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Item No.:
01
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Site:
Medical-MIDRS Report
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Violation:
For the cruise beginning on 8 July, the four hour MIDRS report sent on 14 July stated the disembarkation date was 13 July. The cruise was scheduled to disembark on 13 July, but due to weather, the actual disembarkation occurred on 14 July. Crew reported they were unable to extend the length of the voyage in the electronic medical records system.
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Recommendation:
Ensure the AGE report contains the following: (5) date of disembarkation.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
For the cruise beginning on 8 July, the AGE log that was generated by the electronic medical records system recorded the disembarkation date as 13 July, but due to a weather delay, the actual disembarkation date was 14 July. Crew reported they were unable to extend the length of the voyage in the electronic medical records system that automatically generated the AGE Log.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (4) Date to.
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Item No.:
11
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Site:
Medical-Symptomatic Crew Isolation
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Violation:
On 26 June, a nonfood employee experienced an onset of acute gastroenteritis (AGE) symptoms 0500 but did not report to the medical center until 1530. The employee worked from 0800 until 1200. It was unknown if the employee ate in crew mess or elsewhere. Medical crew stated that their questionnaire did not prompt them to ask if/where the employee ate. The nonfood employee was retrained.
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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.
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Item No.:
02
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Site:
Medical-Immediate Close Contact Follow Up
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Violation:
A crew member experienced symptoms of acute gastroenteritis (AGE) at 1145 on 27 June. The immediate close contacts were followed-up with interviews, but the final interview for 13 of the immediate close contacts was conducted between 0800 and 0900 on 29 June, which was prior to the 48 hour requirement. Medical crew stated this was due to a change in the clinic hours.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
*
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Site:
Potable Water-Brown Water
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Violation:
The inspector noted brown water discharged from two shower hoses in the medical center. Medical crew reported these shower hoses were not used often. A crew member confirmed that they see brown water in their shower that is used at least twice daily. Potable water crew were unaware of the current issue. Crew noted the water had been tested in past but that it was not recent.
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Recommendation:
VSP recommends a thorough investigation to find the reason for brown water in the medical center. VSP recommends that the potable water be retested, specifically in the area of the medical center and crew cabins, but also anywhere else where brown water is noted.
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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
On 18 June, the pH was greater than 7.8 for 1.5 hours. On 1 June, the pH during bunkering was over 8 for 45 minutes after notes of the bunkering resuming, a calibration check, and a change of flow. There were no manual measurements during these periods.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection
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Violation:
On 4 July, the Deck 3 FWD pipe close to the Photoshop (4 inch pipe, 3 meter in length) was disinfected from 0400-0800. The starting chlorine value was 50 ppm and the ending value was 40 ppm. On 1 June, 10 pieces of elbow, a DN50 valve, and 30 m of pipe for the deck 3 marshalling area was disinfected from 0700-1100. The starting chlorine value was 50 ppm and the ending value was 37 ppm. On the same day, 12 m of pipe for the deck 0 pump room #3 was disinfected with a starting chlorine value of 50 ppm and an ending value of 35 ppm. On 23 May, 3 m of pipe for the deck 3 tender embarkation aft starboard side was disinfected with a starting chlorine value of 50 ppm and ending value of 12 ppm. The same date, time, and chlorine values were documented for 4 m of pipe for the deck 3 electronic workshop cold water line. On 9 May, the FW tank 9 sample cock was disinfected from 1530-1945 with a starting chlorine value of 50 ppm and ending value of 20 ppm. The documentation was signed off by two supervisors.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
09
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Site:
Recreational Water Facilities-Waterpark Chart Recorder Records
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Violation:
On 5 July, the chlorine level was less than 2 ppm from 1130-1615 for the yellow slide and the blue slide. The chlorine level was less than 2 ppm for the toys from 1230-1615. The waterpark was open at the time. Crew reported that the alarm was connected to the fourth chart, which was in the proper range at the time (with the exception of a short drop). On 4 July, the pH value was less than 7 for the blue slide from 1100-1545. Calibration was noted at 1100 at 7.0.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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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 plan presented to the inspector did not meet or exceed Annex 13.9 of the VSP 2018 Operations Manual. Specifically, it did not note temperature and noted a pH range of 7.2-7.5 during disinfection. A two-minute trainer that accompanied the plan did include the correct pH and temperature. The supervisor had a new plan printed immediately. The supervisor noted the plan presented to the inspector from the binder of paperwork would be updated with the new plan, but that the plan posted for crew members was already up-to-date. The logs did reflect the new requirements.
