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Item No.:
02
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Site:
Medical-FORMS
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Violation:
THE GASTROINTESTINAL ILLNESS SURVEILLANCE LOG FORM USED DOES NOT INCLUDE HEADACHE, ABDOMINAL CRAMPS, MYALGIA, OR THE YES/NO COLUMN FOR REPORTABLE AS REQUIRED IN THE OPERATIONS MANUAL 2005. ADDITIONALLY, THE 72 HOUR SELF-ADMINISTERED QUESTIONNAIRE IS FROM THE 2000 OPERATIONS MANUAL AND NOT COMPLETE ACCORDING TO THE 2005 OPERATIONS MANUAL.
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Recommendation:
Update the current forms used for gastrointestinal illness surveillance and questionnaires from cases to include all the data provided on the VSP 2005 forms.
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Item No.:
11
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Site:
Medical-CASE DOCUMENTATION
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Violation:
ALTHOUGH SOME INFORMATION FOR CREW GASTROINTESTINAL ILLNESS CASES IS DOCUMENTED IN THE ILL CREWMEMBERS MEDICAL RECORD, THERE WERE NO NOTATIONS OF THE STATUS OF IMMEDIATE CONTACTS OR CABIN MATES MADE EITHER IN WRITING OR ELECTRONICALLY.
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Recommendation:
Provide written or electronic documentation of the follow-up made with immediate contacts or cabin mates when a crew gastrointestinal illness case develops.
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Item No.:
16
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Site:
Food Service General-PARASITE DESTRUCTION IN SALMON
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Violation:
THERE WAS INCOMPLETE WRITTEN CONFIRMATION THAT THE COLD-SMOKED SALMON SERVED IN READY-TO-EAT FORM IN VARIOUS OUTLETS THROUGHOUT THE SHIP WERE FROZEN TO A TIME AND TEMPERATURE TO KILL PARASITES. THERE WAS ONLY A SALES INVOICE WITH A SENTENCE AFTER THE DESCRIPTION WHICH STATED "STORED AT -10 F FOR 7 DAYS". THIS WAS SAID TO BE DONE AT A WAREHOUSE BEFORE TRANSPORT TO THE SHIP. FOR THE RAW SALMON SERVED IN READY TO EAT FORM IN GRAVLAX AND SUSHI THERE WAS NO WRITTEN CERTIFICATION THAT IT WAS FROZEN TO THE SAFE TEMPERATURE AND TIME AS REQUIRED.
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Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
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Item No.:
16
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Site:
Galley-TIME ONLY AS A PUBLIC HEALTH CONTROL
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Violation:
THE WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN LISTS HOT HELD POTENTIALLY HAZARDOUS FOODS IN BACK-UP STORAGE WERE UNDER TEMPERATURE CONTROL, BUT STAFF STATED THAT THE TWO HOT HOLDING CABINETS AND THE BAIN MARIE IN THE GALLEY WERE ON TIME ONLY AS A CONTROL, EVEN THOUGH THEY CONTAINED PANS IN BACK-UP FOR THE OPEN FRONT SERVICE LINE. TEMPERATURES OF VARIOUS POTENTIALLY HAZARDOUS FOODS STORED IN THE HOT CABINETS WERE ALL ABOVE 140 F, SO SOME FINAL DECISION SHOULD BE MADE TO FOLLOW THE WRITTEN PLAN OR CHANGE THE PLAN TO REFLECT WHAT IS ACTUALLY BEING DONE. THE PLAN REFERENCES ATTACHED SHEETS FOR MORE INFORMATION, BUT NO ATTACHED SHEETS WERE POSTED OR IDENTIFIED IN THIS GALLEY.
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Recommendation:
Modify the written time control plan if the goal is to make back-up hot holding units in the galley function in a time only process, rather than temperature alone as a control. Ensure that the plan and the application in this area matches in all aspects, whether cold or hot food is specified.
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Item No.:
16
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Site:
Provisions-BUFFET PREPARATION ROOM
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Violation:
THE FOLLOWING FOODS AND TEMPERATURES WERE RECORDED IN THE WALK-IN REFRIGERATOR #22 IN THE BUFFET PREPARATION ROOM:
-TWO PLATTERS HAM MOUSE - 45 F
-THREE PANS BOILED POTATO - 44 F
- FIVE PANS BOW TIE PASTA - 44 F
- THREE PANS ROASTED PEPPER SALAD - 44 F
- ONE PAN COOKED WHITE ASPARAGUS - 46 F
ALL THE PANS HAD DATE LABELS OF 25 FEBRUARY AND ALL WERE DISCARDED IMMEDIATELY. THE AMBIENT TEMPERATURE OF THE WALK-IN REFRIGERATOR WAS 44-45 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-PASTRY - COOLING LOGS
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Violation:
LOGS DOCUMENTING THE COOLING OF COOKED PRODUCTS SUCH AS COUSCOUS, CHEESECAKE, CUSTARD, AND CUSTARD PIES WERE NOT COMPLETED IN THE BAKERY. THESE PRODUCTS WERE TYPICALLY PREPARED, COOLED, AND SERVED THE FOLLOWING DAY BASED ON THE LABELS AND STAFF.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temepratures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredieents at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Provisions-FISH PREPARATION ROOM
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Violation:
THERE WAS A PAN OF RAW FISH, A PAN OF COOKED LOBSTER MEAT, AND A PAN OF RAW SCALLOP AND FISH SET ON THE SAME SHELF OF THE WALK-IN REFRIGERATOR IN THE FISH PREP. ROOM. THE COOKED LOBSTER PAN WAS IMMEDIATELY MOVED TO THE OPEN UPPER SHELF.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
20
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Site:
Galley-MAIN GALLEY - PASTRY
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Violation:
THE REACH-IN REFRIGERATOR #136 HAD AN AMBIENT AIR TEMPERATURE OF 50 F. THERE WERE KEY LIME PIES INSIDE WITH FOOD TEMPERATURES OF 43 F. THE UNIT WAS REPAIRED DURING THE INSPECTION.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-CREW GALLEY
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Violation:
THE UTILITY PENETRATIONS FOR WATER AND COOLING LINES IN THE UNDERCOUNTER TECHNICAL COMPARTMENT FOR THE AFT/STARBOARD PREPARATION SINK HAD GAPS SURROUNDING WHICH ALLOWED EASY ACCESS FOR INSECTS AND MADE CLEANING DIFFICULT.
