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Item No.:
13
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Site:
Other-Lido Dive-in Taco Bar
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Violation:
Staff who were cooking raw chicken breasts for sandwiches ordered at the counter were not using their food probe thermometers to check the internal temperatures of the chicken once cooked. Two were checked by the inspector and one of these had an internal temperature of only 149 F, while the other was at the required 165 F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
15
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Site:
Galley-D2 Main Galley - Pastry
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Violation:
Two sheet pans filled with washed, fresh strawberries were set on a preparation counter awaiting final preparation. Upon close inspection some of the strawberries were clearly damaged and others spoiled. Staff discarded all damaged and spoiled strawberries immediately after this finding. It was unclear why the separation of damaged and spoiled strawberries was not performed when they were initially washed in the lower preparation area.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-D2 Main Galley - Garde' Manger
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Violation:
One platter with six individual glass servings of cut melon and fruits were found inside walk-in refrigerator #27 with discard dates of 8 October. These items were prepared yesterday and had internal temperatures of 48-49 F, as measured by the inspector and chef's thermometers. The food was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Other-Lido Dive-in Taco Bar
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Violation:
The posted time control plan did not identify the hot dog roller, cheese warmer, or french fry warmer which staff stated were on time control at the front counter. Staff found the corrected time control plan and posted it during the inspection.
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Recommendation:
Include in the written and posted time control plan all units on time control.
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Item No.:
16
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Site:
Other-Lido Dive-in Taco Bar
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Violation:
One of two chicken breasts cooked to order was only cooked to an internal temperature of 149 F. The cooked chicken breast was discarded.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?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 being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratities; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of ?whole-muscle, intact beef? and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6)serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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Item No.:
19
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Site:
Other-Lido Dive-in Taco Bar
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Violation:
The tongs at the self-service taco bar taco shell bowl and tortilla chip bowl were not long enough, so the handles made contact with the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck7 - Neptune Lounge
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Violation:
The counter buffet display had a back open seam that was difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The conveyor dishwash final rinse manifold thermometer registered temperatures between 215 and 220 F during operation. There was no live steam observed in the final rinse and there was no pressure irregularities or spray nozzles clogged, indicating the gauge was not functioning properly.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Deck7 - Neptune Lounge
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Violation:
The counter buffet display had a back open seam that had food crumbs in it.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-D2 Main Galley - Hot Galley
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Violation:
The aft saucier area food preparation counter was splashed from a condensate leak in the deckhead access hatch (CO20263FD) directly above. Staff were actively preparing food at the time and some was set on the counter beside as well as the prep counter overshelf, but none were impacted by the leaking water. There was a deckhead maintenance sticker noted near to the hatch, but staff did not seem to be aware of the problem and there was no attempt made to capture the leaking condensate to prevent it reaching surfaces below.
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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:
Provisions-Dry Storage Walk-in Refrigerator
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Violation:
A problem at or above the deckhead resulted in several water drops from deckhead panel seams to the deck and near boxes of food products stored below. Staff immediately entered the area to open the deckhead and resolve the leak.
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Recommendation:
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Item No.:
33
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Site:
Galley-D2 and D3 Main Galley
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Violation:
There was surface damage at the poured deck which left rough patches and pitted areas that were hard to clean in central paths in the galleys and at several of the preparation and warewash areas. New deck was installed behind the hot galley and service lines in both galleys. The damage was more significant at gutterways.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Lido Starboard Buffet Main Line
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Violation:
The aft area deckhead had a layer of dust soil and it continued to include the deckhead mounted speaker cover.
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Recommendation:
Ensure 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:
Buffet-Lido Asian Corner Starboard
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Violation:
There was a significant oily residue present along the deckhead mounted exhaust vent covers directly over the service line. There was no cooking performed at this station, so the source for the oil at the vent cover was unknown.
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Recommendation:
Ensure 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:
Buffet-Deck7 - Neptune Lounge
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Violation:
The counter buffet display had an uncoved seam with the deck in front of it. The deck in front of this display was covered with carpet. The carpet was clean.
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Recommendation:
Cove all cabinet/deck junctures, including buffets. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Deck7 - Neptune Lounge
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Violation:
The bulkhead behind the coffee machine on the beverage counter had an open hole through it where the water supply and electrical lines penetrate.
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Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Lido Bar Deck 9
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Violation:
The front bar deckhead was covered with a very absorbent and difficult to clean, rough fabric material in a circular and overlapping pattern. It appeared to be a form of carpet, which is not an appropriate material for a deckhead in a food area.
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Recommendation:
Remove this material and ensure the deckhead is constructed of a hard material which is smooth, nonabsorbent and easly to clean.
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Item No.:
34
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Site:
Housekeeping-Deck 1 - Midship Ice Pantry
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Violation:
A leak was noted from a joint in the drain line from the ice maker unit causing water to pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Petty Officer's Mess - Buffet
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Violation:
The center of the buffet, between the two installed deckhead light fixtures, was below the minimum 220 lux of artificial light.
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Recommendation:
Ensure 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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