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Item No.:
*
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Site:
Other-
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: SHIP NAME - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
03
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Site:
Other-POTABLE WATER
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Violation:
THE VESSEL DID HAVE GOOD RECORD KEEPING FOR BUNKERING OPERATIONS HOWEVER, IT WAS NOTED THAT ON AT LEAST 6 DAYS WATER WAS BUNKERED AT LESS THAN 2.0 PPM FREE RESIDUAL CHLORINE.
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Recommendation:
5.2.1.1.1
Potable water shall be continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device. Further recommend adjusting the lower dosing set point of the bunkering pump to 2.0 ppm or higher.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE VESSEL NEEDS TO DEVELOP A COMPREHENSIVE CROSS CONNECTION CONTROL PROGRAM. PRESENTLY, GOOD MONITORING OF TESTABLE DEVICES IS IN EXISTENCE.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
10
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Site:
Other-WHIRLPOOL SPAS
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Violation:
THERE WAS NO RECORD TO DEMONSTRATE THAT GRANULAR FILTERS WEREE OPENED AND INSPECTED AT LEAST MONTHLY TO EXAMINE FOR CRACKS, MOUNDS, OR HOLES IN THE FILTER MEDIA.
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Recommendation:
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
16
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Site:
Other-CREW GALLEY
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Violation:
A CONTAINER OF BLUE CHEESE WAS NOTED IN THE WALK-IN FREEZER WITHOUT A DISCARD DATE. THE CONTAINER HAD BEEN OPENED, CUT AND REWRAPPED.
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Recommendation:
7.3.5.3.2
Refrigerated, ready-to-eat, potentially hazardous food:
(2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened.
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Item No.:
16
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THERE WERE NO WRITTEN PLANS FOR USING TIME AS THE PUBLIC HEALTH CONTROL AND THERE WERE NUMEROUS FOOD ITEMS THAT TIME WAS USED. THE HACCP PLAN MUST BE SPECIFIC FOR THE SHIP AND AT LEAST FOR THE TYPES OF FOODS (I.E. SAUCES, COLD CUTS, CUT MELONS, ETC). ENSURE THE PLANS INCLUDE STORAGE MINIMUM COOKING TEMPERATURES, BACKUP HOLDING TEMPERATURES AND ACTIONS TO BE TAKEN IF THE TEMPERATURES ARE NOT MAINTAINED. IT SHOULD ALSO INCLUDE WHAT IS DONE WITH LEFTOVERS.
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Recommendation:
7.3.5.3.5
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded.
7.3.5.3.6
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
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Item No.:
17
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THERE WERE FOOD ITEMS THAT WERE PLACED IN THE BLAST CHILLERS THAT REMAINED FOR LONGER THAN 6 HOURS AND THE ONLY TEMPERATURE THAT WAS TAKEN WAS WHEN THE FOOD WAS REMOVED FROM THE BLAST CHILLER.
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Recommendation:
Recommend adding an additional column on the blast chiller log that includes temperature checks after 2 hours and again after 6 hours. For food items which take greater than 2 hours to chill the temperature must be 70F or below after 2 hours and at or below 41F after a total of 6 hours.
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Item No.:
19
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Site:
Other-CREW GALLEY
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Violation:
THERE WAS A BULK MILK CONTAINER THAT WAS OPENED AND RESEALED IN THE WALK-IN REFRIGERATOR. WHEN ASKED IT WAS STATED THAT THIS CONTAINER WAS USED TO MAKE SAUCES AND THEN RESEALED.
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Recommendation:
Provide milk in containers that are designed for resealing to minimize the potential of contaminating the milk or install a bulk milk dispenser in the Crew Galley.
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Item No.:
19
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Site:
Other-STAFF MESS
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Violation:
THE SNEEZE GUARD ON ONE SIDE OF THE HOT BUFFET LINE WAS TO HIGH AND DID NOT ADEQUATELY PROTECT THE FOOD.
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Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
Recommend modifying the sneeze guard to protect the food on display.
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Item No.:
19
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Site:
Other-PROVISIONS / DAIRY WALK-IN
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Violation:
THERE WERE NUMEROUS AREAS ALONG THE DECKHEAD SEAMS WERE WATER WAS DRIPPING ONTO THE BOXES OF FOOD BELOW.
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Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Other-BARS GENERAL
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Violation:
POWER CORDS FROM THE ISLAND OASIS MIXERS WERE DRAPED ON THE BAR COUNTER MAKING CLEANING DIFFICULT.
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Recommendation:
Elevate the power cords off of the counters.
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Item No.:
21
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THE INTERIORS OF MANY OF THE VITALITY JUICE MACHINES WERE NOT FITTED WITH THE REMOVABLE DRIP TRAYS TO MAKE THEM EASIER TO CLEAN. ADDITIONALLY THERE WERE SEVERAL THAT WERE NOT EQUIPPED WITH FLUSH BUTTONS TO ALLOW THE SHIP'S CREW TO PROPERLY FLUSH THE UNITS BEFORE DISASSEMBLING THEM FOR CLEANING.