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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.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Sign
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Violation:
The safety signs for the whirlpools in the adults-only serenity deck did not caution against use by children. The safety signs did not state 'No children in diapers or who are not toilet trained'. There was a variance on file that allowed this language to be left off the sign. However, the variance required the deck to be constantly manned by crew members, in addition to other requirements. While the inspector was in the area, one minor was noted in the area and had been present prior to the inspector's arrival. A crew member that entered the area with the inspector informed the minor the area was for adults only and the minor vacated the area. While the inspector was in the area, two more minors walked through the area from a deck below to the deck above. Crew explained that children were not allowed in the whirlpools, but that they were able to walk through the area. There was no crew member constantly stationed in the area at the time of inspection.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (3) pregnant women, elderly persons, and children. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Waterpark Chart Recorder Records
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Violation:
On 5 July, the chlorine level was less than 2 ppm from 1130-1615 for the yellow slide and the blue slide. The chlorine level was less than 2 ppm for the toys from 1230-1615. The waterpark was open at the time. Crew reported that the alarm was connected to the fourth chart, which was in the proper range at the time (with the exception of a short drop). On 4 July, the pH value was less than 7 for the blue slide from 1100-1545. Calibration was noted at 1100 at 7.0. There were no manual measurements during this time, no notes of the facility closing, and no notes to explain corrective action.
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|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. .
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Item No.:
10
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Site:
Recreational Water Facilities-Skim Level
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Violation:
The water level at the main pool was not splashing into the skim gutters. There were many patrons in the pool at the time of inspection. There was a visible film on the top of the water, and there was excessive visible debris floating on the water. There was a crew member with a net that was manually skimming the pool, but this is not an effective method. Also, there was standing, stagnant water at the forward port side of the waterpark. There was visible debris. The water was not being directed to a drain. Crew stated it was due to listing. However, on the starboard side, there was a drain opposite where the water was standing on the portside. On the portside, there was no similarly positioned drain.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
33
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Site:
Food Service General-Decks/Bulkheads/Deckheads
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Violation:
Many areas of the decks, bulkheads, and deckheads were in disrepair in the food areas. For example, there were cracked tiles, openings between the bulkhead and deck tiles, openings between stainless steel panels, and others. The ship had a comprehensive list of repairs that listed most seen during the inspection.
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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.:
19
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Site:
Buffet-Pizzeria Omelet Station
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|
Violation:
The sneeze guards protecting the food from the consumers in front had large openings in between them. This did not effectively protect food stored under the sneeze guards.
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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 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.:
39
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Site:
Buffet-Lido Salad Bar
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|
Violation:
During breakfast service, three large bowls of bagels and sliced bread were out for self-service with flies on the food. There were not less than 15 small flies on the bagels and bread. These items were discarded.
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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.:
19
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Site:
Buffet-Lido Salad Bar
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|
Violation:
During breakfast service, three large bowls of bagels and sliced bread were out for self-service with flies on the food. There were not less than 15 small flies on the bagels and bread. These items were discarded.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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|
Site:
Buffet-Lido Dessert Station
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|
Violation:
During lunch service, three knives were stored in warm, soiled water. The temperature of the water was 110F.
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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).
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Item No.:
19
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Site:
Buffet-Salad Bar
|
|
Violation:
During lunch service, a spoon was unprotected outside of the sneeze guard on the counter. A staff member took it and placed it under a napkin along with the clean spoons. After the finding, all spoons were sent to be rewashed.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
28
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Site:
Buffet-Salad Bar
|
|
Violation:
During lunch service, a spoon was unprotected outside of the sneeze guard on the counter. A staff member took it and placed it under a napkin along with the clean spoons. After the finding, all spoons were sent to be rewashed.
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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; Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
23
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|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature of the in-use conveyor warewashing machine was 135F. Corrections started immediately.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Dishwash
|
|
Violation:
On the clean storage racks, at least six bowls and cups were slightly to heavily soiled with food debris. The sign above the racks stated that it was the clean utensil area. Staff stated that they check the utensils before sending to the buffet lines.
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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.:
16
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Site:
Galley-Center Galley
|
|
Violation:
The temperature of the bulk half- &-half container was 44F to 45F. It was held on temperature control. It was discarded after the finding.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
33
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Site:
Dining Room-Celebration
|
|
Violation:
There were excessive accumulations of dust on the pantry deckheads, but notably in the aft and center pantries.
