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Item No.:
02
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Site:
Medical-Cabin Mates/Immediate Contacts
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Violation:
Not all cabin mates of acute gastroenteritis symptomatic crew members were interviewed to confirm their health condition. The ship had crew cabin layouts where two cabins of two crew members each shared a single bathroom. Only the cabin mate of the symptomatic crew member was considered an immediate contact.
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Recommendation:
Consider to be an immediate contact of a symptomatic crew member those sharing the cabin (full time or part time) and its bathroom facilities. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Outside Children's Center
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Violation:
The safety sign had all required information, but its location and 45 degree angle facing the deck meant that users had to enter the pool in order to read the sign.
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Recommendation:
Relocate the sign so that it can be easily read before entering the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Outside Children's Center
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Violation:
There was no separate monitor for this pool. The pool was on a combined system with the slide and the slide pool. This was noted in the previous inspection.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
16
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Site:
Children Area-Night Owls Time Control Plan
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Violation:
The time control plan for hot and cold food stated that only cold potentially hazardous foods were on time control. The staff stated that foods like hot pizza were also on time control.
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Recommendation:
Clarify that the time control plan is intended for all potentially hazardous foods or all cold and hot potentially hazardous foods in the Foods List box.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The posted time control plan listed lunch set-up at 10:15 am and discard time at 2:00 pm. However, some of the food items in the bain marie were labeled as to be discarded at 2:15 pm.
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Recommendation:
Ensure that the time control plan is followed.
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Item No.:
16
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Site:
Buffet-Cantina
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Violation:
The time control plan did not indicate a set-up and discard time for embarkation breakfast. This was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Cantina
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Violation:
The consumer advisory for breakfast service was not specific to eggs that could be ordered undercooked.
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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 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.
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Item No.:
16
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Site:
Buffet-Swirls - Port Side
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Violation:
The temperature of the chocolate ice cream mix in the hopper of both open for service soft-serve ice cream machines was 44F - 47F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Fruit Walk-in Room 16
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Violation:
Water was dripping from the deckhead onto boxes of kiwi and other fruit stored on the center shelves closest to the door. A significant amount of water was pooled on the top of the kiwi box and leaking into the box. The water was coming from the seam in the deckhead above the center storage shelves.
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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:
Buffet-Deli
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Violation:
The lip of the backplate to deli slicer #5 had excess peeling sealant that made the area difficult to clean.
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Recommendation:
Remove the excessive sealant.
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Item No.:
20
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Site:
Medical-Triage Room
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Violation:
There was a household microwave oven on the counter.
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Recommendation:
Remove the oven from this non-food area.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The left most nozzle on the upper rinse arm of the in-use flight-type dishwash machine was clogged.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The flight-type potwash machine was out of service creating an excessive accumulation of soiled pots, pans, and trays in this area. The scrapping table and soiled landing were stacked full with soiled items, and there were four additional deck stands 4 to 5 feet in length stacked with soiled items 3 feet high. Ultimately, soiled pots and pans were being cleaned manually in the 3-compartment sink as well as sent to working potwash facilities on other decks.
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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.:
26
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Site:
Galley-Dishwash
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Violation:
A rack of approximately 15 to 20 previously cleaned and sanitized plastic cups and coffee mugs was soiled with old food residue and coffee stains. This rack was sent to be re-cleaned. Also, two other previously cleaned and sanitized coffee mugs stored in the clean storage area were soiled with old coffee stains on the food contact area.
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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.:
26
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Site:
Bar-Steakhouse
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Violation:
One of the previously cleaned and sanitized decanters stored up-right had an accumulation of dust on the inside neck area.
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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.:
26
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Site:
Galley-Room Service
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Violation:
An accumulation of black granular sediment was observed in both the left and right water return baths to the ice machine.
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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.:
26
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Site:
Medical-Triage Room
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Violation:
The household microwave oven was soiled inside with food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
Black mold and dirt residue was found on the inside of the ice cube chute on the ice machine on the crew beverage station.
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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:
Galley-Pastry
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Violation:
The location of the hand towels for the handwashing station allowed for water to drip from the user's hand onto the lid of the bulk ice cream well.
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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:
Bar-Steakhouse
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Violation:
Three previously cleaned and sanitized glass wine decanters were stored up-right and uncovered at the bar counter. The bar was not open during the inspection.
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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.:
29
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Site:
Other-Cherry on Top
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Violation:
There was no handwashing facility in the Cherry on Top formalities shop. Crew in this area served fudge and refilled containers of bulk candy. This was noted on the previous inspection.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Galley-Steakhouse
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Violation:
Old food soil was located around the drain trough and deck area located on the right side of the hood-type potwash machine.
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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-Food Lift - H
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Violation:
There was an accumulation of dust on the deckhead vent inside the food lift.
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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-Freezer Room # 38
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Violation:
A thin layer of ice coated the length of the deck inside this freezer. No water leak was noted.
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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-Fish and Chips
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Violation:
A corkboard with a difficult to clean surface was located on the bulkhead above the utility sink and food preparation counter. The corkboard, which was being used to post the time control plan for the outlet, had old food splash soil in several areas.
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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, 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-Guy's Burger Joint
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Violation:
The bulkhead immediately behind the stacked combination ovens was soiled with old food residue.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The drain trough under the coffee machine on the beverage station had a large accumulation of coffee grounds that appeared not to be from that day's service. This was preventing water from draining properly to the deck drain in front of the beverage station.
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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-Frozen Room 5
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Violation:
There were gaps where the door frame met the bulkhead at both sides of the entrance. This was noted on the previous inspection. Staff stated the earliest they could schedule a welder to repair the door was on August 2013.
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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-Fruit Walk-in Room 16
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Violation:
Water was dripping from the deckhead onto boxes of kiwi and other fruit stored on the center shelves closest to the door. The water was coming from the seam in the deckhead above the center storage shelves.
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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.:
36
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Site:
Galley-Guy's Burger Joint
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Violation:
The light intensity behind the stacked combination ovens was less than 110 lux. This was noted during the previous inspection. A comprehensive lighting plan was presented to the inspector.
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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.:
36
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Site:
Buffet-Forward Beverage Stations
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Violation:
The light intensity around the juice and coffee machines on both port and starboard beverage stations was less than 110 lux. A comprehensive lighting plan was presented to the inspector.
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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.:
36
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Site:
Buffet-Fish and Chips Beverage Station
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Violation:
The light intensity to the left side of the counter-mounted ice/water machine was less than 110 lux. A comprehensive lighting plan was presented to the inspector.
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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.:
36
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Site:
Galley-Steakhouse
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Violation:
The light intensity on the right side of the hood-type potwash machine was less than 110 lux. A comprehensive lighting plan was presented to the inspector.
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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.:
36
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Site:
Galley-Hot Galley
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Violation:
The light intensity behind the combination ovens was less than 110 lux. A comprehensive lighting plan was presented to the inspector.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards on the mooring lines were either sharing lines or were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.
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Recommendation:
Install rat guards on the mooring lines according to the recommendations of the manufacturer. Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Recreational Water Facilities-Serenity Whirlpools
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Violation:
The previous inspection disclosed that the sample points for monitoring both whirlpools were taken from the compensation tanks. It was unclear from the current inspection and conversation with the person in charge if this item was corrected. In the machinery space the inspector asked about a sample point that appeared to be in the correct location and the crew member did not know what it was for. Further documentation indicated that this point was the monitoring sample point and that its placement was correct.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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