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Item No.:
02
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Site:
Medical-Acute Gastrointestinal Illness (AGE) Log
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Violation:
Some of the AGE logs in the last five cruises had respiratory illness cases listed. The AGE log for the voyage from 5-12 March included three such individuals with only muscle ache as a symptom and all were diagnosed as respiratory cases. Another AGE log had an influenza case listed.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. Maintain AGE log separate from influenza log.
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Item No.:
08
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Site:
Potable Water-Air Handler Rooms
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Violation:
A backflow preventer was absent on the sink faucet in ventilation room 6-4-13719. Staff reported they connected a hose to this faucet to clean the air handling units.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections; (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Ilness Reporting
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Violation:
A bartender with onset of GI illness symptoms at 6:00 am on 26 February reported to the medical center at 5:30 pm. A restaurant staff member experienced GI illness symptom onset at 11:40 am on 14 February, worked, ate dinner at the crew mess, and finally reported to the medical facility at 5:20 pm the same day.
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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.
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Item No.:
13
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Site:
Other-Cafe Promenade
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Violation:
The Cafe Promenade had a food service operation which exceeded four hours. Many trays and plates of potentially hazardous foods stored on counters and time control units did not have individual 4-hour discard labels. Discard labels were attached to a time control unit, but not to the trays or plates of food.
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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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Windjammer Pizza Counter
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Violation:
The pizzas stored in the undercounter refrigerator, designated for time control, had labels attached with the production date of March 18th and did not have 4-hour discard labels. The service period was over 4 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Windjammer Service Line 2
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Violation:
The induction cookers on the self-service line counter were not listed 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): (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:
Other-Cafe Promenade - Front Counter
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Violation:
The two time control display cabinets and the counter under the infrared heater had one 4-hour discard label for the an entire time control unit or counter. Pizza trays were stored on the counter with 4-hour discard label attached to the counter, and not attached to the pizza trays. The dessert display cabinet unit had two different plates of desserts on each shelf with a 4-hour discard label for the entire unit, and did not have a label attached to every plate. The sandwich display cabinet unit had a 4-hour discard label for the entire unit, and did not have a label attached to every plate of sandwiches. The service was over 4 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. 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-Cafe Promenade - Galley
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Violation:
A trolley full of trays of sandwiches had a 4-hour discard label for the entire trolley, and a label was not attached on each tray of sandwiches. The service was over 4 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. 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-Cafe Promenade - Galley
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Violation:
Trays of desserts were stored in the time control undercounter refrigerator, and only had one 4-hour discard label for the 4-5 trays of desserts stored in this unit. The service was over 4 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
A container of cut lemons was not protected or shielded. This was corrected.
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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-Windjammer
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Violation:
The soup kettle in the galley was out of order. Staff reported it had been out of order for 2 days.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Other-Cafe Promenade
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Violation:
The espresso machine had a cord lying on the counter.
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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.:
23
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Site:
Pantry-Champagne Bar Pantry
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Violation:
The in-use undercounter single rack dishwash machine had a wash temperature of 144 °F, according to both the mounted thermometer and during manual testing.
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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) 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
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Site:
Preparation Room-Provisions - Butcher Shop
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Violation:
The previously cleaned cutting board on the clean shelf dish storage rack had a visible residue that was sticky to the touch. It appeared to be the remnant from a product sticker that was applied by the manufacturer.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Other-Cafe Promenade
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Violation:
The espresso machine was out of order, and it was soiled with coffee debris in the nonfood contact surfaces.
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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-Windjammer
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Violation:
The nonfood contact surface of the left side underneath the soup kettle was soiled with dust and food 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:
Buffet-Windjammer Lines 2 and 3
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Violation:
The self-service tongs on buffet lines 2 and 3 and aft dessert island were not adequately protected under the sneeze shield. This was corrected.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Bar-Blue Moon
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Violation:
When in use, the handwash sink sprayed water onto the clean glasses on counter stored to the right of sink.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Ice Station 10710 Deck 10
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Violation:
Water was dripping from a round closure on the deckhead above the ice machine adjacent to the handwash station. The water was pooling onto the top of the door and compartment of the ice machine. No ice was in the machine at the time, and staff reported the machine was going to be in operation following the embarkation process. This water had also leaked into the food contact ice surface inside the machine.
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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.:
33
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Site:
Pantry-Ice Station 10710 Deck 10
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Violation:
The origin of the water dripping from the deckhead was not determined.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
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Site:
Galley-Deck 5 Main Galley - Buffet Pantry
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Violation:
A layer of dust was noted on the deckhead and an adjacent speaker cover over the forward preparation counter in the buffet pantry. This appeared to be from the deckhead air supply vent directly in front of the counter and speaker cover. Staff cleaned the deckhead during the inspection.
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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
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Site:
Pantry-Sky Bar
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Violation:
The deck had standing water in front of the ice machine.
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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.:
36
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Site:
Bar-Cafe Promenade
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Violation:
The light intensity was less than 110 lux at the handwash station. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
38
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Site:
Buffet-Windjammer Lines 2 and 3
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Violation:
Behind the Windjammer self-service lines, orange water barriers were stored at the deck/equipment juncture. These were removed.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Pantry-Pool Bar
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Violation:
Two ants were observed crawling in the center undercounter technical compartment beneath the speed rail.
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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.:
39
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Site:
Bar-Cafe Promenade
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Violation:
One live fruit fly was observed.
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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.:
39
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Site:
Preparation Room-Provisions
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Violation:
A live fruit fly was on the forward deckhead over the potato peeler, and a live drain fly was on the bulkhead adjacent to the aft potato peeler.
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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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