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Item No.:
33
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Site:
Preparation Room-Deck 6 Hotel Store 6302
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Violation:
The deck under shelving that contained various food utensils such as bowls, pots, etc., was soiled with greater than a day's accumulation of debris.
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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:
Food Service General-Decks in Food Areas
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Violation:
The tiles and grouting in many food service locations were in disrepair, including broken tiles and missing grouting, which led to standing water on the deck. For example, a broken tile led to standing water in front of the door to cold room 6212. Crew presented a work order that had been placed. In the crew galley, grout was missing where the steam kettle had been removed, and water was standing between the tiles. Crew explained that they were constantly repairing the decks in the food areas.
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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. 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-Deck 6 Port and Starboard Dishwash Ice Machines
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Violation:
The deflectors below the two lower evaporators were soiled with black debris on both port ice machines. The same issue was identified on the starboard ice machine lower evaporator deflector. The ice machines were in service.
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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.:
33
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Site:
Preparation Room-Deck 6 Coffee Pantry
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Violation:
The deck in the technical space containing the backflow preventer for the coffee and juice machines was soiled with greater than a day's accumulation of debris. The panel to the technical space was difficult to remove, and technical crew were required to remove it.
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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.:
19
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Site:
Preparation Room-Deck 6 Starboard Dishwash Ice Machine
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Violation:
An ice scoop was inside the ice bin of the left machine. The handle was submerged and covered with ice.
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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; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
34
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Site:
Preparation Room-Deck 6 Starboard Dishwash
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|
Violation:
The potable water line for the soap dispenser for the bucket fill was leaking water onto the deck, causing water to pool 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:
Preparation Room-Deck 6 Starboard Dishwash
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|
Violation:
Water pooled between the tiles where grout was missing below the leaking water line noted above.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
15
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|
Site:
Preparation Room-Deck 5 Fish Preparation Walk-In Refrigerator Cold Room 5206
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Violation:
Prior to approaching the cold room, the crew stated that there were currently no fish caught by guests onboard in accordance with the ship's variance for approved excursions. Crew reported there were no fish caught in the past 24 hours, so in accordance with their variance, fish would have been cooked and served or discarded prior to the inspection. Inside the cold room, there was one fish with a 7 day discard label with an initial date of 20 July and a discard date of 26 July. The temperature of the fish was 36°F. There was a tag in the pan with the fish to indicate the fish was caught by a guest. The tag included a guest name and cabin number which corresponded to a 'Cook My Catch' form for a guest who caught a fish on 20 July. The form indicated that the fish was cooked for lunch on 21 July. The cruise ended on 22 July, so the passenger who caught the fish would have already disembarked the vessel. Crew noted that approximately 2 days prior to the inspection, management took proactive steps to address issues in the fish department by making personnel changes. Crew stated they would discard the fish as soon as the inspector completed the variance review.
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Recommendation:
Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance.
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Item No.:
13
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|
Site:
Preparation Room-Deck 5 Fish Preparation Walk-In Refrigerator Cold Room 5206
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|
Violation:
Prior to approaching the cold room, the crew stated that there were currently no fish caught by guests onboard in accordance with the ship's variance for approved excursions. Crew reported there were no fish caught in the past 24 hours, so in accordance with their variance, fish would have been cooked and served or discarded prior to the inspection. Inside the cold room, there was one fish with a 7 day discard label with an initial date of 20 July and a discard date of 26 July. The temperature of the fish was 36°F. There was a tag in the pan with the fish to indicate the fish was caught by a guest. The tag included a guest name and cabin number which corresponded to a 'Cook My Catch' form for a guest who caught a fish on 20 July. The form indicated that the fish was cooked for lunch on 21 July. The cruise ended on 22 July, so the passenger who caught the fish would have already disembarked the vessel. Crew noted that approximately 2 days prior to the inspection, management took proactive steps to address issues in the fish department by making personnel changes. Crew stated they would discard the fish as soon as the inspector completed the variance review.
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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 all personnel comply with any variance approved by the Vessel Sanitation Program. Contact VSP for approval of the updated "Cook My Catch" form. Ensure fish caught by guests are handled in accordance with the approved variance. Ensure fish caught by guests are cooked and served or discarded within 24 hours. Ensure fish caught by guests have a 24 hour discard label, not a 7 day discard label. Ensure the fish caught by a passenger is served only them and their immediate family.
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Item No.:
38
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|
Site:
Preparation Room-Deck 5 Fish Preparation
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|
Violation:
A wet mop was stored in the dirty area near the undercounter dishwash. The area was not in operation and the mop was not in use.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
18
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|
Site:
Galley-Deck 5 Cold Room 5218
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|
Violation:
A tray of smoked salmon tartar in a metal pan was stored over a plastic bin of ready-to-eat cocktail shrimp. The cocktail shrimp was stored in a plastic bin with a lid. When the inspector identified the issue, the tray of salmon was removed from the lid and placed on a shelf directly above the shrimp. After further discussion, the salmon was moved to another shelf.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
22
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|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
The flight type conveyor dishwasher was leaking, causing standing water to pool on the deck.
