|
|
|
Item No.:
*
|
|
Site:
Food Service General-7-Day Discard Labels
|
|
Violation:
The ship routinely froze potential hazard food that was prepared onboard the ship to extend the shelf life of the food product. When the food was removed from the freezer and placed into service with a 7-day discard label, it was unclear if crew was counting the original preparation day (and any day it was held in refrigerator prior to freezing) into the calculation of the 7-day label.
|
|
Recommendation:
Ensure the ship takes into account the orignal preparation day and any day the food was held in refrigerated storage when calculating the 7-day discard label.
|
|
|
Item No.:
02
|
|
Site:
Other-Fredy's Market and Crew Store
|
|
Violation:
Bottles of non-prescription antidiarrheal medication (Bismuth subsalicylate) were being sold at Fredy's Market and at the crew store.
|
|
Recommendation:
Ensure antidiarrheal medications are not sold or dispensed to passengers or crew except by designated medical staff.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Tides- Consumer Advisory
|
|
Violation:
The smoked salmon, which was served undercooked, had two separate placards: one identified it as smoked salmon; and the other contained the consumer advisory. It was not noted on either placard that the smoked salmon was served undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Galley-Tides Hot Galley
|
|
Violation:
A hotel pan of cut kale was on the preparation counter to the left of the stove. According to staff, the kale was in preparation because it would be blanched for service as an order was received throughout the day. However, the kale was not on time or temperature control. The kale was measured at 55°F during the inspection. Staff stated the kale had been removed from temperature about one hour prior to the inspection. Ice was immediately added to kale to bring the temperature down to 41°F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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 5°C (41°F) or less or 57°C (135°F) 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. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
No side sneeze shield was on the right side of the hot bain marie where consumers could stand within one meter of exposed food. Staff stated the sneeze guard was already planned to be extended over the plate storage counter during the March 2016 drydock.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Other-Crew Store
|
|
Violation:
Several boxes of rice and noodle bowls, beer, soda, and water were stored on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
27
|
|
Site:
Galley-Marina
|
|
Violation:
The underside of the front edge of both grooved grills were heavily soiled with old grease residue. The grills had not been in-use during the day of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Fredy's Market
|
|
Violation:
Several stacks of plates and bowls were not covered or inverted and stored on the far right end of the back counter. Two full brown utensil containers were also stored in this area and were not covered.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-East Restaurant Matre D Locker
|
|
Violation:
Several containers of food service equipment that were out of their original containers, such as drinking cups, tea pots, and juice dispensing containers and jugs, were stored in this locker that was not properly design for food equipment storage. The deckhead had exposed pipes and wiring, and the bulkhead had several areas that were covered in an aluminum foil type material. Stated all this food service equipment was no longer used by the operation.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Tides
|
|
Violation:
The soup bowls out for customer self-service on the far right of the buffet line were not inverted or covered by the sneeze shield.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Steward Locker Outside Bridge Entrance
|
|
Violation:
A full box of disposable cups and a plastic bag with additional disposable cups were stored in this locker along with chemicals, including hand sanitizer, furniture polish, lotion skin cleaner, and a small unlabeled bottle with a brown liquid, and vacuum cleaner.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination;
|
|
|
Item No.:
31
|
|
Site:
Other-Steward Locker Outside Bridge Entrance
|
|
Violation:
A full box of disposable cups and a plastic bag with additional disposable cups were stored in this locker along with chemicals, including hand sanitizer, furniture polish, lotion skin cleaner, and a small unlabeled bottle with a brown liquid, and vacuum cleaner.
|
|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-East Restaurant Matre D Locker
|
|
Violation:
Several containers of food service equipment that were out of their original containers, such as drinking cups, tea pots, and juice dispensing containers and jugs, were stored in this locker that was not properly designed for food equipment storage. The deckhead had exposed pipes and wiring, and the bulkhead had several areas that were covered in an aluminum foil type material. Stated all this food service equipment was no longer used by the operation.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Marina Dishwash
|
|
Violation:
The rack-type dishwash machine was no longer used in the operation. Staff stated the dishwash machine was to be removed during the March 2016 drydock.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Dining Room-East Restaurant Matre D Locker
|
|
Violation:
Several containers of food service equipment that were out of their original containers, such as drinking cups, tea pots, and juice dispensing containers and jugs, were stored in this locker that was not properly designed for food equipment storage. The deckhead had exposed pipes and wiring, and the bulkhead had several areas that were covered in an aluminum foil type material. Stated all this food service equipment was no longer used by the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Other-Steward Locker Outside Bridge Entrance
|
|
Violation:
A full box of disposable cups and a plastic bag with additional disposable cups were stored in this locker along with chemicals, including hand sanitizer, furniture polish, lotion skin cleaner, and a small unlabeled bottle with a brown liquid, and vacuum cleaner.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
A small fly was observed by the deck mounted oven.
|
|
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.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response
|
|
Violation:
The vessel had two documents relating to outbreak prevention and response: 1) Outbreak Prevention and Control Plan, undated and 2) Public Health Regulations for Housekeeping Department, dated 2012. It was not clear which document was to be used during an outbreak of acute gastroenteritis. The first document presented to the inspector, the Outbreak Prevention and Control Plan, did not include: the contact time and concentration for the disinfectant Oxivir; the contact time for the disinfectant 1000 ppm bleach; a statement that frequently touched surfaces would be disinfected continuously; procedures for notifying passengers and crew of an outbreak on board, including passengers embarking on a voyage following an outbreak; procedures for returning the vessel to normal operations after an outbreak; and health and safety procedures to protect passengers and crew from respiratory and dermal exposure during disinfection. The second document presented to the inspector, the Public Health Regulations for Housekeeping Document, included all of the required information. Another difference between the two documents was that the Outbreak Prevention and Control Plan had one trigger level to implement enhanced disinfection, but the Public Health Regulations for Housekeeping Department document indicated Green, Yellow, and Red trigger levels for implementing enhanced disinfection.
|
|
Recommendation:
Determine which plan should be followed during an AGE outbreak and ensure that it meets all VSP requirements.
|
|
|