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Item No.:
26
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Site:
Galley-Deck 4 Pantry
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Violation:
The recessed ledge on the back plate of a previously cleaned deli slicer was soiled with food residue.
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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.:
20
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|
Site:
Galley-Deck 4 Pastry
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|
Violation:
The sides of the in-use dough sheeter belt was extremely frayed and worn.
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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.:
29
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|
Site:
Galley-Deck 4 Room Service
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|
Violation:
A trolley and racks of equipment were blocking the handwash station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
20
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Site:
Preparation Room-Vegetable Preparation Room
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|
Violation:
Both potato peelers had one slotted fastener each on the inside area. These were replaced with non-slotted fasteners during the inspection.
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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.:
36
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|
Site:
Provisions-Beverage Walk-In Refrigerator
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|
Violation:
The light switch was not working in this walk-in refrigerator. Only the emergency lights were on. Staff indicated they had the lights on earlier in the day and they were working fine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
21
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|
Site:
Buffet-Crew Mess
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|
Violation:
The soda machines located next to crew mess line 1 and line 2 was not movable and installed less than 6 inches from the deck.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
33
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|
Site:
Buffet-Crew Mess
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|
Violation:
The deck under both soda machines was soiled with dirt and dust.
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Recommendation:
Ensure the deck below the soda machines are maintained clean.
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Item No.:
27
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|
Site:
Buffet-Crew Mess
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|
Violation:
The interior and exterior ledges around the bottle landing of the soda machines had a significant amount of dust accumulated.
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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.:
22
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|
Site:
Galley-Crew Dishwash Machine
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|
Violation:
The curtains separating the rinse compartment from the final rinse compartment were extremely warped and twisted.
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|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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|
Site:
Galley-Crew Dishwash Machine
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|
Violation:
The back center spray nozzle on the final rinse spray manifold was partially blocked resulting in a single stream of water being produced.
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|
Recommendation:
Ensure all spray nozzles are kept free from obstructions and produce an effective spray pattern.
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The underlying illness column for three separate entries was marked as 'none.' Upon review of the medical records it was determined the patients had underlying illnesses but they were not entered into the AGE log. A passenger on 11/21 had a gallbladder illness; A passenger on 11/19 had dyspepsia; and a passenger on 11/5 had irritable bowel syndrome (IBS). Staff stated the underlying illness column on the AGE log was automatically populated and could not be changed; however, subsequent entries seen on the AGE log had specific illnesses listed in the column.
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|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
Between November 2 and December 14 there were six patients seen in the medical center with 2 episodes of diarrhea; anti-diarrheal medication was dispensed and no underlying illness was listed on the AGE log or in the medical records. Patients included a crew member on November 23; crew member on November 3; a passenger on November 7; a passenger on November 9; a passenger on November 6 ; and a crew member on November 2. No information was listed about whether the number of diarrhea was above normal for each individual. All six patients were isolated as a precaution. All six patients were deemed nonreportable by medical staff and listed as nonreportable on the AGE log.
|
|
Recommendation:
Ensure all medical staff use the updated reportable case definition (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual) to determine if patients are a reportable case.
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Item No.:
44
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|
Site:
Medical-Reportable Case Definition
|
|
Violation:
Medical staff was assessing patients using the old reportable case definition of 3 or more episodes of diarrhea within 24 hours and not considering whether the number diarrhea episodes was above normal for the individual. For example between November 2 and December 14 there were six patients seen in the medical center with 2 episodes of diarrhea; anti-diarrheal medication was dispensed and no underlying illness was listed on the AGE log or in the medical records. No information was listed about whether the number of diarrhea was above normal for each individual. All six patients were isolated as a precaution. All six patients were deemed nonreportable by medical staff and listed as nonreportable on the AGE log.
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|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
08
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
There was no backflow prevention device on the potable water line to the gelato machine. The gelato machine had a hose that could reach the deck and the scupper. A device was installed during the inspection.
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|
Recommendation:
Install a backflow prevention device.
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Item No.:
38
|
|
Site:
Galley-Buffalo Chopper
|
|
Violation:
The buffalo chopper had been out of order since at least September 2013. A work order provided to the inspector showed the blade needed was ordered as of December 14.
|
|
Recommendation:
Repair the buffalo chopper when the replacement blade arrives.
