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Item No.:
13
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Site:
Food Service General-
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Violation:
Time Only as a Public Health Control Plan
The service period ended at 0800 in the Aqua Spa and at 0830 in the Seaside Caf. At the time of the inspection, potentially hazardous foods, i.e. butter, yogurt, and milk, were found stored in undercounter reach-in refrigerators at 0940 in the Aqua Spa and 0900 in the Seaside Caf Buffet. These refrigerators were under time control. It was found that the staff did not discard these foods per their written time control plans at the end of service period. In addition, some of these potentially hazardous foods were also at temperatures above 41F when they were found.
Initially, food managers and other food personnel were not in agreement on how they were controlling pathogen growth in the foods displayed and stored in the buffet lines. Some of the staff explained that these refrigerators were on time control and others explained that they were on temperature control. Even though the time control plan for the Seaside Caf was posted near those areas and it clearly stated that all food items in those buffet lines were on time control until 0830, these procedures were unclear to some of the staff. Furthermore, the time control plan for the Aqua Spa did not have the actual time of operation of the buffet lines during an embarkation day, such as the current day of inspection.
It was unclear from the discussion with the staff if the food personnel understood the public health significance, based on the risks of food-borne illnesses inherent to the food operations, of not following their own time control plan. There was the assumption by some of the staff that because the areas were not active at the time of the inspection walk-through, the importance of finding those potentially hazardous foods stored in the undercounter refrigerators was minimal. In addition, it was difficult for the staff to realize how their actions created the possibility of placing those potentially hazardous foods in the buffet lines on time control for a second time after being on time control previously. Moreover, those potentially hazardous foods were found stored in these undercounter refrigerators after closing and cleaning these buffet lines, suggesting its intended storage for the use of a second period using time only as public health control.
Outer Openings Protected
During the inspection's walk-through, the door between the pantry and the outdoor Pool Bar was intentionally wide open, stopped by the staff with a trash can. Both the pantry and the bar were in active use at the time of the inspection. It was unclear from the discussion with the staff if the food personnel understood the public health significance, based on the risks of food-borne illnesses inherent to pest transmitted diseases, of not ensuring the protection of entry points where pests may enter the food areas.
Cooking/Cooling Procedures
During the inspection's walk-through, a hotel pan with zucchini cooked and prepared on 8 April 2011 was in an undercounter refrigerator and its cooking and cooling temperatures were not recorded in the cooling log for this area. The food personnel were instructed by the manager to log the temperatures of cooking and cooling process of all potentially hazardous foods in the future. Even though there was no assurance that this potentially hazardous food was cooked and subsequently cooled down at temperatures sufficient to reach proper internal temperatures required to reduce the potential of food-borne illness in consumers, this pan with zucchini was left in the undercounter refrigerator for future service.
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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. Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. Person in charge: Ensure that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
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Item No.:
16
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Site:
Buffet-Aqua Spa
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Violation:
The written and posted time only as a public health control plan stated that for breakfast the service period was 7 am to 10 am in the Aqua Spa Cafe. It did not specify a different time for embarkation breakfast, which today was from 6 am to 8 am.
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Recommendation:
The written time control plans should be revised to reflect the actual service times expected for embarkation days.
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Item No.:
16
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Site:
Buffet-Aqua Spa - Buffet Line
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Violation:
There were more than 50 yogurt containers and more than 30 half pint fresh milk units in the undercounter refrigerator. According to the staff, all food items in this area were under time control until 0800. These food items were found in this refrigerator at 0940. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.
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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.
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Item No.:
16
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Site:
Buffet-Aqua Spa - Buffet Line
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Violation:
There was a bowl with individually wrapped butter units in the undercounter refrigerator. According to the staff, all the food items in this area were under time control until 0800. These food items were found in this refrigerator at 0940. This area was already closed. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.
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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.
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Item No.:
16
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Site:
Buffet-Lido - Starboard Front Line #2
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Violation:
The two bulk milk containers inside the milk dispenser had temperatures of 44F. The thermometer inside the milk dispenser unit was measuring 40F. This milk was sent to the blast chiller.
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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:
Buffet-Seaside Cafe - Sandwich Station Aft
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Violation:
There was a bowl of individually wrapped butter stored in the undercounter refrigerator. According to the staff and the time control plan, all the food in this area was in time control until 0830. These butter wraps were very soft with a temperature of 73F at 0900. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.
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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.
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Item No.:
16
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Site:
Buffet-Seaside Cafe - Port Line #1
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Violation:
There were half pint milk containers and yogurt cups with a temperature of 43F. According to the staff and the time control plan, all the food in this area was in time control until 0830. These food items were found stored at 0905. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.
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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.
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Item No.:
16
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Site:
Buffet-Aqua Spa - Coffee Station
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Violation:
The temperature of the bulk milk container inside the milk dispenser was 45F. This potentially hazardous food item was stored under temperatures that better support progressive growth of pathogens.
