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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The current version of the ships AGE surveillance log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
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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.:
08
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Site:
Galley-Deck 3 Port Side Coffee Station
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Violation:
The undercounter backflow prevention device for the starboard side coffee maker was corroded and leaking water. Remediation began immediately. Disinfection of 50 ppm for 4 hours was discussed prior to installation.
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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-Main Pool Pump Room
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Violation:
The analyzer for Jacuzzi #6 read a halogen residual of 5.54 ppm, while the inspector's machine measured a halogen residual of 6.54 ppm. Simultaneously, staff measured a halogen residual of 6.32 ppm. Staff stated the ship's system was out of calibration. Remediation began immediately.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
19
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Site:
Preparation Room-Cooler
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Violation:
A hotel pan of cooling-sliced tomatoes, was left unprotected on the top shelf of the rack in this area. The area was in service at the time of the inspection. The tomatoes were discarded immediately.
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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.
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Item No.:
20
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Site:
Buffet-Deck 14 Pizza
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Violation:
On the food contact surface of the three-compartment deck oven, two screws were missing inside the top oven making the area difficult to clean. Remediation began immediately.
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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.:
22
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Site:
Buffet-Deck 14 Pizza
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Violation:
The sanitizing bucket in this area was cloudy and dirty. The area was open for lunch. Remediation began immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Deck 14 Sandwich Island
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Violation:
The sanitizing bucket in this area was cloudy and dirty. The area was open for lunch. Remediation began immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Washing Area
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Violation:
The water in the rinse compartment of the three-compartment-sink was cloudy, and had an oily residue on the surface. Pots were actively being washed during the inspection. Remediation began immediately.
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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).
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Item No.:
22
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The wash curtains separating the pre-wash and wash compartments of the conveyer-type dishwashing machine were curled and in-effective. Remediation began immediately.
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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.:
26
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Site:
Galley-Deck 3 Aft Area
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Violation:
The ice machine had brown debris on the food-contact area inside the ice-sensor. The inspector used an alcohol wipe to remove the brown debris. Remediation began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Dining Room-Deck 4 Main
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Violation:
At the aft waiter station, 20 previously cleaned tea pots were stored upright on a soiled serving tray. The area was closed for service. Remediation began immediately.
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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:
Dining Room-Deck 4 Main
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Violation:
At the aft waiter station, 20 previously cleaned tea pots were stored upright on a soiled serving tray. The lids were closed; however, the pour spouts were exposed without cover. The area was closed for service. Remediation began immediately.
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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.:
28
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Site:
Dining Room-Deck 4 Main Wine Cellar
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Violation:
At the entrance of the wine cellar, 65 previously cleaned wine glasses were stored inverted in the clean, dry area; however, water was pooled in the base of the cups and on the storage trays. The area was not in service at the time. Staff stated these cups had been stored in this location since the previous night. Remediation began immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 3 Pot Washing Area
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Violation:
The handwash sink was blocked with two buckets and a plastic storage pallet. Remediation began immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 7 FD-7-4-010
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Violation:
The automatic and nonadjustable handwash sink measured 129° F when the inspector washed her hands. Staff made adjustments right away to bring the temperature to approximately 105° F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The handwash station adjacent to the dishwashing machine, did not paper towels. Remediation began immediately.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
A waste receptacle, with food inside, was left un-attended and without a lid. The area was not in service at the time of the inspection. Staff stated that service had ended about two-hours prior to the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 Pot Washing Area
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Violation:
An excess amount of water was pooled on the deck. It was determined the water was coming from over-spray at the pre-scraping area. Remediation began immediately.
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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-Deck 14 Starboard Ice Cream Service
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Violation:
The technical compartment beside the ice cream well was difficult to clean, and had a considerable buildup of black slime on the bulkhead behind the compressor. The inspector used an alcohol swab to remove some of the slime. Remediation began immediately.
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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. 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.:
33
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Site:
Dining Room-Deck 4 Wine Cellar
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Violation:
Food debris was found on the deck, under the waiter station cabinet. The area was not in service at the time of the inspection and had been cleaned previously. Remediation began immediately.
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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 4 Pastry Area
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Violation:
The freezer had a heavy amount of frozen condensate on the deckhead and bulkhead throughout the unit. Staff stated this is the only freezer that supplies ice cream for the entire ship; therefore, the door is continuously opened, allowing warm air to enter consistently. Staff stated the ice cream is removed and the freezer is cleaned nightly to remove the condensation. No condensate was seen dripping onto prepared food or food packaging.
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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:
Bar-Al Bacio
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Violation:
The sculptured deckhead above the cappuccino machine had a buildup of dirt and dust. The area was previously cleaned. The area was open for service. Remediation began immediately.
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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:
Bar-Martini
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Violation:
The deck tile was soiled with a brown-orange substance at the entry of this bar. The inspector used an alcohol swab to remove some of the brown-orange debris. Remediation began immediately.
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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-Deck 14 Grill
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Violation:
The ventilation grates and deckhead above the black iron grill contained more than a day's accumulation of grease. The area was open for lunch. Remediation began immediately.
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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.:
37
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Site:
Galley-Deck 4 Pastry Area
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Violation:
The freezer had a heavy amount of frozen condensate on the deckhead and bulkhead throughout the unit. Staff stated this is the only freezer that supplies ice cream for the entire ship; therefore, the door is continuously opened, allowing warm air to enter consistently. Staff stated the ice cream is removed and the freezer is cleaned nightly to remove the condensation. No condensate was seen dripping onto prepared food or food packaging.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 4 Hot Line
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Violation:
Condensation was noticed on the non-food contact area of the backsplash at the bain marie hot line. The area had been cleaned previously. Remediation began immediately. 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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Line
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Violation:
Condensation was noticed on the non-food contact area of the bulkhead at the bain marie hot line. The area had been cleaned previously. Remediation began immediately. 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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Deck 3 Pot Washing Area
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Violation:
Adjacent to the pot washing machine area, a mop was stored in a bucket of dirty water. Pots were actively being washed during the time of the inspection. Remediation began immediately
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Pantry-Deck 14 Oceanview
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Violation:
Three fruit flies were observed in this area on the bulkhead. The pest management team was notified during 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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