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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention Response Plan
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Violation:
The Outbreak Prevention Response Plan Paragraph 4.6 stated that during a public vomiting incident, an area with a radius of 6 meters or 20 feet would be cordoned off. When asked if this distance was correct, the crew member stated the required distance was 2 meters. .
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Recommendation:
In the event of a PVI, an area with a radius of 8 meters or 25 feet should be cleaned and sanitized.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The information in the underlying illness column in the AGE log included patient medical history information not directly pertinent to an underlying cause of AGE. On the AGE log for Dec 16, the column noted high cholesterol as an underlying illness. On the AGE log for the voyage from 7 Dec to 23 November 23, the column noted hypothyroidism, hypertension, cholesterol, replacement therapy, gout, new symptoms, and medically cleared.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure additional information is listed in the underlying illness column only after the presence or absence of an underlying illness is noted.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
In late November and early December there were three inconsistencies with onset times in the AGE log and between the hand written questionnaires. Staff explained that these were due to a transitional phase to a new electronical medical database. Previous AGE logs that were reviewed were correct.
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Recommendation:
Ensure the correct patient information, including illness onset times, is recorded on the AGE log.
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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpool Spa Sanitation Log
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Violation:
The private cabin whirlpool spa sanitation log indicated disinfection occurred on 29 October and the following disinfection was on 8 November.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
13
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Site:
Housekeeping-Pantry 7.4.45
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Violation:
Ten unopened 1.5L bottles of water and over 50 unopened cans of various soda products were stored on a soiled area counter to the left of the sink along with soiled drinking glass. Several soiled drinking glasses were in contact with the unopened beverages. Staff stated that these beverages would be moved to a storage locker and then would be sent for service to guest cabins.
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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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints 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.
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Item No.:
13
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Site:
Housekeeping-Pantry
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Violation:
A bottle of hairspray was found by the inspector on the soap dispenser at the handwash station in the pantry. The crew member assisting inspectors reported that the hairspray was from a passenger. The crew member used the handwash sink and did not remove the item until prompted by the inspector. Another crew member was working in the pantry at the time.
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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 food-safety guidelines by Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law.
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Item No.:
15
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Site:
Provisions-Dry Storeroom
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Violation:
Three cans of pineapple slices dented by the seams were stored on the shelves. These were removed.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Dining Room-The Restaurant Breakfast Menu
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Violation:
The cooked-to-order egg dishes, cold smoked salmon, and pickled herring listed on the breakfast menu did not have an asterisk next to the food items to reference the consumer advisory at the bottom of the page. Also, the consumer advisory at the bottom of menu did not include the last statement 'especially if you have certain medical conditions.'
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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: (1) 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 OR (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.:
16
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Site:
Buffet-Patio Grill
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Violation:
Passengers could order hamburgers cooked to any temperature, but the posted consumer advisory for the area did not state that hamburgers could be cooked-to-order from the Patio Grill. Staff stated the consumer advisory for the hamburgers was usually written on the chalk board that was on the bulkhead at the venue, but during the inspection only 'Welcome Aboard' was written because it was embarkation day.
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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: (1) 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 OR (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.:
16
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Site:
Bar-Patio Bar
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Violation:
The milk compartment on the espresso machine was not labeled as a time control unit even though it was identified as a time control unit on the time control plan.
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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.:
17
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Site:
Galley-Starboard Hot Galley
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Violation:
Only the initial cooling temperature was recorded five potentially hazardous food items on the cooling log on 16 December. The food items were moussaka, lobster sauce, tomato soup, chicken consommé, and Swedish pancakes. Staff stated these products did not reach temperature and were discarded, but there was no notation on this action on the cooling log.
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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 5°C (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.:
18
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Site:
Galley-Port Cold Pantry
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Violation:
A tray of cold smoked salmon was stored on the top shelf above ready-to-eat foods in the walk-in refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Bar-Sky Bar
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Violation:
The ice well was left partially uncovered while the bar was not busy and the bartender was in the pantry.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Provisions-Potato Walk-in Refrigerator
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Violation:
Two plastic crates of turnips were stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Potwash/Hot Galley
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Violation:
A movable trolley of fresh vegetables that was to be blanched in the braising pan was stationed next to the braising pan but was also within 2 feet of the soiled pots and pans that were staged outside the potwash area.
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Recommendation:
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.:
19
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Site:
Housekeeping-Pantry 7.4.45
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Violation:
Ten unopened 1.5L bottles of water and over 50 unopened cans of various soda products were stored on a soiled area counter to the left of the sink along with soiled drinking glass. Several soiled drinking glasses were in contact with the unopened beverages. Staff stated that these beverages would be moved to a storage locker and then would be sent for service to guest cabins.
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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.:
20
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Site:
Galley-Potwash
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Violation:
Two previously cleaned cutting boards on the clean storage rack were heavily stained yellow on both sides.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Starboard Warewash
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Violation:
At least 6 hard plastic serving plates that were stored on the clean storage shelf had residue from the manufacturer's sticker on the bottom.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The pot wash area was overwhelmed with soiled pots and pans, which resulted in soiled equipment to be staged outside the potwash area on deck stands.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge of the third compartment of the three compartment sink indicated a water temperature of 70°F, but the water temperature was measured at 171°F by the inspector.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The curtains on both ends of the wash tank in the rack-type dishwash machine were heavily soiled with food debris on the top and in-between the curtain flaps. These were immediately sent to be rewashed.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
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Item No.:
28
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Site:
Galley-Starboard Room Service Area
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Violation:
Eight containers of utensils, such as spoons, knives, and forks, were stored uncovered and not inverted on the bulkhead shelves.
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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:
Dining Room-The Restaurant Port Side Locker 4.3.47
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Violation:
Three stacks of plates were stored on the bottom shelf out of their original container and only partially covered with plastic wrap. This locker was unfinished with soft bulkheads and exposed pipes and wiring on the deckhead.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Housekeeping-Pantry
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Violation:
A bottle of hairspray was found by the inspector on the soap dispenser at the handwash station in the pantry.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Dining Room-The Restaurant Port Side Locker 4.3.47
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Violation:
Three stacks of plates were stored on the bottom shelf out of their original container and only partially covered with plastic wrap. This locker was unfinished with soft bulkheads and exposed pipes and wiring on the deckhead.
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Recommendation:
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Item No.:
38
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Site:
Galley-Potwash
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Violation:
The cleaning materials locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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