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Item No.:
08
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Site:
Potable Water-Cross-Connection Program
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Violation:
The cross-connection control program referenced a number of areas from deck #1 to deck #5, but no description of the plumbing system component was given. This was also the case in all the fire stations, where the listing did not describe that the component was the deck washing tap. It was listed as fire hoses and hydrants. This part of a larger violation was noted in the October 2010 VSP inspection, where the other items listed were corrected. Lastly, there was a listing of air-gaps and locations, but the plumbing component was not described (chemical dosing tank) and there were no visual inspections of the air-gaps as there were for other non-testable types of backflow preventers. When questioned, the staff stated that they connected hoses to the chemical dosing tanks located in the engine spaces during potable water filling.
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Recommendation:
Provide backflow prevention devices if there are hoses connected to potable water lines. 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.:
08
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Site:
Potable Water-Multi-Flow Systems
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Violation:
There was no backflow prevention device for the non-carbonated potable water connection to the multi-flow spray heads in the bars.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
13
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Site:
Buffet-Lido / Gazebo
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Violation:
Even though food personnel cooking eggs for hot holding had thermometers with them, they were not checking the cooking temperatures of these food items before placing them for hot holding at the buffet lines. The temperature of eggs placed in a tray for hot holding was measured at 141°F. The temperature of these eggs was measured just after the cook placed them in the tray for hot holding. These eggs were placed again on the flat grill. However, it was unclear if the other eggs placed at the buffet line had an initial temperature of 155°F at the time they were placed on time control.
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Recommendation:
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, 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 by responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
16
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Site:
Buffet-Lido / Gazebo
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Violation:
The temperature of eggs placed in a tray for hot holding was measured at 141°F. The temperature of these eggs was measured just after the cook placed them in the tray for hot holding. The cooks had thermometers with them but did not use them to check the cooking temperature of the eggs before placing them ready for hot holding. These eggs were placed again on the flat grill. However, it was unclear if the other eggs placed at the buffet line had an initial temperature of 155°F at the time they were placed on time control.
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Recommendation:
Ensure that raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (2) 68°C (155°F) for 15 seconds or equivalent temperature-time combination for ratites and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program; and raw eggs that are not prepared for immediate service.
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Item No.:
16
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Site:
Galley-Coffee Pantry / Deck 6 / Port Aft
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Violation:
The temperatures of two bulk fresh milk containers were 44°F and 46°F respectively. These milk containers were inside a milk dispenser that was on temperature control. This milk was 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.:
18
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Site:
Provisions-Meat Holding Room
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Violation:
Containers with raw meat stew cubes were stored next to containers with whole pheasant. All containers were covered. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-
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Violation:
A container with cut tomatoes had no serving utensil. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Food Service General-Ice Machines
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Violation:
There were some ice machines where the corrosion of the metal wires of the temperature sensors was mixing with some condensation located by the ice chute of the ice compartment and it was dripping on the ice. In addition, one ice crusher had a piece of lint and another ice crusher had a piece of fiber of a cleaning pad stuck to a seam located by the ice chute. The staff explained that these remnants of cleaning materials may come from the cleaning process.
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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:
Food Service General-Ice Machines
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Violation:
There was some corrosion at the metal wires of the temperature sensors, making them not easy to clean. These metal wires were in direct contact with the ice inside the ice compartment.
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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.:
20
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Site:
Preparation Room-
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Violation:
There were slotted metal fasteners in the food contact zone of the potato peelers, making cleaning difficult.
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Recommendation:
Remove the slotted fasteners and replace with smooth, low-profile, non-slotted fasteners.
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Item No.:
21
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Site:
Provisions-Beer Kegs Pallets
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Violation:
The pallets of beer kegs used for their storage in the walk-in coolers were made of raw wood. These pallets were chipped along the side edges and corners.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.:
24
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Site:
Food Service General-
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Violation:
The water in one sanitation bucket was cloudy. The water of one sanitation bucket had a halogen residual of less than 50 ppm. The sanitizing solution in six buckets were more than 200 ppm. These buckets were located in different places, including the Lido buffet lines (area in active use), Mermaid Tail Pantry (area not in active use), main galley deck 6 (area in active use), and crew mess buffet line (area in active use).
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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). Ensure that sanitizing solutions are changed as often as necessary.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The slotted fastener in the right potato peeler was soiled with food residue. This equipment was previously cleaned and not in use at the time of 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.:
26
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Site:
Buffet-Lido
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Violation:
A number of already cleaned plates at the buffet lines were soiled with food residues.
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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:
Preparation Room-
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Violation:
The technical compartment of the salad washer was soiled in many areas including insulation materials and mechanical parts.
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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:
Buffet-Lido
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Violation:
A number of already cleaned plates at the buffet lines were wet.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Dining Room-Da Vinci
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Violation:
After the breakfast service, staff members were placing some soiled utensils with remnants of food in the clean area of the waiter station #66.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Other-Pizzeria / Ice Cream Bar
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Violation:
The water temperature at the handwash station located by the ice cream bar side was measured at 91°F. The area was in active use at the time of inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
30
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Site:
Dining Room-Crew Mess
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Violation:
One of the sensor-triggered soap dispensers of the 4-faucet handwash station was not working.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
34
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Site:
Galley-
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Violation:
There was a water leak at the faucet of the preparation sink.
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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.:
39
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Site:
Galley-Trident Grill Dishwash
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Violation:
There were two flies in this area. The area was not in use at the time of 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.:
41
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Site:
Children Area-Pelican's Room
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Violation:
The boys and girls toilet did not contain an airtight-washable waste receptacle to dispose of excrement, soiled sanitary wipes, and gloves that cannot be disposed of in the toilet in cases of accidents. This was part of a larger violation noted in the October 2011 VSP inspection where the other items noted were corrected.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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