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Item No.:
*
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Site:
Children Area-Linen Storage
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Violation:
Although the pillow cases were clean and cleaned after each use, the pillows were somewhat stained and had no protective cover other than the pillow cases. Recommend some non-absorbent pillow protector be used to prevent the pillows from becoming soiled.
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Recommendation:
Recommend some non-absorbent pillow protector be used to prevent the pillows from becoming soiled.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan - Listing
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Violation:
The listing of cross-connections was incomplete in that the title heading on the form was inspection area. This indicated the location of the cross-connection, but there was no description of the component or piece of equipment involved. Additionally, there was a title heading on the form for the pipe size and a number of backflow preventers was listed. Later in the listing there was a legend explaining that the size was for a specific backflow preventer type. In the column heading 3/8 for instance, there was a number of backflow preventers listed for an area such as the crew mess. The legend for the 3/8 inch pipe indicated a Watts model NLF9T backflow preventer(which is approved only for non-continuous pressure applications). In reviewing several preventers in some of the locations we found that the actual backflow preventer was a Watts model N9, which is approved for continuous pressure applications.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have availalbe for review during inspections. 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. Additionally, review each backflow preventer listed under the description 3/8 and verify the preventer model and whether or not it is correct for the application where used. Model NLF9 preventers are not approved for continuous pressure applications.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Cold Pantry
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Violation:
Staff stated that undercounter reach-in refrigerator #166 was a time only control unit, yet it was not noted on the cold time control plan for the Lido cold pantry and not labeled as time only control. There was no cold time only control plan for the cold pantry and there was tuna salad, egg salad, and chicken salad staged at the sandwich counter cold station which was prepared in the garde' manger and transported to this location as part of the lunch set-up. There were cold deli meats and the same cold salads set in the sandwich preparation station at the buffet counter just outside this location. Staff stated that both operations were on time only control. There was a hot time control plan for sandwiches posted.
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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. Additonally, ensure that when an entire hot or cold holding unit is designated for time only control that the unit is somehow listed on the time control plan.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Cold Pantry, and Pizzeria
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Violation:
Staff stated that the egg and omelette toppings at the mini galley breakfast were on time control, as were the waffle and pancake batters from the cold pantry to the waffle station. There was an ice bath with a pan of shredded cheese in the cold pantry for the pizzeria which was said to be on time only control, but there was no statement or reference in any time control plans for these stations that ice baths for potentially hazardous foods were on time only control. The pizzeria cold food time only control plan listed a food flow from out for service back to a blast chill step.
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Recommendation:
Ensure that when potentially hazardous foods are staged in ice baths under time only control that there is some statement specific to this on the time only as a public health control plan. Additionally revise the pizzeria time only control plan so food does not route back from the service line to be blast chilled. All potentially hazardous food under time control must be discarded at the end of the time control period/service period.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Corridor to Cold Pantry
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Violation:
Cold trolley #12 was located in the corridor between the hot galley section of the mini galley and the cold pantry. There were pastry products inside on sheet pans as back-up to the buffet line. Staff stated the entire trolley was on time only control, but there was no notation in the time control plan for this. There was a time/temperature log sheet taped to the front of the trolley. One sheet pan of cheesecake stored inside had an internal temperature of 49 F.
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Recommendation:
Ensure that all areas and units where time only control holding is used are clearly identified on the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Specialty Galley
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Violation:
The Time as a Public Health Control Plan for cold foods indicated that the potentially hazardous foods were placed inside refrigeration units on time prior to service. However, ship staff indicated that only one of the undercounter refrigerators was actually on time control. All others were on temperature control. The plan did not accurately reflect the workflow.
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Recommendation:
Ensure that the time only as a public health control plan clearly indicates all refrigeration units which have been designated as time only control. Additionally, the written time control plan should follow the actual flow of the food and work, so it is clear when potentially hazardous foods move from temperature to time control thru the point where this food is finally discarded.
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Item No.:
16
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Site:
Galley-Lido Mini Galley - Hot Galley
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Violation:
The posted HAACP plan for time only as a public health control was a diagram for hot foods which displayed one arrow from a preparation step to a time only hot holding step for back-up storage of hot foods in bain marie's and in the Alto-Shaam ovens. A second arrow from the same preparation step directed hot foods to a temperature only hot hold step in the Alto-Shaam ovens. There was no indication on the plan of which Alto--Shaam ovens were for temperature or time only control and none of the ovens had labels to indicate how they were managed. Staff stated that all the Alto-Shaam ovens were for time only as a public health contol. Additionally there were several potentially hazardous foods in back-up hot holding pans on the range top and flat-top grill. Staff stated these foods were on time only as a public health control, but the posted plan did not indicate those holding units were for time contol in hot holding.
