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Item No.:
*
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Site:
Galley-Pasta Station Baine Marie
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Violation:
There were two time control plans for the pasta station. Staff were using the time control for lunch service times of 1100 1500, and the 4-hour discard times stated 1530 for 2 sauces, when the time control stated discard was at 1500.
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Recommendation:
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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
On 24 December, two food workers that were immediate contacts of symptomatic crew cases were not followed up the required 48 hours after the ill crew members' symptoms began. Medical staff stated that the 48 hour follow up was to be conducted after the 'close' of the voyage and into the new voyage on that turnaround day and the eSeaCare system did not alert them about the need for the follow up.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (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.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
There were more than 50 disinfection jobs recorded since the last inspection of August 2016. Records only indicated that the halogen residual before being placed into service was less than 5 ppm instead of indicating the actual value.
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Recommendation:
Document the free halogen residual level.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool Charts
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Violation:
There were several charts for November and December that recorded pH levels around 6.8 for several hours and no notes of manual tests were documented. All pH levels for the 8 remaining RWFs were within aceptable range. Staff stated that the pH pen was defective and the actual levels were above 7.0.
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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. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Charts
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Violation:
All RWF charts were scaled 0 to10 for both pH and chlorine levels.
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Recommendation:
Ensure to use charts scaled 0-10 for halogen and 0-14 for pH levels.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
On 19 December, a housekeeping stateroom attendant (food worker) had an onset of AGE symptoms at 0200 and reported to medical at 0630 the same day. The crew member self medicated with anti-diarrheal medication before reporting to the medical center. On 24 December, a cook had an onset of AGE symptoms at 1200, reported to medical at 0145, but worked while symptomatic in the main galley. The crew members were counseled and disciplinary actions were on file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.:
13
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Site:
Medical-Crew Self Medication of Antidiarrheal Medication
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Violation:
On 19 December, a housekeeping stateroom attendant (food worker) had an onset of AGE symptoms at 0200 and reported to medical at 0630 the same day. The crew member self medicated with anti-diarrheal medication before reporting to the medical center.
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Recommendation:
Ensure that crew members, especially food workers, do not self-medicate anti-diarrheal medication.
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Item No.:
13
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Site:
Galley-Potwash
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Violation:
The worker sanitizing the pots in the 3 compartment sink was not submerging the pots for at least 30 seconds. When the inspector asked how long the pots and pans should be in the sanitizing compartment he stated 7 seconds. All pots and pans were placed in hood type potwash machine before being placed on the clean racks.
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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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
16
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Site:
Galley-Hot Section
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Violation:
At least 8 pans of potentially hazardous foods were placed on the two grills, which were not designated for time control, and the 4-hour discard labels were not directly attached to the food containers. These grills were also not listed on the time control plan.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Qsine
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Violation:
A container of creamy spinach, inside an undercounter refrigerator, had a discard date of 9 January, but cooling log stated this was cooked on the 1 January, and discard date should have stated 7 January. This was corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (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.:
16
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Site:
Galley-Omelette Station
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Violation:
A 4-hour discard label was missing from a pan containing the omelet ingredients on a food preparation counter. The label was found on the deck.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Starboard Hot Line
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Violation:
A container of cooked tomatoes was placed on top of a bain marie unit and not inside it. This time-control container did not have a 4-hour discard label.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Qsine
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Violation:
On 1 January cooling logs showed that the cauliflower apple puree and creamy spinach were first checked a little after 2 hours. The puree had an initial temperature of 146F at 1103 with a temperature of 67.2F at 1315. The spinach had an initial temperature of 144F at 1126 with a temperature of 67.2F at 1341.
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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 thru 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.:
17
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Site:
Galley-Tuscan Grill
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Violation:
A cooling log entry for a cooked fig jam listed an initial cooling temperature of 148F at 1005 and the temperature was 69F after the first check, which was recorded at 1005. Food was cooloed down to 41F within 6 hours.
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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 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form 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.:
19
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Site:
Buffet-Ocean View Starboard Self Service Line
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Violation:
One fruit fly was observed on the bread and one fruit fly was observed on the cheesecake. These items were discarded.
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Recommendation:
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.
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Item No.:
19
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Site:
Galley-Pastry Walk-in Freezer
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Violation:
A trolley with chocolate cakes was partially uncovered and frozen condensate was observed on a chocolate cake. This 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Bar-Cafe Al Bacio
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Violation:
The electrical and water supply cords of the two espresso machines were lying on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the cords above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The hood type potwash machine had been out of order for 1 month. This was a new piece of equipment and a work order was in place.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The small hood type potwash machine had been out of order for 2 weeks. This was a new piece of equipment and a work order was in place.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The two trolley wash machines did not have minimum times for wash and final rinse cycles on data plates. This was corrected.
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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.:
26
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Site:
Preparation Room-Buffalo Chopper
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Violation:
Some debris was noted on the interior of the previously cleaned buffalo chopper lid and water was pooled inside the equipment. This was corrected.
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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-Dishwash
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Violation:
The condensate on the air blowers dripped onto a clean plate.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 12 F&B Locker
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Violation:
Trays were wrapped in plastic, but the plastic was wrapped in a couple areas and not adequately protected. This locker was not built to dry store standards.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Ocean View Starboard Self Service Line
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Violation:
A gap was observed at the deckhead above the buffet lines, which was a difficult to clean space. This gap was excessively soiled above the starboard food lines with a sticky substance, dust, and debris.
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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. 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-Dishwash
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Violation:
Water accumulated on the deck next to the dishwash machine.
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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-Pastry Walk-in Freezer
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Violation:
Frozen condensate was accumulated on the interior door and around the evaporator condenser.
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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.:
37
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Site:
Buffet-Hot Line
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Violation:
Excessive condensation was observed on the underside of the sneeze shields on hot line. Crew members could not see the food through the sneeze shields. Dripping was observed, but no food was impacted. This was corrected.
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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.
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Item No.:
37
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Site:
Galley-Starboard Hot Line
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Violation:
Condensate was noted on the stainless steel back shield of the bain maries.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
Condensate was noted around the air blowers on the clean side of the conveyor dishwasher. Water was actively dripping from the air blowers, and one plate was impacted.
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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.
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Item No.:
39
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Site:
Buffet-Ocean View Starboard Self Service Line
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Violation:
One fruit fly was observed on the bread and one fruit fly was observed on the cheesecake. 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.:
39
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Site:
Galley-Tuscan Grill
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Violation:
A crawling insect was observed in the trash can of the handwashing sink.
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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:
Bar-Cafe Al Bacio
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Violation:
A live housefly was observed.
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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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