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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During voyages 683 and 684, there were three blanks in the underlying illness columns of the AGE logs. Staff were logging that there were no underlying illnesses in the electronic data system but not inputting 'nil' or 'none' on the AGE log.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? r similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
08
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Site:
Potable Water-Potable Water Sanitation Log
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Violation:
The entry on 19 March 2019 did not list a chlorine residual value after the pipe was flushed, prior to returning back into service. The document only stated <5 ppm.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Buffet-Thirst Quencher Starboard
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Violation:
The backflow prevention device on the main potable water line for the soda system was soiled with black debris. The debris blocked the vents. Crew cleaned the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Starboard Left Freestyle Machine
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Violation:
The plastic tube attached to the vent of the backflow prevention device for the carbonator was filled with standing water. The standing water made it difficult to assess the device. The tube was soiled with sticky residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Windjammer Hot Galley
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Violation:
Water was continuously flowing out of the backflow prevention device for the combination oven. Additionally, the vent was pointed up.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Windjammer Dishwash
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Violation:
The backflow prevention device, located on the pre-rinse spray hose closest to the soiled end of the rack-type glasswash machine, was continuously dripping water. Crew reported they would replace the backflow prevention device after sanitizing a new one with 50 ppm chlorine for four hours.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Chops
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Violation:
A paper towel was placed inside and blocked the vent of the backflow prevention device for the combination oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Hood-Type Potwash
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Violation:
The backflow prevention device for the detergent continuously dripped water when the machine was in use.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The fecal/vomit accident plan did not meet or exceed Annex 13.9 of the 2018 VSP Operations Manual.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
11
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Site:
Medical-Food Employee Isolation
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Violation:
During the voyage ending on 29 March 2019, a food employee (stateroom attendant) had an onset of AGE symptoms at 1600 but did not report to the medical facility until 1807. The employee worked during this time. An investigation was conducted to ensure the foods (ice) touched by the employee were discarded and the rooms she cleaned were re-sanitized. Additionally, the employee received a disciplinary action.
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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.
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Item No.:
13
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Site:
Galley-Windjammer Potwash
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Violation:
A crew member on the clean side of the potwash three-compartment sink removed his gloves in order to measure the chlorine concentration in the sanitizing sink. He placed his gloves on a soiled rack that was full of soiled dishes. He began to put his gloves back on without washing his hands or sanitizing the gloves. The inspector spoke with the supervisor who then intervened. The crew member then went to the handwash station and began cleaning his gloves in the handwash station, which was also incorrect.
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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 the VSP 2018 Operations Manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;
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Item No.:
16
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Site:
Galley-Deck 5 Room Service Menu
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Violation:
On the breakfast menu, there was an asterisk to indicate eggs could be cooked to order; however, the associated asterisk at the bottom of the page only warned against the consumption of undercooked meat. The public health advisory on the breakfast page did not mention undercooked eggs. Crew confirmed eggs could be cooked to order. In the same folder for the room service menu, there was another page with lunch/dinner options that had a public health advisory that included meats and eggs. Crew confirmed the folder with both menus was how the room service menu was presented to guests in their cabins.
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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: (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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Item No.:
16
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Site:
Galley-Deck 5 Walk-In Unit 0573.1
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Violation:
Two pans of shredded cabbage were labeled with a production date of 28 March but did not have discard dates listed. A crew member reported they did not treat this type of cabbage as potentially hazardous. However, the crew member was able to present a cooling log entry for the shredded cabbage. This was corrected.
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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.
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Item No.:
17
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Site:
Buffet-Deck 3 Crew Mess Beverage Station
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Violation:
The milk inside the dispenser was on time control. The unit was not labeled as a time control unit, but the unit was listed on the time control plan. Additionally, the times on the time control label for the milk (1033-1433) did not match up with the times listed on the time control plan. Crew stated the machine was on a rolling 24-hour time control, and they would create a new plan for this machine.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 4 Hot Line
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Violation:
The far right combination oven was leaking water, which pooled on the deck below the machine.
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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.:
21
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Site:
Galley-Deck 4 Potwash Clean Rack
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Violation:
At least five previously cleaned induction pot bottoms had difficult-to-clean gaps and were excessively soiled with an accumulation of encrusted grease debris.
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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.:
21
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Site:
Galley-Deck 5 Potwash Clean Rack
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Violation:
At least three previously cleaned induction pans and two pots were in disrepair and soiled. There were difficult-to-clean gaps on the bottom of pans which were filled with an excessive accumulation of encrusted grease debris. There were sharp edges where pieces of a cleaning brush had become attached. The items were removed.
