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Item No.:
*
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Site:
Galley-Deck 4 - Men's Crew Toilet
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Violation:
The men's crew toilet serving the main galley only had a urinal. Crew identified the closest men's toilet room with a seat was either on Deck 9 or inside the crew cabins.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The printable version of the AGE log did not include a 'Comments' or 'Notes' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation). Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
16
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Site:
Galley-Deck 9 - Windows Caf Hot Preparation
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Violation:
The following time/temperature control for safety (TCS) foods stored on the preparation counter had 4-hour discard labels showing times exceeding four hours:
-Cream sauce inside a metal container: 1047 to 1500.
-Cooked, cut spinach inside a metal container: 1047 to 1500.
-Cooked mushrooms inside a metal container: 1045 to 1500.
The posted time control plan identified an 1100 set up time and a 1430 discard time for port days. Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 9 - Windows Caf Hot Preparation
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Violation:
A metal container of crab cakes stored on a preparation counter for lunch service were not identified with a 4-hour discard label. Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
17
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Site:
Galley-Deck 9 - Windows Caf Portside Pizza Preparation Area
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Violation:
The deck-mounted hot-holding unit was identified as a time control unit on the posted time control plan; however, the unit was not physically labeled 'time control.' Crew initiated corrective action.
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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): (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.
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Item No.:
17
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Site:
Galley-Deck 4 - Fish Storage Walk-In Refrigeration Unit # 6
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Violation:
Basa fish filets in a plastic container were cooling inside the refrigeration unit without a cover or protection from overhead contamination. Crew initiated corrective action.
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Recommendation:
When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and are loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
17
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Site:
Buffet-Deck 9 - Windows Caf Aft Service Line
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Violation:
Crew identified the countertop sauce warmer and countertop chafing dish were units on time control; however, these units were not listed on the posted time control plan. Crew initiated corrective action.
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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): (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.
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Item No.:
17
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Site:
Buffet-Deck 9 - Windows Caf Aft Service Line Ice Cream Station
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Violation:
The reach-in ice cream freezer was identified as a time control unit on the posted time control plan; however, the unit was not physically labeled 'time control.' Crew initiated corrective action.
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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): (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.
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Item No.:
17
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Site:
Buffet-Deck 9 - Windows Caf Portside Pizza Station
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Violation:
The counter-mounted reach-in pizza hot holding unit was identified as a time control unit on the posted time control plan; however, the unit was not physically labeled 'time control.' Crew initiated corrective action.
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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): (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.
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Item No.:
18
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Site:
Galley-Deck 4 - Meat Storage Walk-In Refrigeration Unit # 15
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Violation:
One metal container of raw bratwurst prepared on 7 October was stored over one metal container of raw cut pork prepared on 9 October. Additionally, one metal container of raw meat black pudding prepared on 8 October was stored over one metal container of sliced, ready to eat Canadian bacon. Crew initiated corrective action.
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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. Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
19
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Site:
Galley-Deck 4 - Bakery
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Violation:
One, in use ice cream scoop was stored inside the dipper well without running water. Additionally, the water temperature in the dipper well measured 65F with a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 9 - Windows Caf Scullery
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Violation:
Ten recently cleaned and sanitized plates were stacked on the conveyor-type warewashing machine's clean landing with chips along the edges. Crew initiated corrective action.
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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. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Provisions-Vegetable Walk-In Freezer
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Violation:
One plastic pallet was in disrepair, creating rough and difficult-to-clean surfaces.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Buffet-Deck 3
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Violation:
The sanitizer inside the bucket was soiled with black debris. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
24
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Site:
Buffet-Deck 9 - Windows Caf Aft Service Line
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Violation:
The chlorine sanitizer concentration inside the bucket by the aft bulkhead measured greater than 200 mg/L (PPM). Crew initiated corrective action.
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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:
Buffet-Deck 9 - Windows Caf Starboard Beverage Station
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Violation:
Food-splash zones of the counter-mounted ice machine's left dispensing nozzle were soiled with greater than a day's accumulation of beige residue. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
Greater than a day's accumulation of food residue collected below the counter-mounted juice machine's four leg support grommets. Crew initiated corrective action.
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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 4 - Scullery
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Violation:
The conveyor-type warewashing machine?s soiled end ventilation system was insufficient to prevent excess steam from exiting the machine and condensing on the deckhead and deck mounted light fixture above.
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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:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
The deck, deckhead, and bulkheads were maintained in disrepair throughout the following food service areas, including:
Deck 9 ? Windows Caf Aft Service Line: The coving between the deck and aft service counter was chipped and missing, with dust and debris accumulating inside areas of disrepair.
Deck 9 ? Windows Caf Aft Service Line: The coving between the deck and bulkhead behind the ice cream cold storage unit was chipped and missing.
Deck 9 ? Windows Caf Scullery: The grouting between the deck and the deck drain juncture in front of the conveyor type warewashing machine was damaged and missing, with liquid accumulating inside areas of recess.
Deck 4 ? Main Galley Bakery: The grouting between the deck and deck drain juncture in front of the undercounter refrigeration unit was chipped and missing.
Deck 4 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and the deck drain in front of the stacked combination ovens was chipped and missing, with dust accumulating inside areas of recess.
Deck 4 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and the deck drain in front of the flat top grill was chipped and missing, with debris and liquid accumulating inside areas of recess.
Deck 4 ? Main Galley Portside Scullery: The grouting surrounding the deck drain next to the soiled item storage table was missing, with liquid and debris accumulating inside areas of recess.
Deck 4 ? Main Galley Garde Manager: The grouting at the deck tiles and deck drain juncture in front of reach in refrigeration unit # 4.2 was missing, with water accumulating inside areas of recess.
Provisions - Dry Storage: Two large holes penetrated through the deckhead near stored pasta.
Preparation Room ? Vegetable: Rust accumulated on the deckhead above the left vegetable washing sink.
Preparation Room ? Vegetable: The silicone on the bulkhead surrounding the walk in refrigeration was peeling and missing, creating a difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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 4 - Hot Preparation Area
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Violation:
Water leaked from a loose drain coupling on the gray water line beside the stacked ovens and pooled on the deck below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
Water leaked from the gray water drain coupling beside the stacked ovens and pooled on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 4 - Portside Storage Corridor
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Violation:
The light intensity at the metal storage racks for the large plastic bins measured less than 220 lux.
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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.:
36
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Site:
Provisions-Dry Storage Room
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Violation:
The light intensity by a pallet of stored quinoa measured less than 110 lux.
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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.:
37
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Site:
Galley-Deck 4 - Scullery
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Violation:
The conveyor-type warewashing machine?s soiled end ventilation system was insufficient to prevent excess steam from exiting the machine and condensing on the deckhead and deck mounted light fixture above.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards at the forward end of the ship were ineffective to protect against the entry of rodents. Two guards were hanging beside the mooring line, and one did not fully close around the line.
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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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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP was last updated in November 2023 and does not reflect information from the 2025 Environmental Public Health Standards. Specifically:
1. The OPRP referenced a previously used disinfectant instead of the current product, including its appropriate contact time; and
2. The daily attack rate was listed as 0.50% instead of the updated 0.45%.
Additionally, the OPRP specified that contaminated linens should be washed at 71C (160F) for 3 minutes or 65C (149F) for 10 minutes. However, contaminated linens should be washed at a minimum temperature of 71C (160F) for at least 25 minutes. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system.
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