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Item No.:
07
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Site:
Bar-Deck 11 Tamarindo Preparation Area
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Violation:
There was no backflow prevention device installed for the countertop espresso machine. Disinfection protocols were discussed for the device being installed.
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Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections. Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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Site:
Galley-Deck 2 Coffee Station
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Violation:
The backflow prevention device for the countertop coffee machine was dripping water continuously. Device disinfection protocols were discussed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Food Handler Late AGE Reporting
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Violation:
During the voyage dated October 8th - 29th 2022, a food preparation worker experienced an onset of acute gastroenteritis (AGE) symptoms beginning at 0700; however, the crew member went to work at 0730. Additionally, this crew member did not report to Medical until 1040. The food worker's risk assessment was completed. The crew member was retrained on proper procedures.
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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. 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.:
18
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Site:
Provisions-Deck A Room 8
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Violation:
The bulkhead and deckhead on the left of the main entrance was completely covered with ice. Seven boxes of vegan chicken were coved with ice, while three boxes had their lids broken exposing the contents inside. The plastic protective bag inside the box was also open causing the food to be adulterated. Additionally, several boxes throughout this room had food items with boxes that were without lids for protection or in disrepair. The adulterated food was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated. 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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Provisions-Deck A Room 1 Freezer
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Violation:
Two Styrofoam boxes containing whole fish (bass) had lids that were broken and in disrepair. The broken box pieces were inside and on top of the fish. The fish inside did not have a plastic container/bag protecting the contents within.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Provisions-Deck A Room 1 Freezer
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Violation:
Two boxes of frozen Herring were in disrepair. The herring's internal plastic protective cover was also torn leaving the contents unprotected.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Deck A Room 1
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Violation:
Two boxes of herring were in disrepair. The herring's internal plastic protective cover was also torn leaving the herring unprotected.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Deck A Room 1 Freezer
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Violation:
Two Styrofoam boxes containing whole fish (bass) had lids that were broken and in disrepair. The broken box pieces were inside and on top of the fish. The fish inside did not have a plastic container/bag protecting the contents within.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Deck A Room 8
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Violation:
The bulkhead and deckhead on the left of the main entrance was completely covered with ice. Seven boxes of vegan chicken were coved with ice, while three boxes had the lids broken exposing the contents inside. The plastic protective bag inside was also open causing the food to be adulterated. Additionally, several boxes throughout this room had food items with boxes that were without lids for protection or in disrepair. The adulterated food was discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 9 Pastry Station
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Violation:
The front access panel for the starboard side ice machine had information labels that were peeling on the inside area making it difficult to clean.
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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.:
22
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Site:
Buffet-Deck 9 Lido Market Waiter Stations
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Violation:
Multiple transportation carts used for left-over food and soiled dishes were stored at the portside and starboard side waiter stations. Additionally, the waiter station countertops were also overloaded with food and soiled dishes. Staff stated the food and dishes had been at these stations for over an hour.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 2 Dishwashing Station
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Violation:
The doors on the wash and final rinse compartments of the flight-type machine did not seal properly causing an excessive amount of water to escape and pool on the deck below.
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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.:
27
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Site:
Galley-Deck 9 Dive-In
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Violation:
The shelves under the food service area window were soiled with more than a day's worth off accumulation. Cleaning began immediately.
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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 9 Italian Station
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Violation:
Two bowl risers were stored soiled in the clean storage area. No other clean dishes were impacted. They were removed for cleaning.
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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:
Buffet-Deck 9 Portside Aft Beverage Station
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Violation:
The backflow prevention device for the countertop juice dispenser machine was corroded and soiled. Cleaning began immediately
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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.:
33
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Site:
Galley-Deck 9 Dive-In
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Violation:
The deck under the main serving area was soiled with more than a day's accumulation. This area was previously cleaned.
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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-Deck 9 Lido Market Homestead
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Violation:
The door leading from the galley to the food counter area was in disrepair with holes and rusted stainless-steel on the interior side.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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 9 Dive-In
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Violation:
The fire door shutter for the serving window was soiled with more than a day's worth of accumulation. Cleaning began immediately.
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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-Deck 2 Dishwashing Station
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Violation:
The doors on the wash and final rinse compartments of the flight-type machine did not seal properly causing an excessive amount of water to escape and pool on the deck below.
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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-Deck 2 Main Coffee Station
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Violation:
The undercounter technical space beneath the coffee machine was heavily soiled with water, mildew, and food 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.:
34
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Site:
Galley-Deck 2 Coffee Station
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Violation:
The undercounter technical space beneath the coffee machine had a drain that was filled with food debris and was not able to drain properly.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 11 Tamarindo Preparation Area
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Violation:
The hot towel machine was out-of-service and staff stated it was not being used.
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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 9 Pastry Station
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Violation:
The countertop milk dispenser in this area was out-of-service and had not been used for some time.
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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.:
39
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Site:
Buffet-Deck 9 Lido Market
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Violation:
Four house flies were seen at the portside and starboard serving areas during the inspection. No food was visually impacted while the inspector was present.
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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:
Galley-Deck 9 Italian Station
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Violation:
The glue trap in this area was filled with an excessive amount of house flies during the inspection. This trap was changed 29 days prior to the inspection.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Integrated Pest Management-Aft Starboard Side Rat Guard
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Violation:
Two rat guards were positioned against each other on two aft-starboard side mooring lines creating large openings with a clear rodent pathway to the ship.
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Recommendation:
Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Bar-Deck 11 Tamarindo Preparation Area
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Violation:
When the inspector asked staff what the disinfection concentration and time protocol for installing a new backflow prevention device was, staff was not able to answer the question correctly.
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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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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