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Item No.:
01
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Site:
Medical-Acute Gastrroenteritis (AGE) Reporting
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Violation:
No 24-hour report was submitted before arrival to the U.S. port of Lahaina, Hawaii on 26 April. The vessel was sailing from a foreign port.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours-but not more than 36 hours-before the vessel's expected arrival at the U.S. port.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide Safety Sign
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Violation:
The safety sign at the entrance to the slide did not include 'Do not use these facilities if you are experiencing diarrhea, vomiting, or fever' and 'Shower before entering the facility.'
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Recommendation:
Ensure the signs include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (3) shower before entering the facility.
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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
On 12 April, a contractor experienced 3 episodes of diarrhea and 6 episodes of vomiting with a symptom onset at 10:00 but did not report until 16:24. The contractor was working during this time. Documentation showed that the contractor was disciplined.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
13
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Site:
Galley-Chops Grille
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Violation:
Staff explained in detail how raw shell eggs were used in the preparation of hollandaise and barnaise sauces. Staff explained that these sauces were prepared in other food outlets on the ship with pasteurized eggs.
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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: (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
16
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Site:
Galley-Hot Section
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Violation:
On the food preparation counter next to the flat grill, a pan with melted butter had no discard label. This was corrected.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.:
16
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Site:
Bar-Lattitudes Bar
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Violation:
The time control plan for potentially hazardous foods was in a binder and not posted.
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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.
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Item No.:
18
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Site:
Galley-Chops Grille
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Violation:
Staff explained in detail how raw shell eggs were used in the preparation of hollandaise and barnaise sauces. Staff explained that these sauces were prepared in other food outlets on the ship with pasteurized eggs.
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Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
19
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Site:
Provisions-Cooked Meats Walk-In Cooler
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Violation:
Water was dripping on boxes of mortadella from the deckhead. The top of at least one box had a significant amount of pooled water.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 Hot Section
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Violation:
Most of the food employees cooking and plating cooked foods in this in-use area had a wiping cloth in their hands all the time for handling the hot plates with cooked foods and to clean the food preparation area as they were working. The wiping cloths were damped with the 50-200 ppm chlorine sanitation solution. It was observed repeatedly how the wiping cloths were about to touch the foods being cooked or plated. No foods appeared to be impacted at the time.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Samba Grill
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Violation:
The deli slicer had one slotted fastener under the blade and two under the press plate in the food-contact surfaces.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Deck 5 Beverage Station
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Violation:
There were two slotted fasteners in the food splash zone behind the ice chute of the left ice machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Giovanni's Table
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Violation:
The inside of the door of the hot holding oven had four slotted fasteners in the food-splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Deck 5 Buffet Station
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Violation:
The deli slicer had two slotted fasteners under the press plate in the food-contact surfaces.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Galley-Giovanni's Table
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Violation:
The stainless steel of the right paper towel dispenser over the handwashing sink was damaged on the sides of the 'wash hands often' sign. These damaged areas were difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The combination oven had a missing handle in the lower part of the door that was needed to properly close the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Bar-Lattitudes Bar
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Violation:
The sanitation solution with a wiping cloth next to the espresso machine had a chlorine concentration of 10 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Lattitudes Bar
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Violation:
The wiping cloth used for wiping the steamers of the espresso machine was stored in a solution with a chlorine concentration of 10 ppm.
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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.:
25
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Site:
Galley-Deck 4 Hot Section
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Violation:
The wiping cloths were damped with the 50-200 ppm chlorine sanitation solution and besides being used for cleaning and sanitizing surfaces, these were used while cooking and handling plates with cooked foods. It was observed repeatedly how the wiping cloths were about to touch the foods being cooked or plated. No foods appeared to be impacted at the time.
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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.:
25
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Site:
Galley-Cold Pantry
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Violation:
A wet wiping cloth was stored in a bucket without sanitizing solution.
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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:
Galley-Deck 5 Bakery
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Violation:
The right panel light fixture of the third compartment from the top of the deck oven was heavily soiled with food debris. The oven was previously cleaned and not in operation.
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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.:
27
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Site:
Dining Room-Giovanni's Table
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Violation:
The deli slicer in the dining room had a heavy buildup of dry food debris around the right screw under the press plate. There was a sign next to the slicer that the unit was for display only.
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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.:
27
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Site:
Galley-Izumi Show Galley
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Violation:
The bottom of the paper towel dispenser at the handwash station was soiled with dark debris.
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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.:
27
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Site:
Galley-Deck 4 Pastry
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Violation:
The pipe insulation in the technical compartment of the undercounter refrigerators under the food preparation counter was soiled with material that appeared to be mold.
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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.:
27
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Site:
Galley-Hot Section
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Violation:
The bottom of the paper towel dispenser at the handwash station was heavily soiled with dark debris.