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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.:
21
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Site:
Galley-Deck 5 Hot Line
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Violation:
The gasket around the bottom of the grease chute, located in the grease chute housing of the room service flat grill, was loose and soiled.
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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. 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-Thirst Quencher Starboard
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Violation:
Immediately outside the crew area of the Thirst Quencher, a wooden shelf containing 12 boxes of tea was covered by a difficult-to-clean fabric curtain. The curtain acted as a cabinet door in front of the shelf.
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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.:
22
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Site:
Galley-Deck 5 Potwash
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|
Violation:
The glass faceplate of the temperature gauge of the in-use sanitizing sink was cracked, chipped, and broken. Additionally, the gauge measured a temperature of 0°C/F. The temperature inside the sink measured in the appropriate range.
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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 4 Flight-Type Conveyor Dishwash
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Violation:
The machine was leaking water. Excessive water pooled on the deck below 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 Sanitizing Sink
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Violation:
The gauge of the in-use sanitizing sink measured 40°F but the water was 98°F.
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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 6 Chops Hood-Type Potwash
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Violation:
The wash gauge measured 180°F, while both the inspector and crew measured 166°F during the wash cycle with their thermocouples. A similar issue was noted on the previous report. Additionally, the inspector and crew measured 184°F at the plate surface during the final rinse cycle, while the gauge measured 182°F. A total of three maximum registering temperature thermolabels were placed on the final rinse arms. The potwash ran for two cycles. All three thermolabels indicated at least 200°F was reached. Technical staff immediately responded to assess the machine.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use. 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 6 Chops Hood-Type Potwash
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Violation:
The crew and inspector measured 184°F at the plate surface during the final rinse cycle, while the gauge measured 182°F. A total of three maximum registering temperature thermolabels were placed on the final rinse arms during two cycles. All three thermolabels indicated that at least 200°F was reached. Technical crew immediately responded to assess the 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 90°C (194°F)
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Item No.:
26
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Site:
Pantry-Pool Bar
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Violation:
Crew were unable to locate a vented backflow prevention device on the right-side carbonator in the soda locker.
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Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
26
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Site:
Other-Deck 2 Corridor
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Violation:
Pink debris was on the dispensing nozzle of the drinking fountain that was located outside the fish preparation area.
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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:
Galley-Ice Station
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Violation:
There was a small amount of black debris around the machine instructions sticker on the inside of the food-splash zone on the outer panel of the ice machine. Crew immediately cleaned the area.
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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 5 Beverage Station
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Violation:
Crew were unable to show the inspector a vented backflow prevention device for the front carbonation unit of the soda system.
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Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
26
|
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Site:
Galley-Windjammer Dishwash
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Violation:
Four white buffet serving trays on the clean rack were soiled with small pieces of debris on the food-contact surfaces. Approximately 50 trays on the clean rack were then sent for recleaning.
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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.:
27
|
|
Site:
Buffet-Starboard Left Freestyle Machine
|
|
Violation:
The plastic tube attached to the vent of the backflow prevention device for the carbonator was soiled with sticky residue.
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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
|
|
Site:
Galley-Deck 5 Hot Line
|
|
Violation:
The gasket around the bottom of the grease chute, located in the grease chute housing of the room service flat grill, was loose and soiled.
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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-Potwash Clean Rack
|
|
Violation:
At least three previously cleaned induction pans and two pots were in disrepair and soiled. There were difficult-to-clean gaps on the bottom of pans which were filled with an excessive accumulation of encrusted grease debris. There were sharp edges where piece of a cleaning brush had become attached. Additionally, the bottom of some of the pots and pans had a grease-like film. The items were removed.
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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
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
At least five previously cleaned induction pot bottoms had difficult-to-clean gaps and were excessively soiled with an accumulation of encrusted grease debris.
|
|
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:
Galley-Deck 4 Cold Store 0471.1
|
|
Violation:
Excessive condensation accumulated on the deckhead in the unit. Crew immediately began cleaning the area. No food was impacted.
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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.:
35
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
Excessive soiled standing water pooled on the deck under the pre-rinse area.
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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.:
35
|
|
Site:
Galley-Deck 4 Hot Line
|
|
Violation:
Water from the far right combination oven pooled on the deck below the machine.
|
|
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.:
35
|
|
Site:
Galley-Deck 4 Flight-Type Conveyor Dishwash
|
|
Violation:
Excessive water pooled on the deck below the leaking machine. Additionally, excessive soiled standing water pooled below the pre-rinse area.
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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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