|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 3 AC Room 3.4.3
|
|
Violation:
The potable water lines in the AC room were not striped to indicate potable water.
|
|
Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sports Pool
|
|
Violation:
The shepherd's hook was mounted behind a net, and three clips securing the net needed to be unclipped before the hook was accessible. The hook was moved to an easily accessible location.
|
|
Recommendation:
Ensure that the shephard's hook is mounted so that it is easily accessible.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Employees Reporting
|
|
Violation:
During the 3-10 July 2011 cruise, two food employees had onsets of reportable gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. A waiter had an onset of GI symptoms on 3 July at 14:00, but did not report to the medical center until 4 July at 08:39. An assistant waiter had an onset of GI symptoms on 4 July at 07:30, but did not report to the medical center until 4 July at 17:00. The time cards for these food employees were reviewed to verify work history on these dates.
|
|
Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
|
|
|
Item No.:
13
|
|
Site:
Medical-Food Employees Reporting
|
|
Violation:
During the 3-10 July 2011 cruise, two food employees had onsets of reportable gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. A waiter had an onset of GI symptoms on 3 July at 14:00, but did not report to the medical center until 4 July at 08:39. An assistant waiter had an onset of GI symptoms on 4 July at 07:30, but did not report to the medical center until 4 July at 17:00. The time cards for these food employees were reviewed to verify work history on these dates.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
Chicken breasts on a pan in a hot holding unit were measured between 126F and 129F. The unit was set at 160F, and, according to the staff, this unit was on temperature control. Also according to the staff, the chicken had been finished cooking approximately one hour before. The chicken was reheated and the temperature of the unit was increased.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that hot potentially hazardous food is maintained at 60C (140F).
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 4 Roast Station
|
|
Violation:
Chicken wraps were prepared in this area. According to staff, the chicken was cooked, cooled, placed in the wrap with other ingredients, grilled for marking on the outside of the tortilla, cooled, and then heated for service. With this procedure, the chicken is reheated more than once.
|
|
Recommendation:
Ensure that potentially hazardous food is not reheated more than once.
|
|
|
Item No.:
21
|
|
Site:
Bar-Starbucks
|
|
Violation:
The left sliding glass door of the undercounter cold holding unit did not close without force. The right sliding glass door of the undercounter cold holding unit would not completely close, and remained open about one inch. This door gasket was also loose.
|
|
Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Park Cafe Salad Station
|
|
Violation:
The plate mats had small crevices and other features that were not easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Soda Dispensers
|
|
Violation:
In the technical compartment of the soda dispensers across from the wine stand, the multi-flow hose penetrations in the back of the technical compartment were not sealed.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Natura Water System
|
|
Violation:
The vessel was using the Natura Water system for still and sparkling water. The water bottles were very tall and had a restricted opening. Because of these features, it was unclear if a regular warewashing machine will sufficiently wash, rinse and sanitize these bottles. The vessel had a standard operating procedure for cleaning the bottles and caps, but deep cleaning (more than warewashing machine) was only conducted once every 7 days.
|
|
Recommendation:
The vessel should apply for a variance if these bottles are to be used for service.
|
|
|
Item No.:
22
|
|
Site:
Galley-Rita's Cantina Warewash
|
|
Violation:
Food residue and other debris soiled the top lip of the hood of the previously cleaned hood-type warewash machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Johnny Rockets Warewash
|
|
Violation:
Food residue and other debris soiled the top lip of the hood of the previously cleaned hood-type warewash machine.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Room Service Warewash
|
|
Violation:
Large pieces of food debris and aluminum foil coverings for individually wrapped yogurt containers were found in the tank of the hood-type warewash machine.
|
|
Recommendation:
Ensure that food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or is removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Roast Station
|
|
Violation:
A bucket of chlorine sanitizing solution was measured at less than 50 ppm. The solution was replaced.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
A bucket of chlorine sanitizing solution was measured at less than 50 ppm. The solution was replaced.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Bar-Starbucks
|
|
Violation:
A small tray of chlorine sanitizing solution was measured at 10 ppm or less. Staff indicated that the wiping cloth in this solution was used for the espresso machine. This area was in use at the time of the inspection. The solution was replaced. This same finding was noted in this area during the December 2010 inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
25
|
|
Site:
Food Service General-Bars
|
|
Violation:
Spray bottles of Oxivir Five 16 sanitizing solution had wet wiping cloths either tied or draped around the spray heads. Staff stated these solutions were used to wipe tables, chairs, and some of the bar counter tops.
|
|
Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Johnny Rockets Warewash
|
|
Violation:
Food particles and a sticky residue soiled four previously cleaned glasses.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Park 150 Hot Galley
|
|
Violation:
A small accumulation of old oil and food residue soiled the previously cleaned combination hot-plate/grooved-griddle.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Park Cafe Panini Station
|
|
Violation:
Dried food residue and old grease soiled one of the previously cleaned Panini grill.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
Small food particles and other debris soiled the food contact surfaces of three previously cleaned plates.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
Small food particles and a sticky substance soiled the plate contact surfaces of two previously cleaned plate trolleys.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Park Cafe Server Counter
|
|
Violation:
Small food particles soiled the stainless steel preparation counters below the plate mats.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Park 150 Hot Galley
|
|
Violation:
A small quantity of dried food residue soiled the underside of the stainless steel shelves above the preparation counters.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Park Cafe Salad Station
|
|
Violation:
Small pieces of dried lettuce, other food particles, and a sticky residue soiled the previously cleaned plate mats.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Other-Garbage Room
|
|
Violation:
There were no paper towels at the handwashing facility. This was corrected. The area was in active use at the time of the inspection.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Chops Grill Show Galley
|
|
Violation:
On the heat lamps above the pass-through window, there was corrosion on the fixture covers where they met the deckhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
In the technical compartment for the side hot service line, a valve was leaking at the front of the compartment.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Satellite Cold Pantry
|
|
Violation:
One live filth fly was observed in this pantry. The area was not in operation during the inspection and no food was impacted.
|
|
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.
|
|