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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log and Food/Beverage 72-Hour Questionnaire
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Violation:
These documents were not updated to comply with the VSP 2018 Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
The undercounter cabinet of the bain-marie was listed on the time control plan, and the bain-marie was in use under time control, but the units were not specifically labeled as on time control. Crew noted there was a label that had worn off and was no longer legible.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
19
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Site:
Buffet-Oceanview
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Violation:
The hand contact portion of tongs was lying directly on grapes at the cold line. The hand contact portion of tongs was lying directly on sliced ham at the cold cut line. The hand contact portion of tongs was lying directly on bacon at the hot line. The foods were removed after the inspector noted the issue. The area was open for service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Provisions-Deck 2 Fish Freezer
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Violation:
An excessive amount of condensation, some liquid and some frozen, accumulated on the deckhead throughout the freezer. Many different boxes containing food products had signs that dripping had occurred such as 1) active dripping was observed on boxes containing lobster tail; 2) boxes of branzino had frozen droplets on the top of boxes; 3) boxes of snapper had frozen droplets on the top of boxes; 4) active dripping was noted onto a large box containing octopus that was packed in plastic inside Styrofoam in the box, and half of the box appeared soaked with liquid; and 5) active dripping was noted onto a box containing shrimp in sealed plastic.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 2 Dairy
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Violation:
Water was dripping from the deckhead onto boxes of individual servings of yogurt. The box was not excessively wet. The water was from an unknown source.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
Paint on the small left deck-mounted stand mixer was chipping in the food splash area. This made the surface difficult to clean. Material from the scrubbing brush was noted in the crevice of the chipped paint, as was brown debris.
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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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
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Site:
Galley-Deck 4 Pastry
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Violation:
Prior to opening upright refrigerator 047322, the external digital ambient temperature thermometer fluctuated between 2.8C-4.1C. The unit was on temperature control and contained potentially hazardous food (PHF). The internal ambient temperature thermometer measured near 0C. The temperature of the PHF was in the proper range. Crew called technical staff about the malfunctioning thermometer and made the repair.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
Five of the auxiliary rinse nozzles on the flight-type conveyor potwash were blocked with debris, which created an ineffective spray pattern. Crew immediately began cleaning the nozzles.
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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: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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:
Pantry-Mast Bar - Hood-Type Machine
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Violation:
There was one nozzle in the upper final rinse spray arm which was blocked with food debris. This was corrected.
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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: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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:
Buffet-Deck 12 Oceanview Butler Pantry
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Violation:
Five wash nozzles of the undercounter warewash machine were blocked with debris. The area was not in operation, but the machine was warm. Crew reported it was likely used for glasses in the morning. Crew began cleaning the machine.
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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: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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:
Room Service-Deck 9 Bellbox
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Violation:
White debris was noted on the ice scoop inside the bin. The scoop was removed for cleaning.
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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:
Pantry-Mast Bar
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Violation:
There was a previously-cleaned plastic container stored on the clean rack which had black food debris inside. This was sent to be rewashed.
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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 3 Potwash
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Violation:
Two previously-cleaned hotel pans and one previously-cleaned stand mixer whisk attachment were soiled on the food contact surface. The items were on the clean storage rack. They were to be re-washed.
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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 4 Pastry
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Violation:
Paint on the small left deck-mounted stand mixer was chipping in the food splash area. This made the surface difficult to clean. Material from the scrubbing brush was noted in the crevice of the chipped paint, as was brown debris. The two large adjacent stand mixers had similar difficult to clean features from chipped paint, but were noted clean. Other mixers on the vessel were in similar condition. Crew contacted staff to correct the issue with food-grade paint.
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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.:
27
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Site:
Room Service-Deck 9 Bellbox
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Violation:
Two previously cleaned plate covers drying on the counter were noted soiled on the nonfood contact portion. They were removed to be cleaned.
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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.:
28
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Site:
Galley-Deck 3 Pastry
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Violation:
Clean plate covers were drying on a counter top soiled with debris including green herb-like debris, dark soil, and flour or crumb-like debris.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Provisions-Deck 2 Dairy
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Violation:
Water was dripping from the deckhead onto boxes of individual servings of yogurt. The box was not excessively wet. The water was from an unknown source.
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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-Time Control Plan
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Violation:
An excessive amount of condensation, some liquid and some frozen, accumulated on the deckhead throughout entire deckhead of the freezer. Many different boxes containing food products had signs that dripping had occurred such as 1) active dripping was observed on boxes containing lobster tail; 2) boxes of branzino had frozen droplets on the top of boxes; 3) boxes of snapper had frozen droplets on the top of boxes; 4) active dripping was noted onto a large box containing octopus that was packed in plastic inside Styrofoam in the box, and half of the box appeared soaked with liquid; and 5) active dripping was noted onto a box containing shrimp in sealed plastic.
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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:
Buffet-Store 02-2-005
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Violation:
At the juncture of the bulkhead and the deckhead, there was an absorbable felt-like material which was difficult to clean. This was a 1 inch-wide strip along the outer edges of the deckhead.
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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.:
37
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Site:
Provisions-Deck 2 Fish Freezer
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Violation:
An excessive amount of condensation, some liquid and some frozen, accumulated on the deckhead throughout entire deckhead of the freezer. Many different boxes containing food products had signs that dripping had occurred such as 1) active dripping was observed on boxes containing lobster tail; 2) boxes of branzino had frozen droplets on the top of boxes; 3) boxes of snapper had frozen droplets on the top of boxes; 4) active dripping was noted onto a large box containing octopus that was packed in plastic inside Styrofoam in the box, and half of the box appeared soaked with liquid; and 5) active dripping was noted onto a box containing shrimp in sealed plastic.
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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.
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Item No.:
37
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Site:
Galley-Deck 14 Aft
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Violation:
Condensation accumulated over the dual stacked combination oven #1. No dripping was noted and no food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Deck 14 Oceanview
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Violation:
There was one house fly noted while the area was being cleaned.
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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:
Buffet-Line 2
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Violation:
One house fly was noted while the area was open for operation.
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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.:
42
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Site:
Children Area-Restroom
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Violation:
The soap was barely dispensing when the inspector washed her hands. The level of soap inside was below the pump opening and needed to be refilled.
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Recommendation:
Ensure soap, paper towels or air dryers, and a waste towel receptacle are located at handwashing stations.
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Item No.:
42
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Site:
Children Area-Restroom
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Violation:
The booth's back cushions were constructed of an absorbent material and were not easily cleanable.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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