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Item No.:
08
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Site:
Potable Water-Self-Service Soda Machines
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Violation:
The hoses on the backflow prevention device atmospheric vents inside bottom compartments of the machines were not sloped to drain and were plugged on the bottom. One of these hoses had water in it.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 2 Garbage Room
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Violation:
The backflow prevention device installed on the forward sorting table spray hose was dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food handler during voyage #186 experienced symptoms of AGE at 0720 but did not report to medical until 0904. During the time that the crew member was experiencing symptoms he worked in the warewash area. The crew member received a written warning and counselling. Additionally, the galley management ensured that all areas, dishes and other surfaces which were touched by the ill crew member were properly sanitized.
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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.:
13
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Site:
Other-Deck 2 Garbage Room
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Violation:
When the inspector entered the garbage room, staff was asked how the deck was cleaned. Staff stated a mop and bucket system was in place. The inspector asked how the bucket was filled and staff stated the bucket was placed in the handwashing sink to fill. The inspector discussed that handwashing sinks are to be used for handwashing only. Staff used an existing potable water line for the handwashing sink and added a hose bibb with an atmospheric vacuum for a bucket fill station.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control 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.:
15
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Site:
Provisions-Vegetable Store Room
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Violation:
One green bell pepper stored inside a clear, plastic container had a fuzzy grey material that appeared to be mold.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
21
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Site:
Galley-Crew Galley
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Violation:
The counter-mounted salamander had seams larger than 0.8mm around the perimeter of the bottom where the machine fit on the stand. Staff responded immediately to apply silicone.
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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 3 Soiled Dish Drop-off
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Violation:
There were 4-6 white fiberglass waiter trays which were heavily damaged making the surface difficult to clean. Staff discarded these right away.
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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.:
21
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Site:
Dining Room-Jamie's Back Waiter Station
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Violation:
The front edge of the countertop was chipped in a few areas.
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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.:
21
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Site:
Dining Room-Coastal Kitchen Back Waiter Station
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Violation:
The shelves with table linen and clean silverware had several difficult to clean features, including seams and holes.
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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:
Buffet-Windjammer Island #4
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Violation:
Seven large and small square plastic-coated serving bowls were chipped along the top edges. Staff stated new bowls would be delivered on the next turnaround day.
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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.:
21
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Site:
Buffet-Windjammer Island #4
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Violation:
The material used to repair the cracked countertop near the oatmeal was not smooth.
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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.:
21
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Site:
Buffet-Windjammer Island #3
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Violation:
Five large and small square plastic-coated serving bowls were chipped along the top edges. Staff stated new bowls would be delivered on the next turnaround day.
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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.:
21
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Site:
Other-Engine Control Room
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Violation:
The undercounter refrigeration unit door had a hole in the top inside area. This hole was covered with silver tape. This tape was lifting up around the edges exposing some glue-like residue. This area was difficult to clean. During the inspection, the unit was clean to the sight and touch. Remediation began immediately.
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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.:
21
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Site:
Dining Room-Deck 4 Portside Center
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Violation:
There were seams larger than 0.8mm along the top backsplash of the waiter station located portside center. Staff responded right away to apply silicone.
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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.:
26
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Site:
Galley-Windjammer Ice Machine
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Violation:
The inside of the front cover was slightly soiled with a dark brown material. This was corrected immediately.
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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:
Dining Room-Coastal Kitchen Back Waiter Station
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Violation:
The shelves with table linen and clean silverware were soiled with dust in the seams between several of the shelves.
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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:
Other-Aqua Office
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Violation:
The top of the undercounter refrigeration unit was soiled with dust. Additionally, the deck under the unit was soiled with dust and hair. Cleaning began immediately. The refrigeration unit was used to store water for the aqua team staff.
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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:
Galley-Deck 3 Combination Ovens
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Violation:
There was a buildup of food debris and grease on the underside of the combination ovens numbered 0370703 and 0370701. This was corrected right away
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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 Portside Center
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Violation:
Trolleys with clean table linens were stored beneath a decorative light fixture which was difficult to clean. The light fixture was not soiled. Staff removed the trolleys right away.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Other-Deck 2 Garbage Room
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Violation:
When the inspector entered the garbage room, staff was asked how the deck was cleaned. Staff stated a mop and bucket system was in place. The inspector asked how the bucket was filled and staff stated the bucket was placed in the handwashing sink to fill. The inspector discussed that handwashing sinks are to be used for handwashing only. Staff used an existing potable water line for the handwashing sink and added a hose bibb with an atmospheric vacuum for a bucket fill station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Buffet-Windjammer Island #4
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Violation:
The water temperature at the handwash station could not be adjusted below 131F. The faucet was adjustable, but no cold water was available. The area was in active service at the time of the inspection. The temperature was corrected immediately.
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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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Item No.:
33
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Site:
Galley-Deck
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Violation:
The poured deck material was pitted and cracked in several areas. These areas had been filled in with patch material, but the area in hot galley was still pitted and rough. Staff stated the deck would be replaced in the April 2020 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Aqua Office
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Violation:
The top of the undercounter refrigeration unit was soiled with dust. Additionally, the deck under the unit was soiled with dust and hair. Cleaning began immediately. The refrigeration unit was used to store water for the aqua team staff.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 Portside
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Violation:
Trolleys with clean table linens were stored beneath a decorative light fixture which was difficult to clean. The light fixture was not soiled. Staff removed the trolleys right away.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Solarium
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Violation:
The drain at the soiled drop off handwash station was slow. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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