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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
A crew member was listed on the AGE surveillance log as a reportable case, but upon evaluation of the crew member's medical record it appears this crew member was a mistake and did not report to medical for AGE symptoms. The medical staff informed the inspector a staff member accidentally entered the AGE case in the electronic reporting system under the crew member's name when the AGE case information was reported and experienced by a passenger. This was all indicated in the documentation. A separate AGE entry was recorded for the passenger, but staff were unable to be remove the crew member entry from the AGE log. A similar finding was noted on the last inspection.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
07
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Site:
Potable Water-Engine Room - Production
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Violation:
Staff reported using technical water to dilute the halogen and acid chemical drums, which are used for treatment in the potable water system. Staff informed the inspector this technical water line was directed from the technical water tanks.
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Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections.
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Item No.:
08
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Site:
Potable Water-Engine Room - Pump Room #2
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Violation:
The water line was striped blue green blue after the reduced pressure assemblies for the laundry filling from the evaporator and forward transfer pumps.
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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.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The water line was striped blue green blue after the reduced pressure assembly for the water extractor in the garbage room.
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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.:
08
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Site:
Galley-Deck 4
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Violation:
A double check valve with no atmospheric relief vent was installed on the potable water line for the hood cleaning system.
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Recommendation:
Install BACKFLOW PREVENTION DEVICES when air gaps are impractical or when water under pressure is required. [Backflow prevention device: An APPROVED backflow prevention plumbing device that must be used on POTABLE WATER distribution lines where there is a direct connection or a potential CROSS-CONNECTION between the POTABLE WATER distribution system and other liquids, mixtures, or substances from any source other than the POTABLE WATER supply. Some devices are designed for use under continuous water pressure, whereas others are noncontinuous pressure types. *** VSP only accepts vented devices***.]
Install BACKFLOW PREVENTION DEVICES when air gaps are impractical or when water under pressure is required. [Backflow prevention device: An APPROVED backflow prevention plumbing device that must be used on POTABLE WATER distribution lines where there is a direct connection or a potential CROSS-CONNECTION between the POTABLE WATER distribution system and other liquids, mixtures, or substances from any source other than the POTABLE WATER supply. Some devices are designed for use under continuous water pressure, whereas others are noncontinuous pressure types. *** VSP only accepts vented devices***.]
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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A nonfood worker had a gastrointestinal illness (GI) onset on 9 April at 1930, but did not report to medical until 10 April at 1932. The crew member worked on the 10 April from 0650 to 745 and ate breakfast in the mess. The crew member was disciplined and this was documented. A similar finding was noted on the last inspection.
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Recommendation:
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.:
16
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Site:
Galley-Time Control Plan
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Violation:
The hot trolley HH-02-02 was listed as a time control unit on the posted time control plan, but was not labeled as such on the unit.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-
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Violation:
A hotel pan of cut lettuce was on a preparation counter with a time control discard label of 1530. According to the posted time control plan, all potentially hazardous were to be discarded at the end of the service period, which was 1400.
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Recommendation:
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, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Provisions-Frozen Meat Walk-in Freezer
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Violation:
The water from above condition was dripping onto boxes of food stored below where a small amount of ice had accumulated on the outside of the boxes. No ice had impacted the food inside the boxes, but the boxes were removed from under the access hatch.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, or other contamination.
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Item No.:
19
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Site:
Buffet-Windjammer Buffet- Starboard
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Violation:
The bread, rolls, croissants and muffins in the two separate 3-tier display shelves on the self-service buffet line had the tong handles in contact with the food.
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Recommendation:
Ensure staff are monitoring the serving utensils for the foods on display and they re-arrange those where handles are contacting foods. Consider using a more basic, single level tray or other display method for foods, versus multi-level displays. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Other-Johnny Rockets - Beverage Counter
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Violation:
Two of the six soda dispensing units had several slot-head screws fastened into the underside exterior of the nozzles, in a splash zone. Staff stated that a repair technician was on board and could evaluate the self-service soda dispensers and replace the underside panel.
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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.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
Several of the soda dispensing units at both stations had exposed slotted fasteners on the underside by the dispensing nozzles.
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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.:
20
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Site:
Galley-Deck 4 Beverage Station
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Violation:
One soda dispensing unit at both stations had exposed slotted fasteners on the underside by the dispensing nozzles.
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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.:
22
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Site:
Galley-Deck 3 Warewash
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Violation:
The first three final rinse temperatures measured by the inspector and crew on the in-use flight-type dishwash machine were 155F, 154F, and 157F, and 160F, 157F, and 153F, respectfully. A 180F maximum registering thermolabel was placed on the final rinse manifold and it did change color indicating the temperature at the final rinse manifold was met. The final rinse spray pattern from the upper manifold was evaluated, and it did not produce a strong, effective spray pattern. The water was coming out of the manifold in a pulsing rhythm. Staff replaced the final rinse nozzles on the upper manifold and a stronger, more effective spray pattern was produced, resulting in plate surface temperatures 160F and above.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The underside of the two grooved grills were heavily soiled with grease at the juncture.
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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.:
30
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Site:
Galley-Deck 5 Men's Toilet Room
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Violation:
Both toilet stalls in the men's toilet room were out of order during the inspection.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 5 Warewash
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Violation:
The paper towel dispenser for the right side of the employee handwash station at the soiled drop-off area was missing.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Johnny Rockets - Galley
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Violation:
Water was dripping from a deckhead mounted fire detector onto the preparation counter near the conveyor toaster oven. Water drops were noted on the counter and the area was not in service. Another water drip was observed from the aft starboard canopy hood, near the front edge and beside the vegetable preparation sink. Staff investigated and determined the leaks were from recent cleaning.
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Recommendation:
Ensure cleaning operations are monitored so water is not dripping to counters below or other surfaces. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Promenade Cafe - Dining Room
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Violation:
The aft starboard waiter station was not coved where the deck meets the undercounter cabinet foundation.
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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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Item No.:
33
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Site:
Provisions-Frozen Meat Walk-in Freezer
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Violation:
A small amount of water was dripping from the access hatch on the deckhead near the entrance.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Fresh Fruit Walk-In Refrigerator
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Violation:
Water was dripping from a light fixture and deckhead seams in the center of the room. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
A small puddle of grease was on the deck under the small flat top grill opposite of the combination oven.
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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.:
36
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Site:
Buffet-Windjammer - Port and Starboard
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Violation:
The portable cold trolleys on port and starboard buffet lines had less than 220 lux of light intensity, and the light was not shielded on the deckhead above each.
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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. Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Buffet-Crew Mess
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Violation:
A portable bain marie with 5 wells was stored by the entrance to the crew mess. Staff stated this unit had not been used in several months, and was not needed for the operation. It could not be determined if the bain marie unit needed any repairs.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Other-Promenade Cafe - Dining Room
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Violation:
One live fruit fly was observed on the deckhead near the alarm bell in the aft/starboard waiter station.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Pool Bar Pantry
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Violation:
One live fruit fly was observed at the forward drink preparation counter over shelf.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Engine Room - Production
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Violation:
Staff reported using technical water to dilute the halogen and acid chemical drums. This creates a connection between the potable water treatment chemicals and technical water. Staff informed the inspector the technical water line was directed from the technical water tanks.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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