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Item No.:
08
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Site:
Potable Water-Evaporator 1
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|
Violation:
The reduced pressure backflow preventer on the evaporator for the overboard high salinity discharge had not been tested in the past year.
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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.
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Item No.:
08
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Site:
Potable Water-Pretreatment Filter
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|
Violation:
A direct connection, with a reduced pressure backflow preventer installed on the line, was observed between the potable water system and black water pretreatment filter. The only allowable form of protection is an air gap.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (27) black water or combined gray water/black water systems (install an air gap).
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Item No.:
08
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|
Site:
Galley-Deck 3 - Grande Galley - Port Beverage Station
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|
Violation:
The atmospheric backflow preventer on the water supply line for the ice machine was leaking from the atmospheric vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Baby-only Splash Zone
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|
Violation:
The ship had submitted a variance to USPHS for the Baby Splash Zone (BSZ), but the request was in a pending status. The ship had not received a letter from USPHS to approve the variance and operation of BSZ. The BSZ was operational during the inspection, and in compliance with the public
health standards and cruise line's variance procedures.
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Recommendation:
If a variance is granted, the vessel using the variance must retain the information in its records for ready reference.
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Item No.:
12
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|
Site:
Room Service-
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|
Violation:
The food employee working in the dishwash area had an open can of soda and a glass with soda in it in rack with previously cleaned and sanitized utensils.
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Recommendation:
Ensure employees drink only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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|
Site:
Galley-Aft Cooking Area
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|
Violation:
Supervisory personnel did not monitor effectively the documentation of cooling of potentially hazardous foods. As noted above, the supervisor reviewed and signed the cooling log that had entries for 11 June of cheese pizza, vegetable pizza, pepperoni pizza, cheese burger pizza, tomato half, and tomato sauce with initial temperatures of 47-53F and no other temperatures or notes.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
13
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|
Site:
Galley-Coastal Kitchen
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|
Violation:
Supervisory personnel did not monitor effectively the documentation of cooling of potentially hazardous foods. As noted above, the supervisor reviewed and signed the cooling log that had entries for 18 June of sliced tomato, mozzarella, and tomato concaisse with initial temperatures of 64-70F and no other temperatures or notes.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
13
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|
Site:
Room Service-
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|
Violation:
After embarkation, the numerous, serious food safety violations cited above in Room Service were found that were indicative of food employees not having the proper training and supervision to perform their duties as required in the VSP Operations Manual.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
14
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|
Site:
Room Service-
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|
Violation:
More than 5 food employees had no hair restraints while working with clean utensils and dishwashing.
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|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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|
Site:
Galley-Wonderland
|
|
Violation:
The menu had a consumer advisory, but there was no asterisk for the liquid lobster (bone marrow and caviar).
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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 by one of the two following methods: (1) 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 OR (2) 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
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
The breakfast menu had a consumer advisory for the animal derived foods that were undercooked or cooked to order. However, the advisory was not visible because it was under the menu cover insert.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 OR (2) 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
|
|
Site:
Buffet-Egg & Omelete Stations
|
|
Violation:
Egg and omelet stations had placards with consumer advisories, but did not state that eggs can be cooked to order.
|
|
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 by one of the two following methods: (1) 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 OR (2) 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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|
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Item No.:
17
|
|
Site:
Galley-Aft Cooking Area
|
|
Violation:
The cooling log had entries for 11 June of cheese pizza, vegetable pizza, pepperoni pizza, cheese burger pizza, tomato half, and tomato sauce with initial temperatures of 47-53F and no other temperatures. The log was reviewed and signed by a supervisor.
|
|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained.
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|
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Item No.:
17
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
The cooling log had entries for 18 June of sliced tomato, mozzarella, and tomato concaisse with initial temperatures of 64-70F and no other temperatures. The log was reviewed and signed by a supervisor.
|
|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjamer - Bread and Pastry Station
|
|
Violation:
During breakfast service, no serving utensils were observed for at least 5 baskets of bread and pastries.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet.
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|
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Item No.:
19
|
|
Site:
Provisions-Dairy
|
|
Violation:
The soiled feet of a deck stand were resting against a pallet of milk.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean; and (3) Where it is not exposed to contamination.
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|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Meat
|
|
Violation:
More than 5 cases of frozen sausage, stored by the entrance to the right side of the freezer, had over an inch of frost accumulation on the surfaces. The cases were frozen together. This condition was previously noted by the Provision Master and new heavy plastic curtains were recently installed on the entrance to prevent this in the future.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a dry location; and (3) Where it is not exposed to splash or other contamination.
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|
|
Item No.:
19
|
|
Site:
Buffet-Windjamer - Port Cold Station Island
|
|
Violation:
Food trays were set up in a manner that passengers were observed putting their heads under the sneeze guard to reach and serve from the trays placed towards the back of the service area.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
19
|
|
Site:
Other-Temporary Buffet- Event
|
|
Violation:
A temporary self-service buffet line was set up for a wedding and the chaffing dishes did not have self-closing lids. The inspector observed the chaffing dish open and a utensil emerged in the food during the event. The food was inadequately protected.
|
|
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.