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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.:
27
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Site:
Galley-Samba Grill
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Violation:
The previously cleaned flat grill was soiled with grease residues between the front ledge coming from the upper flat cooking surface and the grease drip pan.
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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.:
27
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Site:
Galley-
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Violation:
The pipe insulation in the technical compartment of undercounter refrigerator 03-01 was soiled with a pink material that appeared to be mold.
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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.:
27
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Site:
Galley-Samba Grill
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Violation:
The pipe insulation in the technical compartment of undercounter refrigerator 12-06 was soiled with a brown material that appeared to be mold.
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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.:
27
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Site:
Galley-Deck 4 Chef's Office
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Violation:
The technical compartment of the upright refrigerator had a towel that was soiled and wet.
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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.:
28
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Site:
Buffet-Izumi Locker 11-7-020
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Violation:
A tray with fake flowers and other ornaments was stored directly on top of a stack of trays with glasses.
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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.
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Item No.:
28
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Site:
Buffet-Windjammer Dining Room Locker 11-7-022
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Violation:
There were 10 coffee carafes stored upright and capped with water inside.
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Recommendation:
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:
Provisions-F&B Locker
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Violation:
A number of lexan boxes with galley utensils were stored stacked directly on the deck.
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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.
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Item No.:
33
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Site:
Galley-The Artic Zone
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Violation:
The hoses under both yogurt machines were resting on the deck, making the deck difficult to clean.
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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.
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Item No.:
33
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Site:
Buffet-Izumi Locker 11-7-020
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Violation:
The deck of this locker was soiled with 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:
Galley-Deck 4 Chef's Office
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Violation:
There were large gaps where the pipes coming from the technical compartment of the upright refrigerator penetrated the deckhead.
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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.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck had recessed and missing tile grout in most of the galley and warewashing areas. This allowed water to be stagnant between tiles.
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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.
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Item No.:
33
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Site:
Galley-Park Cafe
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Violation:
The upper left corner of the back bulkhead inside the technical compartment of upright refrigerator 11-07 had a large gap leading to a void space.
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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.
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Item No.:
33
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Site:
Galley-Park Cafe Service Counter
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Violation:
The deckhead light fixture and high fog head above the Panini grill on the back counter were heavily soiled with old grease residues.
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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:
Provisions-Cooked Meats Walk-In Cooler
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Violation:
The deckhead light fixture in the back corner had water pooled inside the cover. The water was dripping on boxes of mortadella.
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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-F&B Locker
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Violation:
A number of lexan boxes with galley utensils were stored stacked directly on the deck, preventing easy deck cleaning.
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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.
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Item No.:
33
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Site:
Other-Sky Club Bar Locker 12-4-007
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Violation:
The deck had no coving and was in disrepair. The deck and bulkheads were heavily soiled. Canned soda was stored in this locker.
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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). 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 maintained in good repair.
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Item No.:
36
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Site:
Bar-Lattitudes Bar
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Violation:
The light intensity behind the espresso machine was less than 110 lux. This was noted in the previous inspection. As a corrective action, staff installed three spot lights over the bottle display behind the espresso machine at the back bar counter. However, most of the light did not reach the back of the espresso machine. Staff stated that they would work to find a definite correction.
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Recommendation:
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.:
41
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Site:
Children Area-Aquanauts' Restroom
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Violation:
No sign was posted advising users to use a paper towel to open the door upon exiting. The restroom did not have a hands free exit.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
44
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Site:
Galley-Izumi Show Galley
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Violation:
The handwashing sink had a distance from the bottom of the water tap to the bottom of the basin of about 3 inches. There was not enough space in the basin to wash hands without constantly touching the bottom of the basin and drain. Staff explained that this was one of the areas added during the most recent dry dock.
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Recommendation:
Ensure there is enough free space to wash hands by increasing the distance between the bottom of the water tap to the bottom of the basin to a minimum of 200 millimeters (8 inches).
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Item No.:
44
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Site:
Other-Park Cafe Salad Counter
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Violation:
The handwashing sink had a distance from the bottom of the water tap to the bottom of the basin of about 3 inches. There was not enough space in the basin to wash hands without constantly touching the bottom of the basin and drain. Staff explained that this was one of the areas added during the most recent dry dock.
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Recommendation:
Ensure there is enough free space to wash hands by increasing the distance between the bottom of the water tap to the bottom of the basin to a minimum of 200 millimeters (8 inches).
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Item No.:
44
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Site:
Galley-The Dog House
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Violation:
The handwashing sink had a distance from the bottom of the water tap to the bottom of the basin of about 3 inches. There was not enough space in the basin to wash hands without constantly touching the bottom of the basin and drain. Staff explained that this was one of the areas added during the most recent dry dock.
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Recommendation:
Ensure there is enough free space to wash hands by increasing the distance between the bottom of the water tap to the bottom of the basin to a minimum of 200 millimeters (8 inches).
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