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Item No.:
28
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Site:
Galley-Deck 2 Restaurant Pantry
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Violation:
Six previously cleaned coffee carafes were upright and with water inside. These were sent to be rewashed.
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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.:
32
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Site:
Galley-Deck 2 Restaurant Pantry
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Violation:
A caddy with two plastic garbage bags were filled with food discards. The bags had no lid.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
21
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Site:
Galley-Deck 2 Restaurant Pantry
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Violation:
Several of the wooden bread baskets had cracks and very difficult to clean features that made them difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Galley-Deck 1 Chefs Table Potwash
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Violation:
The display of the in-use hood-type warewasher was not indicating temperatures during the operation. This was corrected.
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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.:
22
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Site:
Galley-Deck 1 Potwash
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Violation:
The potwash machine was out of service since 25 September. The three-compartment sink was used at the time of the inspection.
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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.:
37
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Site:
Galley-Deck 1 Potwash
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Violation:
Condensation was collected in the canopy above the hot water sanitizing compartment of the in-use three-compartment sink. The hood extraction was not sufficient to collect all the steam. Corrections started immediately.
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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.:
17
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Site:
Galley-Deck 1 Walk-in Refrigerator 1.1.22
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Violation:
There was no cooling record for a large container of shredded cabbage in the refrigerator. The cabbage was dated 29 September. The food was discarded.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. 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 for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 1 Pastry
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Violation:
The cooling log for a chocolate chip tart of 22 September only had an initial temperature recorded at 137F.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. 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 for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Galley-Deck 1 Pastry
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Violation:
The pastry boiler was out of order since 6 September.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
26
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Site:
Galley-Deck 1 Pastry
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Violation:
The in-use dough sheeter belt was soiled with a long human hair. Corrections started immediately.
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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.:
19
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Site:
Galley-Deck 1 Pastry
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Violation:
A pastry employee was working on the dough sheeter belt a big piece of dough on top of a long human hair. The dough was repeatedly in contact with the hair. Corrections started 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. During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain.
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Item No.:
13
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Site:
Galley-Deck 1 Pastry
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Violation:
A pastry employee was working on the dough sheeter belt a big piece of dough on top of a long human hair. The dough was repeatedly in contact with the hair. Corrections started 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. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (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; (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.:
21
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Site:
Galley-Pool Grill
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Violation:
A microwave oven was on the shelves above the undercounter refrigerator. This area was not built for cooking and the counter and shelves had difficult to clean features. Staff stated that the oven would be removed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
The counter-mounted equipment power cables were resting on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cables above the counter to allow for easy cleaning.
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Item No.:
40
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Site:
Galley-Pool Grill Pantry
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Violation:
The outer door of this outdoor area had gaps around, with the biggest gap under the door. This was noted on the last inspection of March 2018. Staff made some adjustments and the gaps were smaller than before, but the gaps still would allow the entrance of pests to the pantry.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-Training
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Violation:
The person in charge of IPM had no training record on file.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE Log did not comply with the 2018 Operations Manual.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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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 AGE logs found that there were no notes documenting if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
After maintenance and disinfection, the actual free halogen residual level before putting the tanks back in service was not documented. It was recorded that less than 5 ppm was achieved. This was noted on the previous inspection of March 2018. Tanks serviced in September were 13P, 13C, 14P, and 14C.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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