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Item No.:
16
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|
Site:
Bar-Caf al Bacio
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|
Violation:
Inside the time control cold well, the discard labels for the potentially hazardous foods were not affixed to the individual foods. The labels were affixed to the walls of the well.
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|
Recommendation:
The individual potentially hazardous foods must be labeled with discard times.
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Item No.:
28
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|
Site:
Pantry-Gelateria
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|
Violation:
A box full of roses and another box with pieces of stems and flower scissors were in the center of the pantry and food preparation counter. A second pair of scissors and cut flower stems were on the soiled drop-off table. The Gelateria was in operation and the bartender stated that a housekeeping employee was cutting flowers there but stepped out for a moment to put the flowers on the outside tables. When the housekeeping employee returned to cut more flowers, the VSP inspector explained to her that this operation did not belong to the food area and she took the flowers out of the pantry. Several food items were found stored in the refrigerators of the pantry.
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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.:
08
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|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The list of cross-connections and testable devices appeared incomplete and inaccurate. Records for the testable devices documenting their testing were impossible to be linked to the master cross-connection control list. When names of devices could be somehow linked by an educated guess, it was noticed that the dates of testing were different on both lists. In addition, there were records for some testable devices documenting testing results but these devices could not be found on the master list.
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|
Recommendation:
Update the cross-connection control program and ensure it is accurate and complete.
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Item No.:
08
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|
Site:
Potable Water-Deck 9 - Aft Whirlpool Machinery Room
|
|
Violation:
One of the backflow prevention devices on the potable water supply to the compensation tank was continuously leaking from the air relief vent. This was also noted on the previous inspection. The device was replaced during the current inspection.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Forward Pool Safety Sign
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|
Violation:
Staff calculated the maximum bather load to be 39 persons for this pool. However, the safety sign informed the users that the maximum bather load was 40 persons. This was corrected during the inspection.
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|
Recommendation:
Display on the safety sign a bather load equal or less than the one calculated.
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Item No.:
44
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|
Site:
Children Area-Major Renovation - Fun Factory
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|
Violation:
The children's area had a major renovation on the April 2013 dry dock. All areas were relocated and brand new areas were built. Some of the areas for children 5 years old and under were not constructed according to the 2011 VSP Construction Guidelines. The handwashing station located outside the toilet room was 26 inches above the deck and no hot water was provided. In the toilet room, the handwashing station was 27 inches high and the child-sized toilet was 18 inches high. Step stools were in place during the inspection.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
36
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|
Site:
Pantry-Deck 9 - Aft/Port Pantry
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|
Violation:
The light intensity was less than 110 lux around the ice machine.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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|
Site:
Pantry-Deck 11 Pantry
|
|
Violation:
The light intensity was less than 110 lux to the left of the left most ice machine.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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|
Site:
Pantry-Deck 11 Pantry
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|
Violation:
The braided metallic material of the water hoses behind the ice machine was difficult to clean.
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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.:
21
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|
Site:
Pantry-Caf al Bacio
|
|
Violation:
The braided metallic material of the water hoses behind the ice machine was difficult to clean.
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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.:
33
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|
Site:
Pantry-Caf al Bacio
|
|
Violation:
The bulkhead-mounted bulletin board next to the ice machine was made of difficult to clean cork.
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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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|
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Item No.:
13
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|
Site:
Pantry-Gelateria
|
|
Violation:
A box full of roses and another box with pieces of stems and flower scissors were in the center of the pantry and food preparation counter. A second pair of scissors and cut flower stems were on the soiled drop-off table. The Gelateria was in operation and the bartender stated that a housekeeping employee was cutting flowers there but stepped out for a moment to put the flowers on the outside tables. When the housekeeping employee returned to cut more flowers, the VSP inspector explained to her that this operation did not belong to the food area and she took the flowers out of the pantry. Several food items were found stored in the refrigerators of the pantry.
|
|
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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
33
|
|
Site:
Bar-Gelateria
|
|
Violation:
The area between deckhead panels above the waffle maker on the front bar was heavily soiled with more than one day's accumulation of grease. The area was in operation.
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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.:
30
|
|
Site:
Galley-Bistro on Five
|
|
Violation:
There were no paper towels in the dispenser above the handwashing station of the back bar counter. This was corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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|
|
Item No.:
36
|
|
Site:
Galley-Bistro on Five
|
|
Violation:
In the show galley, three deckhead lights were not working resulting in a light intensity of less than 220 lux at the front food preparation counter and at the handwashing station. The area was in operation during the inspection.
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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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|
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Item No.:
37
|
|
Site:
Galley-Bistro on Five
|
|
Violation:
In the show galley, the deckhead exhaust ventilation over the hot food preparation equipment was not sufficient to prevent steam and vapors in the area.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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|
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Item No.:
13
|
|
Site:
Galley-Bistro on Five
|
|
Violation:
At the flat grill, the chef and a cook were cooking steak strips for a steak crepe. The steak looked red and pink in several areas and the VSP inspector asked the chef about the minimum temperature to which he wanted to cook the steak and he responded 'over 140F' repeatedly instead of a minimum of145F as required. Also, the cook next to him stated that unless consumers make special request for the steak to be cooked in a certain way, they cook it medium to medium well to avoid drying the meat. None of them used a thermometer during cooking or plating. The VSP inspector checked the temperature of the final steak crepe before going to the consumer and it was above 145F.
