|
|
|
Item No.:
30
|
|
Site:
Dining Room-Pantry # 2.1.03
|
|
Violation:
The soap dispenser of the handwashing station had no soap, only water and soapy bubbles. The staff instructed the food employees in the area to add soap to the dispenser.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
38
|
|
Site:
Food Service General-Cleaning Materials Lockers
|
|
Violation:
The lockers for cleaning materials in the food areas were not labeled 'CLEANING MATERIALS ONLY.' They were all labeled with a similar wording.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
33
|
|
Site:
Buffet-Decks
|
|
Violation:
There were broken tiles and recessed and missing grout. These deck conditions allowed for pooled water between tiles. This was observed at several buffet lines, including rotisserie, deli, pizzeria, and grills.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deli
|
|
Violation:
Both previously cleaned food slicers had a slight build-up of food residue under the slicers' backplates next to the exit paths of the food from the slicers' blades.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Aft/Port Beverage Station
|
|
Violation:
The dispensing ports of the juice dispenser had old juice residue. This machine was not in use. The staff instructed the food employees in the area to clean the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Salad Bar
|
|
Violation:
Three plates that were out for self-service were soiled with food remnants. The plates were sent to the scullery.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pizzeria
|
|
Violation:
There was no waste receptacle for the handwashing station at the entrance of the galley. This was corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
36
|
|
Site:
Galley-Port Grill
|
|
Violation:
The light intensity to the left of the front-loading warewasher was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Port & Starboard Pool Deck Ice Cream Stations
|
|
Violation:
The light intensity at the self-service ice cream machines was not 220 lux. This was corrected.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Starboard Grill
|
|
Violation:
The light intensity behind the front-loading warewasher was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Pastry
|
|
Violation:
There was heavy condensation on the deckhead over the deck-mounted oven. The condensation appeared to be partly due to insufficient ventilation.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The deckhead over the deck-mounted oven was soiled with grease deposits. It also had several areas with signs of corrosion.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The top panel of the deck-mounted oven had several areas with signs of corrosion.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The top panel of the deck-mounted oven was soiled with old grease accumulations.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Section
|
|
Violation:
There were some broken tiles and recessed and missing grout. These deck conditions allowed for pooled water between tiles.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Section
|
|
Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
Staff stated that the Meiko vegetable washing machine had not been used in a very long time and was not needed for the operation. They stated that the small vegetable washing machine was the only one used.
|
|
Recommendation:
Remove the unnecessary vegetable washing machine.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck behind and around the soda vending machine was soiled with dust and other debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The lower compartment of the soda vending machine was heavily soiled with dust. This was corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Consumer Advisory
|
|
Violation:
There was cold smoked salmon on the buffet lines of the senior officers mess, petty officers mess, and crew mess. There was a posted consumer advisory at each buffet line, but were not specific to the cold smoked fish.
|
|
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 disclosure is 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.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Vegetable Walk-In Cooler
|
|
Violation:
There was a large lexan box of cut cabbage prepared on 25 January. The cooling log documented an initial temperature of 50F at 01:40 when it started to cool down, but no other information was recorded afterwards.
|
|
Recommendation:
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.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck A
|
|
Violation:
Five stacks of clean plates were transported in a trolley from the crew galley to the main galley. The plates were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck A
|
|
Violation:
A food employee was transporting on a trolley a large lexan box of broccoli, cut onion, and cucumber. The lexan box was uncovered exposing the food.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Coffee Shop
|
|
Violation:
The time control plan for the food display was not posted. It was found inside a cabinet in a clipboard along with a number of other documents.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Formalities
|
|
Violation:
The deck under both wheel-mounted self-service candy displays was soiled with food remnants and dust. Also, there was no coving at the deck/bulkhead junctures behind the displays.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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).
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A nonfood employee had an onset of AGE symptoms on 16 January at 03:00. The employee reported three episodes of vomiting and no other symptoms. This employee was recorded as a reportable case on the AGE log. According to the medical staff, they made this case reportable case as a precaution and because the amount of vomiting was above normal. The employee was isolated for 24 hours.
|
|
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]).
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The medical staff did not understand the new case definition for AGE. For example, during the cruise from 12-18 January, the medical staff recorded a nonfood employee as a reportable case because they had three episodes of vomiting and found this to be above normal.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A food employee had an onset of AGE symptoms on 24 December at 15:58. The employee reported two episodes of diarrhea along with stomach cramps. The employee was recorded as a nonreportable case on the AGE log. The underlying illness column stated 'nil of note'. The medical notes in the electronic database system indicated 'patient stated symptoms were due to changing their diet', but there were no other notes and the medical staff was not sure if these symptoms were above normal or not.
|
|
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]).
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Isolation
|
|
Violation:
A food employee had an onset of AGE symptoms on 24 December at 15:58. The employee reported two episodes of diarrhea along with stomach cramps. It was unknown if these symptoms were above normal. This individual was only isolated for 24 hours. According to their work record, this person worked from 20:33 on 25 December until 00:15 on 26 December and on and off from 09:42 to 23:48 that same day.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
There was an open gallon container of milk in the upright refrigerator. There was no discard label on the container and it was unknown when the milk was opened. Only a small amount of milk was missing from the container.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
41
|
|
Site:
Other-Toilet Room at Engine Changing Room
|
|
Violation:
There were no paper towels or tissues available to prevent persons exiting the toilet room from touching the door handle with bare hands.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck A Loading Zone
|
|
Violation:
There were approximately 30 soiled large gray food plastic containers stored upright on the deck next to and against a pallet of bottled water and underneath a black water pipe. Also, there were seven soiled large gray food plastic containers stored upright on a luggage trolley and next to several red loading pallets with soiled yellow straps holding the pallets together. According to the food manager, these bins were from the main galley and stored in this area until they could be washed.
|
|
Recommendation:
Do not store soiled utensils in this loading zone. Move them to a proper dishwash area.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Wading Pool
|
|
Violation:
There were two gravity drain covers greater than three feet apart in the bottom of this pool and no alarm was installed. The covers were not certified for antientrapment. According to documentation provided by the staff, they ordered new drain covers, but were provided the wrong drain covers by the vendor. Staff stated that new drain covers that meet the antientrapment requirements were ordered again and will be provided by the vendor as soon as possible. The pool was not in operation during the inspection.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The step down procedures for the Food Operations Manager in the OPRP stated 'discontinue the usage of 1000 ppm of bleach and revert to 50-200 ppm of bleach as per standard operating procedures.' This specifically applied to food contact surfaces.
|
|
Recommendation:
Only use chlorine solutions with concentrations of 50-200 ppm in food areas.
|
|
|
Item No.:
13
|
|
Site:
Other-Deck A Loading Area
|
|
Violation:
The food manager of this area allowed that approximately 30 soiled large gray food plastic containers were stored upright on the deck next to and against a pallet of bottled water and underneath a black water pipe. Also, he allowed that seven soiled large gray food plastic containers were stored upright on a luggage trolley and next to several red loading pallets with soiled yellow straps holding the pallets together. According to him, these bins were from the main galley and stored in this area until they could be washed.
|
|
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: (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.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-Records
|
|
Violation:
The potable and recreational water records were expertly maintained.
|
|
Recommendation:
|
|
|
Item No.:
19
|
|
Site:
Other-Deck A loading Zone
|
|
Violation:
There were approximately 30 soiled large gray plastic containers stored upright on the deck next to and against a pallet of bottled water.
|
|
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.
|
|