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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On the 20 April - 7 May voyage, 4 of the 12 AGE reportable cases did not have the fever temperatures recorded. Medical staff explained the temperatures would not appear on the log if they entered the information into the record before they opened the AGE case for that patient. Also, 3 of the 12 AGE reportable cases did not have the underlying illness column completed.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (d) recorded temperature; (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
10
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Site:
Recreational Water Facilities-Jacuzzi #4
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Violation:
The safety sign was missing the bather load number.
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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: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Family Pool
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Violation:
The starboard side safety sign stated bather load number of 25 persons on one side and 2 persons on the other side.
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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: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
13
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Site:
Galley-Mast Grill Service Area
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Violation:
The hot dogs on the hot dog rollers had temperatures of 100-130F. The food employee in the area stated that he was reheating them up to 165F. The chef on the inspection team stated that the hot dogs were always placed on the grill immediately prior serving to a consumer to assure that the 165F was achieved. However, one of the food workers took one of the hot dogs from the hot dog roller and put in a bun to serve a passenger waiting for it.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Bar-Mixology Class
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Violation:
The vessel had an approved variance to conduct mixology classes where passengers mix their own drinks. As part of the variance, participants have to complete a form in which they confirm in the first question that neither them nor anybody with them experienced gastrointestinal symptoms or any other symptoms of communicable diseases in the 48 hours prior to the event. All they need to do is check a 'yes' or 'no' box. A total of 15 forms were on file where passengers were allowed to participate in the classes without answering this question.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Buffet-Ocean View Caf
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Violation:
At the pasta line, around 10 containers with different kinds of pasta, meats, and cooked vegetables were labeled with 5-hour discard labels. The labels stated 1100-1600. The time control plan stated that set-up time was 1100 and final discard was at 0100 the next day. The finding occurred around noon, and the foods were relabeled with a discard time of 1500.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Butler?s Pantry
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Violation:
There were two identical white buckets on the deck, one with around 10 ppm and one with around 200 ppm. Staff stated that the solution with around 10 ppm was for sanitizing the espresso machine nozzles and the solution with around 200 ppm was for general sanitation.
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Recommendation:
Ensure there is no room for confusion having to identical unlabeled working containers with different concentrations of sanitizing solutions. Also, ensure that at a minimum, a sanitizing solution has a concentration of 50 ppm of chlorine.
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Item No.:
13
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Site:
Bar-Destination Bar
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Violation:
There were two identical white buckets on the deck, one with around 10 ppm and one with around 200 ppm. Staff stated that the solution with around 10 ppm was for sanitizing the espresso machine nozzles and the solution with around 200 ppm was for general sanitation.
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Recommendation:
Ensure there is no room for confusion having to identical unlabeled working containers with different concentrations of sanitizing solutions. Also, ensure that at a minimum, a sanitizing solution has a concentration of 50 ppm of chlorine.
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Item No.:
15
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Site:
Galley-Deck 3 Roast Station Walk-in Refrigerator
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Violation:
A container with bread crumbs had a piece of lint in the bread crumbs. The bread crumbs were discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 3 Roast Station Walk-in Refrigerator
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Violation:
A bowl of chicken salad had no 7-day discard label. Staff stated that it was prepared on 5 May and labeled it.
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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:
Buffet-Ocean View Caf
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Violation:
At the ice cream station, the temperature of the ice cream in the soft serve ice cream machine was 44-48F. After the finding, it was determined that the machine was turned off. Staff immediately discarded the ice cream, cleaned the ice cream containers, put new ice cream and turned on the machine.
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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.:
16
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Site:
Buffet-Ocean View Caf
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Violation:
At the pasta line, around 10 containers with different kinds of pasta, meats, and cooked vegetables were labeled with 5-hour discard labels. The labels stated 1100-1600. The time control plan stated that set-up time was 1100 and final discard was at 0100 the next day. The finding occurred around noon, and the foods were relabeled with a discard time of 1500.
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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-Mast Grill Service Area
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Violation:
The hot dogs on the hot dog rollers had temperatures of 100-130F. The food employee in the area stated that he was reheating them up to 165F. The chef on the inspection team stated that the hot dogs were always placed on the grill immediately prior serving to a consumer to assure that the 165F was achieved. However, one of the food workers took one of the hot dogs from the hot dog roller and put in a bun to serve a passenger waiting for it.
