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Item No.:
21
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Site:
Pantry-Indoor Bar
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Violation:
Close the void of the bottom panel of the technical space under the utility sink.
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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:
Bar-Indoor Bar
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Violation:
The glasswasher had no temperature gauges to monitor the temperature during cycles. When the machine was evaluated, wash temperatures were 76-90F and final rinse temperatures 107-116F. The machine was not in active use but hot and in good working order per staff. After the evaluation, staff increased the temperature of the water. Staff stated that this machine was going to be replaced.
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Recommendation:
Ensure that the new machine has temperature gauge displays. 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:
Bar-Outdoor Bar
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Violation:
The glasswasher had no temperature gauges to monitor the temperature during cycles. When the machine was evaluated, wash temperatures were 113-115F and final rinse temperatures 124-125F. The machine was not in active use but hot and in good working order per staff. After the evaluation, staff increased the temperature of the water. Staff stated that this machine was going to be replaced.
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Recommendation:
Ensure that the new machine has temperature gauge displays. 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.:
36
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Site:
Bar-Indoor Bar
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Violation:
The light intensity behind and around the espresso machine was not 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
The consumer advisory for cold smoked salmon did not state that it is served raw. Corrections started immediately. A similar violation was noted on the previous inspection of February 2018.
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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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Item No.:
33
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Site:
Food Service General-Coving
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Violation:
There was no coving at the food worker side of both buffet lines, the indoor bar, and the indoor bar pantry.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The data plate of the hood-type warewasher did not indicate wash and final sanitizing rinse times as specified by the manufacturer. It stated a combined cycle time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
12
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Site:
Galley-
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Violation:
After washing hands, a cook was observed taking a pan of spaghetti on the front counter, part of the spaghetti spilled out the pan to the counter, and the spilled spaghetti was placed back in the pan with bare hands. After all spaghetti was in the pan again, tongs were used to serve the spaghetti in two big bowls.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Galley-
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Violation:
After washing hands, a cook was observed taking a pan of spaghetti on the front counter, part of the spaghetti spilled out the pan to the counter, and the spilled spaghetti was placed back in the pan with bare hands. After all spaghetti was in the pan again, tongs were used to serve the spaghetti in two big bowls.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-
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Violation:
Inside the undercounter refrigerator, a container of tomato paste and another container of pesto sauce had opening dates and no discard dates.
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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. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
20
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Site:
Galley-
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Violation:
The cutting boards were scratched and scored, making them difficult to clean. This was also noted on the previous inspection of February 2018.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
A number of PHF items were logged only with initial temperatures and no further notations. Staff stated that the food was served instead of being cooled down up to 5C. There were at least 75 entries like this on the log.
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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.:
13
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Site:
Galley-Cooling Logs
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Violation:
A number of PHF items were logged only with initial temperatures and no further notations. Staff stated that the food was served instead of being cooled down up to 5C. There were at least 75 entries like this on the log.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
31
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Site:
Galley-Handwashing Station
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Violation:
A bottle of antimicrobial gel was at the handwashing station. It was removed immediately after the finding.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel.
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Item No.:
08
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Site:
Galley-Handwashing Station
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Violation:
The backflow prevention device for the top combination oven was not accessible to the inspector; making the device difficult to inspect and maintain. This device was hidden by a column and located at the back of the combination oven. Additionally, the backflow prevention device for the bottom combination oven was not visible and could not be identified to the inspector. The inspector was unable to verify if these devices were in working order. This was noted on the previous inspection of February 2018.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
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Item No.:
02
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Site:
Medical-72-hour Questionnaire
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Violation:
The 72-hour Questionnaire did not comply with the 2018 Operations Manual. The questionnaire did not have a designation if the case was a passenger or crew member.
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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.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
The IPM plan did not have a provision for training. There was no trained personnel.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Document the training of the pest-control personnel.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-up Inspections
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Violation:
Follow-up inspection results were not documented. Staff stated that follow-up inspections were done after treatments.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Provision Inspections
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Violation:
Forms accepting provisions were kept by staff but these forms were not related to IPM activities. The IPM plan had specific instructions these inspections and a form to complete, but this form was not used.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
08
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Site:
Potable Water-International Shore Connection
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Violation:
The international shore connection backflow prevention device was inspected on 6 January 2019 and noted on the backflow log; however, pressure differentials were not recorded in the log. This was noted on the last inspection of February 2018 when it documented the same deficiency for the testing done on 6 January 2018.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Records documented that potable water tanks 3 & 4 were serviced in November 2018 and shock halogenated to 50 ppm chlorine but no contact time was documented. The halogen residual before the tanks were put back into service was not documented.
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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. Document the free halogen residual level.
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Item No.:
13
|
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Site:
Galley-Handwashing Station
|
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Violation:
A bottle of antimicrobial gel was at the handwashing station. It was removed immediately after the finding.
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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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