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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:
Dining Room-Jubilee
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Violation:
The deckhead above the silver separation station had accumulations of dust.
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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.:
28
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Site:
Dining Room-Jubilee
|
|
Violation:
A staff member was separating clean from soiled cutlery from trays. The soiled cutlery was taken out of the tray and put with the soiled. The cutlery that were not soiled were deemed clean and stored separately. The staff member took the cutlery that was not heavily soiled and wiped it with a cloth and deemed it clean. The heavily soiled cutlery touched some other cutlery that were deemed clean. This system provided for clean utensils to be contaminated by soiled items. Management staff explained how this system is used on a daily basis.
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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.:
30
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|
Site:
Galley-Men's Toilet
|
|
Violation:
The handwashing station had no paper towels. Corrections started immediately.
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|
Recommendation:
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.:
26
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Site:
Galley-Aft Ice Machines
|
|
Violation:
The cuber panel white cover of the ice machine next to the water dispenser was soiled with black debris.
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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.:
20
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Site:
Galley-
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|
Violation:
Undercounter refrigerator A57F was out of service.
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|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
19
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Site:
Galley-Appetizer Pantry
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|
Violation:
Nine white containers containing powders, spices, and herbs were unlabeled. Corrections started immediately.
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|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Galley-Appetizer Pantry
|
|
Violation:
The three-compartment sink pulper opening was covered with a tray and a lot of duct tape. The tape had several projections that made the area difficult to clean.
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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.:
26
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Site:
Galley-Appetizer Pantry
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|
Violation:
The previously cleaned slicer was soiled in the exit path of the sliced food with food debris. Corrections started immediately.
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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.:
39
|
|
Site:
Galley-Appetizer Pantry
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|
Violation:
There was one fly in the 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.:
16
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Site:
Galley-Walk-in Refrigerator A51F
|
|
Violation:
A hotel pan of meat sauce prepared on 15 July had a discard date that was seven days from 16 July. Staff stated they used 16 July as day 1 because cooling ended that date.
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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.:
33
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Site:
Galley-Center Galley
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|
Violation:
The bulkhead-mounted cork bulletin board was difficult to clean. It was next to the ovens and in front of the preparation counter.
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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.
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Item No.:
20
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Site:
Galley-Center Galley
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|
Violation:
The hot cabinet #1 had slotted fasteners in the food splash zone.
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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.:
34
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|
Site:
Galley-Soup Station
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|
Violation:
The steam pipes were leaking water that was pooling on the deck.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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|
Site:
Galley-Soup Station
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|
Violation:
The steam pipes were leaking water that was pooling on the deck.
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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.:
26
|
|
Site:
Galley-Hot Section
|
|
Violation:
The cook preparing fish fillets did not sanitize the bi-metallic dial thermometer before using it in the fish fillets.
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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 cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
20
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Site:
Galley-Hot Section
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|
Violation:
The cook preparing fish fillets did not have a tip-sensitive thermometer adequate to check the thin fish fillets.
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|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products. Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
33
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|
Site:
Galley-Pastry
|
|
Violation:
The column-mounted fire extinguisher was soiled with dust and flour.
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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.:
26
|
|
Site:
Room Service-
|
|
Violation:
The previously cleaned slicer was soiled in the exit path of the sliced food with yellow food debris. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
39
|
|
Site:
Pantry-Deck 6
|
|
Violation:
There was one fly in the area.
|
|
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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|
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Item No.:
22
|
|
Site:
Pantry-Deck 6
|
|
Violation:
A stack of 11 large soiled containers and more than a dozen soiled cutlery trays were stored in this warewashing area that is only used on sea days. There was no operation in this area.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
36
|
|
Site:
Pantry-Deck 6
|
|
Violation:
The light intensity at the handwash station, the soiled scraping station, and soiled end of the warewashing machine was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
19
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
During lunch service, there was no side sneeze shield protecting pasta and soup in the bain-marie. Bread was also displayed to the back of the counter with no sneeze guard.
|
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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; (4) At least 150 millimeters (6 inches) above the deck; 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). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Senior Officers Mess
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Violation:
During lunch service, there was no side sneeze shield protecting the food on display.
