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Item No.:
13
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Site:
Buffet-Cabanas Port Salad Station
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Violation:
On the passenger side, a food employee was dispensing food to passengers. This food employee over reached beyond the protection of the sneeze guard, sticking his head and part of his upper body under the sneeze guard and above the now exposed food. The food employee was observed doing this twice. Managers in the area provided an additional food employee in the food workers side of the buffet line to assist with food dispensing.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) 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 (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
19
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Site:
Buffet-Cabanas Port Salad Station
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Violation:
Food became unprotected when a food employee was dispensing food to passengers from the passenger side, sticking his head and part of his upper body under the sneeze guard and above the food. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Bar-Cove Caf
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Violation:
There were three slotted fasteners in the food splash zone of the espresso machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Other-Remi Locker
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Violation:
Galvanized metal shelves were used to store chinaware and other galley utensils that were out of their original packaging.
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Recommendation:
Ensure 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.
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Item No.:
22
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Site:
Room Service-Deck 2
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Violation:
Soiled plastic beer buckets and metal wine buckets were found stored directly on the deck below the soiled dish return table. The main automatic dishwasher was temporarily out of order and caused a large backup of soiled items in the return area. The beer buckets and wine buckets were immediately moved to the soiled table. The other soiled tableware and utensils were moved to another dishwashing area while the dishwashing machine was repaired.
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Recommendation:
Ensure drainboards, utensils, 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.:
27
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Site:
Galley-Remi
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Violation:
The grease drip pan recess of the flat and grooved grill was heavily soiled. The galley was previously cleaned and not in operation.
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Recommendation:
Ensure 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:
Other-Remi Locker
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Violation:
Boxes of table cloths were stored directly on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Remi Locker
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Violation:
There were blocks of florist foam and boxes of table cloths directly on the deck, making cleaning the deck difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
35
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Site:
Other-Remi Locker
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Violation:
Water was pooled on the deck. Staff stated water could have come from a silverware polishing machine stored in the locker.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Bar-Outlook
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Violation:
A wood podium was stored in the bar. The bar was not in operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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