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Item No.:
39
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Site:
Buffet-Lido - Starboard Side
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Violation:
There was one live house fly observed between the omelet station and the beverage station.
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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.:
21
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Site:
Buffet-Lido- Portside - Crepe Station
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Violation:
The plastic handle of a spatula used for the crepes was damaged and no longer smooth making the surface of the handle difficult to clean. This spatula was in use during breakfast service. This was removed right away to be discarded.
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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.:
26
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Site:
Galley-Starboard Side
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Violation:
The metal shelving designated as clean storage had three soiled, stainless steel containers. There was a light layer of grease on one container and some small amounts of food debris on the other two. These containers were previously washed. Staff removed these to be washed again.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
33
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Site:
Galley-Bakery - Deck A
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Violation:
An access hatch in the deckhead located near the handwash sink and the bread racks, had a slow drip. The drip did not affect any food items, food contact surfaces or the hand sink. Maintenance staff stated that this issue was previously identified and there was a work order placed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the Acute Gastroenteritis (AGE) logs found that not always notes documented if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
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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: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
33
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Site:
Other-Engine Control Room (ECR) - Coffee Station
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Violation:
The cabinet/deck juncture had no coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
16
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Site:
Other-Engine Control Room (ECR) - Coffee Station
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Violation:
Inside the undercounter refrigerator, six half-pint whole milk containers had temperatures ranging from 46-48F. These were discarded. There were also other milk containers and yogurt cups that had proper temperatures of 41F and below.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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Item No.:
20
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Site:
Other-Engine Control Room (ECR) - Coffee Station
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Violation:
The ambient temperature of the undercounter refrigerator ranged from 49-50F. The food inside was taken out and the refrigerator placed out of service.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
16
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Site:
Other-Engine Control Room (ECR) - Counter
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Violation:
The temperature of the cut melon on a fruit platter in this area was 44-47F. The melon was on temperature control. Staff discarded the melon.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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Item No.:
26
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Site:
Other-Engine Control Room (ECR) - Coffee Station
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Violation:
A white tray used by staff to transport fruits was heavily soiled in the food-contact areas.
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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.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water line was not striped every five meters, specifically, near the garbage washing table. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The cross-connection control log listed a reduced pressure (RP) Watts 9D installed at the food waste feeding station which could not be located in the garbage room during the inspection. Staff later realized that documentation of this device was not accurate as there was not a device installed. They stated that they would correct the log. Even though it was a mistake, the log stated that was recently verified.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
22
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Site:
Pantry-Bridge Area
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Violation:
The undercounter warewasher was out of service since 30 November. The machine was on but making hissing sounds with a posted work order.
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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.:
10
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Site:
Recreational Water Facilities-Hydro Pool
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Violation:
Both wall-mounted suction fitting covers had approximately a one centimeter gap between the covers and the wall, making it an improper installation.
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Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
39
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Site:
Buffet-Italian Station
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Violation:
During lunch service, a house fly was on the front 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.:
19
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Site:
Buffet-Italian Station
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Violation:
The side shield was not long enough to protect all the food behind the sneeze guards. In addition, there were two-inch openings between sneeze guards that exposed the food behind. Consumers could stand within half a meter from the food. These openings were also observed in other service areas/lines.
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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.:
33
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Site:
Buffet-Lido
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Violation:
The deck directly in front of the waiter stations was carpeted. Additionally, the carpet was stained in multiple areas. Staff stated that a plan during dry-dock, was to replace this carpeting with hard deck material.
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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. Do not use carpet in these areas.
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