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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 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). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
Water was leaking from the deckhead between the handwashing station and the food preparation counter. In addition, there was another deckhead leak falling on the adjacent preparation counter.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
28
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Site:
Preparation Room-Fish
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Violation:
Water was leaking from the deckhead between the handwashing station and the food preparation counter. In addition, there was another deckhead leak falling on the adjacent preparation counter.
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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.:
37
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Site:
Provisions-Poultry Thawing Room
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Violation:
Condensation on the deckhead was dripping on covered containers of chicken.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Provisions-Poultry Thawing Room
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Violation:
Condensation on the deckhead was dripping on covered containers of chicken.
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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;
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Item No.:
33
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Site:
Provisions-Vegetable Freezer
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Violation:
Water was leaking from the deckhead close to the front door.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Cooked Meat Cooler
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Violation:
Water was leaking from the deckhead. In addition, the deckhead was soiled with materials that appeared to be mold.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Ice Freezer
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Violation:
Water was leaking from the deckhead light fixtures.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The previously cleaned slicer was soiled in the exit path of the sliced food with red food debris. Corrections started immediately.
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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.:
33
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Site:
Provisions-Breakfast Cooler
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Violation:
Water was leaking from the deckhead in two areas. One of the leaks was on covered containers of vegetables.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Breakfast Cooler
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Violation:
Water was leaking from the deckhead in two areas. One of the leaks was on covered containers of vegetables.
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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.
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Item No.:
19
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Site:
Bar-Bistro Caf
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Violation:
The ice cream spoon was stored in soiled water. The water was cold.
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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).
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Item No.:
22
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Site:
Bar-Bistro Caf
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Violation:
It was unclear if the final rinse of the warewash machine was working properly. The final rinse gauge had large fluctuations from 160F to 178F, mostly being at 178F about 1 second before going down again. The final rinse temperature cycle at the utensil surface was 160F, but this was also was the wash cycle temperature. Staff continued evaluating the machine after the inspection team left the area. The technical staff reported the gauge was replaced.
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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.:
44
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Site:
Bar-Sushi at Sea
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Violation:
The use of this area was changed from the Taste Bar to the Sushi at Sea last December. Staff explained how they do final food preparation in the area, specifically using the rice from the rice warmer and the sushi ingredients to make sushi rolls on the preparation counters. The bulkheads and deckhead are not made of stainless steel, making the area appropriate for food display but not appropriate for food preparation. There was also no local extraction above the rice warmer.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
19
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Site:
Bar-Night Club
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Violation:
A table was set-up for passenger self-service with no sneeze guards. After evaluation of the inspection team, staff added sneeze guards and changed the operation for passengers to be served by staff instead.
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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 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.:
33
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Site:
Pantry-Red Frog Rum
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Violation:
A bulkhead hatch was open to the void space behind. Behind the bulkhead there was a large amount of cans, debris, and wet surfaces.
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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.:
37
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Site:
Pantry-Blue Iguana Cantina
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Violation:
There was only supply ventilation with no extraction, making the area extremely hot where steam from the hood-type warewash machine had nowhere to go. Staff stated that the way to operate the area is to have the door propped open during the operation. Staff did open the door permanently; this made the warewashing and clean storage area ready for the entry of pests. Staff stated they wanted to add a plastic curtain so they could have the door open at all times.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Pantry-Blue Iguana Cantina
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Violation:
There was only supply ventilation with no extraction, making the area extremely hot where steam from the hood-type warewash machine had nowhere to go. Staff stated that the way to operate the area is to have the door propped open during the operation. Staff did open the door permanently; this made the warewashing and clean storage area ready for the entry of pests. Staff stated they wanted to add a plastic curtain so they could have the door open at all times.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
36
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Site:
Pantry-Blue Iguana Cantina
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Violation:
The deckhead light fixture near the warewashing area was not working, making the light intensity less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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Site:
Bar-Blue Iguana Cantina
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Violation:
The bulkhead under the back bar counter was largely in disrepair with large openings to void spaces.
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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.:
32
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Site:
Pantry-Red Frog Rum
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Violation:
The area behind the bulkhead was used as uncovered storage of refuse and waste.
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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.:
13
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Site:
Food Service General-Management and Knowledge
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Violation:
Throughout the inspection, a number of deficiencies were observed related to food equipment and facilities, protection of food and clean items, handling of waste and soiled items, food employee knowledge, and food employee managerial control.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that:(6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety as it relates to their assigned duties. 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; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. 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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (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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