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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
On the incubator for analyzing the potable water microbiologic samples, the digital and mercury thermometers indicated an incubation temperature of 32C. The temperature range of the digital thermometer was set at 35-37C. According to the manufacturer specifications for the Colisure reagent, the incubation temperature should be 35C 0.5C. Staff stated the digital thermometer had an alarm for when the temperature goes outside the set range, but was unsure why the alarm did not sound for this temperature drop. More than 5 water samples were inside the incubator. During the inspection, the temperature was increased to the appropriate incubation temperature.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The two water supply lines for the garbage room were striped blue after the reduced pressure backflow prevention device.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-AC Room 7-14793 (Deck 4)
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Violation:
Across from AC unit 5611.AC735, the water lines for the handwash station were not striped to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The slide, children's pool, and wading pool each had a turnover rate of 1 hour and 14 minutes. Staff stated the water fall feature for the wading pool was only turned on upon request. All of these recreational water facilities shared the same water and the same compensation tank. Additionally, whirlpools #1,2,5, and 6 had turnover rates of 37 minutes.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Wading Pool & Slide
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Violation:
The wading pool and the slide had their sample points located directly from the recreational water facility, but was not connected to an halogen and pH analyzer. The analyzer was scheduled to be installed and programmed on 14 April.
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Recommendation:
Install and program the analyzer for the wading pool and the slide.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
A sport staff had onset of AGE symptoms on 25 March at 22:00 but reported to the medical center on 26 March at 10:30; according to his time card he worked on 25 March from 22:00-22:30 and on 26 March from 07:44-09:30. A bar utility employee had onset of AGE symptoms on 30 March at 02:00 but reported to the medical center at 16:15 that day; according to his time card he worked from 00:05-02:59 and from 15:14 - 16:15. A second officer had onset of AGE symptoms on 17 March at 09:00 but reported to the medical center at16:54 that day; according to his time card he worked from 00:00-00:34 and from 09:05-11:54. These crew members received a written disciplinary warning. Previous inspection conducted in December 2012 revealed that a nonfood worker reported to the medical center nearly 20 hours following the onset of AGE symptoms.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
13
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Site:
Galley-Ice Machines
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Violation:
A crew member placed one of the plastic panels of the upper compartment of the Cornelius ice machine directly on the deck. The staff stated the plastic panel was to be rewashed.
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Recommendation:
Ensure to prevent contamination of food-contact surfaces by not placing them directly on the deck.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
A crew member placed the final rinse curtains of the flight-type warewasher on top of the machine at the dirty side. The inspector and staff instructed the crew member to rewash the curtains.
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Recommendation:
Ensure to place final rinse curtains on clean surfaces during warewash evaluation.
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Item No.:
13
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Site:
Food Service General-Dishwasher Evaluation
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Violation:
The crew members evaluating the flight-type dishwashers in the dishwash areas of Officers and Staff Mess and crew mess during the inspection used the method of verifying the final rinse temperature by inserting a thermometer from the clean side of the machine up to the sprays of the final rinse nozzles. The inspector and staff repeatedly instructed them to verify the temperature at the dish surface but they insisted in putting the thermometers in close proximity of the nozzles. This methodology was not correct.
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Recommendation:
See Annex 13.14 "Warewashing Evaluation," on page 215 of the "2011 Vessel Sanitation Operations Manual," for additional information on testing procedures.
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Item No.:
13
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Site:
Other-Multiflow Storage #2723
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Violation:
Several food safety violations were observed inside Multiflow Storage #2723, including: potentially hazardous foods stored out of temperature; improper storage of food, clean and soiled utensils and food equipment.
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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: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Hot Section
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Violation:
There was active food preparation in an area having water drippings from the deckhead and pooled water on the decks. Water from the deckhead was dripping on food preparation counters, over kettle lids, and in front of the food preparation equipment and counters. At the time of the inspection and during active food preparation, crew members were using a squeegee to mop the accumulated water off the decks and splashed the surroundings. Food preparation continued until it was requested to be stopped by the inspector and staff.
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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: (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; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Portofino
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Violation:
The time control plan did not have the breakfast set-up and discard times during embarkation days which were different from those planned for port and sea days. 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:
Other-Multiflow Storage #2723
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|
Violation:
Two open containers of ice cream and pia colada Island Oasis mixes were stored at ambient temperature in this locker. Both containers had 7-day discard labels 'APR 3 TO APR 9'. The temperature of these potentially hazardous foods was 61F as measured by the inspector's thermocouple.