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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.:
17
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Site:
Galley-Aqua Spa - Mini Galley
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Violation:
A hotel pan with zucchini cooked and prepared on 8 April 2011 was not in the cooling log. There was no assurance that this potentially hazardous food was cooked and subsequently cooled down at temperatures sufficient to reach proper internal temperatures required to reduce the potential of food-borne illness in consumers. The food personnel were instructed to log the cooking and cooling process of all potentially hazardous foods in the future. This pan with zucchini was left in the undercounter refrigerator for future service.
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Recommendation:
Ensure that cooling temperatures and times for all cooked, potentially hazardous foods are recorded in cooling logs.
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Item No.:
20
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Site:
Buffet-Aqua Spa - Coffee Station
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Violation:
The bulk milk container dispensing tube was cut leaving more than one inch protruding from the chilled dispensing head, allowing a space where milk could be held at temperatures above 41F.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
22
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Site:
Pantry-Seaside Cafe - Starboard Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine, the surface under the conveyor at the clean end was soiled with food debris, a paper napkin, and a piece of a broken plate.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
24
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Site:
Galley-Hot Galley
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Violation:
The water in the sanitizing bucket was cloudy. The staff was instructed to change the water.
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Recommendation:
Ensure that sanitizing solutions are changed as often as necessary.
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Item No.:
24
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Site:
Galley-Bakery
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Violation:
The water in the sanitizing bucket was cloudy. The staff was instructed to change the water.
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Recommendation:
Ensure that sanitizing solutions are changed as often as necessary.
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Item No.:
26
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Site:
Pantry-Martini Bar / Casino Bar
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Violation:
The internal panel of the ice machine was soiled on the left side with a dark material.
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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:
Buffet-Aqua Spa - Buffet Line
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Violation:
The counter under the smoothie machine was soiled with food debris and dust. This area was previously cleaned and not in active use at the time of 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.:
27
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Site:
Buffet-Coffee Station - Front
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Violation:
There was black residue by the ice chute of the ice and water dispenser. This dispenser was in active use by passengers.
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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.:
27
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Site:
Buffet-Coffee Station - Starboard Line #2
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Violation:
There was black residue by the ice chute of the ice and water dispenser. This dispenser was in active use by passengers.
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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:
Pantry-Seaside Cafe
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Violation:
There was no supply of toilet tissue in the food employees restroom. It was unclear if the lack of supply of toilet tissue led to improper hygienic procedures by the food employees during the active use of this area.
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Recommendation:
Ensure that a supply of toilet tissue is provided at each toilet at all times.
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Item No.:
30
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Site:
Buffet-Aqua Spa - Buffet Line
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Violation:
There was no soap in the soap dispenser of the handwash station. This area was in active use during the morning but not at the time of the inspection. It was unclear if the lack of soap in this handwash station led to improper hygienic procedures of the food employees working in that area.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Housekeeping-I-95 Men's Toilet, Deck 1
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Violation:
There was no supply of toilet tissue in the crew men's restroom. This restroom was located just next to the crew galley and crew mess for the use of food employees and other crew members. It was unclear if the lack of supply of toilet tissue led to improper hygienic procedures by the food personnel.
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Recommendation:
Ensure that a supply of toilet tissue is provided at each toilet at all times.
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Item No.:
30
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Site:
Housekeeping-I-95 Men's Toilet, Deck 1
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Violation:
There was no "WASH HANDS AFTER USING TOILET" sign in this restroom. This restroom was located just next to the crew galley and crew mess.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Pantry-Seaside Cafe - Starboard Dishwash
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Violation:
The deck of the hallway leading to the dishwash was soiled and looked difficult to clean. The staff explained that this deck was in plans to be changed.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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:
Other-Grill - Deck 10 Starboard
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Violation:
The deck corner under the flat grill counter was soiled and had some pooled water. This area was previously cleaned.
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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:
Other-Grill - Deck 10 Starboard
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Violation:
The speaker on the deckhead was soiled with grease. This area was previously cleaned and not in use at the time of 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.:
34
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Site:
Galley-Ice Cream Station
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Violation:
There were leaks at both of the dipper well faucets.
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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.:
40
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Site:
Pantry-Pool Bar
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Violation:
The door leading to the pantry of this outdoor bar was wide open, stopped by the bar staff with a trash can, allowing entry ways where pests may enter the pantry. Both areas were in active use at the time of the inspection.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Children Area-Fun Factory
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Violation:
A number of the previously cleaned plastic balls in the ball pit were clearly crushed and no longer easy to clean.
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Recommendation:
Remove the damaged balls from the ball pit and discard them.
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Item No.:
41
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Site:
Children Area-Fun Factory
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Violation:
The outdoor tubular slide was visibly soiled with a heavy black residue on the interior lower section. The area was empty at the time of the inspection and the staff members were awaiting embarkation of new passengers. This equipment should have been cleaned from previous use.
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Recommendation:
Ensure that the slide interior surfaces are thoroughly cleaned each day after the center closes and prior to use.
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