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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: (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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; (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.
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|
|
Item No.:
33
|
|
Site:
Dining Room-Ocean Liners
|
|
Violation:
A temporary beverage station with coffee, milk, and pastry items was set-up on carpet.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Ocean Liners
|
|
Violation:
The trays of breakfast pastries were not covered by a sneeze shield.
|
|
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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
16
|
|
Site:
Dining Room-Ocean Liners
|
|
Violation:
According to staff the milk and cream on the beverage station were under time control, but each pitcher did not have a time control discard label and there was no time control plan associated with this set-up. The temperature of these dairy products was not measured, but pitchers were out at ambient temperature for at least 1.5 hours.
|
|
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. 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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Hot warming cabinet number 3 was listed as a time control unit on the posted time control plan but was not labeled as such.
|
|
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 the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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|
|
Item No.:
23
|
|
Site:
Galley-Warewash
|
|
Violation:
The water temperature of the wash compartment of the in-use rack-type glass wash machine was 145F-147F when measured by the inspector. The data plate indicated a minimum wash temperature of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
19
|
|
Site:
Galley-Dry Provision Room
|
|
Violation:
One box of lollipop sticks were stored on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dry Provision Room
|
|
Violation:
The light fixture on the far end of the room was not working resulting in a light intensity of less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
A lexan container of shredded lettuce was stored in the walk-in refrigerator unit with an internal temperature of 45F-50F when measured by the staff and the inspector at 9:50AM. According to the cooling log the shredded lettuce was properly cooled the previous night and then placed into the walk-in refrigerator. The container of lettuce was discarded.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry Serving Line
|
|
Violation:
The deck under the pastry service line was wet and heavily soiled with food debris, including a pastry item and a piece of fruit. This pastry service line was not opened for breakfast and was cleaned after the dinner service the previous night.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Galley-Ocean View
|
|
Violation:
Two open containers of milk were stored in the reach-in refrigerator with no seven day discard label. The area had been closed since the service period of the previous day.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
The self-closing toilet room door did not close completely.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
32
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Two garbage containers full of discarded food from the breakfast period were left uncovered after the cleaning took place and no one was left in the area.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Cooling Logs
|
|
Violation:
The cooling process for the cooked potatoes used in the potato salad prepared on 5 December was not documented on a cooling log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-Cooling Logs
|
|
Violation:
A second cook working in the buffet preparation area was observed by the inspector and the ship's inspection team creating a cooling log entry for the cooked potatoes that was missing. The entry was dated 5 December and completed through the first 2-hour temperature check when the inspector saw the cook writing on the log and told him to stop.
|
|
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: (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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.
|
|
|
Item No.:
30
|
|
Site:
Room Service-Toilet Room
|
|
Violation:
No toilet paper was available in the toilet room.
|
|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
|
|
|
Item No.:
33
|
|
Site:
Bar-Storage Area
|
|
Violation:
Two movable carts, one with bottled water and the other with various bottled beverages, were stored in the far corner of the bar on carpet.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Storage Area
|
|
Violation:
The light intensity for the storage area with the movable carts was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Crew Bar Ice Machine
|
|
Violation:
The light intensity on the left side of the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pool Grill Show Galley
|
|
Violation:
The soap dispenser at the handwash station was empty while the area was in operation. When asked, the crew members working in the grill explained to the inspector that they wash their hands at the handwash sink in the pantry. The crew members also said they had reported the empty soap dispenser to their supervisor.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Ocean View
|
|
Violation:
Side shields were missing on the end of the sneeze shields for service lines 1, 2, 3, 4, and the sandwich back grill. Passengers could stand at the end of the service lines and be within 1 meter of exposed food. At the beginning of service line 4 a container of gravy was not under a sneeze shield and passengers were within 1 meter of the turkey carving station.
|
|
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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Ocean View Line 1 Port Side
|
|
Violation:
A stack of plates stored behind the line to replenish the stack of plates out for customers was not inverted or covered.
|
|
Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Ocean View Starboard Ice Cream Station
|
|
Violation:
Two light fixtures on the employee side of the counter did not have shields or shatter-resistant light bulbs.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Ocean View Fruit Line
|
|
Violation:
Individual containers of apples, oranges, grapes, and spinach were out on the buffet line without serving utensils.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bain Marie
|
|
Violation:
About six hotel pans of cooked rice were stacked on top of the bain marie, which was listed as a time control unit on the posted time control plan. According to staff the pans were on time control but there were no discard labels on the pans. None of the pans in the bain marie were cooked rice.
|
|
Recommendation:
The individual containers must be labeled with discard times.
|
|
|
Item No.:
16
|
|
Site:
Galley-Grooved Grill
|
|
Violation:
Two containers of cooked chicken and one container of rice were set-up on time control on the grooved grill but the time control discard labels for each item were affixed to the bulkhead and not the individual containers.
|
|
Recommendation:
The individual containers must be labeled with discard times.
|
|
|
Item No.:
12
|
|
Site:
Galley-
|
|
Violation:
A food employee was observed rinsing in the handwash sink the blue disposable gloves she was wearing.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
|
|