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Item No.:
*
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Site:
Galley-Deck 2 - Garde Manager
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Violation:
VSP recommends food product inventory is strictly managed through a ?first-in, first-out? method to help ensure food items are used in a timely manner and minimize the chances of offering products beyond the manufacturer?s identified best-by date. The inspection found a piece of pickled rollmop herring that was removed from the original container, it was identified with a best-by date of 17 April 2024 and was stored inside a metal container in the undercounter refrigeration unit in the garde manger galley.
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Recommendation:
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Item No.:
08
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Site:
Buffet-Deck 9 - Lido Market Portside Coffee Station
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Violation:
Brown corrosion accumulated and blocked the atmospheric vents of the backflow prevention device for the coffee machine. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The log did not identify which backflow prevention device protected the potable water system from the laundry facility. Initially crew thought the 'Return Line Laundry to Technical' backflow prevention device, located in the vacuum collecting tank room (starboard), served the laundry facility. This was incorrect. Upon inspection, technical crew identified a reduced pressure zone backflow prevention (RPZ) assembly on deck D, fire zone (FZ) 5 that was labeled as 'potable water to technical.' This device previously served technical tanks, but the design was changed so this device now only serves the laundry facility.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Record Review
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Violation:
Two food employees worked while ill with AGE symptoms during the past month.
1) A warewasher experienced onset of AGE symptoms on 28 April at 1130 while working. The crew member worked until 1400 when they proceeded to dine at crew mess prior to reporting to the medical center at 1747.
(2)A food preparer experienced onset of AGE symptoms on 23 April at 1800 while working. The crew member worked until 2200, then worked the following day until 1500, and reported to the medical center at 1530 on 24 April. A food assessment was conducted at 1545 and impacted food was discarded.
Upon review of the 72-hour food questionnaire, it was not clear if the crew member dined in crew mess for dinner before or after symptom onset, and there was no record to confirm if the crew member dined in crew mess on 24 April.
For both cases, close contact follow up was conducted. Both crew members received disciplinary action and were retrained.
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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.
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Item No.:
16
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Site:
Buffet-Deck A - Team Dining
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Violation:
The bulk milk container inside the temperature-control milk dispenser was not identified with a 7-day discard label. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
18
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Site:
Galley-Deck 9 - Lido Market Starboard Food Service Corridor
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Violation:
One tray of sliced, cold-smoked salmon was stored over a metal pan of cooked muesli inside cold cart # 1. Crew initiated corrective action.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Taco Bar
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Violation:
Cheese sauce and ground taco meat were out for service underneath accumulated condensate on the sneeze shield above. No dripping onto food was observed. Crew initiated corrective action.
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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.:
20
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Site:
Buffet-Deck 9 - Lido Market Aft Coffee Station, Portside
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Violation:
The delivery tube for the bulk milk container extended over an inch from the bottom of the dispenser. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Buffet-Deck A - Team Dining
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Violation:
The delivery tube for the bulk milk container extended over an inch from the bottom of the dispenser. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
The front wheel of the food transportation trolley was cracked and damaged. The wheel was unable to rotate. Crew initiated corrective action.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.:
22
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Site:
Galley-Deck 3 - Scullery
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Violation:
Water spewed from a metal pipe underneath the rinse compartment of the conveyor-type warewashing machine and pooled on the deck underneath. Crew continually mopped this gray water towards the drain due to the heavy flow. Crew removed this warewashing machine from service.
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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.:
22
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Site:
Galley-Deck A - Scullery
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Violation:
Liquid dripped from the bottom of the rinse compartment for the rack-type warewashing machine and pooled on the deck underneath. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 9 - Scullery
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Violation:
Water steadily dripped from the bottom of wash compartment of the conveyor-type dishwashing machine and pooled on the deck below. Crew initiated corrective action.
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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.
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Item No.:
26
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Food-contact surfaces of the counter-mounted can opener were soiled with greater than a day's accumulation of brown and purple food residue. Crew initiated corrective action.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Two inches of liquid accumulated inside the technical compartment above reach-in refrigeration unit 2.3.4. Crew initiated corrective action.
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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.:
33
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Site:
Buffet-Deck 9 - Lido Market Portside Waffle Station
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Violation:
The coving along the bottom of the passenger service side of the waffle station was chipped and missing. Food debris and dust accumulated inside areas of recess.
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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). 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.
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Item No.:
33
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Site:
Food Service General-Epoxy Deck
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Violation:
The epoxy deck inside food service areas was not maintained in a state of repair, including the following:
Deck 2 ? Main Galley Portside Beverage Station, Aft: The deck at the entrance to the galley was raising and cracking, with food debris and dust accumulated underneath.
Deck 3 ? Main Galley Cold Holding Line: The deck in front of time-control units 3.12B, 3.11A, and 3.11B was peeling and missing, with dust and debris accumulating inside areas of recess.
Deck 3 ? Main Galley Aft Ice Station: The deck around the ice machines was peeling and missing, with water accumulating inside areas of recess. When the inspector applied pressure to the deck, water would ooze.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. 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.
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Item No.:
35
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Site:
Galley-Deck 9 - Scullery
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Violation:
Water pooled on the deck underneath a steady drip from the bottom of the wash compartment of the conveyor-type dishwashing machine. Crew initiated corrective action.
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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.:
35
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Site:
Galley-Deck 3 - Scullery
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Violation:
Water pooled on the deck below a pipe underneath the rinse compartment of the conveyor-type warewashing machine that was spewing. Crew continually mopped this gray water towards the drain. Crew removed this warewashing machine from service.
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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.:
35
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Site:
Galley-Deck A - Scullery
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Violation:
Liquid pooled on the deck below a leak from the bottom of the rinse compartment of the rack-type warewashing machine. Crew initiated corrective action.
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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.:
38
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Site:
Galley-Deck 3 - Starboard Coffee Station
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Violation:
An unused compressor and metal piping from a removed coffee machine were detached from the potable water system and stored inside the undercounter technical compartment. Crew initiated corrective action.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Insects were present in multiple food areas, including the following:
Deck 2 ? Main Galley Aft Warewashing Area: One fruit fly was on the bulkhead near the soiled storage racks.
Deck 2 ? Pinnacle Grill Galley: One fruit fly was flying near the drinking fountain.
Deck 2 ? Main Galley Hot Holding Line: One housefly flew in front of the hot holding line.
Crew initiated corrective action.
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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.:
42
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Site:
Children Area-Toilet Room
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Violation:
No sign was posted inside the toilet room for 3-to-6-year old children advising the providers to wash their hands and the children's hands after assisting children with using the toilet. Crew explained they are prohibited from entering the toilet room to assist children. During the next dry dock, it is recommended to install a handwashing sink outside of the toilet room to help childcare providers comply with this requirement.
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Recommendation:
Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet. Ensure children under 6 years old are assisted in washing their hands in the child activity center after using the toilet room, before eating, and after otherwise contaminating their hands.
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