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Item No.:
02
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Site:
Medical-72-Hour Food and Acivity History Questionnaire
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Violation:
The questionnaire did not include a designation for whether the patient was a passenger or crew member. This is a new requirement in the 2018 VSP Operations Manual.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
16
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Site:
Galley-Windjammer
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Violation:
A roast had a 7 day discard label that stated it was prepared on December 29. The inspector asked to see the cooling log for the roast. The cooling log stated the roast was prepared on December 28 and began cooling at 2100 that same night. The roast had a discard date of January 4.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Bar-Pool Bar Pantry
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Violation:
Six cartons of vanilla reduced fat ice cream mix stored in the walk-in refrigerator had temperatures of 52-55°F. These were immediately discarded. The ambient temperature inside the refrigerator was 57°F.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The handles of three sets of tongs were resting on bread. This was immediately corrected.
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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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Deck 5 Bakery
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Violation:
One bin of muffin mix and one bin of three seeds mix were not labeled. This was immediately corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Bar-Pool Bar Pantry
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Violation:
Six cartons of vanilla reduced fat ice cream mix stored in the walk-in refrigerator had temperatures of 52-55°F. These were immediately discarded. The ambient temperature inside the refrigerator was 57°F.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Dining Room-Deck 4 Portside Flight Type Dishwash
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Violation:
One flexible muffin tin was found with several rips on the soiled dish storage. It was discarded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Crew Bar
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Violation:
The espresso machine had slotted fasteners in the food-splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 5 Beverage Station
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Violation:
A screw was missing on the espresso machine, making it difficult to clean. Staff stated there was work order for the machine.
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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.:
21
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Site:
Galley-Deck 5 Room Service
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Violation:
The microwave had been out of order since November. The bottom front right corner was chipped, making the area 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. Repair, remove, or replace the microwave.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The ship had several newly installed ice machines. A piece of plastic pipe had been installed at the bottom of the drip trays on the front of the machines. The plastic piping was not sloped to drain, causing water to pool in the pipes.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Dining Room-Windjammer Portside Silver Rolling Station
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Violation:
The bottom lip of the cabinet was missing, exposing raw wood. This was difficult to clean. Staff stated there was a work order in place. Additionally, all of the under counter storage shelves had holes on the sides designed for removable shelves. These holes had exposed wood inside and were difficult to clean.
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Recommendation:
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Item No.:
22
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Site:
Galley-Rack Type Dishwash
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Violation:
The final rinse curtain of the rack type dish machine was soiled with food debris. This was immediately cleaned.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function.
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Item No.:
22
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Site:
Galley-Deck 5 Hood Type Potwash
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Violation:
When the inspection team entered the potwash area, the gauges for both the final rinse and wash temperatures read approximately 170°F. While testing the machine, the gauge for the final rinse temperature dropped to approximately 125-130°F and did not increase after being run several times. The inspection team measured a final rinse temperatures of 168-169°F. Additionally, the wash temperature gauge had a reading of 158°F. The inspector used a thermocouple to measure the wash temperature and measured a temperature of 164°F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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:
Dining Room-Deck 4 Tides
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Violation:
The inspection team entered the dining room at approximately 1030. Several trolleys filled with soiled dishes were stored in waiter stations. Staff stated breakfast service ends at 0830 and that there was not enough storage room in the galley for all the dishes.
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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:
Dining Room-Deck 4 Portside Flight Type Dishwash
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Violation:
A sugar packet and other food debris were found in the wash compartment of the dish machine.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function.
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Item No.:
22
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Site:
Galley-Chops
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Violation:
There was no data plate on the hood-type potwash.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Chops
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Violation:
The inspector measured the wash temperature of the hood-type potwash with a thermocouple. The inspector measured a value of 143°F. The wash temperature gauge read approximately 154°F. The machine was run two additional cycles. The inspector measured a wash temperature of 147°F and the wash temperature gauge read 160°F. The machine was in use when the inspection team entered the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
23
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Site:
Galley-Chops
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Violation:
The inspector measured the wash temperature of the hood-type potwash with a thermocouple. The inspector measured a value of 143°F. The wash temperature gauge read approximately 154°F. The machine was run two additional cycles. The inspector measured a wash temperature of 147°F and the wash temperature gauge read 160°F. The machine was in use when the inspection team entered the area.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 5 Beverage Station
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Violation:
On the counter-mounted ice machine, a pink substance was observed on the white plastic piece of the ice chute. This was immediately cleaned.
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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-Deck 5 Hot Galley
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Violation:
The lip on the outside of the smooth top grill was heavily soiled with grease. This was immediately cleaned.
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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
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Site:
Buffet-Portside Thirst Quencher
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Violation:
The drip tray on the previously cleaned portable beer dispenser was soiled with food debris. This was immediately cleaned.
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Recommendation:
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Item No.:
27
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Site:
Galley-Deck 5 Store Room B-05-7-005
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Violation:
Five out of eight decorative bread display baskets were stored with food debris in them. Staff stated the bread was for display only. The baskets were discarded.
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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:
Dining Room-Deck 4 Tides
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Violation:
The inspection team entered the dining room at approximately 1030. Several trolleys filled with soiled dishes were stored in waiter stations. Three of these trolleys were stored right next to clean dishes in the waiter stations. The trolleys were sent to the galley to be washed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 5 Bakery
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Violation:
The handwash sink, which was adjustable, reached a maximum temperature of 88°F. The bakery was in operation and there were paper towels in the waste bin. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Hot Galley
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Violation:
The handwash sink, which was adjustable, reached a maximum temperature of 80°F. This was corrected immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Galley-Windjammer Pantry
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Violation:
There was food debris on the deck under the preparation counter. This area was previously cleaned. This was corrected immediately.
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Recommendation:
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Item No.:
39
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Site:
Buffet-Starboard Busing Station
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Violation:
One house fly was observed in this area.
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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.:
39
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Site:
Galley-Chops Show Galley
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Violation:
One fruit fly was observed in this area.
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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.:
44
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Site:
Other-Chlorine Generator
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Violation:
The boxes for local storage of salt in the engine room, deck 13 fan room, and deck 12 fan room were not locked, as indicated in the variance. Locks were installed on the box in the deck 13 fan room before the inspection team left the area.
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Recommendation:
Follow the variance and ensure the local salt storage boxes are lockable and maintained locked.
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Item No.:
44
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Site:
Other-Chlorine Generator
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Violation:
Several empty chemical drums were stored around and touching the two bulk containers of salt in the deck 2 Spare Access area (FSD 02-05-018). In addition, a large stack of cardboard was stored on top of the containers. This was in direct contradiction to the approved variance which stated that no other supplies or chemicals were to be stored around, inside, or on top of the container.
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Recommendation:
Follow the variance and ensure salt is stored protected from potential contamination.
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Item No.:
44
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Site:
Other-Chlorine Generator
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Violation:
Small pieces of gray, flaked debris were in the bottom of the salt storage container in the deck 12 fan room. It was not clear where the gray debris came from.
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Recommendation:
Follow the variance and ensure the salt is stored in a clean storage container.
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