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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The small font size of 5 mm and location of various safety signs at the RWFs made them difficult or impossible to read. At the Terrace pool, the signs were posted several meters away from the entrances of the pool and bathers not necessarily needed to pass in front of the signs to go to the pool. At the Neptune pool, people entering the pool from the whirlpool stairs won't see the pool sign which was several meters away. At the children pool, the safety sign was posted on an adjacent bulkhead around 2.5 meters above the deck, out of sight of the bathers and adults accompanying the children. At the Lotus pool and whirlpools, the safety signs were located several meters away from the RWFs entrances and bathers not necessarily needed to pass in front of the signs to go to the pool and whirlpools.
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Recommendation:
Relocate the safety signs to the entrances of the RWFs and increase the font size as appropriate to make them more visible to bathers.
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Item No.:
13
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Site:
Galley-Deck 6 - Scullery
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Violation:
During the manual testing of the in-use flight-type conveyor dishwash machine a staff member placed the thermometer into a dish rack on the soiled end of the machine and removed it on the clean end and did no additional evaluation to verify the temperatures in any of the compartments. A further evaluation by the inspector was made to demonstrate that the elevated thermometer reading actually was the result of the water temperature in the wash compartment, which was at 170 F. The temperature of the isolated final rinse compartment was actually 160 F at the dish surface.
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Recommendation:
Ensure crew members responsible for evaluating and testing the warewash machines are trained in the proper procedures. See Annex 13.14 "Warewashing Evaluation," on page 215 of the "2011 Vessel Sanitation Operations Manual," for additional information on testing procedures.
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Item No.:
16
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
One large hotel pan of cut fresh spinach was inside walk-in refrigerator # 6616 with a food temperature of 48-50 F.
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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:
Other-Sabatini's Menu Consumer Advisory
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Violation:
There was a consumer advisory in the various meal menus used in this restaurant, Most foods had an asterisk next to the animal-derived foods served raw or undercooked, but the Bistecca Toscana did not have an asterisk and could be 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. 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-Horizon Court - Time Control Plan
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Violation:
There were numerous stainless steel hotel pans on the preparation counter containing potentially hazardous foods, such as cut sprouts, lettuce, and spinach, which had discard time labels, but the time control plan did not list potentially hazardous foods on counters as being on time control. There were two pans of cooked pasta on a gazebo preparation counter also with time control discard labels, and there were pans of sauce and other foods on the range top with discard labels. The undercounter oven had a time control unit sign posted as well. The time control plan did not list the range top or stove as being units on time control.
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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. Containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. The clarifications to the VSP 2011 Operations Manual is found at: http://www.cdc.gov/nceh/vsp/operationsmanual/clarifications_to-_vsp2011operations_manual.pdf
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Item No.:
16
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Site:
Other-Sundae's Ice Cream
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Violation:
There were four pitchers (2 quarts each) of milk inside the undercounter refrigerator at the front preparation and service counter. The milk was on time control, but there was a single discard label affixed on the exterior of the refrigerator door and none on the milk pitchers. The ice cream bar operates from 11:30 am to 10:00 pm.
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Recommendation:
Provide a 4-hour discard label for each pitcher of milk in the refrigerator.
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Item No.:
16
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Site:
Pantry-Bridge
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Violation:
Inside the undercounter refrigerator, an open container of whole milk did not indicate the date by which the food had to be consumed and the opening date could not be determined.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food 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.:
16
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Site:
Galley-Deck 6 - Hot Galley Serving Line
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Violation:
There were nine pans of potentially hazardous foods on the egg station counter without discard labels. Another single container of pasteurized liquid egg was on a grill counter without a discard label. One hotel pan of pancake batter was on the station counter without a discard label. One pan of raw shell eggs and another pan of raw egg mix in individual bowls were on the fry station counter without discard labels. The written and posted time control plan described the omelet station as being on time control, but the plan also indicated that labels needed to placed only on foods when the outlet was open for more than 4 hours. VSP has an Operations Manual clarification statement posted on the website addressing pans of potentially hazardous foods on counters stating that containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Recommendation:
Containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. The clarifications to the VSP 2011 Operations Manual is found at: http://www.cdc.gov/nceh/vsp/operationsmanual/clarifications_to-_vsp2011operations_manual.pdf
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Item No.:
16
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Site:
Dining Room-Menu Consumer Advisories
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Violation:
There was no consumer advisory on the breakfast menus and fried eggs could be cooked to order. Also available were poached eggs, soft boiled eggs, and cold smoked salmon. A similar violation was noted on the previous inspection. In addition, on the lunch menu there was a consumer advisory and asterisks next to most of the animal-derived foods which were cooked to order or served in an undercooked form, but the grilled herb-spiced beef tenderloin did not have an asterisk and could be 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. 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.:
19
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Site:
Provisions-Deck 4 - Provision Corridor
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Violation:
Several large uncovered containers of washed apples, tomatoes, and bananas were transported on trolleys to the aft internal elevators.
