|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
The ship reported two passengers with acute gastroenteritis (AGE) on the 24-hour report to the CDC on November 30, 2012, but there were three reportable passengers with AGE on the AGE log when the report was submitted.
|
|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours-but not more than 36 hours-before the vessel's expected arrival at the U.S. port.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
|
|
Violation:
There were no flow meters installed on the aft starboard and slide forward whirlpools. The flow meters were onboard and were scheduled to be installed soon. The turnover rates and the bather loads for these two whirlpools were calculated using the pump capacities.
|
|
Recommendation:
Install flow meters on the aft starboard and slide forward whirlpools and calculate the turnover rates and bather loads using the new flow meters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Housing Disinfection
|
|
Violation:
The last time the sand was replaced in the sand filters for the RWFs, the sand filter housings were not cleaned, rinsed, or disinfected according to the 2011 VSP Operations Manual.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on December 6, 2012 at 2000, but did not report to medical until December 7, 2012 at 0848. According to the their work record, this individual worked for one hour before reporting to medical.
|
|
Recommendation:
Crew members with an onset of AGE symptoms should report to medical immediately. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
13
|
|
Site:
Galley-Dishwash
|
|
Violation:
The crew member at the clean end of the in-use conveyor warewash machine was observed removing a plate from the conveyor, wiping a brown piece of debris off the plate with his glove, and putting the plate on the stack of other plates. When asked, the crew member stated that the plates were clean. When asked what he would do with soiled plates, he stated that they would go in a separate stack to be rewashed.
|
|
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: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Taste of Nations
|
|
Violation:
While rearranging milk containers on the buffet, a crew member's shirt came in contact with a bowl of apples. According to the staff, the apples were only for display. The bowl was removed.
|
|
Recommendation:
Ensure crew members do not contaminate food while working at the buffet.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Chic Store Room
|
|
Violation:
Food items in eight plastic bins, such as tea, condiments, coffee, crackers, olive oil and vinegar, were stored in this room. The bulkhead and deckhead were not finished for food storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, cleaning equipment such as brooms and a squeegee were stored in this room. All of the food was removed from this room.
|
|
Recommendation:
Protect food from contamination by storing the food: (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.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Ready Vegetable Walk-In
|
|
Violation:
A plastic bin of peeled potatoes was not covered. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Other-Lobby Bar Store Room
|
|
Violation:
Loose beverage bottles were stored on a three-shelf storage rack and loose and boxed soda cans and boxes of bottled beer were stored on a deck stand. The deckhead was not finished for food storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. All beverages were removed from this room.
|
|
Recommendation:
Protect food from contamination by storing the food: (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.
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Chic and Posh
|
|
Violation:
There were slotted fasteners in the food-splash zones above the dispensing nozzles on the WMF coffee machines. These machines were labeled regular and decaf. All of the fasteners were replaced with nonslotted, low profile fasteners. This was written on the previous inspection, but there were two different brands of coffee machines in the dining rooms and the previous report did not specify the brand. Modifications had been made to the other brand machines.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Room Service-Ice Machine
|
|
Violation:
The inside of the upper compartment cover panel was corroded in a few spots. This was corrected.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Captain's Pantry
|
|
Violation:
The food contact area of the dispensing unit for the espresso machine had one slotted fastener.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
A cutting board on the front counter was scored and gouged.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Potwash
|
|
Violation:
The temperature gauge for the sanitizing rinse was not working. It was replaced.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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:
Room Service-Ice Machine
|
|
Violation:
There was a small amount of gray powder in the water bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The cutting board on the front counter was soiled where it was scored and gouged.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Chic Store Room
|
|
Violation:
Clean equipment such as seven plastic bins with salt and pepper shakers, plastic film, bread baskets, bowls, and 13 dishwash racks with glasses were stored in this room. These items were labeled with signs stating 'check before use.' The bulkhead and deckhead were not finished for clean equipment storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, cleaning equipment such as brooms and a squeegee were stored in this room. All of the equipment was removed from this room.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Lobby Bar Store Room
|
|
Violation:
Eight racks of clean glasses were stored on a deck stand in this room. The deckhead was not finished for clean equipment storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. All clean equipment was removed from this room.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Lobby Bar Store Room
|
|
Violation:
Beverages and clean equipment were stored in this room but the deckhead was not finished for food and clean equipment storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. The bulkhead panel behind the storage shelf was loose. In addition, the deck under the deck stand and storage shelf was soiled with a sticky substance.
|
|
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. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Chic Store Room
|
|
Violation:
Food and clean equipment were stored in this room, but the bulkhead and deckhead were not finished for food or clean equipment storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, two sealed boxes of new butter bowls were stored on the deck under one of the storage shelves.
|
|
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. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Chic Upper Level Starboard Forward Pantry
|
|
Violation:
The profile plate for the potable water line bulkhead penetration was loose. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pizzeria
|
|
Violation:
On the bulkhead behind the conveyor pizza oven, a stainless steel panel was loose adjacent to the second conveyor tier. The staff stated there was a plan in place to correct this panel.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Hamburger Grill
|
|
Violation:
The stainless steel bulkhead panel near the deck to the left of the grill was loose. The staff stated there was a plan in place to correct this panel.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Aft Ice Cream Station
|
|
Violation:
The bulkhead tiles near the deck under the cabinet were damaged. A work order had been submitted on December 10.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center
|
|
Violation:
The steam kettle faucet was leaking. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lido Coffee
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux during operations. One deckhead light above the station was not working. In addition, the light intensity along the front of the espresso machine was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Light Intensity
|
|
Violation:
The light intensity was less than 110 lux measured by the inspector in the following areas: around the counter-mounted equipment at the lido beverage stations; around the coffee machine at the starboard, aft ice cream station; around the pot wash machine in the steakhouse; around and behind the ice machine in the lido port grill pantry; around and behind the counter-mounted equipment at the crew and staff mess beverage stations; behind the left stack combination oven in the main galley hot galley; around the stack ovens in the main galley bakery; behind the ice machine nearest the walk-in and between both ice machines and the bulkhead in the Endless bar pantry; behind both espresso machines in the Promenade coffee shop and to the left side of the espresso machine in the Lobby bar. The vessel had already added several light fixtures in the galley areas and there was a project list with areas that still needed additional lighting.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido
|
|
Violation:
The light intensity was less than 220 lux at the self-service waiter stations with milk, cream, and sugar. Also, the light intensity was less than 220 lux along the Grand Buffet port and starboard beverage lines.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Posh
|
|
Violation:
The light intensity was less than 220 lux in front of the Scharf espresso machines at the lower level starboard and port coffee stations.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity along the beverage station was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lobby
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux during operations. The undercounter lights were turned on and the light intensity was then above 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
Condensate was dripping from the front, outside edge of the exhaust hood for the steam kettles.
|
|
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.:
38
|
|
Site:
Dining Room-Chic Store Room
|
|
Violation:
Brooms and a squeegee were stored in this room along with clean equipment and food items.
|
|
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.
|
|