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Item No.:
39
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Site:
Galley-Deck 11 - Windjammer / Cold Pantry
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Violation:
A single house fly was noted flying through the cold pantry preparation area. No food was impacted during this time because all of it was covered at the time of this area's inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
24
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Site:
Galley-Deck 11 - Windjammer / Pot Wash
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Violation:
In an active pot washing machine, the final rinse temperature measured in separate trials using a USPHS Thermocouple / and the (Ship's Maximum Registering Thermistor)]: 1. 144F / (156F); 2. 158F / (156 F); 3. 148F / (154F); and 4. 143F / (153F). The installed final rinse temperature gauge was reading 168F or less during each of these trials. The crew repaired the pot washing machine and the manifold temperature measured over 180 by the USPHS thermolabel prior to the inspection team leaving the area.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 11 - Windjammer / Ice Machines
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Violation:
The two ice makers examined had a black residue in the bottoms of all four recirculating chilled water baths.
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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.:
16
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Site:
Galley-Deck 11 - Windjammer / Hot Galley
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Violation:
The Windjammer 'time as a public health control' plan indicated the embarkation day breakfast set up and discard times as 0500 and 0830 respectively. The embarkation day lunch set up and discard times were listed as 1000 and 1600 respectively on the plan. Labels listing the set up and discard times were indicated on the plan for food items placed in the areas such as embarkation lunch period exceeded four hours.
Food on a Hot Galley time holding counter was not conforming to the posted ship's 'time as a public health' control plan. At 0855, 25 minutes past the expiration of the embarkation plan and over an hour before the posted embarkation lunch set up period, the following foods were found: mixed condiment tray including sour cream and rico, a sour cream cucumber mix marked as 0815 - 12:15; bag of sour cream marked as 0600 - 1000; breakfast sausage gravy had no label; a gravy marked as 0600 - 1000. Staff discarded all products on the counter.
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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.:
13
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Site:
Galley-Deck 11 - Windjammer / Hot Galley
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Violation:
The sous chef in charge of this galley could not explain to the USPHS inspector and executive chef where these items fit into the time control plan for embarkation day and how he was effectively managing this plan.
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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.:
21
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Site:
Galley-Deck 11 - Windjammer / Hot Galley
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Violation:
The deep fat fryer A and B were missing the hinge area end caps. Electrical wires and difficult to clean crevices were noted in these areas. The missing end caps were found by the staff.
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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.:
27
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Site:
Galley-Deck 11 - Windjammer / Hot Galley
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Violation:
A heavy layer of grease and soil was noted in all four hinge areas of the fryers A and B.
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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.:
26
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Site:
Other-Deck 6 - Chops Restaurant
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Violation:
Food soil particles were found adhered the inside of four water pitchers and one coffee carafe stored as clean in the restaurant's waiter station.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Other-Deck 6 - Chops Restaurant - Galley
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Violation:
Four very rough cutting boards were noted in the final sanitizing compartment of an active dishwashing operation. The knife scores and grooves made the boards difficult to clean.
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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.:
29
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Site:
Preparation Room-Deck 2 - Fish Preparation
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Violation:
The handwashing sink was blocked by a rolling trash can and a three bucket trolley in the inactive prep room. The hot and cold water supplies had been turned off at the valves below the sink rather than at the sink level. It was initially explained that these supply lines would freeze because the room was refrigerated, but the lines between the valves and the bulkhead were in this same environment. The bucket filling valve was found leaking when the water supply was restored.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times. 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.:
39
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
A house fly was noted in the area of the crew beverage service line.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
26
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Site:
Galley-Deck 5 - Ice Machine
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Violation:
The ice maker examined had a black residue in the bottom of two recirculating chilled water baths.
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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.:
22
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Site:
Galley-Deck 11 - Windjammer / Dishwashing
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Violation:
The final rinse manifold was not firmly seated in the machine's sanitizing rinse supply resulting in a large amount of water being discharged through the loose joint. This reduced the flow of the sanitizing rinse through the manifold nozzles.
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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.:
13
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Site:
Bar-Deck 4 - Lobby Bar
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Violation:
The bartender indicated when questioned that he had washed his hands about two minutes prior to the inspection team entering the bar. He pointed to a utility sink in the bar counter as the place he washed his hands. The handwashing sink is installed at the opposite end of the bar. It took over three minutes for warm water to reach this handwashing fixture when the USPHS inspector was washing his hands. The bartender needs instruction on where, when and how to wash his hands.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (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; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Free Halogen Residual
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Violation:
Electronic data loggers for the Slide Pool and Whirlpool #2 were installed, but were not ready for use. The staff stated that the new data loggers were installed in August 2012, but the installer has yet to return to finish the install. Staff pointed out that they have been in contact with the company, but there are no dates set for completion. In addition, strip recorders were being used to monitor the automated free halogen residuals at the Children's Pool, Whirlpool #1, Whirlpool #3, and at both swimming pools, but they were not being initialed and dated daily. Also, there were no range values on the strip chart to identify the free chlorine residual and pH value being recorded, nor did staff know how to clearly read the charts.
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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. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
44
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Site:
Recreational Water Facilities-
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Violation:
Staff were unaware of the automated free halogen residual testing requirements for the RWFs. Staff did not know how to work or calibrate the newly installed electronic data loggers nor could they identify if they had certified data security features. Also, they did not know how to extrapolate the data from the data loggers when needed or requested. In addition, staff did not know how to properly read the strip recorders or for how long to retain the charts. Staff were also not aware of proper turnover rates for the Children's Pool.
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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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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
There were no records to indicate that the far point analyzer values were verified manually or calibrated from 6 November 2012 to 2 January 2013.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
06
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Site:
Potable Water-Electronic Test Kit
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Violation:
There were no mid-range secondary standards for calibrating the electronic test kit used for calibrating the far point analyzer. High-range secondary standards were available to ensure accuracy between 2.0ppm and 6.0ppm.
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Recommendation:
Maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log
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Violation:
There was no indication in the log that the vacuum air breakers installed on crew and passenger toilets and showers were being inspected periodically. Also, there were no test results recorded for the reduced pressure assembly installed in the medical room for dialysis machine hook-up. This device was installed in September 2012.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
44
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Site:
Potable Water-
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Violation:
The reduced pressure assembly installed in the medical center for dialysis hook-ups was not tested after installation. According to staff, dialysis machines have been used in the center prior to the testing of the device.
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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. Test the RP assembly backflow preventer initially and annually thereafter.
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