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Recommendation:
Ensure that the written plan for time only as a public health control is clear and describes the food operations followed. Where time only applies to specific hot holding units they should be somehow identified in the plan as time only control units.
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Item No.:
19
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Site:
Buffet-Lido - Seaside Buffet Port - Half Moon Section
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Violation:
One bowl of sunflower seeds with a spoon inside and one bowl of pumpkin seeds with a spoon inside was set at the passenger self-service buffet outside of the sneeze guard and unprotected. This was also noted in the previous VSP inspection conducted 23 February 2009.
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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.:
20
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Site:
Galley-Pastry
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Violation:
There was a gap at the rear of Cold Trolley #12, making cleaning difficult. This unit is due to be replaced by the vessel staff.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The exterior surfaces of Trolley #12 was dented, making cleaning difficult.
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Recommendation:
Repair the dented exterior of trolley #12.
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Item No.:
21
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Site:
Galley-Portside
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Violation:
There was peeling sealant on the side of the tilting pan, making cleaning difficult.
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Recommendation:
Remove the peeling sealant from the side of the tilting pan.
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Item No.:
21
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Site:
Galley-Soup Station
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|
Violation:
There was peeling sealant on the sides of one of the tilting kettles, making cleaning difficult.
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Recommendation:
Remove the peeling sealant from the exterior of the tilting kettles.
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Item No.:
21
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Site:
Galley-Dishwash Area (Port)
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|
Violation:
Food Trolley #3 was dented along the side. In addition, the upper hinge on the door was loose, preventing the door from closing properly.
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Recommendation:
Repair the exterior surfaces of trolley #3 and the loose door hinge.
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Item No.:
22
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Site:
Galley-Dishwash Area (Starboard)
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|
Violation:
There was a fibrous tape material covering approximately one-half the data plate on the conveyor dishwasher, blocking the information. This item was corrected during the inspection.
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Recommendation:
Ensure the data plate on the conveyor warewash machine is completely readable.
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Item No.:
22
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Site:
Galley-Lido Mini Galley - Potwash
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|
Violation:
During active use the hot water in the sanitizing sink was at a temperature of 178 F from a manual measure, while the mounted thermometer registered 170 F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Area
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|
Violation:
There was a large amount of soiled items staged on the soiled landing and on deck stands. The items were stacked to within one meter of the deckhead.
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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-AFT Conveyor Dishwasher
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|
Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher did not have a fan-like spray pattern. This item was corrected during the inspection. The final rinse temperature measured 167.0F when isolating the final rinse cycle.
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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.:
24
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|
Site:
Galley-Special Order
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|
Violation:
The sanitizer concentration in the sanitizer container measured well below 50 ppm. This item was corrected during the inspection.
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|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Special Order
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|
Violation:
A few previously cleaned plates were found soiled and stored inside an undercounter plate warmer. This item was corrected during the inspection.
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|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Galley-Ice Machines
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|
Violation:
There were glue remnants on the covers over the ice makers of two ice machines. These items were corrected during the inspection.
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|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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|
Site:
Galley-Special Order
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|
Violation:
The filter beneath the induction stoves was heavily soiled. This item was corrected during the inspection.
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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.:
30
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|
Site:
Galley-Dishwash Area (Starboard)
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|
Violation:
The waste paper disposal container was missing at the handwash station. This item was corrected during the inspection.
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|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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|
Site:
Galley-Dishwash Area (Starboard)
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|
Violation:
There was no coving at the deck-bulkhead juncture near the handwash station (soiled side).
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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:
Galley-Ice Cream Station (Port)
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|
Violation:
The was excess sealant on the mounted thermometer housing to the walk-in refrigeration unit. The sealant was also sticky and difficult to clean.
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|
Recommendation:
Remove excess sealant on the thermometer housing in the walk-in refrigerator.
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Item No.:
33
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|
Site:
Galley-Pastry
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|
Violation:
There were broken deck tiles around the scuppers under the tilting kettles, making cleaning difficult.
