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Item No.:
08
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Site:
Galley-Toilet Room
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Violation:
A hose connection had no backflow prevention.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The permeate line from the reverse osmosis production system was not stripped blue/gray/blue from the output manifold through to the mineralizer and production chlorination system.
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Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The air gap for the mineralizer discharge had been eliminated by placing a splash collar around the receiving drainage pipe. The discharge pipe extended into this solid metal splash collar.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On the cruise from 5-10 December, a crew member that was in a non-food area position, had acute gastroenteritis (AGE) symptom onset over 24 hours prior to reporting to the medical center. This person worked a shift during this period of illness symptoms. This person received a written reprimand for late reporting and was placed in medical isolation. On the cruise from 19-30 November, another non-food worker reported to the medical center over 9 hours after AGE symptom onset. This person remained in their cabin prior to consulting with the medical center. This person received a written reprimand for late reporting and was placed in medical isolation.
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Recommendation:
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:
Buffet-Grill
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Violation:
The inspection team asked the food employee cooking fish fillets and burgers the minimum temperatures he wanted on these foods when fully cooked. The food employee responded 135F for fish and 160F for the burgers. Although the food employee had a tip-sensitive thermometer with him, he was not taking temperatures of the foods he was cooking. He also had only 1 alcohol swab for his work shift.
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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; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish.
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Item No.:
13
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Site:
Galley-La Cucina/Garden Caf Hot Section
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Violation:
The inspection team asked the food employee cooking turkey fillets the minimum temperature he wanted on these fillets when fully cooked. The food employee responded 152F. The food employee did not have a tip-sensitive thermometer and was not taking temperatures of the foods he was cooking. He also had only 2 alcohol swabs for his work shift.
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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; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish.
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Item No.:
13
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Site:
Food Service General-Cooling Logs
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Violation:
Cooling logs for most food areas were not kept for 30 days. Specifically, the cooling logs for the following areas had entries for some days in December and no November: room service pantry, special orders, main galley, crew galley, vegetable preparation room, Cagney?s, Moderno, O?Sheehans, Bistro/Teppanyaki, Asian galley, Le Bistro, Garden Caf, and La Cucina. The only area with cooling logs for 30 days was Pastry.
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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.
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Item No.:
17
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Site:
Galley-Room Service Pantry
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Violation:
The cooling log for 10 December had 19 entries of potentially hazardous foods with initial cooling temperatures, followed by temperatures within 2 hours, all at 41F or below, followed by additional temperatures at 41F or below under the heading of within four hours. The last temperatures were different from those temperatures recorded under the within 2 hours column and had no times or signatures. These last temperatures appeared that they were prepopulated and not needed afterwards.
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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:
Food Service General-Cooling Logs
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Violation:
Cooling logs for most food areas were not kept for 30 days. Specifically, the cooling logs for the following areas had entries for some days in December and none for November: room service pantry, special orders, main galley, crew galley, vegetable preparation room, Cagney?s, Moderno, O?Sheehans, Bistro/Teppanyaki, Asian galley, Le Bistro, Garden Caf, and La Cucina. The only area with cooling logs for 30 days was Pastry.
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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.:
19
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Site:
Buffet-Dessert Island
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|
Violation:
During lunch service, the bottom shelf had a number of small square plates of desserts with no separation between plates. Self-service was difficult since plates had to be moved around by consumers to be able to pick a specific plate.
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Recommendation:
Provide enough space between plates so that consumers are able to take the desired plate without the need of touching adjacent plates.
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Item No.:
19
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Site:
Buffet-Compound Salads
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Violation:
During lunch service, compound salads were on display for self-service. There was no side protection for sneeze guards. The distance between exposed food and where consumers were standing was less than 1 meter (40 inches).
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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
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Site:
Buffet-Indian Food Station
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Violation:
During lunch service, each of the 2 square hot plates had 4 large round pans on display. Passengers were observed over-reaching under the sneeze guards to get to the pans behind those in front. More than once passengers were observed almost touching the food in the front pans to get to the food in the back pans. One time a passenger touched the food in one of the front pans with her sweater and one time the handle of one tong went inside one pan with sauce. The food was discarded.
