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Item No.:
34
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|
Site:
Galley-Deck 5 Starboard Entrance
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|
Violation:
Water was leaking form the cold water supply on the right of the double handwash sink in this area. This was reported as corrected.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The water in a wiping bucket in this area contained cloudy dirty water. The bucket was removed,
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Three racks containing previously cleaned dish items contained a splashed orange liquid in the dish contact area. The racks were all removed.
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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
|
|
Site:
Galley-Deck 5 Starboard Third Galley
|
|
Violation:
Many previously cleaned metal serving boats contained food debris. These items were by the conveyor plate washer.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
22
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|
Site:
Galley-Deck 5 Skullery # 1259
|
|
Violation:
Conveyor plate washer #0508061 was constantly leaking water onto the deck requiring crew to constantly squeegee the area.
|
|
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.:
29
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|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The handwash in this area ceased to work after one use.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5
|
|
Violation:
The water at the handwash station by the deep fat fryer beside DFFV7 shutoff measured 128F.
|
|
Recommendation:
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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|
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Item No.:
38
|
|
Site:
Galley-Deck 5 Cleaning Locker
|
|
Violation:
A wet mop was improperly stored in a mop bucket by the chef's office.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Cooler #901
|
|
Violation:
Water was observed in several places dripping from the bulkhead seam at the rear of this cooler. Water was also observed at around the rubber gasket at a square hatch leaking into the void space on the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Cooler #901
|
|
Violation:
Water from the deckhead was puddling on the top of a service trolley containing packaged food. No food was impacted.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Plate conveyor dishwasher #0380221 was constantly leaking water onto the deck at the clean end while in use. This was reported as corrected.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The leak from the dishwasher was causing a considerable amount of water to pool on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
One previously cleaned nonfood contact cast iron heading dish in a stack of 8 was soiled inside. This dish was described as being used to place other cooking bowls inside containing food and not a direct food contact surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Bakery
|
|
Violation:
A significant amount of water was pooling on the deck behind the soup kettles while the area was open from an undetermined source.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Service Line
|
|
Violation:
Water was leaking constantly from the center bain marie into the technical space and then dripping on the deck. This was reported as repaired.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Service Line
|
|
Violation:
The water from the bain marie was causing a considerable large puddle on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Deck 3 Dairy
|
|
Violation:
A gallon box of milk was partially crushed and puddling on the deck.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
13
|
|
Site:
Provisions-Deck 3 Dairy
|
|
Violation:
The container of leaking milk appeared to have been moved from its original pallet and placed on an adjacent pallet splashing additional milk on another pallet. Approximately 6 boxes of milk were soiled with a significant amount of milk. The Dairy cooler was closed and the inspector was not aware of anyone inside the area when they entered the area.
|
|
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.
|
|
|
Item No.:
14
|
|
Site:
Bar-Deck 3 Java
|
|
Violation:
When the inspector entered this open bar the bartender was in the process of making a frozen drink and not wearing a beard protector correctly.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
|
|
|
Item No.:
13
|
|
Site:
Bar-Deck 3 Java
|
|
Violation:
When the inspector entered this open bar the bartender was in the process of making a frozen drink. When the crewmember saw the inspector he pulled his beard protector into place to partially cover a full beard.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 3 Java
|
|
Violation:
The sanitizing bucket on the deck in this area was dirty and cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 3 Pool Bar Starboard
|
|
Violation:
One house fly was observed at this open air bar during embarkation.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 3 Sand
|
|
Violation:
The sanitizer bucket on the deck in this area contained less than the required amount of sanitizer.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
|
|
Violation:
The Fecal/vomit accident plan did not meet or exceed annex 13.9.1 of the 2018 Operations Manual. The plan did not state to maintain a pH of 7.5 or less at 77F (25C). Crew did present the inspector with an email filed with the plan that stated crew should maintain the pH and temperature accordingly. This was a new requirement in the 2018 Operations Manual.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety vacuum release system (SVRS)
|
|
Violation:
Crew were unable to present the inspector with documentation that the SVRS on the 11 whirlpool spas and spa pools had been tested by an independent third party and found to conform with the appropriate ASME/ANSI or ASTM standard. Crew had documentation that the crew routinely tested the SVRS onboard.