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Recommendation:
Profile or grommet the utility openings to close the gaps present.
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Item No.:
21
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Site:
Bar-WATERFALL AND POOL BARS
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Violation:
LONG POWER CORDS WERE DRAPED OR BUNDLED ON COUNTER TOPS MAKING CLEANING DIFFICULT. THE CORDS WERE FROM COUNTER TOP DRINK EQUIPMENT AND FROM THE POINT-OF-SALE MACHINES.
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Recommendation:
Elevate power cords above the counters so cleaning is not obstructed.
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Item No.:
22
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THE TWO LARGE POT/TROLLEY WASH MACHINES HAD MANUFACTURER DATA FOR WASH AND RINSE TEMPERATURE AT EACH MOUNTED THERMOMETER, BUT THERE WAS NO MANUFACTURERS DATA PLATE INDICATING THE WASH OR RINSE CYCLE TIMES, OR ANY PRESSURE REQUIREMENTS.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THERE WERE TWO LARGE, MOVABLE RACKS FILLED WITH DIRTY POTS, PANS, AND UTENSILS POSITIONED AFTER THE HOT WATER SANITIZING SINK AND JUST PAST THE CLEAN LANDING OF THE SINGLE RACK POT WASH MACHINE. THERE WAS NOT SUFFICIENT SPACE ON THE DIRTY SIDE OF THIS OPERATION TO HOLD ALL THE SOILED ITEMS. THIS AREA SHOULD BE REVIEWED AT THE NEXT DRY DOCK FOR RENOVATION, SO THAT DIRTY ITEMS ARE NOT STAGED AT THE CLEAN SECTION AWAITING WASHING.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Bar-WATERFALL BAR
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Violation:
TWO WET WIPING CLOTHS WERE ON THE COUNTERTOP BETWEEN USES. A FILLED SANITIZING BUCKET WAS PRESENT IN THE FRONT BAR AREA.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
28
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Site:
Bar-WATERFALL BAR
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Violation:
VARIOUS PREVIOUSLY CLEANED BAR ITEMS (BLENDER BLADES, MIXER CAPS AND CONTAINERS) WERE SET UNCOVERED AND UNPROTECTED ON THE TOP FRONT BAR COUNTER. AS THIS IS AN OUTDOOR BAR THOSE ITEMS SHOULD BE IN CONTAINERS WITH PLASTIC OVERWRAP AT A MINIMUM.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Room Service-DECK 8 BELL BOX
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Violation:
THE PREVIOUSLY CLEANED DECK AREAS BELOW THE FOOD SERVICE PREPARATION AND BEVERAGE SERVICE COUNTERS WERE FOUND SOILED WITH ACCUMULATED DUST, FOOD PARTICLES AND OTHER DEBRIS.
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Recommendation:
Ensure that 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:
Room Service-DECK 8 BELL BOX
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Violation:
THE PREVIOUSLY CLEANED FLOOR DRAIN BELOW THE PREP SINK WAS FOUND SOILED WITH FOOD DEBRIS.
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Recommendation:
Ensure that 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:
Bar-DECK 5 COVA BAR
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Violation:
A VOID SPACE WAS EXPOSED ON THE BULKHEAD IN THE TECHNICAL AREA WHERE A UTILITY LINE HAD BEEN INSTALLED, MAKING THE SURFACE DIFFICULT TO CLEAN.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-DECK 10 LIDO WAIT STATIONS
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Violation:
THE WAIT AND BEVERAGE SERVICE STATIONS AT THE BUFFET WERE NOT COVED AT THE BULKHEAD DECK JUNCTURES.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
36
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Site:
Bar-DECK 5 COVA BAR
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Violation:
THE LIGHTS ABOVE THE BAR WERE NOT SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Integrated Pest Management-DECK 8 BELL BOX
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Violation:
TWELVE DRAIN FLIES WERE NOTED IN THE TECHNICAL AREA DRAIN BELOW THE COFFEE SERVICE STATION, THE SCUPPER DRAINS AT THE ICE MACHINE AND THE GAYLORD HOOD CLEANING CABINET, AS WELL AS THE DRAIN BELOW THE FOOD PREPARATION COUNTER.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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