of the bar for passenger self-service. Although a tray with cups was next to the dispensers, the inspector observed a passenger refilling a personal water bottle touching the lip-contact surface of his bottle to the dispenser spout. Both bartenders working on the other side of the bar did not notice the issue. No sign was posted to direct consumers to use a clean cup or state refills were not allowed.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
20
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Site:
Other-Johnny Rockets
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Violation:
The milk dispensing tube protruded over one inch from the chilled dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 4 Port Ice Machine
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Violation:
On the inside of the white plastic deflector panel, silicone from the ice machine manufacturer covered two small holes. It could not be verified this was a food-grade silicone.
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Recommendation:
Verify the silicone is food-grade, or replace with a known food-grade silicone. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Other-Ice Cream Parlor
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Violation:
The back panel of the yogurt soft serve machine had a gap exposing a technical compartment
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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-Deck 4 Port Dishwash Machine
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Violation:
Plate covers were observed coming out of the dishwash machine turned on their sides. This prohibited proper washing and sanitizing of all areas of the plate covers.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
27
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Site:
Other-Ice Cream Parlor
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Violation:
The back panel of the yogurt soft serve machine had a gap exposing a technical compartment, which was very soiled with dust. Staff informed the inspector a tray was normally placed there to cover the gap.
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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:
Galley-Pot Wash
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Violation:
A soiled trolley, used to transport stores, was stored under the clean pot and pan rack. This clean rack contained clean pots and pan.
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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-Pot Wash
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Violation:
A soiled trolley, used to transport stores, was stored under the clean pot and pan rack. This clean rack contained clean pots and pan.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 Pastry
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Violation:
Outside the pastry, about four trolleys were full of previously cleaned plates and bowls. Approximately 50 bowls were still wet on the food contact area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Garden Cafe
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Violation:
Numerous previously cleaned bowls and cups out for crew self-service were wet on the food contact area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Hot Galley
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Violation:
In the hot galley, the temperature of the handwash station was 129F. The user could not adjust the temperature. Staff stated that at a work order was placed at noon on the day of the inspection because no cold water was available.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 3 Pastry
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Violation:
The temperature of the handwash station, adjacent to the dry store room, was 129F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 4 Men's Toilet Room
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Violation:
The inside of the toilet bowl was heavily soiled.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
32
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Site:
Galley-Deck 4 Bakery
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Violation:
At the entrance to the bakery, small pieces of dough were in the open handwash station waste receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Bar-Schooner Bar
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Violation:
The plenum directly above the front bar counter was soiled. The plenum area was very high and difficult to access.
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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. 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:
Provisions-Frozen Juice
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Violation:
The light intensity was less than 110 lux to the left of the evaporative condenser. One light bulb was not working.
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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.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The light intensity was less than 110 lux to the right of the combination ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Provisions-Liquor Stores
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Violation:
A portable fan was stored under a shelving unit. The fan was removed from the room.
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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.:
39
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Site:
Other-Candy Beach
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Violation:
Two live ants and a fruit fly were observed on the deck near the self-service candy dispensers.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The record review of the Solarium Pool showed the halogen levels for this interactive recreational water facility (RWF) were consistently above 5.0 ppm. This facility had spray features and was halogenated to levels of 3.0-10.0 ppm. Most of the readings were between 4.0 and 8.0. On 11 March, staff received instructions from the cruise line corporate office to halogenate the facility in the range of 2.0-5.0, same as for all other interactive RWFs on the ship. Halogenation at this range started on 12 March. On the day of inspection, this interactive RWF had halogen levels of 5.0 ppm when tested by the inspector.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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