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Item No.:
*
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Site:
*General Comments-Fecal Accident Response Procedures
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Violation:
The fecal accident response procedures did not differentiate between formed and loose stools, using a free halogen concentration of 50 ppm and a contact time of 4 hours. This provides a CT value of 12000. This exceeds the current VSP manual CT value requirement of 9600. The latest CDC CT standard for control of Cryptosporidium is 15300. 15300 will also be the new VSP Operations Manual CT value.
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Recommendation:
Ensure a CT value of 15300 for loose stool fecal accident response procedures in future protocol.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
On several occasions since the last inspection (10/27/2008) the potable water production records indicated that the evaporators were started at approximately 2300 hrs. The initial free halogen residual was recorded at 2.5 ppm at 2200 hours. Per staff the log sheet has no listing for the hours between 2200 to 0200 the following day and the staff did not want to leave the production free halogen initial sampling result off the record.
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Recommendation:
Ensure that the free halogen level is at least 2.0 ppm within 30 minutes of production start up and that the value is recorded.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program Records
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Violation:
The location of the swimming pool filling water line backflow prevention device was not listed.
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Recommendation:
Ensure that the cross-connection control program includes a complete listing of cross-connections and that there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program Records
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Violation:
The backflow prevention device for the medical facility bed pan washer was not listed.
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Recommendation:
Ensure that the cross-connection control program includes 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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Starboard Conservatory Whirlpool
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Violation:
One suction fitting cover was missing. The whirlpool was empty and not in operation. The cover was replaced at the time of the inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
13
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Site:
Other-Bordeaux Dining Room
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Violation:
The top of one waiter station was filled with individual passenger bags and hats while passengers were eating breakfast at a table nearby. Staff were serving that table and working at another nearby waiter station where the personal items stored on the waiter station were clearly visible, but took no action to remove the items. There were no food related items on top of the waiter station at the time and staff immediately removed the personal items when pointed out by the inspector.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley - Hot Galley
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Violation:
The posted time only as a public health control plan specified time control for the service line, but did not address the stations where products stored in ice baths, such as eggs, were controlled by time. Staff stated this was the condiment portion of the plan, but this was noted only in other food areas and not the main galley.
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Recommendation:
Ensure that the posted time control plan for each area lists all items that are on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley - Hot Galley
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Violation:
Liquid egg white in a working container ice bath had a temperature of 51 F, while egg beater liquid in a working container ice bath had a temperature of 54 F. Clarified butter on the stovetop had a temperature of 94 F.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Pantry-Deck 14 Horizon Court Pantry - Time Control Plan
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Violation:
There was no specific description of this area in the horizon court time as a public health control plan for the pantry section. There were a number of pans of foods in this area especially in undercounter refrigeration units which were posted with time only labels.
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Recommendation:
Ensure that the posted time control plan for each area lists all items that are on time control.
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Item No.:
16
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Site:
Buffet-Deck 14 Horizon Court Buffet - Hot Preparation Sections
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Violation:
Although staff stated that the port and starboard hot preparation (fryer, grill, and range top) sections were part of the buffet time control plan as service lines 1 and 2, these stations are actually opposite the passenger self service lines and involved preparation and storage of potentially hazardous foods such as pasta, potatoes, and bolognese sauce (all present during the inspection), and the plan did not make clear these areas were part of the service lines under time only control.
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Recommendation:
Ensure that the posted time control plan for each area lists all items that are on time control.
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Item No.:
17
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Site:
Food Service General-Parasite Destruction Documentation
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Violation:
There was no documentation for the whole herring in wine sauce product served in ready-to-eat form as parasite free or being frozen either by the supplier or on the ship.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Buffet-Deck 14 Horizon Court Buffet
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Violation:
The Tuscan bean soup and chafing dish set on the port and starboard buffet for passenger self service was not located under a sneeze shield.
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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-Deck 14 Horizon Court Buffet - Hot Preparation Sections
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Violation:
There were working bowls of salt, and pepper, with one pan of oil unlableled at the starboard hot preparation/pasta station. On the port station there were unlabeled working containers of salt and pepper.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 6 Galley - Pastry
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Violation:
There were two sheet pans of prepared chocolate parfait stored uncovered on the top shelf of the walk-in freezer.
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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.:
19
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Site:
Buffet-Crew Buffet
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Violation:
A number of the tongs and spoons at the open lunch buffet were too short for the food pan where they were used, and some ended up with the handle in contact with the ready-to-eat food on the serving line. Additionally, the whole apples, pears, and bananas on the upper buffet section were not provided with any utensil to retrieve them.
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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:
Galley-Crew Galley - Hot Galley
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Violation:
There was a working container of vegetable oil unlabeled at the operating hamburger grill station.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 5 Main Galley - Hot Galley
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Violation:
There were working pans of liquid egg white, pasteurized egg, egg beaters, vegetable oil, bacon oil, and clarified butter, being used for the egg preparation without any labels identifying these products. Additionally, there were small working containers of powdered sugar and cinnamon without labels.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Food Service General-All Galleys - DIETA Soup Kettles
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Violation:
The interior brass surfaces of the drain valves on all the DIETA soup kettles had a very rough surface which made cleaning difficult.