|
|
Recommendation:
Per the definition of SVRS in Section 6.8.1.2.2, the SVRS is a system that stops operation of the pump, reverses the circulation flow, or otherwise provides a vacuum release at a suction outlet when a blockage is detected. The system must be tested by an independent third party and found to conform with ASME/ANSI A112.19.17 or ASTM standard F2387.
|
|
|
Item No.:
28
|
|
Site:
Other-Outside Aquatheater
|
|
Violation:
There was a bar cart stored under the stairwell labeled ' Rock climbing Wall'. The cart was empty and did not contain any food items. Inside the cart, there was a black plastic cart cover that had a small amount of water on it.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Hosebib Connections In Fan Rooms
|
|
Violation:
A noncontinuous backflow prevention device was installed at the hose bib connection in AC Station 8.4 and in the Deck 12 Fan Room where the Deck 12 far point was located. There was a valve before and after the device. This was written on the construction inspection report. This was noted in other fan rooms. The documentation that was presented to the inspection stated that the device could be installed without a downstream shut-off device.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Alternatively, remove the downstream valve.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Chemical Injection Dosing Point
|
|
Violation:
The inspector and crew were unable to determine if the vessel complied with section 5.4.1.2.4 of the 2018 Operations Manual. This is a new requirement.
|
|
Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Hot Line
|
|
Violation:
The decorative whisks hanging from the deckhead were soiled with dust. These were immediately cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Portside Hot Line
|
|
Violation:
The top shelf of a plastic rolling cart had melted, creating a difficult to clean surface.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The sealant had peeled off the side of flat top grill 1660315, making the area difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Flight Type Dish Wash
|
|
Violation:
Food debris was observed on the clean side of the dishwash.
|
|
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: (1) before use; (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; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Flight Type Dish Wash
|
|
Violation:
The wash tank of the flight type dish was soiled with sugar packets and other food wrappers.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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: (1) before use; (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; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Hood Type Potwash
|
|
Violation:
The back right wheel of the rolling basket of the potwash was falling apart and in disrepair. The inspector found pieces of plastic from the wheel in the rinse water.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Hood Type Potwash
|
|
Violation:
A steady stream of water was dripping from the bottom of the potwash, causing water to pool on the deck.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Hood Type Potwash
|
|
Violation:
Water had pooled on the deck below the leaking potwash.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Hood Type Potwash
|
|
Violation:
The top of the spinning arm and the top of the back corners of the hood type potwash were soiled with brownish-white debris.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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: (1) before use; (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; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Coastal Kitchen Dish Wash
|
|
Violation:
Three nozzles on the final rinse left spray arm were blocked with food debris. The spray arm was cleaned immediately.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-El Loco Galley
|
|
Violation:
One soiled glass was found on the clean dish rack. The entire rack was sent back to be rewashed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Buffet-El Loco Show Galley
|
|
Violation:
The tortilla maker, which was stored in plastic wrap with a sign that said out of order, was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
18
|
|
Site:
Galley-Solarium Bistro
|
|
Violation:
A plastic container of raw kofia, which is a mixture of ground beef and ground lamb, was stored above a container of mini raw beef steak.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Solarium Bistro
|
|
Violation:
On the hood type dish wash, one nozzle was blocked on the upper spray arm.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-150 Galley
|
|
Violation:
The under lip of the grill was heavily soiled with grease. This was immediately corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Chops Show Galley
|
|
Violation:
One house fly was observed in this area.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Chops Dish Wash Area
|
|
Violation:
A small amount of condensate had accumulated on a bulkhead behind the hood type dish wash. A crew member with a wiping cloth began wiping the bulkhead with the cloth. When the crew member could no longer reach the area of the bulkhead with the condensate, he climbed on top of the clean dish landing area of the dishwash and continued to wipe the condensate off the bulkhead. Another crew member brought a sanitizing bucket, with the appropriate concentration of chlorine, to the area. Using the same cloth that was used to wipe the bulkhead, the crew member submerged the wiping cloth in the sanitizer and then sanitized the clean dish landing. Staff stated the ventilation in the area had been shut off while the hood washing system was running.
|
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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.:
27
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Site:
Galley-Wonderland Show Galley
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Violation:
The under lip of the grill was heavily soiled with grease. This was cleaned immediately.
