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Item No.:
08
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Site:
Potable Water-Pipe Sanitation Log
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Violation:
During maintenance, smaller disinfected parts of the system, such as nontestable backflow prevention devices, were flushed, but did not have a documented free residual halogen below 5 ppm. All larger piping parts were documented with free halogen residual test results below 5 ppm.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The halogen analyzer probe for production water was located less than 3 meters (10 feet) after the halogen injection point. There was no static mixer on the system.
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Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Galley-Deck 5 Bakery - Brine Lines
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Violation:
The brine lines to the sorbet machine were not labeled as non-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. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Acute Gastrointestinal (AGE) Crew Reporting
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Violation:
On 26 November 2019, a waitstaff crew member experienced AGE symptoms while working at 1130, but did not report to medical until 1730. Before reporting to medical, the crew member delivered food from a galley to a restaurant and ate in the crew galley. Staff provided the inspector with after action documentation that the crew member received a written final warning.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Buffet-Crew Mess
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Violation:
Two crew members were observed hand drying plates and serving trays with towels prior to placing them out for service,
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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.
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Item No.:
13
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Site:
Food Service General-Date Marking / Cooling Logs
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Violation:
Multiple patterns of date marking and cooling log inconsistencies were observed as noted during the inspection.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (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.
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Item No.:
16
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Site:
Food Service General-Date Marking
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Violation:
The date marking for a container of chopped eggs was inconsistent with the cooling log entry. The date marking label specified a production date of 13 December and a discard date of 19 December, however, the cooling log for the cooking of the eggs took place on 12 December. Additionally, the date marking label for hotel containers of defrosted chili concarne and cooked beans did not take into account the day the products were cooked. According to the chef in the area, these products were cooked several days prior, and then frozen. Upon defrosting, the containers of food were labeled with a seven day discard label from the date of defrosting. Furthermore, the date marking label of a hotel container of mushroom soup in the Prego galley was inconsistent with the cooling log for the product. The date marking label specified a production date of 12 December and a corresponding discard date of 18 December, however the cooling log for this product indicated the cooking and cooling took place on 11 December.
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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:
Food Service General-Cooling Logs
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Violation:
Cooling logs for two PHF foods indicated temperatures were not taken within the required two-hour critical control point. Specifically, a cooling record for ham soup cooked on 12 December began cooling at 1540 and the two-hour check was not taken until 1850. Additionally, on 2 December a roast began cooling at 1545 and the two-hour check was not taken until 1750. Furthermore, a cooling log for 14 December indicated the beginning temperature for prime beef was 63F at the start of cooling.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
19
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Site:
Other-Deck 11 Cabin Service
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Violation:
The inspector observed a housekeeping service cart with unprotected ready-to-eat foods, specifically grapes, apples, and pears, on plates. While the cart at first appeared unaccompanied, a housekeeping service crew member was in a nearby passenger cabin. The crew member said that plates of fresh fruit are provided in each passenger cabin and that these plates were being delivered to the cabins.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Food Service General-Slotted Fasteners
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Violation:
Slotted fasteners were located in the food splash zone on seven counter mounted coffee machines and a one counter mounted mixer. The coffee machines were in the Market Place (2), Main Galley (3), Deck 11 Pantry (1), and the Bistro Café (1). Each coffee machine had anywhere from 1-4 slotted fasteners. The counter mounted mixer was located in the Bakery in Main Galley. Almost all of the slotted fasteners were soiled with a build-up of old food residue.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Galley-Deck 5 - Bakery
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|
Violation:
White vinyl tape used to cover the seam on the dough sheeter felt belt was peeling.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-Deck 4 Engine Control Room
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Violation:
The door of the small refrigerator in the coffee mess area was damaged, so that the exposed surface was cardboard material. This small refrigerator was immediately replaced with a new unit before the end of the inspection.
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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.
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Item No.:
26
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Site:
Buffet-Market Place - Port Coffee Station
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Violation:
A build-up of slimy brown debris was inside the water nozzle to the counter mounted water dispenser.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Food Service General-Slotted Fasteners
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Violation:
Slotted fasteners were located in the food splash zone on seven counted mounted coffee machines and a one counter mounted mixer. The coffee machines were in the Market Place (2), Main Galley (3), Deck 11 Pantry (1), and the Bistro Café (1). Each coffee machine had anywhere from 1-4 slotted fasteners. The counter mounted mixer was located in the Bakery in Main Galley. Almost all of the slotted fasteners were soiled with a build-up of old food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Deck 4 Engine Control Room
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Violation:
The coffee maker had more than a single day's accumulation of debris on the dispenser.
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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:
Buffet-Starboard Coffee Station
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Violation:
The undercounter technical compartment including drain lines and electrical cords for the coffee machine had areas covered in black coffee grounds and was heavily saturated with water and apparent mold.
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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-Deck 5 - Port Coffee Station
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Violation:
A build-up of dust was on the copper water lines and electrical cords servicing equipment at this outlet.
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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-Market Place - Dishwash
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Violation:
While opening the front cover to the deck mounted ice machine, a crew member stood on the ice bucket stand. According to other crew members, ice buckets are placed on this stand while they are being filled. Additionally, the same crew member placed his bag of tools on the clean sorting table and in contact with previously cleaned utensil rack.
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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-Deck 5 - Hot Galley
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Violation:
The bank of baine maries were left uncovered while boiling, allowing steam to escape and condense on the back bulkhead and on the pass-through undershelf above.
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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:
Preparation Room-Fish Preparation
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Violation:
The handle to the wall mounted telephone had a build-up of apparent old food residue and filth.
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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:
Buffet-Crew Mess
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Violation:
Two crew members were observed hand drying plates and serving trays with towels prior to placing them out for service.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Market Place - Dishwash
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Violation:
A crew member servicing the ice machine, placed his bag of tools on the clean sorting table and in contact with a previously cleaned utensil rack.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Buffet-Market Place - Port Coffee Station
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Violation:
Dried orange juice pulp was affixed to the deckhead above the fresh orange juice press.
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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-Market Place - Hot Galley
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Violation:
Deck grouting was missing and/or recessed between tiles throughout this area.
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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-Market Place - Aft Hot
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Violation:
Deck grouting was missing and/or recessed between tiles throughout this area.
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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-Deck 5 - Soup Station
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Violation:
Deck grouting was missing and/or recessed between tiles throughout this area, most specifically near the gutterways.
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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-Deck 5 - Cold Preparation
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Violation:
Deck grouting was missing and/or recessed between tiles throughout this area.
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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-Deck 5 - Cold Galley
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Violation:
Deck grouting was missing and/or recessed between tiles near the pizza oven and flat grill.
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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.:
34
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Site:
Galley-Deck 5 - Soup Station
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Violation:
Water steadily leaked from the right most soup kettle nozzle and pooled on the counter below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Crew Mess
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|
Violation:
Light intensity on the cold counter above refrigerator #4 was less than 220 lux. Also, intensity was less than 110 lux behind and around the ice cream machine in this area.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The bank of baine maries were left uncovered while boiling, allowing steam to escape and condense on the back bulkhead and on the pass-through undershelf above.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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