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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The voyage between 3 September and 17 September had one reportable passenger acute gastroenteritis (AGE) case, but the 24-hour report submitted prior to the arrival in Seattle, WA on 17 September listed zero reportable passenger cases.
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Recommendation:
Ensure the AGE report contains the following: (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness-even if the number is 0 (zero reporting).
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Item No.:
06
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Site:
Potable Water-E. coli Testing
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Violation:
The ship bunkered potable water in Glacier Bay on 1 September and 6 September, but the last E. coli water test from this port was conducted on 9 August. The ship bunkered potable water in Sitka of 3 September, but the last E. coli water test from this port was conducted on 6 August. The ship bunkered potable water in Petersburg on 8 September, but the last E. coli water test from this port was conducted on 1 August.
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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.:
08
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Site:
Potable Water-Tank Coating
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Violation:
No independent third party documentation verifying the paint used to coat the potable water tank was approved for potable water use was available during the inspection.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
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Item No.:
13
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Site:
Buffet-Time Control Plan
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Violation:
Several employees who were in charge of cleaning up the food on the buffet line were sitting in the dining room when the inspector walked past the buffet at 1:45p. No employee discarded any of the food on the buffet until it was mentioned by the inspector.
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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.:
16
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Site:
Buffet-Time Control Plan
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Violation:
A bowl of salad and boxes of pizza were still out on the buffet counter at 1:45p. The posted time control for the area stated the discard time for food out on the buffet table was 1:30p.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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:
Provisions-Dry Store
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Violation:
At 11:35a, a tray of cut watermelon was stored at the bottom of the reach-in refrigerator with an internal temperature of 52F. The chef stated the cut watermelon was prepared between 8a-9a and was to be served at lunch.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Provisions-Dry Store
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Violation:
The cooling process of the cut watermelon was not monitored.
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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:
Galley-Reach-in Refrigerator
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Violation:
A container of yeast was not labeled in the refrigerator.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Ovens and Combination Ovens
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Violation:
The two ovens under the range top stove and flat top grill had several slotted fasteners in the food splash zones of the ovens. The light fixtures in the two combination ovens were held in place with slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Flat Top
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Violation:
The grease chute opening in the drip tray housing had a gap around it that exposed a void space.
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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.:
21
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Site:
Galley-Range Top
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Violation:
There was a seam between the countertop and both sides of the range top.
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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.:
21
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Site:
Galley-Range Top
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Violation:
Open gaps and seams were present throughout the interior of the drip pan housings for the flat top range. The deep narrow housings had 90 degree corners that did not facilitate easy cleaning.
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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.:
22
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Site:
Galley-Santizer test strips
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Violation:
All three quaternary ammonia sanitizing test strips onboard the ship were expired.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
26
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Site:
Galley-Soup Crocks
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Violation:
Two previous cleaned soup crocks were stored soiled in an overhead cabinet.
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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-Flat Top
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Violation:
The void space around the grease chute opening in the drip tray housing was soiled with grease 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.:
27
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Site:
Galley-Range Top
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Violation:
The drip pan housing for the rang stove stop was heavily soiled with food debris. The grease chute on the back of the rang top was especially soiled with grease 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.:
27
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Site:
Galley-Range Top
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Violation:
The seams between the countertop and both sides of the range top was heavily soiled with 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.:
27
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Site:
Provisions-Aft 200 Vegetable Locker
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Violation:
The bottom of the storage locker was soiled with old food debris. All the food stored in the locker was in plastic containers and did not touch the bottom of the locker.
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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.:
31
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Site:
Galley-Sanitizing Buckets
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Violation:
Three red buckets identified as sanitizers by permanent wording on the sides were on the countertop filled with solutions. However, only one bucket with filled with a sanitizing solution. One red bucket was soap and water and another bucket was rinse water.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Dining Room-Wine Cellar Counter
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Violation:
Food, such as bagged cereal and coffee, was stored in the undercounter cabinets. The deck in front of the cabinets was carpet. It was discussed that food-service linens could be stored in this cabinet instead and the food could be transferred to a cabinet with hard deck material in front. This was written in the previous inspection.
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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. Do not use carpet in these areas.
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Item No.:
40
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Site:
Integrated Pest Management-Garbage Locker Inspection
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Violation:
The weekly inspection of the fantail trash bin, which is the garbage collection and storage area on the ship, was not completed between 18 August and 4 September.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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