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Item No.:
36
|
|
Site:
Galley-Deck 14 Ocean View
|
|
Violation:
The light intensity was less than 110 lux to the left of the deck-mounted oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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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|
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Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
The time control plans for several areas, including the Mast Grill, Tuscan Galley, Deck 3 Main Galley,
Blu Galley, Room Service, and Ocean View Line #7, stated that the food should be discarded at the end of the service period or at the end of four hours, but several of the service periods listed on the plan were greater than four hours.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
26
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The nozzles and food-splash panels for both of the juice machines were soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 3 Main Restaurant Waiter Station
|
|
Violation:
The coving was missing or recessed at the counter/deck juncture.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
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Item No.:
16
|
|
Site:
Galley-Murano Pastry
|
|
Violation:
The time control plan stated refridgerator #5 was on time control, but the refrigerator labeled #5 was on temperature control. There was a refrigerated drawer that was labeled both #5 by the food workers and #9 by the A/C department. The refrigerated drawer was labeled time control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Room Service-Time Control Plan
|
|
Violation:
The time control plan for hot food stated that the food on time control would be on counter top B, but during the inspection staff stated the food would be placed on counter top A. The time control plan for cold food stated that the food on time control would be on counter top A, but during the inspection staff stated the food would be placed on counter top B.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
26
|
|
Site:
Room Service-Clean Storage
|
|
Violation:
There was a large spoon soiled with food debris stored on the clean storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 12 Aqua Spa
|
|
Violation:
The time control plan for the food prepared in the Aqua Spa stated the food on the buffet line was located in the Deck 14 Sky Lounge, but the buffet line was located in the Aqua Spa. Also, the time control plan stated time control would take effect when the waiters picked up the food on the buffet line instead of when the food was placed on the buffet line.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Aqua Spa
|
|
Violation:
A clean white cutting board on the clean storage rack was worn and had several scratches.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
16
|
|
Site:
Galley-All Outlets
|
|
Violation:
The time control plans were not placed at the outlets where food was served. The plan for the pizza on line #7 was the only plan that was not posted just in the galley.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Coffee Station
|
|
Violation:
The compartment for the milk on time control was not labeled for time control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
16
|
|
Site:
Galley-Line #7
|
|
Violation:
The time control plan for the pizza made in this area stated undercounter refrigerator R-14-16B was on time control and was labeled for time control. However, undercounter refrigerators R-14-16A and C were also labeled for time control, but were not on the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
19
|
|
Site:
Galley-Line #7
|
|
Violation:
There was no serving utensil for the container of hash browns.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
26
|
|
Site:
Galley-Tuscan Beverage Station
|
|
Violation:
The inside of the ice dispensing unit was soiled with a brown residue in a few areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Mast Grill
|
|
Violation:
The menu posted on the bulkhead at the entry of the buffet line stated Celebrity burgers and seasoned fries were available to order, but the burgers were not identified with an asterisk and there was no consumer advisory statement on the menu.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 Corridor Food Worker Toilet
|
|
Violation:
There were no paper towels at the handwashing sink.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Tuscan Waiter Station
|
|
Violation:
There were two shelves of clean glasses and clean pitchers stored in the central waiter station and the carpet was soiled in a few places with brown stains and there was no coving at the counter/deck juncture.
|
|
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. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
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Item No.:
29
|
|
Site:
Galley-Murano
|
|
Violation:
The water at the handwashing sink at the entrance of the galley from the restaurant was less than 100F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 Dry Locker
|
|
Violation:
There were two cans of fruit and at least 10 jugs of unsweetened tea stored on galvanized shelving.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Tuscan Pantry
|
|
Violation:
There was a clean pair of serving tongs soiled with food debris stored in the clean utensil area on the counter.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Blu Waiter Station A
|
|
Violation:
The time control plan for the potentially hazardous food on the waiter station stated just milk and cream would be stored there, but according to the staff, other items such as yogurt and smoothies would also be stored on this waiter station.
|
|
Recommendation:
Ensure the time control plan matches the operation.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Waiter Station
|
|
Violation:
There was no coving at the cabinet/deck juncture where food was stored.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
36
|
|
Site:
Pantry-Emsemble
|
|
Violation:
The light intensity was less than 110 lux to the right of the deck-mounted ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 5, Zone 2 Starboard (Mooring Deck)
|
|
Violation:
Two trolleys of food equipment were stored in this area. The trolleys included items such as a lexan box, white cutting board, small hotel pans, bowl, and fryer baskets.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production - Chlorine Injection Point
|
|
Violation:
The water line from the mineralizer to the chlorine injection point was striped both blue/grey/blue and blue. By the end of the inspection, staff removed the blue potable water labels.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Sunset Bar
|
|
Violation:
A 'food only' waste receptacle was blocking the handwash station. The waste receptacle was moved.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
40
|
|
Site:
Pantry-Sunset Bar
|
|
Violation:
Upon entering the area, the door to the pantry was pinned open, which could allow flies to enter the pantry. The bar was located on an open deck, and the pantry contained clean food equipment and beverages. After more than one hour later, the inspector verified the pantry door remained closed.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|