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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-Sorrento?s Beverage Station
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Violation:
Four wet cups were out for service. They were sent back for rewashing.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
16
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Site:
Galley-Sorentos
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Violation:
The inspector measured the temperature of the sausage stored on the preparation counter at 48-56F. A crew member measured the temperature at 46F. The sausage was immediately discarded.
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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.:
39
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Site:
Galley-Sorentos Show Galley
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Violation:
One fly was observed in front of the deck ovens.
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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.:
11
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Site:
Medical-Symptomatic Crew Member - Late Reporting
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Violation:
A food employee with acute gastroenteritis (AGE) symptoms beginning on 27 November 2018 at 23:45 did not report to the medical facility until 28 November 2018 at 13:00. This food employee worked on 28 November 2018 from 10:07 until 12:36. The employee told medical the symptoms were above normal. This food employee was not able to start isolation in a timely manner. This employee received disciplinary action on 30 November 2018. Staff was unable to provide documentation of the assessment of food served by this employee while symptomatic or the corrective action taken as a result of the assessment, which is a new requirement of the . 2018 VSP Operations Manual
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
08
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Site:
Pantry-11 Ice Station 1750
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Violation:
The hot potable water line, located in the technical space above the hatch in front of the ice machine, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. 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:
Pantry-12 Ice Station 1851
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Violation:
The hot potable water line, located in the technical space above the hatch in front of the ice machine, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. 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:
Pantry-12 Ice Station 1852
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Violation:
The hot and cold potable water lines, located in the technical space above the hatch in front of the ice machine, were not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
39
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Site:
Pantry-12 Ice Station 1852
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Violation:
One fruit fly was observed flying in front of the ice machine inside the pantry. This pantry was not in service. Pest management was notified.
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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.:
33
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Site:
Children Area-Deck 14 Babies and Tots Nursey
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Violation:
The junction between the deck and the bottom of the food preparation and service counter, located to the right of the handwashing sink, was not coved. This counter was identified on the area's time control plan as a preparation and service counter.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
21
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Site:
Children Area-Deck 14 Babies and Tots Nursey
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Violation:
The inside of the cabinet used for food storage had four holes on each front side of the cabinet. These holes created a difficult-to-clean surface. The insides of these holes were not soiled. A plastic container storing small boxes of a cereal, a plastic container storing individually wrapped packages of crackers, and a plastic container storing individually wrapped packages of cookies were stored inside this cabinet.
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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.:
08
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Site:
Recreational Water Facilities-Deck 4.5 Aqua Theater Men's Dressing Room 1068
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Violation:
A hose was attached from the bottom vent of the backflow prevention device for the laundry machines, which extended into the drain below. There was no air gap between the bottom of the hose and the top of the drain pipe. Corrections started immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Other-Portside and Starboard Side Flow Rider
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Violation:
The safety signs for both the portside and starboard side Flow Rider recreational water facilities did not have the calculated bather load. Staff stated more than one individual were able to use this facility at a time.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
37
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Site:
Galley-Solarium Bistro
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Violation:
A small amount of condensate had accumulated on a bulkhead behind the hood type dish wash. A crew member with a wiping cloth began wiping the bulkhead with the cloth. When the crew member could no longer reach the area of the bulkhead with the condensate, he climbed on top of the clean dish landing area of the dishwash and continued to wipe the condensate off the bulkhead. Another crew member brought a sanitizing bucket, with the appropriate concentration of chlorine, to the area. Using the same cloth that was used to wipe the bulkhead, the crew member submerged the wiping cloth in the sanitizer and then sanitized the clean dish landing. Staff stated the ventilation in the area had been shut off while the hood washing system was running.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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