|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
The review of the acute gastroenteritis (AGE) logs found that there was not always documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
|
|
Recommendation:
An immediate contact means sharing a cabin either full or part time or sharing its bathroom facilities. This includes boyfriends, girlfriends, spouses, or other significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The backflow prevention device on the shower hose of the medical center room #3 was not included on the list of backflow prevention devices.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Galley-Warewash
|
|
Violation:
Water was continuously dripping from the relief vent of the backflow prevention device on the final rinse water supply line to the rack-type glasswash machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hydropool Drain Cover
|
|
Violation:
There was no record documenting that the drain cover met the antientrapment/antientanglement requirements for drain covers.
|
|
Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Over 75 soiled lexan containers and lids were stored on deck stands in front of the combination ovens and blast chiller while the area was in operation. The clearance between the soiled containers and the combination ovens and blast chiller was less than 2 feet.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 2 Beverage Station
|
|
Violation:
The milk in both espresso machines had a discard time of 9:00 AM but was still in each machine at 10:05 AM. The milk was immediately discarded.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-Time Control
|
|
Violation:
While trying to determine why the temperature of each sandwich increased by several degrees since the start of the cooling process, crew members told the inspector that the sandwiches were recently brought up to the lido buffet for service but the sandwiches currently in the walk-in refrigerator were extra and were brought back down. According to the ship's time control plan, the sandwiches went on time control once they were removed from the walk-in refrigerator and sent up to the lido.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
At 12:15 PM, the temperature of ham and cheese sandwiches were measured at 55F and the temperature of portabella mushroom sandwiches were measured at 58F. According to the cooling log, the ham and cheese sandwiches were placed in the walk-in refrigerator to cool at 10:45 AM at an initial temperature of 51.8F and the portabella mushroom sandwiches were placed in the walk-in refrigerator to cool at 11:48 AM at an initial temperature of 52.6F. While trying to determine why the temperature of each sandwich increased by several degrees since the start of the cooling process, crew members told the inspector that the sandwiches were recently brought up to the lido buffet for service but the sandwiches currently in the walk-in refrigerator were extra and were brought back down. According to the ship's time control plan, the sandwiches went on time control once they were removed from the walk-in refrigerator and sent up to the lido.
|
|
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 (2) Is not be placed on temperature control again.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido Port/Starboard Ice Cream Station
|
|
Violation:
The electric chaffing dish used for the bread pudding was labeled as time control but was not listed as a time control unit on the posted time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 2 Beverage Station
|
|
Violation:
The milk in both espresso machines had a discard time of 9:00 AM but was still in each machine at 10:05 AM. The milk was immediately discarded.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Crow's Nest Bar
|
|
Violation:
The time control plan listed the food warmer and countertop as being on time control. The only countertop in the pantry was the countertop above the undercounter warewasher where soiled utensils are placed. Staff stated that food is placed on top of the warmer or on a portable table which was not reflected on the plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Dive-In Taco Bar
|
|
Violation:
The gap between the sneeze shields was larger than 1-inch. Tortilla chips and pineapple salsa were displayed under these gaps on the both sides of the buffet.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Over 75 soiled lexan containers and lids were stored on deck stands in front of the combination ovens and blast chiller while the area was in operation. The clearance between the soiled containers and the combination ovens and blast chiller was less than 2 feet.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The water temperature in the final rinse manifold of the conveyor dishwash machine was measured less than 180F with a maximum registering thermolabel. The final rinse temperature gauge was reading about 200F the entire time of the evaluation, indicating a possible malfunction of the gauge.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Undercounter Warewasher Data Plates
|
|
Violation:
The data plates for all undercounter warewashing machines in the deck pantries and medical pantry had cycle times and not specific times for the wash and rinse cycles.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Warewash
|
|
Violation:
The rack-type glasswash machine had been out-of-order since 21 April.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Warewash
|
|
Violation:
The final rinse side of the curtain between the wash compartment and final rinse compartment in the conveyor dishwash machine was soiled with food debris at the top and between the curtain flaps.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The sanitizing solution in a white sanitizing bucket by the ice and water dispenser was cloudy. This was replaced.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Food debris was observed in two spray nozzles in the wash compartment of the rack-type glasswash machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
23
|
|
Site:
Galley-Warewash
|
|
Violation:
The wash cycle water temperature of the in-use hood-type glasswash machine was measured at 136F during three separate cycles by the inspector. The temperature gauge also showed a water temperature of 136F during each cycle.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Warewash
|
|
Violation:
The final rinse temperature of the in-use conveyor dishwash machine was measured at the plate surface with maximum registering thermometer. The inspector had results of 154F, 156F, 153F, 160F, and 155F and the crew member had results of 154F, 156F, 156F, 160F, and 157F. The water temperature in the final rinse manifold was measured less than 180F with a maximum registering thermolabel. The final rinse temperature gauge was reading about 200F the entire time of the evaluation.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 Ice Machines
|
|
Violation:
A slight amount of black debris was on the interior surface and at the bottom of the white deflector panel in the left ice machine.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Garde Manger
|
|
Violation:
One of the metal plate covers stacked wet on the preparation counter had a large piece of food debris on the outside surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Warewash
|
|
Violation:
Three stacks of bowls on the clean storage rack were not inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 Garde Manger
|
|
Violation:
A stack of approximately 10 metal plate covers were stored wet on the preparation counter.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Warewash
|
|
Violation:
The toilet room door did not close properly.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 2 Pinnacle Grill
|
|
Violation:
Three garbage cans with food debris on the waiter side of the galley were uncovered. This area was not in operation during the inspection.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Thawing Room 10
|
|
Violation:
Ice accumulated around the perimeter of the door leading to the walk-in freezer.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck in several food areas was heavily cracked and chipped in multiple locations, specifically deck 2 main galley, bakery preparation, and deck A storerooms 16, 17, 19, and 20. Staff provided information that the paint used to repair the food area decks was scheduled to arrive the day after the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Crow's Nest Bar
|
|
Violation:
There were gaps where the pipes penetrated the deckhead in the multiflow cabinet.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
There were gaps where the pipes penetrated the deckhead in the multiflow cabinet.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Explorations Caf
|
|
Violation:
The light intensity was less than 110 lux to the left and behind the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Bar-Explorations Caf
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 Warewash
|
|
Violation:
The top surface of the conveyor dishwash machine after the exhaust extraction and blow dryer but before the final curtain of the machine had a significant amount of condensation that had accumulated. This condensation was only visible when the curtain was removed to observe the final rinse spray pattern. Although the condensation was heavy, no dripping water was observed and no clean plates were impacted.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 2 Pot Wash
|
|
Violation:
A squeegee was stored between the bulkhead and the clean pot and pan storage rack.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 2 Ice Machines
|
|
Violation:
A mop and bucket, which was no longer in use, was left near the ice machines.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Accessible Toilet Room
|
|
Violation:
The handwashing station in the toilet room immediately next to the entrance door of Club HAL had very low water pressure. Staff started corrections immediately.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Shower Head Disinfection
|
|
Violation:
The shower hose of the medical center room #3 was not included on the list of shower head disinfection. Staff stated that the shower was not in use.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Playing Area
|
|
Violation:
A crocodile toy was soiled with glitter, dust, and other debris beyond a day's accumulation.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|