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Item No.:
33
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Site:
Buffet-Lido Marketplace
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Violation:
The decorative material on the pillars throughout the lido buffet was peeling and in disrepair, making them difficult to clean.
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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.:
26
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Site:
Other-Cucina del Capitano
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Violation:
The gnocchi maker was soiled with greater than one day's worth of accumulation. Staff stated they did not use the gnocchi maker.
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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.:
20
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Site:
Other-Cucina del Capitano
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Violation:
The roller on the gnocchi maker was made of wood and was absorbent. Staff stated they did not use the gnocchi maker.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
27
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Site:
Buffet-Lido Marketplace
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Violation:
The bolts on the non-food contact surface of the cheese slicer were rusty. Staff sent the slicer to be replaced.
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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:
Galley-Buffet Pantry
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Violation:
The paper towel dispenser was located over a preparation counter, allowing dripping from washed hands to come in contact with the counter. Staff moved the paper towel dispenser.
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Recommendation:
Relocate the paper towel dispenser.
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Item No.:
16
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Site:
Galley-Buffet Pantry
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Violation:
One pan of tomatoes was labeled as on time control, but was stored in a temperature control refrigerator.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The technical compartment of the left steam kettle was dripping continuously.
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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.
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Item No.:
34
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Site:
Galley-Flight Type Dishwash
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Violation:
The insulation on the chiller line leading to the dishwash was peeling, making the pipe difficult to clean. Additionally, water was dripping from the insulation and it was soiled.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Flight Type Dishwash
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Violation:
The insulation on the chiller line leading to the dishwash was peeling, making the pipe difficult to clean. Additionally, water was dripping from the insulation and it was soiled.
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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:
Galley-Glass Wash
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Violation:
Racks containing soiled mugs were stored less than 1 meter from the clean exit of the glass wash machine. Staff moved the soiled racks. The machine was on during the inspection, but no dishes were exiting the machine.
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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.:
16
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Site:
Galley-Buffet Pantry
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Violation:
Three trays of cheese, one tray of cantaloupe, four trays of deli meat, one tray of burger garnish containing lettuce, and two trays of watermelon were in time control refrigerators at 10 am. According to the time control plan, potentially hazardous food items were to be discarded at 9:45 am. Crew members were in the area, but were not actively discarding the food.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
33
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Site:
Dining Room-Starboard Aft Pantry
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|
Violation:
The bulkhead near the ice machine was in disrepair where the tiles pulled away from the bulkhead.
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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:
Dining Room-Starboard Aft Pantry
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Violation:
The design of the pantry made the right corner, near the ice machine, of the pantry difficult to clean. There was not enough space between the bulkhead and the cabinet to properly clean.
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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.:
33
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Site:
Dining Room-Portside Aft Pantry
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|
Violation:
The design of the pantry made the right corner, near the ice machine, of the pantry difficult to clean. There was not enough space between the bulkhead and the cabinet to clean properly.
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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.:
26
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Site:
Dining Room-Portside Aft Pantry
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|
Violation:
A piece of hair was found in a teapot stored on a clean rack.
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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.:
34
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Site:
Galley-Center Starboard Line
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|
Violation:
The filling spout for bain marie #1 was dripping continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Center Starboard and Portside Line
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Violation:
The technical compartments of all six salamanders in the main galley were soiled with grease and debris.
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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.:
39
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|
Site:
Galley-Women's Toilet Aft Portside
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|
Violation:
A fruit fly was found in the women's toilet room.
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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.:
38
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|
Site:
Galley-Cleaning Locker
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|
Violation:
A soiled rolling mop bucket was stored in the cleaning locker.
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|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
27
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|
Site:
Galley-Steakhouse
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|
Violation:
The technical compartment of the salamander was soiled with grease and debris.
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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.:
17
|
|
Site:
Buffet-Team Dining #1
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|
Violation:
There were two time control plans posted for the jugs of milk and creamer. One time control plan stated it was specifically for these jugs of milk and creamer. Another time control plan stated it was for the coffee machine milk and the jugs. Staff removed the reference to the jugs on the time control plan for the coffee machine milk.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
28
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|
Site:
Galley-Potwash
|
|
Violation:
A crew member took three wet pans from the drying rack to a crew member who was grilling chicken in the galley. The pans were sent to be rewashed.
|
|
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.:
13
|
|
Site:
Galley-Potwash
|
|
Violation:
A crew member took three wet pans from the drying rack to a crew member who was grilling chicken in the galley. The pans were sent to be rewashed.
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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.:
33
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The deck under the buffet line had an accumulation of greater than one day's worth of soil.
|
|
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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|
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Item No.:
28
|
|
Site:
Other-Deck 0 Outside Ice Storage Room
|
|
Violation:
Approximately 70 bins were stored in 9 stacks outside the ice storage room. The bins were stored wet nested and upright.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Other-Guy's Burger
|
|
Violation:
A hat was stored in a cabinet on the condiment bar among food equipment.
|
|
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.:
38
|
|
Site:
Other-Guy's Burger
|
|
Violation:
A hat was stored in a cabinet on the condiment bar among food equipment.
|
|
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.:
19
|
|
Site:
Other-Guy's Burger
|
|
Violation:
A pan of bacon was stored on the service line unprotected. The bacon was discarded.
|
|
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.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
No 24-hour report was submitted prior to the ship's arrival in Charleston, SC on 27 July. It was discovered during the inspection that the automatic email notification that was generated by the ship's electronic medical database for the 22 July to 27 July voyage was not properly sent to VSP for an undetermined reason. VSP had no record of receiving a 24-hour report for this voyage and the ship did not have a confirmation report that the 24-hour report was successfully received by VSP.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
06
|
|
Site:
Potable Water-E. coli Test Kit Comparator
|
|
Violation:
The comparator used to determine the presence or absence of total coliforms in the ship's E. coli test kit expired on 5 June 2019.
|
|
Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater or international Environmental Protection Agency (EPA) approved equivalent. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The potable water line suppling the economizer tank for the pulper system was not marked blue or blue/green/blue to indicate potable water.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The ship had two supply lines from the potable water system to the technical water system. The one supply line that had a reduced pressure backflow assembly (Watts 909RPDA) installed in the Starboard Stabilizer Room in the Engine Room (Deck C) was only listed as 'Line' in the connection description portion of the cross connection control log.
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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.:
10
|
|
Site:
Recreational Water Facilities-Water Works Slides
|
|
Violation:
No safety sign was posted at the port aft stairway entrance to the water slides. Although there were other safety signs in the Water Works Area, the configuration of the area could allow a passenger to enter and proceed directly to the port aft stairway entrance of the water slides without ever passing a safety sign.
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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.:
10
|
|
Site:
Recreational Water Facilities-Water Works Slides
|
|
Violation:
The water from the main compensation tank for the three slides traveled through the filtration and chemical (pH and chlorine) dosing station and was delivered to a holding tank directly under the runouts for the three slides. From the holding tank, water was pumped in two separate pipes up to the slides. One pump supplied water to the blue and green racing slides, and the other pump supplied water to the yellow slide. All three slides had their own individual runout lanes. The water from each of the runout lanes returned to holding tank below the slides. The only analyzer sample line on this system was located on the return line from the holding tank below the slides to the compensation tank.
|
|
Recommendation:
Provide separate monitoring analyzers for each slide before the holding or compensation tanks.
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