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Recommendation:
Ensure potentially hazardous food that is cooked, cooled, and reheated for hot holding is reheated so that all parts of the food reach a temperature of at least 74C (165F) for 15 seconds.
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Item No.:
19
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Site:
Buffet-Ocean View Caf
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Violation:
At buffet line #6, two chafing dishes used for morning bread and butter pudding had no self-closing lids and were not under sneeze guards. Corrections started immediately.
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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. 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.:
19
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Site:
Buffet-Ocean View Caf
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Violation:
At the salad station, seven containers had no serving utensils. This was immediately corrected.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 4 Special Order
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Violation:
The counter-mounted oven had four slotted fasteners in the food-splash zone. This was corrected.
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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.:
21
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Site:
Buffet-Ocean View Caf
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Violation:
At the pasta station, the door of undercounter hot cabinet #9 stayed always open. Corrections started immediately.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Ocean View Caf
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Violation:
At the potwash, the crew member working with the potwash machine was observed placing numerous serving utensils inside the machine without loading them into racks, trays, or baskets to allow proper cleaning without damage to the utensils or the machine. This was immediately corrected.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Preparation Room-Fish
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Violation:
The undercounter warewasher was discharging large amounts of water under it while in operation, making the deck in front of it wet by a stream of water. In addition, the wash temperature gauge measured 6-7F less than the actual temperature at the wash tank and utensil surface. Corrections started immediately.
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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:
Preparation Room-
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Violation:
The undercounter warewash machine was out of service and staff started corrections immediately.
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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:
Preparation Room-Poultry
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Violation:
It was unclear if the undercounter warewash machine's final rinse cycles ran after the wash cycles since after two tries since the temperature appeared to drop after wash cycles with temperatures above 160F. In addition, error messages that stopped the operation of the machine were displayed after each run. Corrections started immediately.
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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 wash temperature gauge of the potwash machine could not be read due to excessive condensate accumulated inside the glass. In addition, the gauge for the hot sanitizing water of the three-compartment sink was filled with a dark material and seemed not to work even when the steam valve was opened to raise the temperature. Corrections started immediately.
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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-Deck 3 Port and Starboard Dishwash
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Violation:
Both flight-type conveyor dishwash machines were out of service while the galley was in operation. Staff stated that the repair was an all-day job. The soiled utensils were taken to the deck 4 main galley dishwash where the dishwasher was working properly.
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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.:
24
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Site:
Bar-Destination Bar
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Violation:
The sanitation solution for the espresso machine milk steamers had a concentration of about 10 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Buffet-Crew Mess
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Violation:
The sanitation solution at line #2 had less than 10 ppm of chlorine. The solution was immediately remade.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Butler?s Pantry
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Violation:
The sanitation solution for the espresso machine milk steamers had a concentration of about 10 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Ocean View Caf
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Violation:
At the pizzeria, a wet wiping cloth was at the pizza oven counter. It was immediately placed in a sanitation solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 4 Special Order
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Violation:
The previously cleaned counter-mounted oven was soiled with food debris around one of the slotted fasteners in the food-splash zone and on the inside of the upper door. 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.:
27
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Site:
Bar-Cafe al Bacio
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Violation:
Below both coffee machines, the coiled water lines were slightly soiled with dust. This was mostly visible between the white rings.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Mast Grill Pantry
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Violation:
The temperature of one handwashing station was 86F and at the second handwashing station was 130F and rising. The temperatures could not be adjusted by the users. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
35
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Site:
Preparation Room-Fish
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Violation:
The undercounter warewasher was discharging large amounts of water under it while in operation, making the deck in front of it wet by a stream of water. Corrections started immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Ocean View Caf
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Violation:
At the buffet line #6, the deckhead light above the left side handwashing station was not working. This resulted in a light intensity of less than 220 lux at the handwashing station. Corrections started immediately.
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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.:
37
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Site:
Galley-Ocean View Caf
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Violation:
The tilting kettle with boiling water was generating an excess of steam that was condensing on the deckhead above and dripping back to the side of the kettle. No food was impacted and corrections started immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
42
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Site:
Children Area-3-7 Year Old
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Violation:
The handwash station water temperature measured 116F. No children were in the center, as it was the first port of call and the center was about to close for lunch.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-3-7 Year Old
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Violation:
Some plastic bins were soiled with dust along the inside bottom edges. All plastic toys in the bins were clean.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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