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Item No.:
02
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Site:
Medical-72-Hour History and Food Tracking
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Violation:
The 72-hour questionnaires were not updated in accordance with the VSP 2018 Operations Manual. Specifically, the designation of crew or passenger was not included.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the voyage from 5 November to 10 November, there were two instances where a passenger or crew member had an additional AGE symptom which did not populate in the AGE log. The last symptom in the AGE log noted either the initial symptom or one other occurrence but not the correct time. This appeared to be a software issue.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. Ensure AGE logs are accurate.
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Item No.:
08
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Site:
Food Service General-Bucket Fills
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Violation:
Some handwash station bucket fills had been replaced with a new style that was different from the majority of the bucket fills on the ship. The replacement style had threads where a hose could be attached; however, there were not backflow prevention devices with the required vents attached. The older style were equipped with atmospheric vacuum breakers. Crew stated they would replace the thread with a component without threads so that no backflow prevention device would be necessary. These bucket fills were located at: 1) both handwash stations in Tuscan Grill; 2) Deck 10 Ocean Crew Bar; and 3) Deck 10 Grill.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices:(7) hose-bib connections. Alternatively, remove the threading so that there is no potential cross-connection.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The vents of the backflow prevention device for the combination oven next to walk-in FR 5 were painted in a manner that blocked the vents. Crew began cleaning the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
There was a food worker with an AGE illness onset of 0940 on 27 October who did not report to medical until 28 October at 0920. During the time lapse between onset and reporting, the crew member visited the crew mess for both breakfast and lunch. The crew member also worked approximately 10 hours with symptoms on 27 October and on the morning of 28 October. This employee was counselled on proper reporting of AGE. There was no documentation of an assessment of food prepared or served by the food employee while symptomatic or any corrective actions that were taken. There was no form or process for tracking foods in which ill food workers handled. Staff stated that this would be done in the near future.
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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. The food employee's supervisor or person in charge must conduct an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Corrective actions taken as a result of the assessment must be documented. Records must be maintained for 1 year and available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to-eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Ocean View Pantry
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Violation:
The time control plan for the area listed service times of 1100-1500; however large plastic containers of fruit salad, green salad, tuna salad, macaroni salad, and couscous salad had discard times after 1500. The labels were corrected.
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Recommendation:
Ensure discard labels are consistent with the time control plan, or update the plan to meet operations. 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.:
16
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Site:
Galley-Pizza
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Violation:
Four pizzas, out for service, did not have 4-hour discard labels. The time control plan for the area was from 1000-0030, a period longer than four hours. Crew stated that the area was in the process of being set up.
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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.:
17
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Site:
Galley-Qsine Cooling Logs
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Violation:
On 4 November, two foods were cooled, but a final temperature lower than 41F was not recorded on the log. Previously cooked and cooled mixed bondue vegetables measured 56.2F at 1316. There was a time of 1510 written but no temperature. Provolone cheese measured 49.3F at 1410. There was a time noted at 1608 but no temperature. There was no note that the food was discarded. Logs were signed by a supervisor. Crew explained they probably forgot to write the time and it was a clerical error.
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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.:
19
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Site:
Buffet-Deck 10 Ocean View Sneeze Guards
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Violation:
The sneeze guards at the buffet were not constructed in a manner to protect food while allowing the food to be accessible to passengers. At the starboard side two passengers were observed reaching for steamed vegetables that were placed behind other food items. These food items were set in non-movable locations. The first passenger was observed trying to reach for the food and ended up placing their face against the food label on the sneeze guard. The next passenger was trying to reach for food and ended up with their chin on the sneeze guard. At the port side buffet, a passenger was trying to reach for carrots at a similar set up, and was observed putting her head lowered than the sneeze guard in order to reach for the food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Deck 10 Ocean View Sneeze Guards
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Violation:
The hand-contact portion of a pair of tongs was observed directly on blueberry cheese cake and on bread. At the aft sandwich and soup station, a passenger was observed taking a piece of bread with their bare hands out of a tray that was out for service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). Protect food from contamination that may result from a physical, chemical, biological origin. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
20
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Site:
Bar-Cafe al Bacio
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Violation:
There were four slotted screws on the food-contact surface of the four group screens.
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Recommendation:
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.:
20
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Site:
Galley-Deck 1
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Violation:
Five slotted screws were noted in the two deep fat fryers on a food-contact surface. Slotted screws were noted on other deep fat fryers throughout the vessel. Crew began changing the screws in the deep fat fryers that did not contain oil.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 1
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Violation:
Upright portable warming cabinets # 7 and # 8 were missing covers for two gauges which made the areas difficult to clean. One gauge cover was replaced while the inspector was in the area.
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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-Deck 1 Soup Station
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Violation:
Six of the eight junctures, located between the technical spaces and the rotating arms and also between the rotating arms and the kettle, of both soup kettles, were not easily cleanable. The panels were not removed routinely for cleaning. The junctures were open to technical areas and were missing gaskets or profile plates. The kettles were in use.
