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Item No.:
28
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
A soiled bowl with food debris was stored with previously cleaned and sanitized utensils on the clean storage rack. This was corrected immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
23
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Site:
Galley-Deck 14- Spa Cafe
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Violation:
The hood-type warewashing machine was not able to achieve the minimum wash temperature of 150F after three attempts. The inspector's temperature measuring device recorded the following results: (1): 143F; (2): 147F; (3): 148F. The final sanitizing rinse was able to achieve the minimum plate surface temperature of 160F or above. The warewashing area was actively in operation and recently cleaned and sanitized utensils had been removed prior to performing the initial test. Corrective actions began immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
08
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Site:
Potable Water-Deck 14- Spa Aromatherapy Equipment Room
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Violation:
The air gap under the vent on the front backflow prevention assembly was modified and insufficient. This was corrected on the spot.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
27
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Site:
Galley-Deck 4- Cyprus
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Violation:
The salamander's technical compartment was soiled with more than one day's accumulation of grease and food debris. This was cleaned 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.:
17
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Site:
Galley-Deck 4- Cosmopolitan
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Violation:
A tray of escargot was stored in the undercounter open shelving next to the grill and labeled with a time control label, but this area was not physically labeled as on time control or listed on the time control plan. The time control plan was updated immediately.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 3- Sauce Station Walk-in Cooler
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Violation:
A pan of raw chicken was stored above a pan of raw salmon. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
33
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Site:
Provisions-Deck 3- Dry Storage
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Violation:
More than one day's accumulation of dust and food debris accumulated on the deck below the shelving. The deck was cleaned 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.:
21
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Site:
Provisions-Deck 2 and 3- Corridor
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Violation:
Over 30 wooden pallets storing boxed drinks lined the provision corridors. Staff stated they provisioned two days prior to the inspection. Staff showed the inspector communications for ordering 80 stainless steel pallets expected to be delivered in July.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
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Site:
Provisions-Deck 2 and 3- Corridor
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Violation:
Over 30 wooden pallets storing boxed drinks lined the provision corridors. Staff stated they provisioned two days prior to the inspection. Staff showed the inspector communications for ordering 80 stainless steel pallets expected to be delivered in July.
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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; (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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
38
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Site:
Potable Water-Deck 14- Spa Aromatherapy Equipment Room
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Violation:
A wet mop was stored inside an empty mop bucket and not in a manner that allowed it to air dry. This was corrected.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
22
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Site:
Galley-Deck 14 - Spa Cafe
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Violation:
The hood-type warewashing machine was not able to achieve the minimum wash temperature of 150F after three attempts. The inspector's temperature measuring device recorded the following results: (1): 143F; (2): 147F; (3): 148F. The final sanitizing rinse was able to achieve the minimum plate surface temperature of 160F or above. The warewashing area was actively in operation and recently cleaned and sanitized utensils had been removed prior to performing the initial test. Corrective actions began immediately.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
24
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Site:
Bar-Deck 16 - Retreat Bar
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Violation:
The chlorine solution in the sanitizing bucket did not measure between 50-200 ppm. This was corrected immediately.
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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.:
33
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Site:
Bar-Deck 16 - Retreat Bar
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Violation:
No coving was on the back bar counter shelving, which stored open bottles.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
36
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Site:
Buffet-Deck 14- Oceanview Cafe - Bakery Area
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Violation:
The light intensity between the reach-in refrigerator and blast chiller measured less than 110 lux. This was corrected prior to the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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.:
39
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Site:
Food Service General-Flies
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Violation:
Deck 14- Oceanview Cafe Line #4: Two flies were along the serving line.
Deck 14- Oceanview Cafe Bakery: One fly was around the reach-in refrigerator.
Deck 14- Oceanview Cafe Starboard Side Bussing Station: Three flies were inside the bottom shelf of the dirty trolley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
38
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
Two wet mops were resting inside an empty mop bucket across from the warewashing area. This was corrected immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
22
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
A spray nozzle for the final sanitizing rinse did not have fan-like spray pattern and was squirting a single stream of water. This was corrected immediately.
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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; (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:
Galley-Deck 14 - Oceanview Cafe - Potwash
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Violation:
The hot sanitizing water temperature in the three-compartment sink measured 169F. This area was in active operation at the time of the inspection. This was corrected immediately.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
13
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Site:
Galley-Deck 5 - Raw on 5 - Show Galley
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Violation:
Upon initial inspection of the venue, the light intensity throughout the food preparation area measured less than 220 lux. This venue was in active operation at the time of inspection. This was initially corrected prior to departing the venue. Upon returning to the venue, the light intensity was lowered again where the light intensity measured less than 220 lux. This was corrected again for the second time.
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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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (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 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 supervisor or 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 transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF 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 TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (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 these standards.
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Item No.:
33
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Site:
Bar-Deck 5 - Eden Bar
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Violation:
No coving was on the back bar counter shelving, which stored open bottles.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 - Main Pool Starboard Side Shower
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Violation:
The shower did not have running water while the pool was open and operational.
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Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
36
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Site:
Galley-Deck 5 - Raw on 5 - Show Galley
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Violation:
Upon initial inspection of the venue, the light intensity throughout the food preparation area measured less than 220 lux. This venue was in active operation at the time of inspection. This was initially corrected prior to departing the venue. Upon returning to the venue, the light intensity was lowered again where the light intensity measured less than 220 lux. This was corrected again for the second time.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.
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Item No.:
26
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
A soiled bowl with food debris was stored with previously clean and sanitized utensils on the clean storage rack. This was corrected immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Pantry-12 Mid Ship Port side Housekeeping Pantry
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Violation:
Sealant ineffectively sealed several seams on the white deflector panel inside the ice machine.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Immediate Contact Follow Up
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Violation:
On voyage 328, the 48-hour follow-up interview was missed for a food employee's immediate contact. The initial, 24-hour, and 72-hour interviews were conducted.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
Rat guards were placed in an ineffective location on the mooring lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. 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 but still close enough to stuff any openings with nonchewable 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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