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Item No.:
02
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Site:
Medical-Three-Day Assessments
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Violation:
Documentation of the three-day assessment of crew members with acute gastroenteritis symptoms before joining the vessel was kept until the crew member was transferred to another ship or the contract ended. The staff explained that the usual contract length is 9 to 10 months. The assessments were included in the crew member medical record and were transferred with the crew member.
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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 documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue) every 5 meters.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Galley-Dishwash
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Violation:
The atmospheric vacuum breaker backflow device above the soiled end of the dishwash machine was heavily corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-pH Levels
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Violation:
The pH level in pool #1 was measured at 7.92 a first time and 8.17 a second time. The pool was closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the electronic data loggers for 12 out of 14 RWFs were located after the compensation tank. The ship corrected the location of the sample line for two whirlpools and the staff explained that the other RWFs are expected to be completed by 1 January 2013.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
All of the menus onboard had a consumer advisory, but some were missing asterisks to identify animal-derived foods that could be served undercooked: La Cucina did not identify beef carpaccio or cold smoked salmon pizza; Ginza sushi did not identify any of the raw/undercooked fish; Jazz Brunch did not identify the cold smoked salmon/gravlax; main dining room (both) did not identify the cold smoked salmon appetizer. Also, the holder for the Jazz Brunch menu blocked the consumer advisory at the bottom of the menu page.
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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. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
There were consumer advisories at the beginning of the buffet and at the omelet station, but none identified the items that could be served raw or undercooked such as eggs benedict, cold smoked salmon, marinated herring or eggs cooked to order.
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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 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:
Galley-Walk-in Refrigerator
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Violation:
There was a pan of cut tomatoes measured at 43-44 F. The date label indicated they were prepared earlier in the morning and they were taken to the blast chiller.
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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.:
16
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Site:
Galley-Versailles Hot Galley
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Violation:
The time control plan did not indicate that the hot holding cabinets below the hot line were on time control. The cabinets were labeled as time control. Also, the breakfast time indicated 'varies but always less than 4 hours' with no specified set-up and discard times.
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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:
Preparation Room-
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Violation:
There was a rice salad and a bulgur salad that had a 7-day date label that started on 24 October, but the rice and the bulgur were cooked and cooled on 23 October.
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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.
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Item No.:
18
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Site:
Preparation Room-Fish
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Violation:
There were two pans of beef and shrimp skewers that were stored above fish fillets in the walk-in refrigerator. The pans were immediately moved to a lower shelf.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Ice Block Room
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Violation:
There were boxes of potatoes stored on top of ice blocks.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Plates
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Violation:
In three locations, the plates out for self-service were stacked face-up and not located completely under the sneeze guard. This was immediately corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Buffet-Port Beverage Station
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Violation:
One of the milk dispensing tubes was longer than one inch and was not cut at a 45 degree angle.
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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.:
21
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Site:
Pantry-FSD-10-6-068
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Violation:
The transportation trolley had rough surfaces and exposed raw wood, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
On the left side of the right combination oven, the oven/bulkhead profile strip was not secured to the oven.
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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-Ginza
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Violation:
In the small technical compartment below and to the right of the bain marie, the pipe insulation was badly damaged in several areas.
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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-Aqua Hot Galley
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Violation:
On the left side of the right combination oven, the lower edge of the bulkhead/oven profile strip was loose.
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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:
Bar-Topsider
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Violation:
The ribbed hose to the soda gun extended down into the drain area where it was subject to splash.
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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.
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Item No.:
22
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Site:
Food Service General-Rack Conveyor Dishwash Machines
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Violation:
The speed on the data plates was not the minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the minimum transit time for rack conveyor machines.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
Two of the final rinse nozzles did not have an effective spray pattern. This was corrected immediately.
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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.:
26
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Site:
Bar-Spinnaker
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Violation:
There was no backflow prevention device between the carbonator and the brass pump of the multi-flow machine.
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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.
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Item No.:
27
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Site:
Galley-Topsider
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Violation:
At the french fry warmer, the underside of the heaters were soiled with dried food 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.:
27
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Site:
Galley-Aqua Hot Galley
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Violation:
Below the flat grills, the support rails and the area around the grease drain were soiled with 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.:
27
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Site:
Galley-La Cucina
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Violation:
Below the flat grill, the support rails for the drip pan were soiled with 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.:
33
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Site:
Galley-Versailles Hot Galley
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Violation:
The deck in front of the tilting pans had recessed grout, especially around the deck sinks.
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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.
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Item No.:
33
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Site:
Galley-Bistro Show Galley
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Violation:
An outside corner coved deck tile was broken at the base of the drain for the hood cleaning system.
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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.
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Item No.:
33
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Site:
Galley-Ginza Sushi Bar
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Violation:
On the right side of the door between the two preparation areas, the decorative bulkhead was badly damaged at the bottom and was peeling in the middle.
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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.
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Item No.:
33
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Site:
Preparation Room-Poultry
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Violation:
On the door from the preparation room to the poultry cold room, the door gasket was fraying in several areas.
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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.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There were three broken deck tiles in front of the combination oven.
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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.
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Item No.:
33
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Site:
Preparation Room-Bakery/Pastry
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Violation:
In the pastry area, there was several missing deck tiles in front of the stainless steel deck mount of the deck-mounted mixer.
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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.
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Item No.:
33
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Site:
Galley-Moderno & Blue Lagoon
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Violation:
At the bulkhead mounted hose connection near the entrance, the flanges around the bulkhead penetrations were not flush with the bulkhead.
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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.
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Item No.:
33
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Site:
Galley-Moderno & Blue Lagoon
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Violation:
In the frame of the pass-through door, the locking pin recess was not sealed.
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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.
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Item No.:
34
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Site:
Other-Bone Crusher Room
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Violation:
There was a leak at the potable water lines to the overhead sprayer.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-La Cucina
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Violation:
The light intensity was less than 110 lux behind the combination ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
The exhaust vent behind the combination oven did not have sufficient flow. There was steam exiting the back of one of the ovens and the steam was billowing above the oven instead of being extracted by the exhaust. There was condensate collecting inside the hood.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensation collecting in the hood on the soiled end of the dishwash machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Moderno & Blue Lagoon
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Violation:
There was condensation on the deckhead inside the hood above the clean end of the rack conveyor dishwash machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensation in the hood above the tilting kettles. The exhaust was operating, but not very strong. The kettles had no food cooking and were soaking prior to cleaning.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Exclusion Policy
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Violation:
The exclusion policy posted at the entrance of the children area did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness could be allowed in the child activity center. The staff showed the inspector in his computer a newer version of the policy with the requirement for the written clearance from the medical staff.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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