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Item No.:
02
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Site:
Medical-Automatic Surveillance System - Medical Records
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Violation:
On current voyage, a crew member had no presence or absence of close contacts recorded. Medical staff had realized this error, and found no way for them to make this correction in the system after this record was closed. The system on another crew member on this voyage automatically added the computer time as the crew member report time. This was in error since the report time actually was very prompt, but the computer time had not been automatically updated to the local time that was correctly recorded by the staff as the actual onset time.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew. Ensure the AGE surveillance log entry for each passenger or crew member contain the following (accurate) information in separate columns: (1) Date of the first medical visit or report to staff of illness; and (2) time of the first medical visit or report to staff of illness;
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Item No.:
13
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Site:
Galley-Port Warewash
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Violation:
A lack of management oversight led to multiple deficiencies in this area, including the previously cleaned side dishes stored with food debris on the clean storage shelf, the soiled bottom shelf of clean storage rack, and the gray bin used for food scraps stored on the clean sorting table.
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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-Off The Grill Port Side
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Violation:
The time control discard labels for the cold food out on the service line were placed on the employee side of the counter and not affixed to each individual container. This outlet was open for more than 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 (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. Affix the time control discard label to the individual containers of food.
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Item No.:
18
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Site:
Preparation Room-Meat Thawing Room
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Violation:
A lexan container of ground beef burgers was stored above a lexan container of filet mignon.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Lido Rotisserie Buffet
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Violation:
A container of cocktail sauce was out for passenger self-service with no lid and was not protected by a sneeze shield.
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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-Officer Mess
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Violation:
A plate of bread out for self-service was covered with a plastic dome. The dome had to be removed by the user and placed back over the bread after use.
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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:
Buffet-Staff Mess
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Violation:
The dispensing tube on the bulk half and half container was 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-Port Warewash
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Violation:
Five of the ten auxiliary rinse spray nozzles in the in-use flight-type dishwash machine were completely blocked and another nozzle was partially blocked producing an effective 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; (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-Pot Wash
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Violation:
Three spray nozzles in the wash compartment of the in-use mechanical pot wash machine were filled with food debris.
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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.:
24
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Site:
Galley-Port Warewash
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Violation:
The final rinse temperature was measured between 198F and 210F at multiple final rinse spray nozzle manifolds in the in-use rack-type glass wash machine. A small amount steam was observed coming from the final rinse spray nozzles.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Port Warewash
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Violation:
At least six different gray dish racks that were filled with previously cleaned side plates were stored on the clean storage rack behind the glasswash machine and had multiple heavily soiled side plates in each dish rack.
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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-Port Warewash
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Violation:
The bottom shelf of the clean storage rack behind the glasswash machine was heavily soiled with food residue
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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-Bonsai
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Violation:
The back corner of the technical space for undercounter refrigerator 2BO-2 was soiled.
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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-Steakhouse
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Violation:
The technical compartment for the operating lever on the salamander was heavily soiled with dust, debris, and grease.
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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-Port Warewash
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Violation:
The bottom shelf of the clean storage rack behind the glasswash machine was heavily soiled with food residue. Several dish racks of cleaned equipment were stored on the storage rack.
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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:
Galley-Port Warewash
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Violation:
A gray bin used to hold food debris that was scraped from plates was stored on the sorting table used to sort clean dishwash. Two stacks of plates were also stored on the sorting table, but on the opposite end of the sorting table.
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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.:
33
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Site:
Galley-Potwash
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Violation:
Water was leaking from the deckhead between the sorting rack and clean storage rack to the deck below. No clean equipment was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Fruit Room A2-01
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Violation:
Water was dripping from the deckhead in five separate areas in this walk-in refrigerator. At least one of the leaks was directly above a storage rack, which was empty during the inspection. The other leaks were near stored food, but no food was impacted. The walk-in refrigerator was fairly empty because it was near the end of a long voyage, so all the food was able to be relocated in areas of the walk-in refrigerator where there were no active water leaks.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Pastry Freezer 11-17
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Violation:
Frozen condensation was observed on each bulkhead in the walk-in freezer. Several food trolleys had frozen condensate water drips around the stainless steel fame of the trolleys.
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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.:
37
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Site:
Galley-Port Warewash
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Violation:
Condensation had accumulated on the two circular deckhead supply vents in the clean rack storage area. One of the circular vents was directly above a clean storage rack. No plates or glasses were stored under this supply time during the inspection.
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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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