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Item No.:
*
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The reduced pressure assembly (RP) backflow prevention device for the starboard side reverse osmosis unit was listed in the log as 'not' tested. Staff stated the backflow prevention device was newly installed. Since this installation, and during the time of the inspection, the reverse osmosis unit has been out-of-order, thus not allowing the device to be tested. The inspector verified the installation and the status of the reverse osmosis unit. Staff stated as soon as the reverse osmosis unit is fixed, the RP unit will be tested.
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Recommendation:
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 28 August, a crew member classified as a food handler, was listed in the AGE log as having an onset of AGE symptoms at 1300; however, this individual did not report to the medical facility until 1545. Staff stated this worker came to the medical facility at 1310; however, the facility was not open. The food worker went back to work until 1540, then left the galley area and went to the medical facility once again. The facility was open and treatment for the ill crew member began immediately. Staff stated the food worker should have called the 24-hr reporting system; therefore, the worker was classified as a late report and reprimanded by ship's personnel. The medical staff stated they immediately notified the food and beverage manager. When asked by the inspector, the food and beverage manager stated he went to the galley, found the food handled by the ill worker, and discarded it immediately.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Food Worker / Acute Gastroenteritis (AGE) Log
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Violation:
On 28 August, a crew member classified as a food handler, was listed in the AGE log as having an onset of AGE symptoms at 1300; however, this individual did not report to the medical facility until 1545. Staff stated this worker came to the medical facility at 1310; however, the facility was not open. The food worker went back to work until 1540, then left the galley area and went to the medical facility once again. The facility was open and treatment for the ill crew member began immediately. Staff stated the food worker should have called the 24-hr reporting system; therefore, the worker was classified as a late report and reprimanded by ship's personnel. The medical staff stated they immediately notified the food and beverage manager. When asked by the inspector, the food and beverage manager stated he went to the galley, found the food handled by the ill worker, and discarded it immediately.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Garde Manger - 7-day Discard Label
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Violation:
There was no 7-day discard label on a container of cottage cheese, mozzarella cheese, a gallon of Caesar dressing and a gallon container of Creamy Italian dressing. Staff were not aware of when the containers were open or if the Italian and Caesar dressing was potentially hazardous food (PHF) based on ingredients. Additionally, there was no letter from the manufacturer stating the exemption for date marking of any of these items due to processing. Other containers of dressing in this same area were properly labeled so the 7-day discard and PHF designation was not consistent.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Garde Manger - Reach-in Refrigerator #26
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Violation:
There was a small, plastic container of mozzarella cheese, which was open and not labeled for 7-day discard.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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Site:
Galley-Garde Manger - Reach-in Refrigerator #26
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Violation:
There was a small, plastic container of cottage cheese, which was opened but not labeled for 7-day discard. This was discarded immediately.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) 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-Garde Manger - Undercounter Refrigerator
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Violation:
In the undercounter refrigerator located on the far right side of the cold well table, (nearest the dry stores) there was a 1-gallon container of Creamy Italian dressing and a 1-gallon container of Caesar dressing which were opened and not labeled for 7-day discard.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) 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.:
21
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Site:
Buffet-Veranda
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Violation:
There was an open perforation on the bottom right of the electrical plates which were installed on all four (4) of the mobile hot cabinets. The plates were affixed to the plug-ins and had four (4) open screw holes for cabinet installation; however, the bottom right screw could not be attached to anything. This left it open and difficult to clean. The surface was clean to sight and touch.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Veranda
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Violation:
On the bottom shelf of the chaffing dish cabinet #4, there were two (2) rivets which had indentations around them making them difficult to clean. The rivets were located at the back right side of the cabinet. The indentations were clean to sight and touch.
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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.:
21
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Site:
Galley-Veranda - Hot Plate Oven
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Violation:
The second from the right side (as you face the oven) heat adjustment knob was missing making the surface difficult to clean. Staff stated that repairs were in the works for this oven. The area was clean to sight and touch.
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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.:
21
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Site:
Galley-Veranda - Equipment Locker Kick Plate
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Violation:
The kick plate inside the equipment locker was detached from the bulkhead making the surface difficult to clean. This area was clean to sight and touch.
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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.:
21
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Site:
Buffet-Veranda
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Violation:
The cabinetry beneath the coffee station in this area had openings along the door jamb, which were not sealed making the surface difficult to clean. Staff stated that this would be included in the dry dock plans. The area was clean to sight and touch.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Pantry-Star Bar/ Yacht Club
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Violation:
There was a small amount of brown debris inside one of the perforations on the ice machine deflector panel. The inspector was able to wipe some of the debris away with an alcohol pad. Staff stated this would be cleaned and sanitized and the perforation filled in with a food-grade sealant.
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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.:
28
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Site:
Bar-Compass Rose
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Violation:
There was one drinking glass stored wet inside the undercounter cabinet beneath the bar. Staff removed this for proper cleaning and air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Amphora - Portside Bench Seating
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Violation:
There were clean linens, new serving tongs and previously-cleaned plates stored beneath the cushions of the bench seating in this area. Additionally, the deck beneath the tongs was soiled with dust and food 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.:
29
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Site:
Other-Garbage Room
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Violation:
The handwash sink in the garbage sorting room was blocked from access with trash bags and trashcans full of food waste. Additionally, the trashcans did not have lids, thus allowing food debris to spill over onto the handwash sink. 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.:
30
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Site:
Other-Garbage Room
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Violation:
The handwash sink in the garbage sorting room was blocked with trash bags and trashcans full of food waste. Additionally, the trashcans did not have lids, thus allowing food debris to spill over onto the handwash sink. Remediation began immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Dining Room-Amphora - Portside Bench Seating
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Violation:
There were clean linens, new serving tongs and previously-cleaned plates stored beneath the cushions of the bench seating in this area. Additionally, the deck beneath the tongs was soiled with dust and food debris.
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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. Do not use carpet in these areas. 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). 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-Garde Manger - Dry Storage
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Violation:
The bulkhead on the right side of the metal fire extinguisher box was soiled with more than a day's worth of accumulated debris. Staff stated that this would be cleaned right away. Additionally, near the extinguisher box, on the deck, was a used bandage. There was also food debris beneath the shelving in the far right corner of the dry storage in a quantity which exceeded a 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.:
33
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Site:
Provisions-Fruit Stores
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Violation:
The air conditioning unit had excessive condensation dripping from the front panel. The condensation was dripping directly onto the deck causing water to pool. No boxes of food were stored beneath and no food was directly impacted by the dripping condensation.
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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.:
40
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Site:
Integrated Pest Management-Aft Rat Guards
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Violation:
The aft rat guards were insufficient and did not fully enclose the mooring line. Remediation began immediately.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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