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|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Grande Galley - Starboard Soup Station
|
|
Violation:
Two pans of hot cereal on the bain marie were open and exposed to the condensate dripping from inside the canopy. The covered pans on the bain marie had water standing on their lids that may have come from the dripping condensate. Uncovered containers of brown sugar and dried cranberries that were on the counter adjacent to the bain marie and had condensate dripping from the deckhead to these counters. All the food was discarded.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash or other contamination.
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|
|
Item No.:
20
|
|
Site:
Galley-Sorrentos
|
|
Violation:
Slotted fasteners were observed in the food splash areas inside the two counter-mounted ovens on the back counter. Four slotted fasteners were installed around each light, totaling 24 slotted fasteners. Several slotted fasteners were also installed in the back panel inside the oven.
|
|
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.
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|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer - Aft Line
|
|
Violation:
The port side cold basin counter was heavily cracked on the edges and corner on the employee side of the counter.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Windjamer - Port and Starboard Bussing Stations
|
|
Violation:
The wiping cloth sanitizer solution was soiled at both bussing stations.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Room Service-
|
|
Violation:
The area was overloaded with soiled utensils and trolleys with food discards and soiled items. Some soiled items were on the deck and trolleys overflowed from the room service area to the service elevators.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-
|
|
Violation:
The in-use rack-type warewasher was heavily soiled inside to the point that racks with clean items exited the machine with food remnants and debris.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Grande Galley - Starboard Cold Pantry
|
|
Violation:
The wiping cloth sanitizer solution was soiled with an oil film and floating food debris.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - American Icon - Pot Wash
|
|
Violation:
The final rinse temperature at pot surface measured at less than 150F on three successive trials. The manifold temperature was over 200F and emitting steam rather than hot water when the machine conveyor was not running. No pots and pans were in the machine at the time of the evaluation, but the machine was set up and had recently run pots and pans,
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Room Service-
|
|
Violation:
At the in-use rack-type warewasher, food debris on utensils were not effectively scrapped over a waste disposal unit, pulper, or garbage receptacle to prevent machine from getting heavily soiled inside.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 2 - Dishwashing
|
|
Violation:
The conveyor dishwasher was in active use when the inspection team entered the area with plates being retrieved and being sent to storage. The final rinse temperature as measured with a thermal label on three trials indicated a final rinse temperature of less than 160F. It was found by the ship's engineer that the final rinse valve was stuck closed. The control panel indicated this fault with a low final rinse temperature warning icon flashing. The bulb was burned out on the large orange warning light at the clean-end of the machine.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - American Icon - Hot Galley
|
|
Violation:
The previously cleaned grooved grill had an accumulation of grease in the back right corner.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Grande Galley - Vegetable Station
|
|
Violation:
Dried food was noted on the inside of the lids on two previously cleaned tilting skillets.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Grande Galley - Port Cold Pantry
|
|
Violation:
Dried food was found on the bottom black plastic blade guard on the previously cleaned food slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Room Service-
|
|
Violation:
As noted above, the rack of clean and sanitized utensils had an open can of soda and a glass with soda in the rack. In addition, plastic bags full of clean utensils were stored on the deck.
|
|
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. Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer - Aft Line
|
|
Violation:
The temperature of the water in the handwashing station was 131F and rising.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Cooking Section
|
|
Violation:
The deckhead exhaust vents over the hot cabinets next to walk-in refrigerator D1.47-001 were heavily soiled with more than one day's accumulation of 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.:
33
|
|
Site:
Buffet-Solarium
|
|
Violation:
The deck under the wine cooler was heavily soiled with 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.:
33
|
|
Site:
Buffet-Windjamer - Port and Starboard Bussing Stations
|
|
Violation:
The entrance to the bussing stations where all the soiled items were collected was carpeted. The carpets were heavily soiled, stained, and in disrepair. Some trolleys with soiled items and food discards were on the carpet.
|
|
Recommendation:
Ensure decks in food areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks in food 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.
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|
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Item No.:
33
|
|
Site:
Provisions-Commissary Preparation Table
|
|
Violation:
The bulkhead adjacent to the handwash station had three 3-cm holes into the void space making this area difficult to clean and providing possible access to the area by vermin,
|
|
Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Grande Galley - Starboard Soup Station
|
|
Violation:
The deckhead seam between the counter and roll-in cooler #03709 was leaking water onto the deck in two places. The drip closest to the cooler had signs of rust, indicating that this leak may have existed for a long time. This leak also contributed to the pooled water on the deck noted above.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 - American Icon - Pot Wash
|
|
Violation:
Heavy condensate was accumulating and dripping from the hood at the soiled end of the potwash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Grande Galley - Starboard Soup Station
|
|
Violation:
The bain marie was at full boil with the water level 6 - 8 inches below the insert pans. Steam was escaping from around the insert pans. Heavy condensate from the steam was collecting on the deckhead inside the canopy and on adjacent bulkhead. The condensate was dripping back onto the counter and the deck. Pooling water was noted in both instances, indicating that the problem had existed for long time.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure all food areas have sufficient ventilation to keep them free of excessive steam and condensation.
|
|
|
Item No.:
39
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
A live fly was in the cold preparation area.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas aboard a vessel.
|
|