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Recommendation:
Position pans so that consumers do not need to reach excessively over other food or under the sneeze guards.
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Item No.:
20
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Site:
Galley-La Cucina/Garden Caf Hot Section
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Violation:
The food employee cooking turkey filets did not have a tip-sensitive thermometer. Upon request, there was a supervisor with a tip-sensitive thermometer but he was not actively checking temperatures in the area.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Galley-Summer Palace Beverage Station
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|
Violation:
The soda dispenser had 36 slotted fasteners in the food splash zone.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The rack-type warewash machine was out of service since 6 December.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use rack-type dishwash machine had one side final rinse nozzle blocked and not spraying.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Other-Deck 3 Potwash
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|
Violation:
The wash temperature gauge of the in-use front-loading potwash machine was measuring a temperature of 149F while the temperature at the utensil surface measured with a thermocouple was 152-153F.
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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.:
22
|
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Site:
Galley-Dishwash
|
|
Violation:
The rack-type warewash machine was out of service since the morning of the day of the inspection.
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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.:
23
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|
Site:
Galley-Cagney's Steakhouse Dishwash
|
|
Violation:
The wash temperature of the in-use hood-type warewash machine was 144-146F. The data plate required a minimum wash temperature of 150F.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
|
|
Site:
Bar-Sake Bar
|
|
Violation:
The dispensing ports of the previously cleaned sake dispenser were soiled with sake residue.
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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
|
|
Site:
Galley-Indigo Pantry
|
|
Violation:
The dispensing ports of the previously cleaned juice dispenser were soiled with juice remnants.
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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
|
|
Site:
Galley-Summer Palace Hot Section
|
|
Violation:
The top plate of a stack of plates next to the bain marie was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Buffet-Beverage Stations - Crew and Staff Messes
|
|
Violation:
There was an accumulation of dust on the knobs used to open the drains of the ice dispensers. The knobs were located to the right of the ice dispensing chutes.
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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
|
|
Site:
Buffet-Garden Caf Locker
|
|
Violation:
Three bread toasters were stored soiled with bread residues by the crumb collection trays.
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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
|
|
Site:
Buffet-Garden Caf Locker
|
|
Violation:
On the shelves, at least 2 coffee dispensers and 2 creamer carafes were stored capped and wet.
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|
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-Indigo Restaurant Locker
|
|
Violation:
Several stacks of previously cleaned plates were stored upright and unprotected. Also, a number of trays with previously cleaned cutlery were stored upright or horizontal and not covered or inverted.
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|
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-Summer Palace Hot Section
|
|
Violation:
A stack of plates next to the bain marie was stored upright and unprotected.
|
|
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
|
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Site:
Galley-Dishwash
|
|
Violation:
Inside the clean storage cabinets, a number of coffee carafes were stored capped and wet.
|
|
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.:
30
|
|
Site:
Galley-Cagney's Steakhouse
|
|
Violation:
The soap dispenser of the left side handwash station was not working properly.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
|
|
Site:
Galley-Room Service Pantry
|
|
Violation:
The bulkhead-mounted phone was soiled with food residues.
|
|
Recommendation:
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:
Provisions-Dry Store #1
|
|
Violation:
The deck under the pallets and racks was heavily soiled.
|
|
Recommendation:
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.:
37
|
|
Site:
Preparation Room-Hot Buffet Walk-in Cooler
|
|
Violation:
Water was dripping continuously from the deckhead. No food was impacted. Staff stated that there was a condensation issue above the deckhead panels.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use rack-type dishwash machine had excessive condensation collected on the deckhead above the soiled end of the machine.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Cagney's Steakhouse Dishwash
|
|
Violation:
Condensation was dripping from several parts of the canopy above the in-use hood-type warewash machine.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
42
|
|
Site:
Children Area-Handwashing Sink Temperature
|
|
Violation:
The hot water in the girl's restroom handwashing sink measured 134F, or 24F above the maximum allowable temperature. The mixing valve appeared to open significantly more than the same valve in the boy's restroom handwashing sink where the maximum temperature was found to be 113F. Both sinks were supplied by the same hot water supply line.
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|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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