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Item No.:
13
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Site:
Buffet-Lido Beverage Station
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Violation:
An employee was observed standing on the counter cleaning the decorative flowers in the middle of the island. The lido was in operation and customers were using the beverage station.
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Recommendation:
Ensure employees do not stand on beverage counters and conduct cleaning during operation.
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Item No.:
16
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Site:
Buffet-Lido Ice Cream Station
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Violation:
The temperature of the chocolate ice cream mix in the right compartment of the center soft serve ice cream machine was measured at 49F at the back end of the compartment. Other temperatures taken in the middle and front of the compartment were 37F and 39F, respectfully. The machine was immediately taken out of service and the ice cream mix 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.:
27
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Site:
Galley-Pantry 1 and 2
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Violation:
The wooden trim on the bottom of the exhaust fans on the deckhead above the buffet were soiled with a greasy, sticky residue.
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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.:
37
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Site:
Galley-Dishwash Precheck Area
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Violation:
Condensation was accumulating on the AC vent cover above the counter of clean plates and bowls. No condensation drips were observed falling onto any clean plates or bowls.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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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Item No.:
16
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Site:
Galley-Coffee Machine Time Control Plan
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Violation:
The posted time control plan listed a discard time for the milk at 9:30 AM on embarkation days. However, when checked the milk in the coffee machines was labeled with a discard time of 10:45 AM.
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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. The operational procedures must follow the procedures specified in the posted time control plan for the area.
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Item No.:
33
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Site:
Galley-Chef Box Walk-In Refrigerator #32
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Violation:
The center deckhead seam was soiled with a white and black residue.
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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.:
26
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Site:
Galley-Aft Beverage Station Ice Machines
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Violation:
The exterior side of the gray deflector shield inside ice machine #4319/823 was soiled with a black residue. The exterior and interior side of the gray deflector shield inside ice machine #4319/821 was soiled with a black residue. The interior side of the gray deflector shield inside of ice machine #4319/822 was soiled with a black 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.:
36
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Site:
Galley-Aft Coffee Station
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Violation:
The light intensity between and behind the center counter mounted coffee machines was less than 110 lux.
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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.:
27
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Site:
Galley-Aft Coffee Station
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Violation:
The counter under the center coffee machines was soiled with coffee grounds and other residue. These machines were not used in the breakfast service the morning of 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.:
29
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Site:
Galley-Men's Toliet Room
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Violation:
The handwash sink opposite from the men's toilet room was inaccessible due to several buckets filled with discarded beverages from the breakfast service stored on the deck in front.
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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.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The top left nozzle of the final rinse spray was discharging water in a pulsing pattern and not in a consistent, uniform spray as the other nozzles.
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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.:
17
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Site:
Preparation Room-Cooling Logs
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Violation:
The cooling logs dated 06 November were incomplete. Several food items listed on the cooling logs did not have a final cooling temperature recorded when the item was removed from the blast chiller.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
36
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Site:
Galley-Center Galley
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Violation:
The light intensity was less than 110 lux to the right of the combination oven. This was a repeat violation from the previous inspection. Staff provided documentation that the light fixtures were to be delivered on 07 November and be installed shortly thereafter.
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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.:
36
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Site:
Room Service-Beverage Station
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Violation:
The light intensity was less than 110 lux behind and next to the bulkhead at the beverage station. The was a repeat violation from the previous inspection. Staff provided documentation that the light fixtures were to be delivered on 07 November and be installed shortly thereafter.
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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.:
02
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Site:
Medical-Case Definition
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Violation:
A room service operator reported to medical on 19 October with 2 episodes of diarrhea and stomach cramps. Anti-diarrheal medication was dispensed and no notation was written in the log or medical records whether this was normal for the individual. The crew member was isolated and on 21 October experienced 2 more episodes of diarrhea and stomach cramps. Again, there were no notations in the file whether this was normal for the individual. This case was listed as non-reportable, but was still isolated for 48 hours after the last symptoms. Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
44
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Site:
Medical-Case Definition
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Violation:
Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual.
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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.:
06
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Site:
Potable Water-Check Standards
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Violation:
There were no low range reference check standards for the electronic test kit being used to measure free chlorine levels during potable water testing.
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Recommendation:
Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
Bunkering records on 26 October indicated that the free chlorine level dropped below 2 ppm from 1030 to the end of bunkering at 1500.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
09
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Site:
Recreational Water Facilities-Main Pool / Slide
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Violation:
The chart records on 4 November indicated that the free chlorine level was less than 2 ppm from 1330 - 1600. No explanations were written on the chart nor any actions taken.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
29
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Site:
Other-Formalities
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Violation:
There was no handwash station in the formalities shop were bulk loose candy is offered for passenger self-service. The crew member working in this area was responsible for refilling the candy dispensers.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Other-Formalities
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Violation:
Deck coving was missing at the deck/bulkhead juncture behind the bulk food display.
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Recommendation:
Cove all bulkhead/deck 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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