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Item No.:
06
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Site:
Potable Water-Pump Room 1
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Violation:
The chemical injection dosing point was not in compliance with section 5.4.1.2.4 of the 2018 Operations Manual. Crew reported it was not in use and they were using an alternative dosing point. Crew had also been in communication with VSP prior to the inspection regarding corrective action. This was a new addition to the VSP 2018 Operations Manual.
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Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed a sports staff member experienced AGE symptoms with an onset on 15 April at 0300. The crew member reported to the medical center at 0815 that day after eating breakfast in the crew mess and having additional AGE symptoms. The employee did not work between the onset of symptoms and the time he reported to the medical center. A written disciplinary action was on file.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them 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.
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Item No.:
13
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Site:
Galley-Windjammer
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Violation:
After breakfast, more than five passenger tables were used as soiled waiter stations. The tables were used to collect soiled dishes that were then transported to be washed. There were over 100 soiled dishes on each table. The tables were located on carpet.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
A fruit fly was crawling on the dough for sticky buns. After the finding, the piece where the fly was crawling was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
The cord for the telephone, located near the combination oven, was hanging down and draped on the counter.
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Recommendation:
Raise cords above the counter.
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Item No.:
21
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Site:
Buffet-Johnny Rockets
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Violation:
The inside of the painted shelves, located behind the bar and which contained open liquor bottles, was difficult to clean and worn down to bare wood.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Buffet-Windjammer Pancake Station
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Violation:
The sanitizer bucket in this area was cloudy and soiled during breakfast service.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Windjammer Dishwash
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Violation:
A previously cleaned 30-cup coffee dispenser was stored in the clean area with a dispenser tap connected. When the inspector opened the tap, dirty yellow water ran onto the tray. The tap and coffee dispenser were removed to be rewashed.
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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:
Buffet-Johnny Rockets
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Violation:
A previously cleaned 30-cup coffee dispenser was stored in the clean area with a dispenser tap connected. When the inspector opened the tap, dirty yellow water ran onto the tray. The tap and coffee dispenser were removed to be rewashed.
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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:
Buffet-Johnny Rockets
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Violation:
The inside of a previously cleaned beer tap contained a brown substance.
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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.:
28
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Site:
Galley-Deck 5 Potwash
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Violation:
The deckhead over clean storage had brown liquid around the speaker and between the stainless steel panels. No dripping was observed. Clean pans were stored below. Corrections started immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 4 Hot Line
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Violation:
There were several handwashing stations with hot water that measured above 120F. One faucet could be adjusted by the user, while the others could not be adjusted. It was mostly in the potable water line supplying the back of the hot galley. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 5
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Violation:
The door of the women food employee bathroom did not close completely.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Galley-Deck 3 Hot Line
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Violation:
During lunch food preparation, two large bins with garbage from the breakfast service had no lids.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Deck 5 Potwash
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Violation:
The deckhead over the clean storage area had brown liquid around the speaker and between the stainless steel panels. No dripping was observed. Clean pans were stored below. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 Potwash
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Violation:
A deckhead light fixture above the clean storage area had some water inside. No dripping was observed. This was corrected immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
After breakfast, more than five passenger tables, located on carpet, were used as soiled waiter stations. The tables were used to collect soiled dishes that were then transported to be washed. There were over 100 soiled dishes on each table.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
The technical space at the far left undercounter refrigerator facing out into the restaurant contained more than a day's buildup of food and grease.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Park Caf
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Violation:
The light fixture over the dirty end of the hood-type dishwasher DV802 contained a significant amount of brown water that was dripping back onto soiled plates. The area was open.
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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.:
34
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Site:
Buffet-Windjammer Handwash Station
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Violation:
The aft port handwash station was slow to drain when the inspector washed his hands.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Bar-Pool
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Violation:
The four ice-cream machines were out-of-service and staff reported they would be removed during dry dock.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Park Caf
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Violation:
A housefly was on the deckhead over the condiment station by the front door.
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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-Windjammer Portside Juice Station
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Violation:
Two fruit flies were observed by the ice machine during breakfast service.
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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:
Galley-Deck 4 Bakery
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Violation:
A fruit fly was in the bakery during food preparation. It ended up crawling on the dough for sticky buns.
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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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