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Item No.:
27
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Site:
Bar-Lido Bar
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Violation:
There was a buildup of soda syrup inside the technical space below the soda dispenser hose in this area. The buildup was on the underside of the counter.
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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.:
42
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Site:
Children Area-Kid's Room - Child Bathroom
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Violation:
There was no stool available for the toilet in this area. There was only one stool beside the adjacent handwash sink. The toilet was not properly constructed to child size.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
19
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Site:
Buffet-Lido - Portside
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Violation:
There were two plastic bins containing cucumbers and carrots, which had the handles of the tongs directly in the food product. The food was discarded at the request of the inspector.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
26
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Site:
Bar-Lido
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Violation:
There was one previously-cleaned champagne glass in the clean dish storage which had food debris stuck on the food-contact surface. This was taken to be rewashed 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.:
22
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Site:
Pantry-Explorations Cafe
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Violation:
There were two soiled dishes stored on a trolley which was pushed against a shelf containing bottles of liquor. These dishes were moved to the soiled end of the dishwash area which was located in the same pantry.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
19
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Site:
Buffet-Starboard Line
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Violation:
Plates out for service on the buffet line were not inverted or protected by a sneeze shield. Passengers could stand less than one (1) meter from them when queued for self-service.
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Recommendation:
Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. Ensure that condiments at a vending machine location are in individual packages or provided in dispensers that are filled at an approved location, such as the galley that provides food to the vending machine location, a food-processing plant, or a properly equipped facility located on the site of the vending machine location.
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Item No.:
19
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Site:
Pantry-Explorations Cafe
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Violation:
There were two soiled dishes stored on a trolley which was pushed against a shelf containing bottles of liquor. These dishes were moved to the soiled end of the dishwash area which was located in the same pantry.
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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.:
21
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Site:
Galley-Tamarind
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Violation:
Excessive steam was exiting the upright oven door area and condensation was observed collecting on the deckhead above. Staff reported a work order was made to replace the gasket.
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Recommendation:
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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The current version of the AGE 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:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,?or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.
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Item No.:
33
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Site:
Bar-Lido Bar
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|
Violation:
There was a buildup of water on the deck around the undercounter glasswash machine in this area. The source of the water was not identified.
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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.:
*
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Site:
Children Area-Deck 10 - Women's Restroom
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|
Violation:
There porcelain material of the handwash sink in this bathroom was busted making it difficult to clean. The surface appeared to be clean during the inspection.
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Recommendation:
Ensure the sink is maintained in good repair.
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Item No.:
16
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Site:
Buffet-Starboard Line - Breakfast Service
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Violation:
The breakfast service exceeded four (4) hours and the time control plan for this area indicated that colored time control labels applied to the food items should be yellow or blue. A container of eggs and two (2) containers of cream cheese had orange stickers. Additionally, a container of hard-boiled eggs did not have a time control colored label at all.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
22
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Site:
Galley-Starboard Asian Kitchen
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Violation:
An undercounter dishwasher in this area was out of service. The repair order was placed on 16 October 2018.
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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.:
28
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|
Site:
Galley-Dishwash Area
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|
Violation:
At least 10 plates stacked in four (4) different stacks were slightly wet and not in a position to adequately allow air-drying.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
22
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|
Site:
Galley-Dishwash Area
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|
Violation:
The conveyor glasswasher was being repaired by technicians during the inspection. Staff stated that there were issues with the spray nozzles on the sanitizing rinse arm.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. 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-Dishwash Area
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|
Violation:
Water was dripping and not spraying from all the final rinse spray arm nozzles (upper, lower and side arms) of the conveyor-type dishwasher. It was unknown how long water was not spraying from the final rinse. Staff re-cleaned all of the previously-cleaned dishes. The technicians were able to repair the equipment while the inspection team was in the area. Later, the inspection team evaluated the machine again and it was in proper working condition.