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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:
Other-Multiflow Storage #2723
|
|
Violation:
At least four boxes of beer were stored in this general storage locker along with soiled utensils, tables, trolleys, and other food and nonfood equipment.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 3
|
|
Violation:
There was a partially covered bain marie space and the boiling water was creating excess steam which collected under the start of the service line counter and over exposed food. No dripping on the food was observed.
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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. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
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Item No.:
19
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|
Site:
Galley-Hot Section
|
|
Violation:
There was water dripping from the deckhead on top of the in-use first tilting kettle lid, on food preparation counters, and in front of the food preparation equipment and counters. This area was in active use for food preparation during at the time of the inspection. No food was impacted from the dripping at the time of the inspection.
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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.
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Item No.:
19
|
|
Site:
Galley-Hot Section
|
|
Violation:
The second from the left tilting kettle had a dispensing utensil inside and its handle was in direct contact with the rice.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
|
|
Site:
Buffet-Ice Machines
|
|
Violation:
The upper compartment doors of the two counter-mounted ice machines at the aft beverage stations could not get open past 40 degrees, making them very difficult to access for cleaning and inspection. The upper front part of the cabinet impeded these door to open.
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|
Recommendation:
Ensure the doors are able to be opened for cleaning.
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Item No.:
21
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
In front of the ice machines there were plexiglass pieces that were in place by means of wood pieces on the sides. These wood pieces were rough and difficult to clean.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
|
|
Site:
Other-Officers and Staff Mess Dishwash
|
|
Violation:
The pressure gauge of the in-use flight-type dishwasher was not reaching the minimum pressure of 15 psi as required by the machines' data plate.
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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
|
|
Site:
Galley-Deck 4
|
|
Violation:
There were various plates in the clean area that were soiled with food residue. The staff stated these plates were placed in the clean area by mistake.
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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
|
|
Site:
Galley-Ice Machines
|
|
Violation:
The upper compartment of the Manitowoc ice machine was heavily soiled with pink and dark materials that appeared to be mold on top of the cuber panel and the backside of the plastic water curtain. In addition, the upper compartment of the Cornelius ice machine was heavily soiled with dark materials that appeared to be mold on the front side of the plastic water curtain. The staff stated that the machines were last cleaned in February.
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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
|
|
Site:
Buffet-Ice Machines
|
|
Violation:
The upper compartments of the three counter-mounted ice machines at the beverage stations were heavily soiled with pink and dark materials that appeared to be mold. The staff stated that the machines were last cleaned in February.
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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
|
|
Site:
Provisions-Flower Locker
|
|
Violation:
A popcorn machine had their food contact surfaces heavily soiled 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
|
|
Site:
Other-Multiflow Storage #2723
|
|
Violation:
At least five stacks of plates stored in a large bin had food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The upper compartment of the Cornelius ice machine had dark spots that appeared to be mold on the front and back of the water curtain.
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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
|
|
Site:
Pantry-Sky Bar
|
|
Violation:
The insulation in the technical compartment of the upright refrigerator was heavily soiled with white and dark materials the appeared to be mold.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was an accumulation of dust on the knob used to open the drain of the ice dispenser of the beverage station. The knob was located to the right of the ice dispensing chute. This area was in active use at the time of the inspection.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Buffet-Port/Aft Beverage Station
|
|
Violation:
There was a heavy accumulation of dark material that appeared to be mold under the right wood railing holding the plexiglass piece in front of the ice machine.
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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
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Several stacks of bowls placed out for service were still wet and dripping.
|
|
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
|
|
Site:
Galley-Ice Machines
|
|
Violation:
A crew member placed one of the plastic panels of the upper compartment of the Cornelius ice machine directly on the deck. The staff stated the plastic panel was to be rewashed.
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|
Recommendation:
Do not place the ice machine panels on the deck.
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Item No.:
28
|
|
Site:
Other-Multiflow Storage #2723
|
|
Violation:
At least five large lexan boxes were stored stacked wet in this general storage locker.
|
|
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.:
34
|
|
Site:
Galley-Hot Section
|
|
Violation:
Water was leaking from the bulkhead in the back of the tilting kettles. Water was also dripping from different places of the deckhead. This area was in active use for food preparation at the time of the inspection.
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|
Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
35
|
|
Site:
Galley-Hot Section
|
|
Violation:
There was a heavy accumulation of water on the decks in front of the in-use tilting kettles.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
In the 3-5 year old room, a lot of the previously cleaned large building blocks were stacked together, preventing proper air drying. Also, some of these building blocks had glitter inside and one block found had tape stuck to the inside. Staff stated these toys are cleaned each night.
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|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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