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Item No.:
02
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Site:
Medical-Acute Gastroenteris (AGE) Surveillance Log
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Violation:
The AGE logs for the past two voyages were reviewed and the column indicating time reported to medical was not always accurate compared to the information in the electronic medical record database. It appeared the column was populated with the time isolation started instead of the time reported to medical.
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Recommendation:
Ensure the AGE logs are accurate.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis
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Violation:
The high saline discharge line was striped blue/gray/blue near the reverse osmosis unit. The striping was removed immediately.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Central Pool Bather Load Calculation
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Violation:
The calculation for bather load was based on a previous design of the system and a different flow rate. The documentation provided had been crossed out with an 'X' and a note stating 'changed to 55 m3 filter capacity due to fountain.' Staff stated a fountain had been added to the swimming pool and the bather load had been adjusted, but documentation of the calculation was not available.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
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Item No.:
10
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Site:
Housekeeping-Suite Whirlpool Spa Disinfection
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Violation:
The records for March 9 indicated two whirlpools had been disinfected at 100 pm for 5 minutes instead of the required 6 minutes. The records for March 16 indicated one whirlpool had been disinfected at 100 ppm for 5 minutes instead of the required 6 minutes. The records were signed by two levels of supervisors.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
13
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Site:
Galley-Hot Section
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Violation:
The inspector asked the crew member working in the area to measure the temperature of two containers of pasta on the food preparation counter, but they did not sanitize the thermometer prior to placing it in the pasta. The crew member then proceeded to wipe the thermometer probe with their bare hand before placing the thermometer in the food again. The pasta was discarded and the crew member was re-trained on how to properly sanitize a thermometer.
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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.
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Item No.:
16
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Site:
Preparation Room-Time Control
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Violation:
No time control discard label was on cut lettuce being taken for service from the vegetable preparation room.
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Recommendation:
Label the lettuce with a four-hour discard time.
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Item No.:
16
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Site:
Galley-Hot Section
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Violation:
Two containers of pasta were on the food preparation counter by the soup kettles. Staff stated they were on time control, no time control discard labels were on the containers.
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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 (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.
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Item No.:
17
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Site:
Buffet-Port Hot Section
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Violation:
A portable soup kettle with a lid, used for time control, did not have 'time control' stated on the unit. This was corrected.
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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): (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.
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Item No.:
17
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Site:
Preparation Room-Time Control
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Violation:
Cut lettuce was being transported for service from the vegetable preparation room. The temperature of the lettuce was about 60F and staff stated this lettuce was on time control, but no discard label was on this container. The inspection team had been in the area 10 minutes prior while the lettuce was being prepared and cut. It was stated time control was not normally used in this operation and there was no time control plan, It was discussed that a time control plan should be posted in this area as time control was being used in this operation.
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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.:
19
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Site:
Buffet-Veranda
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Violation:
Staff was transporting a container of uncovered cut lettuce to the center island and passengers were in the area.
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Recommendation:
Cover food during transport.
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Item No.:
19
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Site:
Galley-Hot Section
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Violation:
The inspector asked the crew member working in the area to measure the temperature of two containers of pasta on the food preparation counter, but they did not sanitize the thermometer prior to placing it in the pasta. The crew member then proceeded to wipe the thermometer probe with their bare hand before placing the thermometer in the food again. The pasta was discarded and the crew member was re-trained on how to properly sanitize a thermometer.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Pacific Rim Ice Machine
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Violation:
Two slotted fasteners were on the ice thickness probe on the food-splash surface.
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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-Room Service Ice Machine
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Violation:
Two slotted fasteners were on the ice thickness probe on the food-splash surface. Staff replaced these with nonslotted fasteners.
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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.:
22
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Site:
Galley-Prime 7
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Violation:
The sanitizing temperature gauge was inaccurate; the inspection team measured the water of the sanitizing compartment as 113F and the temperature gauge read 105F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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-Conveyor Dishwasher
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Violation:
The dishwasher was placed out of service due to water condensate observed on a deckhead vent on the clean side. No dripping was observed. Staff were investigating the situation internally.
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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.:
26
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Site:
Buffet-Beverage Station
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Violation:
Old juice debris was noted on the seam on the underside of the juice machine. This was over a day's accumulation.
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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-Bakery
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Violation:
The fan in the upright proofer was soiled with dust.
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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-Potwash Clean Area
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Violation:
Two stainless steel pans were soiled with food debris.
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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
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Site:
Galley-Plate Cover Drying Area
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Violation:
At least 10 plate covers had black debris on the nonfood-contact surface on the clean shelves adjacent to the hot section.
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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-Setti Marie Restaurant
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Violation:
A portable counter, used for waiter pick-up service during the evening, was stored in the galley and was soiled with 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.:
33
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Site:
Provisions-Expensive Items Walk-in Freezer
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Violation:
Two deckhead light covers had frozen condensate accumulated in the shields.
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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.:
39
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Site:
Bar-Le Cafe
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Violation:
One live housefly was observed in the self-service area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Center Island
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Violation:
One live housefly was observed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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