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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
A reportable AGE case crew member was listed on the AGE log for the voyage dated 20 December to 4 January as nonreportable. Medical staff explained that this crew member reported at 0600 on 20 December and should have been included on the AGE for the voyage dated 5 December to 20 December as reportable. However, this crew member was not on the log.
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Recommendation:
Ensure the AGE surveillance log is accurate and complete.
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Item No.:
06
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Site:
Potable Water-Microbiologic Testing
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Violation:
There was no color comparator on board for the specific brand of microbiologic testing reagent currently used. A color comparator was available, but it was for another manufacturer's reagent and it was expired.
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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.
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Item No.:
11
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Site:
Medical-Crew Memeber Acute Gastroenteritis (AGE) Reporting
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Violation:
On 1 January, a buffet steward (food worker) had an onset of AGE symptoms at 0900, did not report the medical center until 1705, and worked and went to the crew mess while symptomatic. This crew member was disciplined. On 6 December, a shop staff (nonfood worker) had an onset of AGE symptoms at 2100, did not report to medical until 0910 on 7 December, and worked while symptomatic. This crew member was disciplined. On 17 December, a 2nd commis (food worker) had an onset of AGE symptoms at 0300, did not report to medical until 0930, and worked while symptomatic. This crew member was disciplined.
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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.:
16
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Site:
Buffet-Horizon Court
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Violation:
The smoked white fish on the port and starboard cold line did not have a consumer advisory. The smoked salmon on the port and starboard cold line did have a consumer advisory posted, but it did not state that the product was served undercooked.
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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 disclosure is made: (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.
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Item No.:
16
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Site:
Buffet-Horizon Court Beverage Stations
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Violation:
The time control plan for the milk and cream carafes was posted in the galley on Deck 14 and not the individual stations. Staff was not aware of where the plan was posted, but it was located later in the inspection when the inspection team was passing through the galley. Also, milk and cream carafes were stations at the waiter stations, but this location was not posted on the 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): (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-Sabitini
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Violation:
The small counter mixer was listed on the posted time control plan as time control unit, but it was not physically labeled as a time control unit.
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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
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Site:
Galley-Deck 5 Dry Locker #4
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Violation:
The top storage shelf was soiled with food debris. Several dry food items were stored on this shelf.
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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.
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Item No.:
19
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Site:
Buffet-Trident Gill
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Violation:
A container of pickles, onions, and relish on a table in front of Trident Grill was out for customer self-service but did not have a self-closing lid.
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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.:
20
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Site:
Galley-Deck 5 Coffee Pantry
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Violation:
The dispensing tubes on the bulk milk and cream dispensing unit were longer than 1 inch. This same violation at this coffee pantry was written on the previous inspection.
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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-Horizon Court Deck 14
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Violation:
The dispensing tubes on the bulk milk and cream dispensers were longer than 1 inch.
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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.:
22
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Site:
Galley-Horizon Court Deck 14 Warewash
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Violation:
The far left final rinse spray nozzle on the upper auxiliary final rinse manifold in the flight-type dishwash machine was partially blocked, creating an ineffective spray pattern.
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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:
Galley-Horizon Court Deck 14 Warewash
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Violation:
The far left final rinse spray nozzle on the upper final rinse manifold in the rack-type glasswash machine was partially blocked causing water to only drip out.
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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:
Galley-Potwash
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Violation:
The mechanical potwash machine had been out-of-order since the end of November. A replacement booster heater was delivered 10 days prior to the inspection (4 January) but had not yet been installed. Crew had been using the three-compartment sink since the potwash machine broke down.
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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:
Galley-Potwash
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Violation:
The wash solution in the wash compartment of the three-compartment sink was cloudy. Most of the soap bubbles on the surface had a yellow discoloration from excessive soil and grease.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Galley-Pizza Pantry
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Violation:
Two blue portable beverage carts that were no longer used in the operation and were stored in the pizza pantry. The shelf in the middle of the cart with the money box was soiled with dust and there was food debris on both carts.
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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 5 Dry Locker #4
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Violation:
The top storage shelf was soiled with food debris. Several dry food items were stored on this shelf.
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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 6 Hotel Store 6302
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Violation:
Two storage shelves with clean equipment were soiled with dust and other debris.
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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-Deck 6 Port Warewash
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Violation:
Previously cleaned cutting boards were stored wet in the cutting board storage locker. The cutting boards were stacked side-by-side which prevented them from being properly air dried.
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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:
Other-Marshalling Area near FSD 04.5.08
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Violation:
A drinking fountain was installed in this area with only a fill spout for bottles and no drinking spout with a sanitary mouth guard. Two crew members were observed drinking directly from the fill spout.
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Recommendation:
Provide a proper drinking spout protected by a sanitary mouth guard.
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Item No.:
28
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Site:
Galley-Deck 6 Hotel Store 6302
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Violation:
Two storage shelves with clean equipment were soiled with dust and other debris.
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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.:
29
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Site:
Bar-Crooner's
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Violation:
A stool was stored in front of the handwashing station in the front bar service area, blocking access to the station. This was written on the last inspection.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Horizon Court Deck 12
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Violation:
The crew toilet room outside the Deck 12 galley was out-of-order during the inspection.
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Recommendation:
Repair and open the toilet room.
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Item No.:
30
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Site:
Bar-Horizon Court Bar
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Violation:
No handwash sign was posted at the employee handwash station. This was immediately corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-Pizza Pantry
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Violation:
The soap dispenser at the handwash station by the bar pantry entrance door was empty during operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 6 Starboard Warewash
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Violation:
Standing water was noted on the deck by the soiled landing area of the flight-type dishwash machine. This area had not been in operation since the previous night.
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Recommendation:
Ensure standing water does not accumulate on the deck.
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Item No.:
37
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Site:
Buffet-Officer Mess
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Violation:
The bain marie was producing an excessive amount of steam that was condensing on the underside of the shelf above the food and on the sneeze guard. No condensation was observed dripping into food.
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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.:
38
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Site:
Galley-Pizza Pantry
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Violation:
Two blue portable beverage carts that were no longer used in the operation and were stored in the pizza pantry. The shelf in the middle of the cart with the money box was soiled with dust and there was food debris on both carts.
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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.:
38
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Site:
Galley-Deck 6 Hotel Store 6302
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Violation:
Two hot trolleys and one cold trolley were no longer used in the operation and were stored in front of the hotel storeroom.
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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:
Pantry-Horizon Court Bar
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Violation:
One small drain fly was observed behind the ice machine.
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Recommendation:
Ensure chemical control measures conform to products and application procedures specifically allowed in the food safety section of these guidelines and the vessel's IPM Plan.
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Item No.:
39
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Site:
Galley-Warewash
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Violation:
Two small drain flies were observed by the deck drain under the hood-type glasswash machine.
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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.:
44
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Site:
Buffet-Horizon Court
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Violation:
The Horizon Court was extensively renovated and remodeled during the May 2015 drydock. New cold and hot buffet counters were added on the port and starboard side, and a new beverage station and pastry line were added at the forward end of the buffet. No passenger handwashing stations were installed as per the 2011 VSP Construction Guidelines. These areas were not presented to VSP for review prior to the installation to ensure the areas were properly constructed.
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Recommendation:
Provide one handwashing station per 100-passenger seating or fraction thereof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from the toilet room.
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