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Item No.:
10
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Site:
Housekeeping-Private Whirlpools
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Violation:
There was no record documenting disinfection for January 23. There were two forms for January18. Staff stated that one of the forms was actually for January 23 and dated wrong by mistake.
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Recommendation:
Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration, and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Crew Reporting
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Violation:
A food employee had onset of AGE symptoms on 21 February at 0400 and reported to the medical center the same day at 15:45 after working, having breakfast and lunch in the crew mess, and experiencing 10 episodes of diarrhea. Additionally, a nonfood employee had onset of AGE symptoms on 18 January at 0500 and reported to the medical center the same day at 10:20 after experiencing 4 episodes of diarrhea; this employee did not work while symptomatic. Both employees were isolated appropriately and disciplined. A food assessment was also on file for the case of the food employee.
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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:
Bar-Alchemy Bar Whiskey Master Class
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Violation:
Crew reported the guests were taught about whiskey, guests blended their own whiskey, guests consumed the whiskey, and guest could take the whiskey with them. There was no variance on file for this activity. Crew reported the activity was fleet-wide. Crew presented documentation of an email instructing them to remove the corks and varnish the wooden tube holders as soon as possible.
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Recommendation:
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. Contact VSP's Variance Coordinator at vsp@cdc.gov for guidance on variance submission for this activity.
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Item No.:
20
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Site:
Galley-Deck 9 Deli Pantry
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Violation:
The top of the right countertop oven was excessively corroded above the impinger plate. Crew began cleaning the oven.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Galley-Deck 3 Washington Portside Dishwash
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Violation:
The far-right top and bottle auxiliary wash nozzles of the rack-type conveyor warewash machine were blocked with debris and they did not create an effective fan-like pattern. Crew began cleaning the nozzles.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 0 Crew Potwash
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Violation:
Two wash nozzles of the hood type potwash machine were blocked with debris. Crew began cleaning the machine.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 9 Guy's Burger
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Violation:
The wash and final rinse gauges of the hood-type warewash machine were not accurate. The wash gauge measured 176F while the inspector's thermocouple measured 153F. During the final rinse cycle when a large temperature difference is expected between the thermocouple and the gauge, the gauge measured 162F while the inspector's thermocouple measured 163F. Crew explained the low final rinse reading was due to when the machine was refilling, but that the wash gauge was inaccurate. Crew began working on the machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Deck 9 Blue Iguana
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Violation:
The sanitizing solution in the small bucket measured less than 50 PPM by both the inspector and the crew. The solution was replaced.
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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.:
26
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Site:
Galley-Deck 3 Pastry
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Violation:
The previously cleaned rotating arm of the ice cream machine was soiled with a small amount of brown debris in the in small screw holes. Crew began cleaning the machine.
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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.:
26
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Site:
Galley-Deck 9 Extension Galley
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Violation:
The water tap of the crew water fountain was soiled with debris. It was immediately cleaned.
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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.:
26
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Site:
Galley-Deck 9 Deli Pantry
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Violation:
The top of the left countertop oven was soiled with excessive debris above the impinger plate. Crew began cleaning the oven.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Galley-Deck 9 Deli Pantry
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Violation:
The base plates in both small countertop ovens had an accumulation of grease. The plates were discarded and replaced.
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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 3 Washington Dining Room Port Service Bar
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Violation:
The insulation along the tubing for the soda system chiller was excessively soiled with black debris. Bottles of beverages were stored below. The beverages were immediately moved.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Other-Garbage Room
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Violation:
The handwashing station was blocked by several large bags. Additionally, the handwash station had no hot water. This was corrected.
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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). Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 9 Women's Toilet
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Violation:
There was no sign reminding users to use a paper towel to open the door in the women's toilet room. There was a handwashing sink in this toilet room. A sign was immediately installed.
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Recommendation:
Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall.
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Item No.:
38
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Site:
Galley-Deck 3 Washington Dining Room Port Service Bar
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Violation:
The chiller for the soda system was no longer needed for the operation and reported it will be removed. The insulation along the tubing for this machine was excessively soiled with black debris. Bottles of beverages were stored below. The beverages were immediately moved.
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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.:
38
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Site:
Galley-Deck 0 Crew Scullery
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Violation:
The cleaning locker was only labeled 'locker'. Crew began installing new signage. A used broom and soiled dustpan were stored inside.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Galley-Deck 3 Bakery
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Violation:
One small live fly was in the area.
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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.:
39
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Site:
Buffet-Deck 9 Lido Aft Port Beverage Station
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Violation:
Two small live flies were in the undercounter technical cabinet below the coffee machines during breakfast service. The pest manager was contacted immediately. Crew closed the area for cleaning.
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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.:
39
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Site:
Galley-Deck 9 Buffet Pantry
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Violation:
One crawling insect was on the preparation counter behind the handwashing station during breakfast service. The pest manager was contacted immediately.
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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.:
40
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Site:
Integrated Pest Management-Training
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Violation:
The assistant retail managers inspecting and accepting incoming flowers had no IPM training. The employee currently on this position received training today after the finding.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
42
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Site:
Children Area-Camp Ocean
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Violation:
The height from the deck to the toilet seat was more than 11 inches and there was no step stool. The handwashing station had a step stool. Staff stated that they had an additional step stool that they will have for the toilet.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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