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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.
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Item No.:
35
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|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
The flight type conveyor dishwasher was leaking, causing standing water to pool on the deck.
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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.:
37
|
|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
Excessive condensation accumulated on two air conditioning (AC) vents over the soiled area and one AC vent over the deck. Dripping was noted onto the deck.
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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.:
33
|
|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
Excessive condensation accumulated on two air conditioning (AC) vents over the soiled area and one AC vent over the deck. Dripping was noted onto 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
24
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|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
The solution in a sanitizing bucket had a low chlorine level measured by the inspector between 10-50ppm on a test strip. The crew's test strip measured 10 ppm. The solution was immediately discarded.
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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.:
22
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|
Site:
Galley-Deck 5 Port Dishwash
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|
Violation:
The wash temperature of the hood type glasswash read 150°F on the machine's gauge outside the machine. The inspector's thermocouple measured 171°F during the wash cycle and the wash tank measured 170°F.
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|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use. 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.:
33
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|
Site:
Provisions-Deck 4 Fresh Meat Room 4205
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|
Violation:
A leak from the deckhead between the panels dripped onto the deck. No food was located below the wet areas of the deckhead. Crew reported they noticed the issue earlier in the morning and cleared food away from the area. In addition, the juncture of deckhead panels above food were soiled with greater than a day's accumulation of 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. 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
|
|
Site:
Provisions-Deck 3 Beer/Soda/Mineralizer Room 3204
|
|
Violation:
Water accumulated on the deckhead at the juncture of the deckhead panels in 3 areas over a pallet of cider, a pallet of wine, and over the deck. No dripping was noted, but there was a small amount of water on the cider. Crew immediately began moving the items under the wet deckhead.
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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. 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
|
|
Site:
Provisions-Deck 3 White Wine/Champagne Room 3203
|
|
Violation:
Water accumulated on the deckhead at the juncture of deck panels over the deck in two areas. Dripping was noted but no food was impacted.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
Item No.:
38
|
|
Site:
Provisions-Deck 3 White Wine/Champagne Room 3203
|
|
Violation:
More than 10 large plastic bags containing Styrofoam decorations, sombrero hats, Chinese lanterns, a handsaw for cutting Styrofoam, acrylic paint, spray paint, and a soiled rag were stored in this room along with beverages.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
|
Item No.:
31
|
|
Site:
Provisions-Deck 3 White Wine/Champagne Room 3203
|
|
Violation:
Acrylic paint and spray paint were stored in this room along with beverages.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
19
|
|
Site:
Provisions-Deck 3 White Wine/Champagne Room 3203
|
|
Violation:
More than 10 large plastic bags of decorations including Styrofoam decorations, sombrero hats, and Chinese lanterns, and a handsaw for cutting Styrofoam, acrylic paint, spray paint, and a soiled rag were stored in this room along with beverages.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
33
|
|
Site:
Galley-Show Galley Grill
|
|
Violation:
The smoke detector over the food preparation counter was chipping and peeling. The area was in operation. No food was located on the counter below the smoke detector.
|
|
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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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
|
|
Site:
Buffet-Horizon Court Port Beverage Station
|
|
Violation:
In the undercounter technical spaces of the port beverage stations, each space contained a small freezer with an in-use coffee supply. In addition, an in-use plastic jug of iced tea for the beverage station was stored on the bottom of the technical space. It was moved and placed on a wooden plank, where the iced tea supply line drooped into the flood area of the drain.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
|
Item No.:
13
|
|
Site:
Buffet-Horizon Court Port Beverage Station
|
|
Violation:
In the undercounter technical spaces of the port beverage stations, each space contained a small freezer with an in-use coffee supply. Crew were unable to provide documentation that the equipment was commercial grade, and the manufacturer's specifications stated 'household freezer'. Crew explained that the freezer was installed by a contractor. In this space, a wooden plank was being used to level equipment for the beverage station. In addition, a plastic jug of in-use iced tea for the beverage station was stored on the bottom of the technical space, with the supply hose coming out of the top of the jug. It was moved and placed on a wooden plank, where the iced tea supply line drooped into the flood area of the drain.
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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: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned.
