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Item No.:
*
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Site:
*General Comments-
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Violation:
The records and procedures in potable water, recreational water, medical, children's center, housekeeping, pest management, and ventilation were thorough, accurate and complete and staff in these areas were very knowledgeable of the VSP requirements.
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Recommendation:
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Item No.:
08
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Site:
Buffet-Dessert Stations
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Violation:
The chilled water lines to both the port and starboard soft serve ice cream machines were not clearly labeled as non-potable.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
16
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Site:
Buffet-Neptune Lounge
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Violation:
The milk container used with the coffee machine had a yellow sticker indicating the product was on time control and according to the posted time control plan, out for service from 1100-1400, however, the time of the finding was 0915. According to the person in charge of the area, once breakfast service ended at 0900, the left over milk was discarded and new milk was added and a yellow sticker was placed on the container. The time control plan did not indicate a service period for the milk from 0900-1100. The crew member indicated that some passengers drink coffee during this time. Staff stated that they will update the time control plan for this area.
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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): (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.:
18
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Site:
Galley-Deck 2 - Hot Galley Walk-in
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Violation:
Four hotel containers of raw breaded chicken were stored above two hotel containers of uncovered raw marinating pork. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Preparation Room-Beef/Poultry Preparation
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Violation:
Poor separation practices between raw poultry and raw beef were observed. During the observation, two butchers, one for chicken and one for beef, were breaking down their respected meats on the same preparation table at a distance in which cross-contamination would likely not occur. However, hotel containers for the prepared cuts of meat were placed on the same counter between the two butchers and within approximately 3 inches of each other. Both butchers were observed tossing cuts of their respected cuts of meat into the storage containers. No direct contact between poultry and beef products were observed nor did the inspector see any blood or chicken juice splash from the tossing of meat.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 3 - Dry Store Room
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Violation:
Coffee, tea, and condiments were stored inside an office metal filing cabinet.
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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.
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Item No.:
20
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Site:
Pantry-Neptune Lounge
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Violation:
A small household refrigerator operating on time control was in this pantry.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Deck 2 - Chef's Office
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Violation:
The electrical cord to the counter mounted warmer on the preparation table was draped on the counter making cleaning difficult. This was corrected.
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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.:
28
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Site:
Buffet-Neptune Lounge
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Violation:
Approximately, 30 small plates were stored inverted on the bottom shelf of the wheeled wooden plate trolley. The bottom shelf was approximately 3 inches from the deck. The plates were moved to the top shelf.
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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.:
28
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Site:
Pantry-Neptune Lounge
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Violation:
Wrapped beverage dispensing equipment was being stored on galvanized metal shelving. The shelving had some areas of corrosion.
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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.:
28
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Site:
Pantry-Deck 1 P.1.2.01
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Violation:
The clean storage rack was located in between two soiled drop off counters and there were no splash shields on either side of the rack. Clean glasses were stored in the rack and soiled items were located within inches of the rack on either side. The Chief Housekeeper indicated that she was aware of this issue and had begun the process to request the installation of splash shields.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (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-Deck 3 - Potwash
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Violation:
The door leading into the potwash was propped open, blocking the handwash station. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
The poured decks in this galley were pitted in many areas, especially around the gutterways.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 - Pastry
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Violation:
The poured decks throughout much of this area were pitted and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-
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Violation:
The poured decks throughout this galley were pitted and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The poured decks throughout this galley were pitted in many areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Port Dessert Station
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Violation:
The bulkhead flanges for the chilled water penetrations were loose exposing open seams.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Fwd Beverage Station
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Violation:
Light intensity at the dispensing area to most of the counter mounted juice dispensers was below the required 220 lux of light. Also, light intensity was less than the required 110 lux of light on the sides of several pieces of dispensing equipment.
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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. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces. 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:
Buffet-Neptune Lounge
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Violation:
Light intensity to the right of the coffee machine was less than the required 110 lux of light. This was a repeat violation from the previous inspection.
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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:
Galley-Deck 3 - Potwash
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Violation:
Light intensity at the handwash station could not reach the required 220 lux of light. This was a repeat violation from the previous 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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