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Item No.:
27
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Site:
Galley-Deck 5 - Pastry Distribution
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Violation:
Inside each compartment of the souffl oven, the cloth fibers along the front were soiled and in poor condition. Also, food soil was in the gaps along the sides of the stone plates and at the front of the plates. Staff stated the oven was last used two nights prior to the inspection.
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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.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A facilities cleaner with GI illness symptom onset on 20 December at 11 am reported those symptoms to the medical center at 5:20 pm. A cafe attendant who experienced GI illness symptoms at 3:15 pm on 13 December, then began work at 4 pm and reported to medical at 5 pm.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Following the 9 December touch-up coating and disinfection of potable water tank #3 starboard, the recorded free chlorine residual after filling and before the tank was put into service was 0.06 ppm. In reviewing the potable water production log on that day, the # 3 port tank was filled and the level ranged from 2.3 to 3.2 ppm chlorine. Another record from the staff who conducted the work indicated it was in fact the starboard #3 tank that was filled at the values recorded in the log. It appears the initial tank test of 0.06 ppm after filling from the evaporator production was in error.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Record of Engine Machinery Cross-Connections
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Violation:
The log listing the backflow preventers installed in the engine and machinery spaces listed locations and models of backflow preventers, but there was no description given for each plumbing component that the backflow preventers connected to.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 1 Cleaning Room Workshop
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Violation:
On the hot and cold potable water supply pipes to the cleaning sink individual non-continuous backflow prevention devices were installed. The cleaning sink taps were modified to include one fitting with a short spray hose and a second connection with another spray fitting. The backflow preventers were installed between two valves with the water supply in the open position (continuous pressure)
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
24
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The container of sanitizing solution measured less than 50 ppm chlorine. The solution was remade.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
22
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The container of sanitizing solution was cloudy. The solution was remade.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 & 5 - Potwash
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Violation:
The manufacturer's data plate on the large potwash machines did not indicate the wash and final sanitizing rinse cycle times.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 4 & 5 - Potwash
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Violation:
On the large potwash machines, it was unclear what the black and red needles corresponded to on both the wash and final sanitizing rinse temperature gauges. The inspectors were given many conflicting answers from the crew. Manual temperatures of the machines were appropriate and matched with the black needles on the gauges.
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Recommendation:
Review the machine manufacturer's operating manual and ensure staff are aware of the gauge indicators.
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Item No.:
19
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Site:
Galley-Deck 5 - Bakery
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Violation:
Two trays of rolls and one tray of sesame seeds were uncovered.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Galley-Deck 5 - Pastry Distribution
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Violation:
Inside each compartment of the souffl oven, the cloth fibers along the front were soiled and in poor condition. Also, food soil was in the gaps along the sides of the stone plates and at the front of the plates. Staff stated the oven was last used two nights prior to the inspection.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 - Soup Station
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Violation:
On the two left soup kettles, the steam gaskets were worn, resulting in water leaking from the front of the technical compartments onto the deck. Also, on the second from left soup kettle, a bracket was missing in the technical compartment, resulting in it hanging loose from the equipment.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
40
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Dead flies were trapped in the deckhead light covers above the combination ovens.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
24
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Site:
Galley-Deck 4 - Near Elevator/Hot Galley
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Violation:
The container of sanitizing solution measured less than 50 ppm chlorine. The solution was remade.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
One slotted fastener was in front of the ice thickness sensor of the cuber panels. Engineers were in the process of changing the flat-head slotted fasteners with hexhead fasteners.
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Recommendation:
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.:
38
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Site:
Galley-Deck 4 - Behind Chef's Locker
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Violation:
A wet cloth was stored inside the closed yellow and black tool box. A wet mop head was stored inverted and not allowed to air dry. Also, at least five tarps were stored on the bottom shelf. These tarps were not used in the food service operation of the main galley. The inspector instructed staff to move the tarps to another storage location.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
34
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Site:
Galley-Deck 4 - Across from Pastry
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Violation:
The handwash station drain line was leaking from the center of the pipe.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Other-Shell Gate 1.10
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Violation:
Numerous pallets of single-use napkins, cutlery, cups, bottled water, boxes of bottled wine, and beverage syrup were stored in an area not constructed for food and equipment storage. The deckhead, bulkhead, and shell gate door had several cables and other difficult to clean features and the part of the bulkhead/shell gate door was lined with a soft material. Staff explained some of these items were brought onboard during today's loading and some were brought onboard during the Dec 26 loading.