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|
|
Item No.:
21
|
|
Site:
Buffet-Horizon Court Port Beverage Station
|
|
Violation:
In the undercounter technical space that contained iced tea, a wooden plank was being used to level equipment for the beverage station.
|
|
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.:
20
|
|
Site:
Buffet-Horizon Court Port Beverage Station
|
|
Violation:
In the undercounter technical spaces of the port beverage stations, each space contained a small freezer with a coffee supply. Crew could not confirm that the product was NSF certified and/or commercial grade. The specification plate on the freezer stated 'Household Freezer'. Crew stated that the unit was installed by the contractor who services the associated beverage machine.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Horizon Court Port Beverage Station
|
|
Violation:
In the undercounter technical spaces of the port beverage stations, each space contained a small freezer with a coffee supply.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature for the flight type dishwasher was measured by the inspector at 185°F. The final rinse manifold temperature on the machine's gauge was 211°F. A maximum registering thermolabel placed on the manifold registered at 200°F. In addition, one final rinse nozzle was blocked and one auxiliary rinse nozzle was blocked, which did not create fan-like spray patterns from these nozzles.
|
|
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.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature for the flight type dishwasher was measured by the inspector at 185°F. The final rinse manifold temperature on the machine's gauge was 211°F. A maximum registering thermolabel placed on the manifold registered at 200°F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines.
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|
|
Item No.:
17
|
|
Site:
Galley-Deck 9 Bellbox
|
|
Violation:
The cooling logs for 24 July showed start times and temperatures but no follow up cooling temperatures for the following products and initial temperatures: 1) vegetarian samosa 48.9°F; 2) lasagna 61.6°F; 3) curry sauce 145.4°F; 4) shredded chicken 140.2°F; and 5) apple relish 140.8°F. The lasagna was found in the upright refrigerator less than 41°F. Crew explained that this was only a copy of the cooling log from the main galley on deck 5 and the paperwork was clearly a photocopy. Crew brought up the original copy of the final cooling log for 24 July from the main galley which showed the complete cooling for these products. However, the writing on the photocopied form had words like 'sautéed spinach' written distinctively differently from the original form. In addition, some of the cooling times for the products were different between the forms. For example, the Step 1 cooling for the following products differed between the photocopy and the original: 1) Sautéed Spinach was checked at 22:05 on the photocopy but at 21:30 on the original; 2) Blanch carrots were checked at 22:10 on the photocopy but at 21:45 on the original; 3) blanch asparagus was checked at 22:15 on the photocopy but at 22:00 on the original; and 4) egg royal was checked at 22:30 on the photocopy but at 22:20 on the original. On the photocopy, the following 3 items did not show that the products were cooled to below 70°F within 2 hours: 1) sautéed spinach was cooled in 2 hours 20 minutes from 144.7°F at 19:45 to 38.3°F at 22:05; 2) blanch carrots were cooled in 2 hours 12 minutes from 139.6°F at 19:58 to 37.9°F at 22:10; and 3) blanch asparagus was cooled over 2 hours 5 minutes from 141.4°F at 20:10 to 37.2°F at 22:15. On the bottom left hand corner of the forms, there were two different versions listed. The original cooling logs stated 'Cooling Log_2017_11_Ver0' and the photocopy stated 'Cooling Log_2015_12_Ver0'.
|
|
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.
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|
|
Item No.:
13
|
|
Site:
Galley-Deck 9 Bellbox
|
|
Violation:
The cooling logs for 24 July showed start times and temperatures but no follow up cooling temperatures for the following products and initial temperatures: 1) vegetarian samosa 48.9°F; 2) lasagna 61.6°F; 3) curry sauce 145.4°F; 4) shredded chicken 140.2°F; and 5) apple relish 140.8°F. The lasagna was found in the upright refrigerator less than 41°F. Crew explained that this was only a copy of the cooling log from the main galley on deck 5 and the paperwork was clearly a photocopy. Crew brought up the original copy of the final cooling log for 24 July from the main galley which showed the complete cooling for these products. However, the writing on the photocopied form had words like 'sautéed spinach' written distinctively differently from the original form. In addition, some of the cooling times for the products were different between the forms. For example, the Step 1 cooling for the following products differed between the photocopy and the original: 1) Sautéed Spinach was checked at 22:05 on the photocopy but at 21:30 on the original; 2) Blanch carrots were checked at 22:10 on the photocopy but at 21:45 on the original; 3) blanch asparagus was checked at 22:15 on the photocopy but at 22:00 on the original; and 4) egg royal was checked at 22:30 on the photocopy but at 22:20 on the original. On the photocopy, the following 3 items did not show that the products were cooled to below 70°F within 2 hours: 1) sautéed spinach was cooled in 2 hours 20 minutes from 144.7°F at 19:45 to 38.3°F at 22:05; 2) blanch carrots were cooled in 2 hours 12 minutes from 139.6°F at 19:58 to 37.9°F at 22:10; and 3) blanch asparagus was cooled over 2 hours 5 minutes from 141.4°F at 20:10 to 37.2°F at 22:15. On the bottom left hand corner of the forms, there were two different versions listed. The original cooling logs stated 'Cooling Log_2017_11_Ver0' and the photocopy stated 'Cooling Log_2015_12_Ver0'.
