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Item No.:
08
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Site:
Potable Water-Medical Center
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Violation:
The reduced pressure assembly for connecting dialysis machines was tested in March and pressure differentials were not recorded. The VSP inspector witnessed the testing of the device by the staff on the day of the inspection. Pressure differentials were recorded this time.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Pipe Sanitation Logs
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Violation:
Staff reported they were flushing the disinfected pipes of the system with potable water to dechlorinate before installing the pipes, but the free halogen residual was not documented to ensure it was less than or equal to 5.0 ppm.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Tank Disinfection Logs
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Violation:
Since the last inspection, potable water tanks 1S, 4S, and 5S were serviced. For potable water tanks forward 4S and 5S, the free halogen residual was not documented before being placed back into service. In addition, for potable water tanks forward 1S and 4S, the disinfection concentration was recorded as being 200 ppm but the 2 hour contact time used per staff was not documented.
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Recommendation:
Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result. Document the contact time of the chlorine solution on surfaces during disinfection.
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Item No.:
08
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Site:
Potable Water-Deck 10 - Bridge Window Wash
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Violation:
The pipe after the reduced pressure assembly backflow preventer for the bridge window wash was striped blue/green/blue, indicating potable water. This was corrected.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
13
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Site:
Buffet-Windjammer - Port/Aft Beverage Station
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Violation:
One of two food employees at the beverage station was observed with his fingers touching the lip-contact surface of the clean plastic cups as he was filling each with ice and soft drinks from the dispensing machines at the counter. He was not wearing gloves and he was working from a stack of cups that were set upright, so that in removing each of the cups he made bare hand contact with the lip-contact surfaces to pull one away from the other. All other staff at the other beverage stations throughout the buffet area was handling the cups properly.
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Recommendation:
Re-train the staff as needed to ensure they do not stack and retrieve cups by handling the lip-contact surfaces, and ensure the cups are not handled by the lip-contact surface for filling.
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Item No.:
13
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Site:
Dining Room-Deck 5 - Dinning Room
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Violation:
Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris. A sign was posted on the inside of the cabinet door that stated 'wash before use.' The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture. The food and beverage director stated he was not aware the employees were using this area for food equipment storage.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 5 - Buffet Pantry
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Violation:
Two white containers of approximately 30-gallons each of cut leafy greens (one of mixed lettuce and one of romaine lettuce) were stored in the walk-in refrigerator. When measured by the inspector and staff, the internal temperature of the lettuce in both containers was between 55F and 70F. The lettuce was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 5 - Buffet Pantry
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Violation:
According to staff, the lettuce stored in the walk-in refrigerator was prepared the previous night (30 November) and rinsed in an ice water bath. Once dried the lettuce was placed into the 30-gallon containers with ice. These containers were very deep. The cooling log stated that the mixed lettuce was cooled from 49F at 21:49 to 39F at 23:30 and the romaine lettuce was cooled from 50F at 21:56 to 39F at 23:40.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
18
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Site:
Provisions-Butcher Meat Room
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Violation:
An extra-large container of marinade was stored on the shelf below a large container of fresh ground meat. The meat was relocated.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 4 - Bakery Dry Storage Locker
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Violation:
Several plastic containers of salt, sugar, and other ingredients that were not easily identifiable were not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Galley-Portofino Galley
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Violation:
The steel hinges on the top door for the ice cream chest freezer had split metal and jagged edges that made cleaning difficult.
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Recommendation:
Repair or replace the damaged hinges for the cover to the chest freezer.
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Item No.:
23
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Site:
Galley-Deck 3 - Pot Wash
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Violation:
The wash temperature of the in-use hood-type pot wash machine was 146-147F when measured by the inspector.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
25
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Site:
Galley-Deck 3 - Left Cleaning Locker
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Violation:
Several soiled and wet sanitizing cloths were stored scattered in this cleaning locker.
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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.:
26
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Site:
Dining Room-Deck 5 - Dinning Room
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Violation:
Several stacks of previously cleaned metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris.
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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.:
28
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Site:
Dining Room-Deck 5 - Dinning Room
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Violation:
Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris. The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Windjammer - Port/Aft Beverage Station
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Violation:
One of two food employees at the beverage station was observed with his fingers touching the lip-contact surface of the clean plastic cups as he was filling each with ice and soft drinks from the dispensing machines at the counter. He was not wearing gloves and he was working from a stack of cups that were set upright, so that in removing each of the cups he made bare hand contact with the lip-contact surfaces to pull one away from the other. All other staff at the other beverage stations throughout the buffet area was handling the cups properly.
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Recommendation:
Ensure that food employees do not stack and retrieve cups by handling the lip-contact surfaces and ensure the cups are not handled by the lip-contact surface for filling.
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Item No.:
29
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Site:
Galley-Deck 3 - Pot Wash
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Violation:
The water temperature of the handwashing sink adjacent to the trolley wash machine was 133F when measured by the inspector. The water temperature could not be adjusted by the user.
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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).
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Item No.:
30
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Site:
Galley-Deck 3 - Warewash
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Violation:
The handwashing facility at the soiled end of the dishwash machine did not have a waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Provisions-Hotel Stores
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Violation:
The deck under pallets with cases of drinking cups was heavily soiled with dust and debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Vintage Wine Bar
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Violation:
The decorative bricks on the side bulkheads and back bar deckhead were not easy to clean due to sharp edges where pieces joined, gaps, and rough grout between the bricks.
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Recommendation:
Polish all surfaces smooth and add a thick layer of lacquer or sealant to the decorative brick material or replace with something smooth, durable, non-absorbent and easy to clean.
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Item No.:
33
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Site:
Dining Room-Deck 5 - Dinning Room
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Violation:
Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck, equipment/deck, cabinet/deck, 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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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity in front of the reach-in refrigerator and the clean storage rack was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, 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.:
37
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
A significant amount of condensate was accumulating in the ventilation hood above the right combination oven. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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