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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. Do not use carpet in these areas.
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Item No.:
28
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Site:
Other-Shell Gate 1.10
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Violation:
Numerous pallets of single-use napkins, cutlery, and cups were stored in an area not constructed for food and equipment storage. The pallets were pushed close to the shell gate. The deckhead, bulkhead, and shell gate door had several cables and other difficult to clean features and the part of the bulkhead/shell gate door was lined with a soft material. Staff explained some of these items were brought onboard during today's loading and some were brought onboard during the Dec 26 loading.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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.
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Item No.:
19
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Site:
Other-Shell Gate 1.10
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Violation:
Numerous pallets of bottled water, boxes of bottled wine, and beverage syrup were stored in an area not constructed for food and equipment storage. The deckhead, bulkhead, and shell gate door had several cables and other difficult to clean features and the part of the bulkhead/shell gate door was lined with a soft material. Staff explained some of these items were brought onboard during today's loading and some were brought onboard during the Dec 26 loading.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Other-Shell Gate 1.10
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Violation:
Bottled water and boxes of bottled wine were stored on wooden pallets.
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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.
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Item No.:
36
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
The light intensity was less than 110 lux beside many counter-mounted equipment pieces.
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Recommendation:
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.:
24
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Site:
Buffet-Windjammer - Soda Dispenser Station
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Violation:
The container of sanitizing solution measured less than 50 ppm chlorine. The solution was remade.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
28
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Site:
Dining Room-Deck 5 Main
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Violation:
Passengers were seated at several tables near the entrance to the dining room while waiting for disembarkation. Clean drinking glasses and stacks of plates were on these tables. Staff stated that the plates and glasses would be sent for warewashing after disembarkation.
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Recommendation:
If dining room tables are occupied by waiting pasengers the table ware should be completely removed from those tables prior to any passenger entry into the dining room. Store cleaned equipment and utensils, laundered linens, and single-service 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.
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Item No.:
27
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Site:
Galley-Deck 4 - Pastry
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Violation:
The outside of the phone case next to the stack oven was soiled with a red substance. This was corrected 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.:
24
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
The sanitizing bucket near the soiled drop-off was cloudy and had a chlorine level of less than 50 ppm.
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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.:
14
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
A crew member at the clean end of the dishwash area had a pronounced mustache and was not wearing a hair restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
25
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Site:
Preparation Room-
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Violation:
The wiping cloth was draped over the edge of the sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) 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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Dining Room-Chops
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Violation:
Two opened bottles of wine were stored in the left decorative refrigerator, approximately 12 cans of whipped cream were stored in the middle decorative refrigerator, and one opened bottle of wine was stored in the right decorative refrigerator. In addition, several opened bottles of wine were stored in the undercounter cabinet to the right of the decorative refrigerators. The deck in front of the cabinet and refrigerators was carpet and there was no coving.
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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. Do not use carpet in these areas.
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Item No.:
20
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Site:
Galley-Chops Show Galley
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Violation:
The undercounter refrigerator adjacent to the grill had been out of order since 22 October. A work order was posted on the door of the refrigerator and staff stated spare parts had been ordered.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Other-Diamond Club
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Violation:
The laminate bulkhead wall covering behind the coffee machine was peeling, exposing a vertical gap.
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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. Do not use carpet in these areas.
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Item No.:
16
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Site:
Dining Room-Izumi
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Violation:
The electronic menu on the bulkhead outside the restaurant had a consumer advisory statement only on the first page, but, none of the items listed under Carpaccio had asterisks printed and they were served raw or undercooked.
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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.:
27
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Site:
Buffet-Windjammer
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Violation:
The coating on the two heat lamp bulbs above the carving station was peeling.
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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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