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Item No.:
*
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Site:
*General Comments-Integrated Pest Management / Recreational Water Facilities
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Violation:
The public health monitoring and records for both the integrated pest management and recreational water programs were excellent in today's inspection.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Bunker Monitoring
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Violation:
The bunker water halogen analyzer that controls the dosing and sends the value to the continuous recording system for the bunker chlorination was out of calibration by over 0.5 PPM. The calibrated inspector test kit values were 2.22 and 2.31 on successive tests, while the analyzer was reading 2.82 and 2.89, respectively on the successive readings. The ship's test on the second manual test showed 2.4 PPM, at the time of the inspector's second test. The value on the analyzer was then changed. The feed pump on the analyzer buffer was malfunctioning at the time of our bunker verification test. A new pump was ordered two weeks ago. Hourly manual tests for bunkering were found in the ship's records.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions.
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Item No.:
13
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Site:
Galley-Deck 3 - Starboard Side Dishwash
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Violation:
Before the dishwasher was evaluated, the electronic display gauge on the dishwasher stated the final rinse temperature was 127F, and no alarm was sounding to indicate a low final rinse temperature. The dishwasher supervisors reported all the dishwasher temperatures were alright, and that the electronic display was incorrect. The dishwasher supervisor reported the temperature measurement of the final sanitizing rinse was 167F, and measured this exact reading twice; apparently, staff did not turn off the thermometer to reset the measurement of the temperatures of the thermometer. When this was determined, the final sanitizing rinse temperatures at the plate surface were unable to reach 160F after several evaluations.
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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: (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (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.:
19
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Site:
Buffet-Windjammer Starboard - Breakfast Island
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Violation:
The serving utensil for the cut cantaloupe melon was set on the melon with the handle in contact with the food. The length of the serving utensil was less than half that of the container of melon, which was a long rectangular dish. On the opposite side of this buffet a smaller set of tongs was set on top of the container of cooked waffles where the handle made contact with the food as well.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Suggest using a smaller square bowl for the melon on display and a longer tong for the waffle pan used.
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Item No.:
21
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Site:
Other-Johnny Rockets Front Counter
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Violation:
Two small holes penetrated the sides of the beer refrigerator. Exposed insulation was visible inside the holes. The holes also pentrated into the technical spaces on either side of the refrigerator.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Other-Diamond Lounge
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Violation:
The red plastic piece on the right soda dispenser near the hose attachment was cracked.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and 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-Deck 3 - Starboard Side Dishwash
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Violation:
Before the dishwasher was evaluated, the electronic display gauge on the dishwasher stated the final rinse temperature was 127F, and no alarm was sounding to indicate a low final rinse temperature. During the entire evaluation, the electronic display gauge for the final rinse manifold temperature never reached 180F.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Side Dishwash
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Violation:
The final sanitizing rinse electronic display gauge was inaccurate. During the entire evaluation, the electronic display gauge for the final rinse manifold temperature ranged from 120F and 127F. The inspector placed the thermocouple thermometer on the final sanitizing rinse arm, and measured temperatures between 140F and 155F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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-Windjammer Galley - Dishwash
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Violation:
The in-use conveyor glasswash machine displayed a final, hot water-sanitizing rinse temperature gauge temperature of 186 F, but when measured directly the temperature was below 180 F. After adjustment to the machine the initial final rinse gauge reading reached temperatures of 193-220 F and the corresponding dish level temperatures were 160 to 165 F. There was no steam exiting the spray nozzles and the spray from all the nozzles in both spray arms was excellent, indicating there was a problem with the mounted thermometer.
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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.:
24
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Site:
Galley-Deck 3 - Starboard Side Dishwash
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Violation:
The final rinse sanitizing temperature of the in-use dishwasher was less than 160F at the plate surface. Before the dishwasher was evaluated, the electronic display gauge on the dishwasher stated the final rinse temperature was 127F, and no alarm was sounding to indicate a low final rinse temperature. During the entire evaluation, the electronic display gauge for the final rinse manifold temperature never reached 180F. The dishwasher supervisors reported all the dishwasher temperatures were alright, and that the electronic display was incorrect. The final rinse sanitizing temperature was evaluated with the inspector's and ship's maximum registering thermometers, the inspector's thermocouple thermometer, and thermolabel. The thermometers measured temperatures between 145F and 155F for the final sanitizing rinse. The thermocouple was placed on the final sanitizing rinse arm, and the maximum temperature was 155F. The machine was taken out of service and staff reported later that the equipment was fixed.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
During active use of the conveyor glasswash machine the final, hot water-sanitizing rinse manifold temperature was below the minimum 180 F and the dish level temperature was below the minimum 160 F, after several tests made with both the inspector's thermometer and that of the ship.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Dining Room-Deck 3 - Locker
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Violation:
The three portable food warming units were 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:
Galley-Windjammer Galley - Hot Galley
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Violation:
There was a heavy build-up of old food debris on the underside surfaces and the legs of the two single door stacked combination ovens in this area.
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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:
Dining Room-Deck 3 - Locker
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Violation:
The locker, directly outside the deck 3 dining room, had equipment items stored in this room, such as portable sneeze shields and portable warming units for food. Four sneeze shields were stored 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:
Dining Room-Deck 3 - Locker
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Violation:
The deck was soiled with dust and food debris, and the deck/bulkhead juncture was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Other-Park Cafe' - Beverage Station
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Violation:
There was heavy dust debris between the deckhead panels directly above the counter model juice dispenser. Additionally, there was a heavy accumulation of dust that fully covered the deckhead air vent behind the ice dispensing machine.
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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.:
39
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Site:
Other-Diamond Lounge
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Violation:
A small fly was around the soda dispensers.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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