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Item No.:
*
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Site:
Recreational Water Facilities-UV Systems
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Violation:
UV systems were in place for the interactive RWFs and the baby-only RWF. It was unclear if the UV systems and lights were able to provide 40mJ/cm2 at the end of the lamps life.
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Recommendation:
Ensure the UV systems and lights are able to provide 40mJ/cm2 at the end of the lamp life.
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Item No.:
07
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Site:
Potable Water-Disinfection Records
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Violation:
The disinfection records documented 200 ppm of chlorine for 1 hour for at least three jobs. Specifically, (1) the monthly cleaning and sanitizing of hot potable water filters on 23 May and 23 June, and (2) the yearly sanitation maintenance of potable water heaters on 10 May. These were scheduled jobs and not emergencies. The job description generated by the ship's electronic maintenance system for the disinfection of potable water heaters stated 50 ppm for 4 hours and the monthly cleaning of hot potable water filters did not specify concentration of chlorine or contact time.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Engineering Office
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Violation:
The backflow prevention device for the water dispenser was not listed on the list of backflow prevention devices. This device was behind the left entrance door.
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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.
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Item No.:
13
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Site:
Children Area-"Anyone Can Cook" Activities
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Violation:
Youth staff explained to the inspector several food activities done by children between 3 and 12 years old. Specifically, cookie making and decorating, pizza making, and cup cake decorating. There was no approved variance for these activities and no records were kept related to these activities. Hotel management was aware only about the cookie activity. These activities happen every cruise. After more investigation by the staff on their own procedures, food managers stated that the cookies and pizza made or handled by the passengers were not eaten but instead cookies and pizzas made by food employees. They added that the cupcake activity was the only one that passengers ate the cupcakes they decorated themselves. The VSP inspectors explained that these activities require additional safeguards that are agreed during a variance request process and the cruise line should contact VSP requesting variances for these activities if they still want to continue conducting them.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food. Contact VSP variance coordinator at vsp@cdc.gov.
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Item No.:
16
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Site:
Buffet-Cabanas Starboard Buffet
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Violation:
The cold smoked salmon and sliced gravlax on the buffet line both had a consumer advisory warning passengers about the risk of consuming undercooked fish, but they did not specifically state that each item was served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Galley-Cabanas Dry Store
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Violation:
Flax seeds were stored out of their original container in a small bowl without a labeled identifying the food product.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Shell Door Area
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Violation:
In the shell door area, two unopened bottles of water were stored on a wood pallet resting on the bulkhead. Staff stated that this area had not been used during the inspection.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Other-Garbage Room Area
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Violation:
In the cleaning materials locker, a bag of coffee grounds, one personal water bottle, a coffee cup with coffee inside and a variety of personal items such as keys and headphones were being stored. Another water bottle was outside of the locker on a table that staff uses as a rest/personal area.
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Recommendation:
Do not store foods: (4) In garbage rooms.
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Item No.:
19
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Site:
Other-Crew Training Room Deck 1
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Violation:
In a crew training room, two boxes of soda, a box of potato chips, three boxes of pop tarts and a box of breakfast bars were stored on a table for the new trainees. This table was on carpet, which was soiled with food debris. At the time of the inspection no crew members were in the room and it was explained to the inspector, that the training orientation had taken place earlier the morning of the inspection.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Children Area-Youth Pantry
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Violation:
Toys were stored on the same tray as yogurt containers in the refrigerator.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-Beverage Station
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Violation:
There was a seam between the counter mounted bracket that holds the hot chocolate machine and the machine itself that was difficult to clean.
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Recommendation:
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.:
21
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Site:
Bar-Juice Bar
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Violation:
The two countertop cold wells on the back counter, which were not mounted or sealed to the counter, were heavy and difficult to move by one person.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
26
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Site:
Pantry-Deck 10 Forward
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Violation:
All four white deflector panels inside the ice machine had a slight accumulation of black debris on both the interior and exterior sides.
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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.:
26
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Site:
Galley-Counter Mounted Soda/Ice Dispenser Unit
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Violation:
Behind the chute on the food splash zone, black debris was noticed by the inspector. The inspector used an alcohol swab and wiped off excess debris to show the staff.
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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:
Galley-Flo's Cafe
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Violation:
The top of the pizza oven was soiled with old food residue.
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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.:
27
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Site:
Galley-Beverage Station
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Violation:
There was a seam between the counter mounted bracket that holds the hot chocolate machine and the machine itself that was difficult to clean. This seam was soiled with debris during the inspection.
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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.:
28
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Site:
Pantry-Palo
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Violation:
An ice transport bucket was stored upright and was not covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Concierge Lounge
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Violation:
Approximately 10 champagne glasses were stored upright and not covered on the counter in front of the buffet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Buffet-Cabanas Starboard Buffet
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Violation:
The water temperature at the employee handwash station was measured at 128F during operation. The water temperature could not be adjusted by the user.
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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.:
33
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Site:
Provisions-Shell Door Area
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Violation:
In the shell door area, two unopened bottles of water were stored on a wood pallet resting on the bulkhead. The deckhead in this area was not constructed for food storage because it was open and had exposed wiring and pipes.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Other-Crew Training Room Deck 1
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Violation:
In a crew training room, two boxes of soda, a box of potato chips, three boxes of pop tarts and a box of breakfast bars were stored on a table for the new trainees. This table was on carpet, which was soiled with food debris. At the time of the inspection no crew members were in the room and it was explained to the inspector, that the training orientation had taken place earlier the morning of the inspection.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Palo Dry Store Locker
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Violation:
The bulkhead around the room was chipped in several locations making it difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Officer Mess
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Violation:
On the deckhead above the electric access door at the end of the buffet, there was approximately eight feet of metal striping missing exposing a difficult to clean felt-like material.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Officer Mess
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Violation:
The exhaust/air vent on the deckhead above and adjacent to the fryer was soiled with more than a day's worth 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:
Galley-Crew Mess
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Violation:
On the edge of the deckhead between the service line and the eating area, approximately twelve feet of metal striping was missing, which exposed a difficult to clean felt-like material. A portion of this missing metal striping was above the buffet line.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Bar-Cove
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Violation:
One flying insect was found on the deckhead above the employee handwash station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Disinfection Records
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Violation:
The disinfection records documented 200 ppm of chlorine for 1 hour for at least three jobs. Specifically, (1) the monthly cleaning and sanitizing of hot potable water filters on 23 May and 23 June, and (2) the yearly sanitation maintenance of potable water heaters on 10 May. These were scheduled jobs and not emergencies. The job description generated by the ship's electronic maintenance system for the disinfection of potable water heaters stated 50 ppm for 4 hours and the monthly cleaning of hot potable water filters did not specify concentration of chlorine or contact time.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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