|
|
Recommendation:
Ensure cooling logs and other documentation related to food safety are accurate. 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 the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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|
|
Item No.:
24
|
|
Site:
Galley-Deck 9 Bellbox Dishwash
|
|
Violation:
The inspector was unable to record a final rinse temperature of 160°F at the plate surface after four attempts and two different methods. The machine's final rinse temperature gauge measured over 180°F. When inspecting the inside of the machine, it was found that the lower final rinse manifold was not oriented in a manner with the nozzles facing up. When the manifold was placed in its proper orientation, the inspector was able to obtain 160° at the plate surface.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Bellbox Dishwash
|
|
Violation:
The inspector was unable to record a final rinse temperature of 160°F at the plate surface after four attempts and two different methods. The machine's final rinse temperature gauge measured over 180°F. When inspecting the inside of the machine, it was found that the lower final rinse manifold was not oriented in a manner with the nozzles facing up. When the manifold was placed in its proper orientation, the inspector was able to obtain 160° at the plate surface.
|
|
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.:
21
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Site:
Galley-International Cafe
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Violation:
There was a large rip in the laminate on the undercounter refrigerator below the wine display, which created a difficult to clean area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log voyage dates were incorrect due to an issue with the medical AGE surveillance database. For example, the current voyage started on 22 July but the AGE log stated the voyage start date was 23 July. The medical AGE surveillance database was showing the voyages started a day later than the actual start date of the voyages.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The review of the AGE logs for the past 5 voyages showed that the underlying illness column was not consistently completed correctly. Sometimes this column was left blank, instead of stating 'none' or 'nil,' for entries. Other entries in the underlying illness column stated information other than what would affect the interpretation of AGE. A similar item was noted on the last inspection report.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
11
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Site:
Medical-Food Handler Working While Symptomatic
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Violation:
A general galley steward had an acute gastroenteritis (AGE) onset at 0730 on 28 June and did not report to medical until 1830 that day. This crew member worked from 0800-1200, ate in crew mess at 1130 and worked from 1800-1830 before reporting to medical. This crew member was re-trained and disciplinary action was conducted. A similar violation was noted on the last inspection report.
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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.
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Item No.:
30
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Site:
Medical-Pantry
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Violation:
No waste bin was provided at the handwashing station.
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Recommendation:
Provide easily cleanable receptacles for waste materials.
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Item No.:
33
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Site:
Other-Spa- Thermal Suite Reception
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Violation:
The deck/cabinet juncture was not coved, and coffee, water, and glasses were stored on these two cabinet tops.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
29
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Site:
Pantry-Housekeeping #10734
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Violation:
The water temperature of the handwashing sink was 130°F, and was unable to be adjusted by user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
08
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Site:
Potable Water-Beauty Salon Technical Starboard Room
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Violation:
The potable water line before the reduced pressure backflow preventer on the thermarium supply was not striped 'blue' or 'blue/green/blue' to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Stern Thruster Room Port Aft
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Violation:
The potable water line before the reduced pressure backflow preventer on the aft heeling line was not striped 'blue' or 'blue/green/blue' to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Forward Sewage Treatment Room
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Violation:
A reduced pressure backflow preventer was installed on the potable water supply to the washing system for the membrane bioreactor (MBR), which was part of the gray water/black water systems.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (27) black water or combined gray water/black water systems (install an air gap).
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Item No.:
21
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Site:
Preparation Room-Deck 6 Coffee Pantry
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Violation:
The panel for the technical space containing the backflow preventer for the coffee and juice machines was difficult to remove, and technical crew were required to remove it. The deck in the technical space was excessively soiled with greater than a day's accumulation of debris.
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Recommendation:
Design kick plates so that the areas behind them are accessible for inspection and cleaning by being easily removable or capable of being rotated open without unlocking equipment doors.
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Item No.:
13
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Site:
Galley-Deck 5 Cold Room 5218
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Violation:
A tray of smoked salmon tartar in a metal pan was stored over a plastic bin of ready-to-eat cocktail shrimp. The cocktail shrimp was stored in a plastic bin with a lid. When the inspector identified the issue, the tray of salmon was removed and placed on a shelf directly above the shrimp. After further discussion, the salmon was moved to another shelf.
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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: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination; (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.:
19
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Site:
Provisions-Deck 3 Beer/Soda/Mineralizer Room 3204
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Violation:
There was a small amount of water that accumulated on the cider below the wet deckhead. Crew immediately began moving the items under the wet deckhead.
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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. Do not store foods: (9) Under sources of contamination from nonfood items. Protect food from contamination that may result from a physical, chemical, biological origin.
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