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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:
Bar-Lido (Deck 14)
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Violation:
There was an open gap in the back corner of the technical space below each of the handwash stations.
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Recommendation:
Ensure that 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:
Bar-Crooner's (Deck 7)
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Violation:
There was an open seam at the floor and back wall juncture or the technical space below the handwash station.
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Recommendation:
Ensure that 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 5 Main Galley - Potwash
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Violation:
There was an excessive amount of soiled pots and pans stacked throughout the soiled landing and entry to the soiled section from the deck to the deckhead. Additionally, there were soiled hotel pans stacked over a meter in height along the back side of the 3 compartment sink and fully covering the clean landing counter to a meter height. The clean pot landing for the potwash machine was also filled with stacks of soiled hotel pans. There were so many clean items already stored in the clean pot racks that even if all the soiled ware was cleaned, it would overfill the clean racks. Two staff were working in the area at the time of the inspection.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
There was a poor spray pattern from the upper arm rinse nozzles on the in-use flight-type conveyor dishwash machine. The spray was more of a steady downward water stream where only a plate passing directly below would have been exposed to the full spray from those nozzles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
There was a poor spray pattern from the upper arm rinse nozzles on the in-use flight-type conveyor dishwash machine. The spray was more of a steady downward water stream where only a plate passing directly below would have been exposed to the full spray from those nozzles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 12 Lido Galley - Potwash
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Violation:
There was no manufacturer's data plate affixed to the potwash machine or posted nearby.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Pantry-Deck 14 Horizon Court Pantry - Dishwash Area
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Violation:
The in-use flight-type conveyor dishwash machine had 3 of 8 upper rinse spray arm nozzles clogged.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Galley-Main Galley - Pastry Service Pantry
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Violation:
The previously cleaned plates were stacked wet and stored inside the counter model chest ice cream freezer. A few of those plates were soiled with food residue. Additionally, there were 4 stacks of previously cleaned plates on the working counter beneath the bulkhead phone and these were stacked wet, with a few soiled with food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Bayou Galley - Hot Galley
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Violation:
Some of the previously cleaned hotel type pans stacked and stored in the undershelf of the rolling work table were soiled with food residue.
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Recommendation:
Ensure that 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:
Bar-LaPat (Deck 5)
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Violation:
The floor of the technical space below the espresso machine was soiled.
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Recommendation:
Ensure that 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-Main Galley - Pastry Service Pantry
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Violation:
Previously cleaned plates were stacked wet and stored inside the counter model ice cream chest freezer. A few of the plates were soiled with food residue. Additionally, there were 4 stacks of previously cleaned plates on the working counter beneath the bulkhead phone and these were stacked wet, with a few soiled with food residue.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Buffet-Staff Mess - Buffet
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Violation:
There was no coving where the deck joined the small silverware and topping counter base.
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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:
Pantry-#8738
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Violation:
The deck below the clean item locker had an accumulation of lint, dirt and debris. Additionally there was some silverware on the deck.
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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:
Pantry-LaPat (Deck 5)
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Violation:
The deck below the counter and under the ice machine was soiled with dirt, dust and debris. Additionally, there was a tray and a glass on the deck below the ice machine.
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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:
Pantry-Lido (Deck 14)
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Violation:
The deck under the work counters was soiled.
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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.:
34
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Site:
Bar-LaPat (Deck 5)
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Violation:
There was a leak at one of the control valves in the technical space below the espresso machine. The valve was severely rusted.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-LaPat (Deck 5)
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Violation:
The light above the espresso machine was not working.
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Recommendation:
Repair the light.
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Item No.:
37
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Site:
Galley-Deck 5 Main Galley - Hot Galley
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Violation:
The bain marie at the aft breakfast line (oatmeal and hot apples) was producing a heavy steam and condensate was forming on the overshelf with water dripping down around the open pans of hot oatmeal and apple slices stored below. Nothing was observed dripping into the food. A food temperature taken of the oatmeal measured 170 F.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 12 Lido Galley - Center Preparation Area
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Violation:
There was one housefly noted on the center preparation area on the preparation counter. There was no active food preparation in this space at the time.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 14 Pizzeria and Lido Bar Pantries
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Violation:
The pizzeria and lido bar are located on an outer deck and during service the outer doors to both pantries were pinned open, as were the doors from the passenger service side of the bar to the pantry behind, and the door from the bar pantry to the pizzeria pantry. The pizzeria service area door to the pantry behind was also pinned open. There was one housefly noted in the clean dish area during this inspection.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Deck 14 Pizzeria and Lido Bar Pantries
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Violation:
The pizzeria and lido bar are located on an outer deck and during service the outer doors to both pantries were pinned open, as were the doors from the passenger service side of the bar to the pantry behind, and the door from the bar pantry to the pizzeria pantry. The pizzeria service area door to the pantry behind was also pinned open. There was one housefly noted in the clean dish area during this inspection.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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