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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.:
24
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Site:
Galley-Dishwash Area
|
|
Violation:
The in-use conveyor-type dishwasher did not produce a final rinse sanitizing spray and it was unknown how long the final rinse sanitizing spray was not operational.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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|
Site:
Galley-Tamarind
|
|
Violation:
At least three (3) pans and one cake ring, stored in the empty sanitizing compartment of the 3-compartment sink, were soiled with food debris on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
37
|
|
Site:
Galley-Tamarind
|
|
Violation:
Excessive steam was exiting the upright oven door area and condensation was observed collecting on the deckhead above. Staff reported a work order was made to replace the gasket.
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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. 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.:
35
|
|
Site:
Galley-Tamarind
|
|
Violation:
Condensation was observed dripping from the deckhead to the deck. The water accumulated on the deck and was not directed to a drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
18
|
|
Site:
Galley-Tamarind Sushi Counter
|
|
Violation:
In undercounter refrigerator 11.007A, a container of cooked shrimp was stored under a container of raw salmon. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
33
|
|
Site:
Galley-Tamarind Dessert Counter
|
|
Violation:
Above the dessert glass counter, a deckhead vent was covered with an absorbable material (tape). When the tape was removed, the vent appeared to be excessively soiled with dust.
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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.:
21
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Site:
Galley-Tamarind Ice Machine
|
|
Violation:
An absorbable insulation material installed on the outer ice cuber cover was wet.
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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.:
16
|
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Site:
Galley-Tamarind Blast Chiller
|
|
Violation:
At 1030, the inspector observed two (2) containers of cooked rice cooling in the blast chiller. Documentation on the log indicated that the cooling process began at 0825 but there was no second (2-hour) temperature recorded. The food temperatures were measured at approximately 70-74F at during the inspection. The food was discarded immediately.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
22
|
|
Site:
Galley-Pinnacle Grill Dishwash Area
|
|
Violation:
The in-use conveyor dishwasher lower wash arm was not properly installed in the machine. 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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
21
|
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Site:
Galley-Pinnacle Grill Hot Section
|
|
Violation:
A gap, leading to a technical space, was present around the grease chute in the grease pan housing of the grooved grill.
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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.:
27
|
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Site:
Galley-Pinnacle Grill Hot Section
|
|
Violation:
The gap around the grease chute in the grease pan housing of the grooved grill was soiled with grease debris. The grease debris was in excess of a 24-hour accumulation.
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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.:
33
|
|
Site:
Preparation Room-Fish Walk-in Room
|
|
Violation:
Condensation had accumulated on the door leading to the freezer and the surrounding bulkhead.
|
|
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.:
26
|
|
Site:
Preparation Room-Potato Peeler
|
|
Violation:
The latch inside the previously-cleaned potato peeler was soiled with food debris. This area was a food-contact surface.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
|
|
Site:
Buffet-Beverage Counter
|
|
Violation:
Water was pooled on the deck behind the beverage counter. The water was not directed to a drain. The source of the water was not identified.
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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 2 Soup Station
|
|
Violation:
Water was dripping from the deckhead onto the deck between the potwash and soup station. The source of the water was not identified.
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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.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Soiled items in the potwash area were overflowing into the clean, cooking area and were in contact with the upright oven. The cooking area and oven were not in operation during the inspection.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Soiled pots and pans were in contact with the upright oven in this area. The cooking area and oven were not in operation during the inspection.
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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).
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Item No.:
20
|
|
Site:
Galley-Deck 3 Oven
|
|
Violation:
Water was leaking from the oven and was accumulating on the deck. The water was not directed to a drain.
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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.:
35
|
|
Site:
Galley-Deck 3 Oven
|
|
Violation:
Water was pooled on the deck below the upright oven located on the right. The water was not directed to a drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
18
|
|
Site:
Galley-Deck 3 Walk-in Refrigerator #30
|
|
Violation:
A container of raw turkey bacon was stored above raw Canadian bacon.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
16
|
|
Site:
Buffet-Lido Asian Counter
|
|
Violation:
During lunch service, sushi with undercooked seafood was offered on the counter but no consumer advisory was posted. This was stored behind the buffet counter and then put on the counter for passengers to see.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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