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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.:
22
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Site:
Galley-Deck 1 Potwash
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Violation:
When the inspector approached the front-loading potwash machine, it was in-use with pans in the machine, but the final rinse temperature gauge did not rise above 130F. The inspector did not measure the required 160F at the plate surface with a thermocouple thermometer, and the final rinse gauge on the machine did not rise above 130F. Crew reported that they must have hit a nearby switch recently during cleaning, which may have prevented the machine from reaching the proper temperature. Crew turned the switch again, and then the inspector was able to measure 160F at the plate surface during the final rinse. Crew reported they had cleaned approximately 5-10 minutes prior to inspection, which is when they estimated they trigged the switch. Crew reported no other pans had recently been washed in the potwash machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Starboard Dishwash
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Violation:
Excessive water pooled on the deck below the flight-type conveyor dishwash machine. There were some slow drips noted. Crew reported that the bulk of the water was due to the recent placement of large trays into the machine.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
During three final rinse cycles, the gauge did not rise above 10 psi until the final rinse cycle was complete. The data plate required a pressure of 20 +/- 5 psi. The inspector was able to measure the required 160F at the plate surface.
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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-Deck 1 Potwash
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Violation:
When the inspector approached the front-loading potwash machine, it was in-use with pans in the machine, but the final rinse temperature gauge did not rise above 130F. The inspector did not measure the required 160F at the plate surface with a thermocouple thermometer, and the final rinse gauge on the machine did not rise above 130F. Crew reported that they must have hit a nearby switch recently during cleaning, which may have prevented the machine from reaching the proper temperature. Crew turned the switch again, and then the inspector was able to measure 160F at the plate surface during the final rinse. Crew reported they had cleaned approximately 5-10 minutes prior to inspection, which is when they estimated they trigged the switch. Crew reported no other pans had recently been washed in the potwash machine.
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Recommendation:
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:
Other-Deck 10 Solarium Pool Portside
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Violation:
The water spout of the passenger water fountain was soiled with brown debris. It was taken out of service for cleaning.
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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.:
26
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Site:
Buffet-Deck 1 International Mess Beverage Station
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Violation:
The ice dispenser was soiled with sludge-like debris. The debris was on the area above where users would place their glass under the ice chute.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 Port
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Violation:
The ice crusher near the not-in-use ice machine was soiled on the food-contact area. Crew reported it was not in use as the adjacent ice machine was also not in use, and neither had been used recently.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 10 Ocean View Port Midship Beverage Station
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Violation:
The spout of the water dispenser was soiled with debris. Crew took the machine out of service.
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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.:
27
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Site:
Galley-Deck 10 Ocean View Port Midship Beverage Station
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Violation:
In the technical space of the ice dispenser, the foam was soiled with black debris along the vertical crease on the right side of the machine. Additionally, the foam on the front side was covered with a silver material. Crew reported it was for insulation but did not have more information on the product. When the inspector touched it with an alcohol pad, silver material flaked off the machine.
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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.:
27
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Site:
Galley-Deck 1 Scullery
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Violation:
The clean plate trolley contained two stacks of previously cleaned melamine plates, totaling approximately 60. The plates were stacked inverted. The top 15 plates that were inspected contained visible debris on the nonfood-contact areas that could be scraped with the inspector's nail. These items were removed for soaking and recleaning.
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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.:
27
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Site:
Buffet-Deck 1 International Mess Beverage Station
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Violation:
The technical space below the coffee machine, where the cords penetrated the countertop, was soiled with dark debris. Crew began cleaning the area.
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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.:
27
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Site:
Buffet-Deck 1 International Mess Beverage Station
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Violation:
The nonfood contact side of the ice chute on the ice dispenser was soiled with black debris.
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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.:
30
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Site:
Galley-Deck 10 Aqua Spa Service Line
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Violation:
The soap at the crew handwash station was diluted when compared to soap at other handwash stations. Crew replaced the soap. There were no paper towels at the handwash station. Crew replaced them. The area was not in service.
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Recommendation:
Do not dilute soap with water unless specified by the manufacturer. 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.:
33
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Site:
Food Service General-Decks
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Violation:
The grouting in many food service areas was recessed and in disrepair. Areas included, but were not limited to, the port hotline of main galley near the grills, main galley near walk-in FR 5, and lido galley potwash.
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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.:
35
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Site:
Galley-Deck 3 Starboard Dishwash
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Violation:
Excessive water pooled on the deck below the flight-type conveyor dishwash machine. There were some slow drips noted. Crew reported that the bulk of the water was due to the recent placement of large trays into the machine. Crew began moving the water to a scupper.
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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.:
38
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Site:
Galley-Dishwash
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Violation:
The cleaning locker, located between the two conveyor machines, was not labeled. Crew installed a sign during the inspection.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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