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Item No.:
25
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Site:
Buffet-Crew Mess
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Violation:
A used wiping cloth was stored in an empty bucket, and not stored in a sanitizing solution. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Condensation was noted on the deckhead above the soiled end of the in-use dishwasher.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.:
22
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Site:
Galley-Cafe 270
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Violation:
The dishwasher was out of order; a work order was submitted on 22 March, which stated parts were be delivered 2 May.
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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.:
28
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Site:
Preparation Room-Fish Preparation
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Violation:
Dripping was observed from the deckhead-mounted cooling unit onto the preparation counter. This area was not in use.
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Recommendation:
Store cleaned equipment: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Preparation Room-Fish Preparation
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Violation:
Dripping was observed from the deckhead-mounted cooling unit onto the preparation counter. This area was not in use.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Deck 2
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Violation:
Boxes of food were stored beneath an insect trap in a provisions corridor. The food was removed.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage areas. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
16
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
Three individual cartons of milk and a container of yogurt had internal temperatures between 45 and 48F; these items were taken from different locations in the refrigerator. The refrigeration engineer reported the refrigerator was in a defrost cycle.
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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 5C (41F) or less.
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Item No.:
29
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Site:
Galley-Deck 3- Grande
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Violation:
The temperature of the handwash station at the Grande main galley entrance was 140F, and was unable to be adjusted by the user. This was corrected.
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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.:
25
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Site:
Galley-Deck 3- Grande Pantry
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Violation:
Used wiping cloths were stored in an empty bucket, and not stored in a sanitizing solution. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
37
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Site:
Galley-Deck 3- Combination Ovens
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Violation:
Condensation was observed on the deckhead above the combination ovens. Management had identified this issue and had a corrective action plan in place. A December claim stated the combination oven exhaust pipes would be extended to be closer to the hood to prevent this issue.
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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. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
16
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Site:
Dining Room-Bamboo Menu
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Violation:
No asterisk was observed on the dish 'Rare seared tuna' on the Bamboo menu to indicate a public health advisory for consumers. This was corrected.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
37
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Site:
Galley-Deck 4- Pot Wash
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Violation:
Excessive steam was observed coming from the soiled end of the potwash.
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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.
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Item No.:
16
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Site:
Galley-Izumi- Show Galley
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Violation:
The display refrigerators were on time control, but the food was not labeled with 4-hour discard labels and the area was open. The time between set-up and discard was over 4 hours. Raw fish was stored in these refrigerators.
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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.
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Item No.:
16
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Site:
Galley-Sorrentos- Show Galley
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Violation:
The undercounter refrigerators were on time control, but the food was not labeled with 4-hour discard labels and the area was open. The time between set-up and discard was over 4 hours. Pizza was stored in these refrigerators on trays. A 4-hour discard label was attached outside the undercounter refrigerator and not on the individual trays.
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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.
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Item No.:
16
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Site:
Galley-Dog House
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Violation:
The display warmers were on time control, but the food containers stored inside were not labeled with 4-hour discard labels and the area was open. The time between set-up and discard was over 4 hours. Containers of potentially hazardous foods were stored in these warmers.
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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.
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Item No.:
20
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Site:
Galley-Devinly Decadence
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Violation:
Two upright refrigerators were out of service. Staff reported these units had been out of order for 5 days.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Buffet-Devinly Decadence - Hot Buffet
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Violation:
A large hole was observed near the deck at the bulkhead juncture at the starboard corner of the hot buffet where the stainless steel profile below the cabinet door joins the bulkhead. This was noted on the last inspection.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Dining Room-Devinly Decadence
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Violation:
No asterisk was observed on the dish 'Drippy ahi tacos' on the menu to indicate a public health advisory for consumers. This was corrected.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
29
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Site:
Galley-Deck 4- Bakery
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Violation:
The temperature of the handwash station at the Grande main galley entrance was 128F, and was unable to be adjusted by the user. This was corrected.
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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.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A galley worker had gastrointestinal illness (GI) onset on 3/28 at1930 and did not report to the medical center until 3/29 at 1019. It was documented by the ship that the worker was on duty in the interim and disciplinary action was taken.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea report these symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Galley-Deck 14 - Johnny Rockets
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Violation:
A food worker without a hair restraint was observed behind the food preparation counter.
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Recommendation:
Ensure food employees wear hair restraints.
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Item No.:
22
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Site:
Galley-Deck 14 - Johnny Rockets
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Violation:
The wiping cloth sanitizer solution was heavily soiled.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The list of backflow prevention devices for the crew and guest cabins indicated that there were two atmospheric vacuum breakers in each cabin, but it was not indicated which connection these devices were protected. Staff explained that these were the devices for the shower hose and toilet in each cabin.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
07
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Site:
Potable Water-Pipe Replacement Log
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Violation:
The log for the pipe replacement that occurred on 16 March 2015 for a leaking pipe indicated that the pipe was sanitized at 100 ppm free halogen residual for 5 minutes. Staff stated that they had followed the emergency procedure of 200 ppm for 1 hour and that the log was incorrect. The log had been signed by the supervisor.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
44
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Site:
Potable Water-Pipe Replacement Log
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Violation:
The log for the pipe replacement that occurred on 16 March 2015 for a leaking pipe indicated that the pipe was sanitized at 100 ppm free halogen residual for 5 minutes. Staff stated that they had followed the company policy of 200 ppm for 1 hour and that the log was incorrect. The log had been signed by the supervisor.
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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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Item No.:
16
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Site:
Other-Engine Control Room
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Violation:
The milk refrigerator on the coffee machine was on time control. The refrigerator had a discard label with a time of 1130. The inspector was in the area at 1630. The staff stated that the label indicated the time the milk was placed in the refrigerator and not the discard time. This meant that the milk should have been discarded at 1530 and was 45 minutes past the discard time.
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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 (4) Is discarded within 4 hours of placement on time control.
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Item No.:
31
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Site:
Other-Engine Control Room
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Violation:
A bucket with cleaning supplies, including a brush and chemical tablets for the coffee machine, were stored in a cabinet at the coffee station next to a bag of coffee beans and below a shelf with boxes of sweetener packets.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Other-Engine Control Room
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Violation:
A bucket with cleaning supplies, including a brush and chemical tablets for the coffee machine, were stored in a cabinet at the coffee station next to a bag of coffee beans and below a shelf with boxes of sweetener packets.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Other-Engine Control Room
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Violation:
Coving was missing at the deck/cabinet juncture at the coffee station.
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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.:
16
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Site:
Pantry-Sky/Pool
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Violation:
The time control plan did not state that the ice wells in the front bar counters were on time control. Items on time control were in the ice well during the inspection. This was corrected.
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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.:
20
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Site:
Pantry-Bionic
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Violation:
The potable water line into the carbonator for the soda system had two single check valves installed in a line instead of an approved double check valve with an intermediate atmospheric vent.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
33
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Site:
Other-Deck 2 Spares Access Shell Gate Corridor Outside Hotel Maintenance Office
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Violation:
Eleven closed mini-bar trolleys containing bottled beverages and other mini-bar items such as candy were stored in this corridor. The deckhead was open with exposed pipes, cables and ducts, and the bulkhead behind and above had exposed cables.
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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.:
19
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Site:
Other-Deck 2 Spares Access Shell Gate Corridor Outside Hotel Maintenance Office
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Violation:
Eleven closed mini-bar trolleys containing bottled beverages and other mini-bar items such as candy were stored in this corridor. The deckhead was open with exposed pipes, cables and ducts, and the bulkhead behind and above had exposed cables.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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