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Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Recommend that the manufacturer be contacted to provide the juice machines with the proper features that allow them to be cleaned more easily.
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Item No.:
21
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Site:
Other-LIDO
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Violation:
THE GROEN OVEN GASKET WAS DAMAGED AND CREATED CONDENSATION TO FORM ON THE DECKHEAD.
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Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Other-LIDO
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Violation:
THE THERMOMETER FOR THE HOT WATER SANITIZING SINK WAS 8 DEGREES GREATER THAN THE ACTUAL WATER TEMPERATURE. THE SINK THERMOMETER MEASURED 182 WHILE THE ACTUAL TEMPERATURE WAS 174 DEGREES F.
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Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
SEVERAL SANITIZE BUCKETS WERE NOTED WITH CHLORINE CONCENTRATIONS OF 200 PPM OR GREATER.
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Recommendation:
7.5.6.2.3.1
The sanitizing solutions shall be used with the following concentrations:
(1) A chlorine solution shall have a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
While a 200 ppm chlorine concentration is acceptable it is difficult to measure concentrations above 200 ppm at greater than this level can leave an excess amount of chlorine on food prep surfaces.
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Item No.:
26
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Site:
Other-LIDO
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Violation:
SEVERAL PREVIOUSLY CLEANED BOWLS WERE FOUND SOILED WITH FOOD RESIDUE. IT WAS STATED THAT THE BOWLS ARE REINSPECTED PRIOR TO USE HOWEVER, THEY WERE STORED IN AN AREA DESIGNATED AS CLEAN.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THE INTERIORS OF NUMEROUS VITALITY JUICE MACHINES WERE SOILED WITH MOLD AND EXCESS JUICE RESIDUE. THESE UNITS WERE SOILED IN THE TECHNICAL SPACES THAT WERE NOT EASILY ACCESSIBLE TO THE SHIP'S PERSONNEL FOR CLEANING.
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Recommendation:
Recommend that the ship's personnel continue to maintain the units as best as possible and that the technical representative thoroughly disassembly the unit and clean it.
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Item No.:
27
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Site:
Other-DOWN BEAT BAR
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Violation:
THE DECORATIVE HORN THAT HOLDS GLASSES WAS SOILED WITH DUST FROM THE VENTILATION SYSTEM.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-LIDO
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Violation:
THE CONTAINERS USED TO STORE BULK SUPPLIES OF SYRUP WERE SOILED WITH NUMEROUS OPEN SYRUP PACKETS.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Other-DINING ROOM
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Violation:
NUMEROUS DISH RACKS AND BUSBOY CONTAINERS WERE NOTED SETTING DIRECTLY ON THE DECK.
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Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-LIDO PORTSIDE
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Violation:
THE INTERIOR OF THE WALK-IN REFRIGERATOR HAD LOOSE AND PEELING SEALANT.
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Recommendation:
Replace the loose sealant to make the area easy to clean.
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Item No.:
33
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Site:
Other-LIDO
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Violation:
THE WALK-IN REFRIGERATOR FOR THE BUFFET PANTRY HAD A SMALL AMOUNT OF EXPOSED INSULATION IN THE DECKHEAD.
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Recommendation:
Repair the deckhead in the walk-in.
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Item No.:
33
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Site:
Other-CASINO BAR
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Violation:
THE VENTILATION COVERS OVER THE BAR SERVICE COUNTER WERE SOILED WITH DUST.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
36
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Site:
Other-ROOM SERVICE PANTRY / DECK 6
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Violation:
THE LIGHT LEVEL IN THE AREA OF THE PREP COUNTER HANDWASH STATION WAS LESS THAN 220 LUX.
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Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.
Add an additional light in this area.
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Item No.:
36
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Site:
Other-STAFF MESS
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Violation:
THREE OF THE HEAT LAMPS IN THE BUFFET LINE WERE NOT SHATTER RESISTANT.
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Recommendation:
7.7.5.2.1
Light bulbs shall be 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.:
36
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Site:
Other-LIDO
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Violation:
ENSURE THAT THE LIGHTING IS AT LEAST 20 FOOT CANDLES IN THE PORTSIDE FOOD STORAGE AND HAND WASH AREA.
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Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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:
Other-DINING ROOMS / MID RESTAURANT PANTRIES
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Violation:
THE LIGHT LEVELS IN THESE AREAS COULD NOT BE RAISED TO AT LEAST 220 LUX FOR CLEANING.
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Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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:
Other-MAIN GALLEY / STARBOARD HOT LINE
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Violation:
THE LIGHT LEVEL OVER THE FLAT GRILL WAS LESS THAN 220 LUX. THIS MAY HAVE BEEN DUE TO THE CLOUDED LIGHT COVER AND THE LOW WATTAGE BULB INSTALLED.
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Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
41
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Site:
Other-CHILD ACTIVITY CENTER
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Violation:
A CHILD SIZE TOILET SEAT WAS NOT PROVIDED IN THE RESTROOM.
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Recommendation:
10.2.1.1.1
Child-size toilet and handwashing facilities shall be provided, if toilet rooms are located in a child-activity center.
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