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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:
Galley-Pastry
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|
Violation:
There was recessed and missing grout between deck tiles in front of the undercounter refrigeration units. There was recessed grout at the deck-bulkhead junctures by the Baker's Oven. There was standing water in the recessed area. There was no coving in this area.
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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. 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
|
|
Site:
Galley-Special Order
|
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Violation:
Some of the coving under the hot stoves was deteriorated, making cleaning difficult. The coving was also soiled with a black material.
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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. 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:
Galley-Portside
|
|
Violation:
The coving at the deck-bulkhead juncture under the hot plates was deteriorated, making cleaning difficult. The coving was soiled. There were broken deck tiles and recessed grout between deck tiles under the flat-top grill. The coving beside the tilting pan was soiled with a black material.
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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:
Galley-Portside
|
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Violation:
There was a small amount of corrosion on the deckhead above the blast chiller.
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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:
Galley-Roast Station
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|
Violation:
There was recessed grout between deck tiles in this area.
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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:
Galley-Starboard
|
|
Violation:
There was recessed grout between deck tiles, as well as sections of coving at the deck-bulkhead juncture that were missing. In addition, there was peeling sealant on some bulkheads as well.
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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. Additionally, remove peeling sealant from the bulkheads.
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Item No.:
33
|
|
Site:
Galley-Special Order
|
|
Violation:
There was recessed and missing grout between deck tiles under the large flat grill.
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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
|
|
Site:
Galley-
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|
Violation:
The deck beneath the beverage service counter was soiled with old food debris. This item was corrected during the inspection.
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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-Specialty
|
|
Violation:
There was some recessed and missing grout between deck tiles.
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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
|
|
Site:
Preparation Room-Vegetable Walk-in Refrigerator
|
|
Violation:
There was loose, peeling sealant on the bulkhead, making cleaning difficult. There was a profile strip beneath the handwash station that was separating from the bulkhead, leaving a gap, making cleaning difficult.
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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.:
33
|
|
Site:
Provisions-Poultry Walk-in Freezer
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|
Violation:
There was a loose profile strip at the left side of the entrance to the unit, leaving a gap, making cleaning difficult.
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|
Recommendation:
Repair or replace the loose profile strip in the poultry walk-in freezer.
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Item No.:
33
|
|
Site:
Food Service General-Coving
|
|
Violation:
The bulkhead-deck junctures were not coved in several food service areas, particularly in the main galley. This is a repeat finding from the previous inspection.
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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
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was missing or recessed grout, rough grout at the scupper-deck tile interface, as well as some damaged deck tiles in food preparation areas of the main galley and crew galley.
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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
|
|
Site:
Other-Main Dining Room - Wait Stations
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|
Violation:
There were damaged deck tiles in some of the wait stations.
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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.:
34
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was standing water on the preparation counter due to a leak at the faucet of the single compartment sink. This item was corrected during the inspection.
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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
|
|
Site:
Provisions-Fruit Walk-in Refrigerator
|
|
Violation:
One side of the the refrigeration unit was dark due to the lights not working. It appeared a though a circuit was not working. This item was corrected during the inspection.
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|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
|
Site:
Galley-Dishwash Area (Starboard)
|
|
Violation:
There was excessive condensate accumulation on the deckhead and bulkhead. There were no clean items impacted by the condensate. This is a repeat item from the previous inspection.
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|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
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Item No.:
39
|
|
Site:
Galley-Lido Mini Galley - Hot Galley
|
|
Violation:
There was 1-2 fruit flies noted in the hot galley area during the inspection at the lunch period.
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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
|
|
Site:
Pantry-Seaside Cafe Bar - Pantry
|
|
Violation:
The pantry door to the open (outside) deck was pinned in the open position and clean glassware and equipment was stored inside the pantry on the clean counters and shelves. One live fruit fly was observed sitting on the serving spout of a plastic bar pouring container on the clean counter.
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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
|
|
Site:
Galley-Bakery
|
|
Violation:
There were two live drain flies and one live housefly in this area.
|
|
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
|
|
Site:
Pantry-Specialty
|
|
Violation:
There was one live drain fly in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was on live housefly in this area.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Pantry-Seaside Cafe Bar - Pantry
|
|
Violation:
The pantry door to the open (outside) deck was pinned in the open position and clean glassware and equipment was stored inside the pantry on the clean counters and shelves. One live fruit fly was observed sitting on the serving spout of a plastic bar pouring container on the clean counter.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|