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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The header for the AGE log stated there were 4 reportable crew cases but there were 5 reportable crew cases listed on the log and the electronically submitted 24-report included 5 reportable crew cases.
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Recommendation:
Ensure the header for the AGE log is accurate.
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Item No.:
06
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Site:
Potable Water-Charts
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Violation:
Although bunkering and production charts recorded chlorine and pH levels, they were only scaled to measure pH levels. New charts scaled to measure both chlorine and pH levels were ordered on 16 November.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Charts
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Violation:
Although pool and whirlpool charts recorded chlorine and pH levels, they were only scaled to measure pH levels. New charts scaled to measure both chlorine and pH levels were ordered on 16 November.
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Recommendation:
Ensure to use charts scaled to measure both pH (0-14) and chlorine (0-5 ppm for pools or 0-10 ppm for whirlpools or pools and whirlpools).
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Item No.:
13
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Site:
Buffet-The Porch
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Violation:
The 18 November cooling log that was missing the final cooling temperatures for seven potentially hazardous food products was reviewed and signed by a supervisor.
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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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Buffet-Ocean View Grill Station
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Violation:
When asked about final cooking temperature of chicken, the chef who was cooking chicken at the grill said 155F, depending on if customers ask for it well done or a little rear. After the question was answered, the executive chefs in the area confirmed to the inspector that chicken was never served undercooked to passengers and was always cooked to a minimum temperature of 165F.
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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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
14
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Site:
Buffet-Mast Grill
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Violation:
The chef working at the grill and preparing hamburgers was wearing a wrist watch.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Buffet-Ocean View
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Violation:
The sign at the grill station for the minute steaks did not include a consumer advisory or a statement about how the steaks can be cooked-to-order. The consumer advisory at the roast station for the beef roast had a consumer advisory, but did not include a statement that it is served undercooked. It was not known during the inspection if the beef roast was fully cooked according to any of the cooking times and temperatures listed in Section 7.3.4.1.1 of the 2011 VSP Operations Manual.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish 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 menu advisories, 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Bar-Cafe al Bacio
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Violation:
Pastry display cabinet #1 and the Alto Shaam Warmer were not labeled as a time control units even though they were listed as time control units on the posted 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.:
16
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Site:
Buffet-The Porch
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Violation:
Staff stated the milk compartment in the espresso machine was operated on time control, but the milk compartment was not labeled as a time control unit and it was not listed on the posted 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.:
16
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Site:
Buffet-Ocean View Port Forward Coffee Station
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Violation:
Undercounter refrigerator R14-15 was not labeled as a time control unit even though it was listed as one on the posted 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.:
16
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Site:
Buffet-Ocean View Starboard Forward Coffee Station
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Violation:
Undercounter refrigerator R14-14 was not labeled as a time control unit even though it was listed as one on the posted 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.:
16
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Site:
Bar-Michael's Club
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Violation:
The time control plan did not include the milk in the self-service coffee machine. The coffee machine was not labeled as time control. The milk dispenser did have a 4-hour discard label.
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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.:
17
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Site:
Buffet-The Porch
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|
Violation:
The cooling log for products prepared in The Porch on 18 November contained seven potentially hazardous food items that did not include a final cooling temperature. The products included BBQ chicken, sausage, sauted mushrooms, sauted onions, grilled vegetables, pork belly, and Anjou pear salad.
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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-Aqua Spa
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|
Violation:
A container of chicken salad was stored in the reach-in refrigerator and labeled with a preparation date of 19 November and a discard date of 25 November. However, the last cooling log entry for chicken salad was on 18 November.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
18
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Site:
Preparation Room-Prepared Meat Walk-in Refrigerator
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Violation:
Two trays of raw ground beef meatballs and one tray of raw Kobe beef burgers were stored on the top shelf above three shelves of raw pork items in plastic bins. A similar violation regarding storage of raw animal products was written in the butcher shop on the previous inspection.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Crew Mess Line #2
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Violation:
No serving utensils were available for the tray of ciabatta bread or pan of soup.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The bulk milk dispensing tube was longer than one inch (25 mm).
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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 Bakery
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Violation:
The blades on the bread slicer machine were starting to corrode.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
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Item No.:
21
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Site:
Galley-Ocean View Warewash
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Violation:
The Plexiglas surface used at the clean landing of the flight-type dishwash machine scratched and chipped in two corners.
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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.:
26
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Site:
Galley-Ocean View Warewash
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Violation:
One previously cleaned coffee cup stored on the clean storage rack was soiled.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Dishwash
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Violation:
The nozzle on the drinking fountain was soiled with a pink mold.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Ocean View Warewash
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Violation:
The underside of the Plexiglas surface at the clean landing of the flight-type warewash machine was soiled with a sticky residue. The sticky residue was also on the counter top of the clean landing, but it was covered by the Plexiglas.
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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-Qsine
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Violation:
The underside of the flat grill was soiled with grease residue. The galley was cleaned the previous night after service and was not in operation during the inspection.
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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-Deck 4 Special Order
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Violation:
The grease drain nozzle for the deep fat fryer was soiled. The area was previously cleaned. The nozzle was cleaned immediately.
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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:
Dining Room-Deck 3 Main
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Violation:
During disembarkation, passengers were waiting in the dining room and sitting at several tables where clean equipment had been stored. Staff explained that this equipment would be sent to be washed, rinsed and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Deck 4 Dishwash
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Violation:
There was no waste receptacle at the handwashing station at the soiled end of the flight-type conveyor dishwash machine. The area was in operation at the time of the inspection. The receptacle was replaced.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
34
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Site:
Galley-Deck 4 Potwash
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Violation:
The right water line below the prewash sink was leaking. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 4 Sauce Station
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Violation:
Condensate had collected on the deckhead above the two left combination ovens.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Deck 4 Bakery
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Violation:
The dough divider had been out of order since August. Spare parts had been ordered and were expected to arrive the day of the inspection.
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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:
Buffet-Ocean View Starboard Forward Coffee Station
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Violation:
One small drain fly was observed in the technical compartment below the coffee machines.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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.:
40
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Site:
Integrated Pest Management-Incoming Shipment Records
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Violation:
Recent records for November documented incoming technical shipments inspected and accepted by personnel with no documented training in IPM. In addition, the IPM plan stated that acceptance of incoming shipments would be verified by the IPM trained Provision Master or Inventory Manager, but technical and flower shipments were not verified by them.
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Recommendation:
Ensure that only trained personnel in IPM procedures inspects and accepts incoming shipments. Also, ensure that the IPM plan is followed as to verification of acceptance of incoming shipments.
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Item No.:
40
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Site:
Integrated Pest Management-Garbage Inspections
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Violation:
Weekly garbage inspections did not include the deck 1 incinerator area where medical wastes were segregated, stored, and disposed.
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Recommendation:
Include the area where medical waste is handled to the IPM weekly inspections.
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