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Recommendation:
Protect food from contamination during transport by covering or otherwise protecting the food.
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Item No.:
19
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Site:
Buffet-Horizon Court
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Violation:
A non-wood woven wicker-type basket was used to display raw apples and pears with no lining inside the baskets to protect fruits stored inside.
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Recommendation:
Ensure wicker-type baskets are lined before placing unprotected food inside.
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Item No.:
20
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Site:
Buffet-Horizon Court
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Violation:
A non-wood woven wicker-type basket was used to display raw apples and pears with no lining inside these baskets to protect fruits stored inside. The woven style of these baskets were not easy to clean due to multiple crevices and layering in the design.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Pantry-Bridge
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Violation:
The espresso machine had slotted fasteners in the food splash zone. Also, the upper panel of the food splash zone was corroded and had pits, crevices, and rough surfaces. These conditions make cleaning difficult.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. 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.:
20
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Site:
Galley-Deck 6 - Starboard Garde Manger
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Violation:
The meat slicer had an open seam along the lower backplate where it joined the blade guard.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
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Item No.:
21
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Site:
Galley-Deck 6 - Coffee Pantry
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Violation:
The power cable to the espresso machine was draped on the counter. This was corrected during the inspection.
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Recommendation:
Shorten and/or support the power cable above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Other-Deck 8 FZ 6 Elevators
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Violation:
There were four trolleys full of soiled dishes and food remnants in front of the elevators. These trolleys were observed stored in the area twice in an hour period. Staff stated they were going to be eventually taken to the room service scullery.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash
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Violation:
The in-use potwash machine's wash water temperature gauge displayed 154 F during the wash cycle, but when measured with the inspector's and ship's staff thermometers the actual wash water temperature was 142-145 F. This temperature difference suggested that the gauge was not working properly.
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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-Deck 6 - Scullery
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Violation:
The wash tank gauge of the in-use stationary rack hood-type glasswash machine displayed a water temperature of 144 F. When measured manually the wash water was 154 F. This temperature difference suggested that the gauge was not working properly.
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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-Deck 6 - Scullery
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Violation:
The in-use flight-type conveyor dishwash machine had two of the 10 upper spray arm auxiliary rinse nozzles clogged and no water spray. This was corrected during the inspection.
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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.:
23
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Site:
Galley-Deck 6 - Scullery
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Violation:
The wash tank gauge of the in-use stationary rack hood-type glasswash machine displayed a water temperature of 144 F. When measured manually the wash water was 154 F. The manufacturer's data plate specified a minimum wash temperature of 150 F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 6 - Starboard Garde Manger
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Violation:
There was food residue in the seam where the lower backplate joined the blade guard on the previously cleaned meat slicer.
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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.:
26
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Site:
Galley-Deck 6 - Starboard Garde Manger
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Violation:
The interior of the blade guard and the blade of a previously cleaned portable hand blender were soiled with food residue inside a locked knife locker.
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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.:
32
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Site:
Galley-Deck 6 - Starboard Garde Manger
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Violation:
There were waste pieces of banana in the uncovered waste receptacle of the handwashing station of the forward bulkhead. Cut banana was noted on the preparation counter opposite to the handwashing station and other fruits and fruit drinks were in preparation at that counter.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Provisions-Deck 4 - Provision Corridor
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Violation:
The food transportation corridor in front of the aft internal elevators had a deckhead open to exposed utility lines and pipes that were heavily soiled with dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 12
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Violation:
There were a number of seams and gaps on the deckhead, mostly at the hot galley. Also, a number of deckhead profile strips and deckhead panels were soiled with dry food residue at their junctures.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The deckhead vent covers were soiled with dust debris beyond one day's accumulation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The light intensity behind the counter-mounted equipment was less than 110 lux.
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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.:
36
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Site:
Galley-Sabatini's Galley
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Violation:
The light intensity behind the counter-mounted espresso machine was less than110 lux.
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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.:
36
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Site:
Pantry-Calypso Bar Pantry
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Violation:
The light intensity behind the counter-mounted milk dispenser and espresso machine was less than 110 lux.
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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.:
39
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Site:
Other-Sabatini's Front Preparation & Service Counter
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Violation:
The restaurant was not in service at the time of inspection, but three live fruit flies were on the deckhead over the front preparation and service counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 - Bakery
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Violation:
There were two live fruit flies on the deckhead over the two large mixers, which were in use at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 6 - International Wine Pantry
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Violation:
Two live fruit flies were on the deckhead.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 6 - Starboard Garde Manger
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Violation:
A live fruit fly was circulating in the center section of the garde manger during active service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Public Toilets
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Violation:
There were no signs advising users to wash hands at the handwash stations. Some toilet rooms had signs advising handwash over urinals and toilets and some did not have signs at all such as the handicap toilet on deck 5.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes a sign advising users to wash hands.
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