|
|
|
Item No.:
19
|
|
Site:
Dining Room-Deck 6 Forward Dining Room
|
|
Violation:
A self-service pastry station was set up for passengers, which was available every disembarkation day. The pastries were inadequately protected, and the food was placed in a dome lid with an opening which did not protect the pastries. This lid was not self-closing.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 6 Forward Dining Room
|
|
Violation:
A coffee and pastry station was set up for the disembarkation breakfast on a dining room table and the deck underneath was carpeted, which was not easily cleanable.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 6 Aft Dining Room
|
|
Violation:
A table was used to store cereal and granola bins; staff reported this set up occurred every disembarkation day. The waiters would use this area to prepare cereal. The deck was carpeted.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 Hot Galley Forward Line
|
|
Violation:
A tray with shell eggs, placed on a preparation counter, did not have a 4-hour discard label.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Forward Flight-type Dishwasher
|
|
Violation:
The upper left nozzle of the final rinse arm was partially clogged, which created an ineffective spray pattern.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Ceramic Locker
|
|
Violation:
At least six previously cleaned escargot dishes were soiled with food debris.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Ceramic Locker
|
|
Violation:
Two live fruit flies were observed in this area.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Water was spraying from the bottom left corner of the hood-type potwasher while it was in active use.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 Upright Refrigerator
|
|
Violation:
A pan of onion gravy, dated 10/18/16 had an internal temperature between 44F and 45F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6
|
|
Violation:
Two pans had a sticky substance located on the outside of the pan, which were remnants from a label.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
Soil was observed along the deck/equipment juncture between the two ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
In between the two ovens, the panel of the right oven was excessively soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The right oven (CB#10) had a panel coming loose on the left side.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The left oven, which was out of order, but very soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5
|
|
Violation:
A pan of pork pasta salad had an incorrect 7-day discard date. The pasta was cooked on the 10/15, but the discard date stated 10/25.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Undercounter Techincal Compartment #1
|
|
Violation:
Ten food pans were stored in this technical compartment.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Undercounter Techincal Compartment #1
|
|
Violation:
This technical area was excessively soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Hot Lines
|
|
Violation:
Condensation had accumulated on the underside of the plastic sneeze shield over the hot foods. Dripping was observed on the counter, but no food was impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
At least four previously cleaned plastic bins were soiled with food debris.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
One live fruit fly was observed in this area.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-
|
|
Violation:
A plastic bin of melon balls, stored in an undercounter refrigerator, had internal temperatures between 45F and 46F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
One live fruit fly was observed.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Fish Box
|
|
Violation:
Water was dripping from a deckhead mounted light onto a box of fish.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Room #701
|
|
Violation:
The decks underneath the food pallets were excessively soiled with dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Pantry-International Cafe
|
|
Violation:
One live fruit fly was observed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-International Cafe
|
|
Violation:
One live fruit fly and one live housefly were observed in the food area.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Dishwash
|
|
Violation:
The rack-type dishwasher was out of order since the morning of the inspection.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court Hotel Locker #15612
|
|
Violation:
A soiled sandwich griller machine and waffle maker were stored in this locker.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The chilled water pipes of the ice cream machine were covered in a foam material and were placed above the counters. This material is not easily cleanable.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The previously cleaned popcorn maker was soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The in-use undercounter dishwasher had water leaking from the bottom left corner of the door, and water was pooled on the deck.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
Pooled water was on the deck and not directed to a drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Burger Grill
|
|
Violation:
The bulkhead to the sides of the fryers and to the right of the grill was made of raw wood, which was not easily cleanable.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
39
|
|
Site:
Galley-Sabitinis
|
|
Violation:
One live fruit fly was observed.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Trade Winds
|
|
Violation:
No backflow preventer was located on the carbonator unit and potable water line inside the multiflow cabinet.
|
|
Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Undercounter Techincal Compartment #1
|
|
Violation:
Crew members stored at least 10 pans, used to store food, in a soiled undercounter technical compartment.
|
|
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; Ensure that the areas of knowledge include: (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Fish Box
|
|
Violation:
Water was dripping from a deckhead mounted light onto a box of fish.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Charts
|
|
Violation:
Two charts were dated 3 October, no charts were available for the 1st and 4th of October, and one chart was without a date.
|
|
Recommendation:
Retain halogen analyzer-chart recorder charts for at least 12 months and ensure they are available for review during inspections. Maintain correct records for water production.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Oasis Pool Charts
|
|
Violation:
Two charts were noted for 17 October and no chart for 16 October.
|
|
Recommendation:
Maintain correct records for recreational water facilities. Initial, date, and change halogen analyzer-chart recorder charts daily.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-RPz Inspection
|
|
Violation:
A SOCLA SK001589 reduced pressure zone (RPz) assembly was installed on 7 October under evaporator #2 for the bilge foam fire suppression system. The RPz was placed in operation after installation and was not tested. A test kit to test the device was ordered on 8 October.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Whirlpool Disinfection
|
|
Violation:
During the 5-20 October voyage, the private whirlpools were disinfected on the 5th and the 20th, 10 days apart. During the 25 September - 5 October voyage, the private whirlpools were disinfected on the 25 September and 5 October, 11 days apart. The ship had 28 private whirlpools, all inside suites.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
38
|
|
Site:
Housekeeping-Deck 15 Central Pantry
|
|
Violation:
A trolley with linens and toilet paper was inside the food pantry against the back bulkhead and the side refrigerators. The trolley was removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Housekeeping-Deck 15 Garbage Store
|
|
Violation:
A wet mop was in the deck sink. Also, a soiled dust pan was stored inside the cleaning locker. The dust pan had food remnants and other debris in it.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
28
|
|
Site:
Housekeeping-Deck 15 Hotel Locker 15.3.15
|
|
Violation:
A crew member had a tray full of previously cleaned glasses inside this locker. The crew member took the glasses to the adjacent pantry after talking with the inspection team. The locker, mainly having linens for cabins, had exposed pipes and ducts on the open deckhead that were soiled with dust.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Pelicans
|
|
Violation:
Several previously cleaned building blocks were found coupled inside a mesh bag.
|
|
Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily. If a chemical disinfectant is used, ensure toys are air dried before use.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Deliveries
|
|
Violation:
No inspections were documented for incoming shipments other than food shipments in October. Staff confirmed that flowers and technical parts were received during the month. In addition, no inspections were documented for flower incoming shipments for months. The ship had a very busy flower shop and florist in the main crew corridor.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last 5 cruises revealed that a bar steward experienced AGE symptoms and continued to work after those symptoms began. Specifically, she had an onset of AGE symptoms on 13 October at 2000, but reported to the medical center on 14 October at 1600, about 20 hours after illness onset. She worked both days for a total of 8 hours while symptomatic. A written follow, disciplinary action, and retraining request for the crew member were documented.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Housekeeping-
|
|
Violation:
Several operations belonging to the housekeeping staff were not being carried out per requirements of the 2011 Vessel Sanitation Program Operations Manual. For example: (1) private whirlpool disinfection was not carried out at least weekly during voyages longer than a week; (2) a housekeeping trolley with linens and toilet paper was stored inside a food pantry; (3) housekeeping staff kept cleaned and sanitized glasses inside an open deckhead locker; (4) incoming shipments of flowers were not inspected for pests.
|
|
Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2011 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2011 VSP Operations Manual as it relates to their assigned duties.
|
|