|
|
|
Item No.:
06
|
|
Site:
Potable Water-E. Coli Testing
|
|
Violation:
On the day of the inspection, medical staff was incubating a water sample for E. Coli testing at 31.8-32.5C. The sample was from the day prior to the inspection day. The reagent manufacturer specified an incubation temperature of 35 +- 0.5C. The incubator was not operated in accordance with the reagent manufacturer specifications.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs revealed that there was a cook who experienced AGE symptoms with an illness onset on 1 December at 13:30 but reported to the medical center on 2 December at 11:06. The cook did not work while symptomatic and there was no disciplinary action. The cook was on antibiotics prescribed by the medical staff for a previous condition and was told that diarrhea was a possibility. In addition, a casino dealer experienced AGE symptoms with an illness onset on 4 December at 13:00 but reported to the medical center at 19:00 the same day. The casino dealer did not work while symptomatic and was disciplined.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Galley-
|
|
Violation:
A food service manager was chewing gum while working in the galley.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
13
|
|
Site:
Galley-
|
|
Violation:
A food service manager was chewing gum while working in the galley.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Meat
|
|
Violation:
A deckhead hatch was missing outside the entrance to the frozen meat walk-in, exposing pipes and cables. During the inspection, loading procedures were not in operation.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Provisions Corridor
|
|
Violation:
Approximately 10 boxes of beer were stored below an open deckhead panel.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Tuscan Grille
|
|
Violation:
The food dining area was refurbished during the October 2015 dry dock. The installation of the waiter station was found incomplete. Glue was peeling around the hinges inside the cabinet doors, holes were at the left and right front corners of the station, and gaps were present on the lower edges of the sides and back of the station where the stainless steel met the black decorative material.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The prewash temperature gauge was not working while the machine was in operation.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
Some of the upper final sanitizing rinse spray nozzles of the dishwash machine produced an ineffective spray pattern. The far left and right nozzles produced a single stream of water, and one of the nozzles worked sporadically. A crew member cleaned out all nozzles, which corrected the problem.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Pantry-Deck 6 Forward
|
|
Violation:
The solution in the sanitation bucket had a chlorine concentration above 200 ppm. This was corrected.
|
|
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).
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Tuscan Grille
|
|
Violation:
Inside the waiter station cabinet doors, the hinges were soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Mast Bar Storage Locker
|
|
Violation:
Bar equipment and glassware, in and out of original packaging, was stored in this area. There were 8 bulkhead panels with 1-inch gaps around them. The gaps lead to the outside deck. Some of the bar equipment was covered with dust.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Blu on I-95
|
|
Violation:
Two racks of wet glasses were out for crew self-service.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Qsine on I-95
|
|
Violation:
Immediately inside the crew entrance to the buffet line, parsley was in the handwash station waste receptacle. The area had not been in operation for a few hours since breakfast service.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Blu on I-95
|
|
Violation:
The lock was missing, creating a gap, on the door from the worker side of the buffet into the pantry.
|
|
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:
Galley-Ocean View Caf
|
|
Violation:
Below the center of the dishwash machine, the deck material was cracked and broken in many areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Provisions-Frozen Meat
|
|
Violation:
A deckhead hatch was missing outside the entrance to the frozen meat walk-in, exposing pipes and cables.
|
|
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:
Other-Mast Bar Storage Locker
|
|
Violation:
Bar equipment and glassware, in and out of original packaging, was stored in this area. There were 8 bulkhead panels with 1-inch gaps around them. The gaps lead to the outside deck. Some of the bar equipment was covered with dust.
|
|
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:
Other-Provisions Corridor
|
|
Violation:
Approximately 10 boxes of beer were stored below an open deckhead panel.
|
|
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.:
34
|
|
Site:
Galley-Aqua Spa
|
|
Violation:
The utility sink faucet was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Ocean View Caf
|
|
Violation:
The utility sink faucet was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-
|
|
Violation:
The large microwave and electrical panel were not in use for many years.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Other-Luminae Pantry
|
|
Violation:
One live fly was in the area. The area was not in operation during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Hot Galley
|
|
Violation:
One live fly was in the area. The galley was in operation during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Qsine on I-95
|
|
Violation:
One live fly was around the bread station. The area was not in operation during the inspection.
|
|
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.
|
|