|
|
|
Item No.:
05
|
|
Site:
Potable Water-Far Point Analyzer Calibration
|
|
Violation:
The far point analyzer was reading 1.6 PPM free halogen residual. Three measurements of the far point were taken using the inspector's calibrated colorimeter and the halogen level was actually 2.0 PPM. The sample vial on the ship's colorimeter was cleaned by the ship's staff and instrument agreement between both calorimeters was obtained.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Representative Microbiological Samples
|
|
Violation:
An ice machine was sampled on 18 November 2013 as one of the 4 locations in the monthly random samples for the month of November. Other records examined since the last inspection showed more than the minimum four required had been taken. The Operations Manual advises: 'Microbiological samples from ice machines and POTABLE WATER storage tanks do not count toward the monthly routine distribution system monitoring.'
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Warewash Machine Wash Temperatures
|
|
Violation:
Temperature logs maintained for all dishwash, glasswash, and potwash machines throughout the food service areas showed that wash temperatures were not reaching the minimum temperatures required as indicated by the machine's affixed data plates (150F). Staff were unaware that the minimum wash temperatures for these machines needed to reach 150F and had them set to run at temperatures below. After this was mentioned by the inspector, all the wash temperatures for the machines were increased to at least 150F. The logs in which the temperatures were being recorded stated that the wash and rinse temperatures must be between 120F-150F.
|
|
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: (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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
The undercounter refrigerators at all the buffet lines were operating on time control, but not all were physically labeled as such.
|
|
Recommendation:
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe Line 4
|
|
Violation:
An approximate 6 x18 inch section of the glass sneeze guard was missing in front of the omelet station where passengers placed their orders. The distance between where the passengers stood and the exposed food was less than 1 meter.
|
|
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.:
20
|
|
Site:
Galley-Pizza Oven
|
|
Violation:
Two oven stones were badly cracked and chipped prohibiting proper cleaning.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pizza Press
|
|
Violation:
There was an open seam around the upper edge of the top press. This seam was soiled with old food residue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The temperature gauge to the manual sanitizing compartment read 240F when actual temperatures were 190F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 12 Forward Ice Pantry
|
|
Violation:
The external final rinse temperature gauge to the dishwash machine constantly read 186F during all cycles.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Moderno
|
|
Violation:
The wash temperature of the in-use hood-type glass wash machine measured less than 150F. The data plate required a min of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
23
|
|
Site:
Galley-Cagney's
|
|
Violation:
During active use, the wash temperature of the hood type dishwash machine only reached 131F. Several measurements were taken with both the inspector's and crew member's thermometers. The data plate to the machine required a minimum of 150F wash temperature.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Pantry-Deck 12 Forward Ice Pantry
|
|
Violation:
The final rinse temperature to the active undercounter dishwasher was measured five times and the maximum temperature achieved was 136F. The undercounter dishwasher was in active use when the inspection team entered the pantry.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 12 Forward Ice Pantry
|
|
Violation:
A black granular residue was noted in the water recirculation bath of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Moderno
|
|
Violation:
Dishes and different types of food condiments were being stored on galvanized shelving in both hotel store rooms in this area.
|
|
Recommendation:
Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Garden Cafe Line 3 Beverage Station
|
|
Violation:
Old brown coffee residue was on the back underside nozzle panel to the coffee machine. This panel was located in the food splash zone.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pizza Press
|
|
Violation:
The seam on the upper edge of the top press was soiled with old food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
Electrical components underneath the scrapping trough were soiled with a build-up of old food residue of more than a day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Venetian Beverage Station
|
|
Violation:
Water pooled on the beverage counter in front of the bulk milk machine due to a deckhead water leak.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Garden Cafe Line #1
|
|
Violation:
The aft handwash station was not operable. This station was fixed during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe Line 1
|
|
Violation:
Water was running from the counter top to the deck as described in the previous violation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Garden Cafe
|
|
Violation:
The air exhaust vents above the food buffets were heavily coated in dust in many areas.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
Water leaked from a deckhead seam next to the air supply vent at the clean dish storage area. No clean items were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Star Bar
|
|
Violation:
A stainless steel water line to the utility sink was draped on the deck prohibiting easy cleaning.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe Line 2
|
|
Violation:
The deckhead above the bain marie with biscuits and gravy was wet with condensate as described in the previous violation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley / Soup Station
|
|
Violation:
Deck tile grouting was missing or pitted in many areas throughout this section of the galley. This was especially observed around deck drains and gutter ways.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Venetian Beverage Station
|
|
Violation:
Water leaked from a deckhead seam onto the beverage counter in front of the bulk milk machine. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Heavy steam was exiting the soiled landing side of the rack-type glasswash machine and collecting as condensate on the deckhead above. The condensate was dripping onto the deck and soiled landing table below.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
During service, heavy steam generated by the bain marie formed as condensate on the sneeze shield above. Water was observed dripping from the sneeze shield onto the tray rail. No food was impacted and the bain marie temperature was turned down.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Garden Cafe Line 2
|
|
Violation:
During breakfast service, heavy steam was generated by the bain marie warming the biscuits and gravy. The steam was condensing on the deckhead above the food items. No food items were impacted with dripping condensate.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Garden Cafe Line 1, 4
|
|
Violation:
During breakfast service, heavy steam from the bain marie condensed on the underside of a large metal panel which was being used as a hot serving top above the bain marie. This condensate was dripping from the underside of the metal serving top and onto the preparation counter where the bain marie was located. Water ran off the preparation counter and onto the deck below. Dishwash tubs were placed on the deck to catch the water runoff in several areas.
|
|
Recommendation:
Ensure all food service areas are free of excessive heat, steam, and condensation. Reduce heat at the bain maries.
|
|
|
Item No.:
38
|
|
Site:
Galley-Room Service Preparation
|
|
Violation:
A deck mounted mixer was kept in this location and has not been used in over a year. Staff stated that there are no plans to use the mixer in the future.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|