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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The air gap for the mineralizer was not listed on the cross connection control plan. This was corrected.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Buffet-Temperature Control
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Violation:
According to staff, food on the passenger buffet was on temperature control. Boiled potatoes were measured at 122 °F and fish fillets were measured at 120 °F. These items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
According to the staff, the food on the crew buffet was on time control. However, there was no written time control plan.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Provisions-Parasite Destruction
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Violation:
There was no documentation of parasite destruction for the smoked trout or marinated trout. According to the vessel, the freezer where these items were stored was below -20 °C. However, there were no logs indicating the time that the fish had been in the freezer, or any other records documenting the freezing of the fish for parasite destruction.
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Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or -35°C (-31°F) or below for 15 hours in a blast freezer.
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Item No.:
19
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Site:
Buffet-Bread Station
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Violation:
The bread and rolls out for self-service were not adequately protected. The bread was in plastic bags, requiring consumers to open the bag and reach in to retrieve the bread. The rolls were in a pan covered with plastic wrap. In addition, the tongs for serving the rolls were not protected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were no utensils for serving the apples.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Bistro
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Violation:
Crackers and ice for self-service in this area were not adequately protected. The crackers were on a tray with a lid that had a large opening at the front. The ice was in a bucket with a lid that required removal and replacement. In addition, the tongs for the ice were on top of the bucket and not adequately protected.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service. Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-
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Violation:
Bread and crackers were not adequately protected during service. These items were on trays with lids, and the lids had large openings that left the food exposed.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Soup Kettle
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Violation:
The soup was not adequately protected. The kettle had a lid that was required to be removed and replaced.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Provisions-Cargo Hold #3
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Violation:
There was a heavy build-up of ice crystals on the boxes underneath the air diffuser.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Rational Ovens
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Violation:
There were slotted fasteners on the light boxes inside the ovens in the hot galley, bakery/pastry and cold galley.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment were difficult to clean due to limited space between equipment and between equipment and bulkheads. This includes equipment in the galley, crew mess pantry, and bar pantry.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Provisions-Cargo Hold Area
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Violation:
Several raw wood pallets were used for storing containers of beer outside cargo hold #3. According to the staff, plastic pallets had been ordered and were expected to be delivered, but they had not arrived yet.
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Recommendation:
Ensure that 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.:
25
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Site:
Galley-Cleaning Locker
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Violation:
A wet wiping cloth was stored in an empty bucket.
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Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
30
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Site:
Other-Crew Toilet Rooms
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Violation:
The doors on the male and female crew toilet rooms were not self-closing. These toilet rooms were used by crew who worked in the crew mess and crew mess pantry.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Bar-
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Violation:
There was no coving at the counter/deck juncture on the back bar counter.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Provisions-Dairy Walk-In
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Violation:
The deck was soiled underneath the shelving unit to the left of the entry door.
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Recommendation:
Ensure that 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:
Provisions-Cargo Holds
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Violation:
The bulkheads were difficult to clean due to an attached bracket system. The deckheads were difficult to clean due to a partial false ceiling.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-
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Violation:
The hard sealant used for coving at the counter/deck juncture was cracked and peeling.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Provisions-Cargo Hold #3
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Violation:
There was a heavy build-up of ice crystals on the boxes underneath the air diffuser.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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