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Item No.:
13
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Site:
Galley-Deck 2 - Clean Storage
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Violation:
Several plates and cutlery were stored with light and heavy food soil a large plate warmer located in front of the hot service line.
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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: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
13
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Site:
Galley-Dive-In Grill
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Violation:
The food employee cooking burgers was not taking temperatures of the burgers being cooked and served. The inspector took internal temperatures of some burgers and all had temperatures at or above 155°F. Upon being questioned, the food employee was unsure as to when he last measured temperatures of the burgers.
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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: (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish. 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.
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Item No.:
16
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Site:
Galley-Deck 2 - Garden
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Violation:
A large container of individual cream cheese packets was on time control inside time control refrigerator 212A, but did not have a 4-hour discard label. The service time between set-up and discard was more than four hours. The cream cheese was 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 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.:
20
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Site:
Galley-Dive-In Grill
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Violation:
Upright refrigerator 9.19A was out of order since 22 April.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The outside of the deflector cover for the cuber panel of the ice machines in the galleys and pantries had a foam material that was absorbent and not easily cleanable. The foam material in the ice machines in Deck 4, 7, and 8 pantries was also wet and in disrepair. This was noted on the last inspection. The inspector was shown a March purchase order for new deflector covers.
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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-Captain's Pantry
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Violation:
The braided metallic hoses supplying water to the espresso machine and the ribbed conduits with power cables were rough and difficult to clean. This was noted on the last inspection. The inspector was shown an April purchase order to replace these lines with easily cleanable hoses.
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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:
Bar-Exploration's Cafe
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Violation:
The braided metallic hoses supplying water to the espresso machine, undercounter warewasher, dipper well, utility and handwashing sinks were rough and difficult to clean. This was written on the previous inspection report. Staff showed email communications with vendors to get appropriate hoses.
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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:
Galley-Deck 2 - Dishwash
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Violation:
The final rinse upper spray arm of the in-use flight-type glasswasher had two clogged nozzles.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 - Pastry
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Violation:
The undercounter warewasher was out of service since the morning of the day of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
A pipe under the in-use potwash machine was leaking water on the deck below.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Preparation Room-Lido Preparation Room
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Violation:
The undercounter warewasher was posted out of service since the day prior.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Pantry-Seaview Bar
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Violation:
The wash temperature of the undercounter warewasher at the utensil surface was 146°F as measured by the inspector's thermocouple. The wash temperature gauge measured 147°F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Pinnacle Grill Dishwash
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Violation:
The wash temperature of the in-use hood-type glasswasher was 147°F. The temperature gauge was reading the same temperature as the tank temperature measured with the inspector's thermocouple.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Pinnacle Grill Dishwash
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Violation:
Several previously cleaned plates in a trolley were lightly to heavily soiled with food debris. One of the plates had chipped pieces of china inside.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 3 - Ice Machines
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Violation:
Gray sediment was observed in the ice water return bath of the aft ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 - Aft Beverage Station
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Violation:
The right most juice dispensing port of the previously cleaned juice machine was soiled with juice.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The top plate of one of the plate stacks inside the plate warmer was heavily soiled with food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Deck 4 Pantry
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Violation:
Gray sediment was noted in the ice water return bath of the ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 2 - Clean Storage
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Violation:
Several plates and cutlery were stored with light and heavy food soil inside a large plate warmer located in front of the hot service line.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Service Line
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Violation:
One of the top plates inside the plate lowerators was soiled with food debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Other-Aft/Port Pool Area
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Violation:
Two large BBQ grills were stored in this area with their drip pans soiled with debris.
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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:
Galley-Pinnacle Grill
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Violation:
Several of the clean racks with cleaned and sanitized utensils were soiled with food residues.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 - Hot Service Line
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Violation:
The plate lowerators with previously cleaned plates were soiled.
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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.
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Item No.:
28
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Site:
Galley-Plate Warmers & Lowerators
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Violation:
The plate warmers and plate lowerators with previously cleaned plates and utensils were lightly and heavily soiled. This was observed in both levels of the main galley.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Inside the plate warmer, the bottom panel and the trays holding previously cleaned plates were soiled with food residues.
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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.
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Item No.:
29
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Site:
Galley-Dive-In Grill
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Violation:
The handwash station at the entrance of the galley had a maximum water temperature of 96°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The handwash station at the entrance of the area had a maximum water temperature of 95°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Bar-Crown's Nest Bar
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Violation:
The handwashing station was out of order since April 23. The closest handwashing station was in the nearby bar pantry. This pantry handwashing station was more than 8 meters away and had to open doors to get access to it. The bar was getting prepared to be open for service.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
32
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Site:
Galley-Pinnacle Grill
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Violation:
A large trash bin with food residues was uncovered. The lid was under the bin. This was corrected.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Service
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Violation:
The bulkhead-mounted phone was soiled with food debris.
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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.:
34
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Site:
Galley-Dishwash
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Violation:
The handwash station at the entrance of the area was leaking to the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The bucket filling spout of the handwashing sink was continuously leaking on the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Water was pooled on the deck under the handwashing sink.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Dishwash
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Violation:
Water was pooled under the handwash station at the entrance of the area.
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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.:
35
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Site:
Galley-Deck 3 - Potwash
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Violation:
Large amounts of water were pooled on the deck below the three-compartment sink and the potwash machine. The food employees working in the area were stepping on the water.
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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:
Preparation Room-
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Violation:
Multiple pieces of wood pallets and shipping materials were stored in a corner at the entrance of the provisions walk-in refrigerator and inside the active vegetable preparation room.
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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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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection Logs
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Violation:
The medical center shower heads were not listed on the shower head disinfection logs.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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