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Item No.:
08
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Site:
Galley-Dishwash Area Soiled Landing
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Violation:
Below the soiled landing of the dishwash machine, the dual-check backflow prevention device was installed with the atmospheric vent facing upwards.
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Recommendation:
Re-align the backflow prevention device so the atmospheric vent is facing down.
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Item No.:
16
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Site:
Galley-
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Violation:
Inside the refrigerator, two pans of cooked spaghetti noodles had a food product temperature of 46 - 52F. Staff stated both pans were prepared the day prior, but they were not listed on the cooling logs. Both pans were discarded.
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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.
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Item No.:
16
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Site:
Provisions-Dry Store Refrigerators
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Violation:
A platter of sliced ham, turkey deli meat, chopped lettuce, sliced provolone cheese, and sliced tomatoes was stored in the reach-in refrigerator with a food product temperature of 48F at 11AM. Staff stated the platter minus the sliced tomatoes was prepared and placed in the refrigerator the day prior, but was not listed on the cooling log. The tomatoes were sliced the day of the inspection at about 8AM, but were also not on the cooling log. All food items were discarded. Also, a large bowl of cut leafy greens for salad was stored with a food product temperature of 49F. Staff stated they received the pre-cut salad mixes and were not sure when it was transferred to the large bowl. The cut leafy greens were also discarded.
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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.
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Item No.:
17
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Site:
Provisions-Dry Store Refrigerators
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Violation:
No cooling log was available for the sandwich platter, which included sliced ham, turkey deli meat, chopped lettuce, sliced provolone cheese, and sliced tomatoes.
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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.
Ensure the cooling temperatures of cooked potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Galley-
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Violation:
Two pans of cooked spaghetti noodles were not listed on the cooling logs. Staff stated both pans were prepared the day prior. The temperature of the noodles was 46 - 52F. Both pans were discarded.
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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 the cooling temperatures of cooked potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 57C (135F) to 21C (70F) or less within 2 hours and from 21C (70F) to 5C (41F) or less within an additional 4 hours.
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Item No.:
19
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Site:
Provisions-Walk-in Freezer
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Violation:
A box of bread was stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Ovens
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Violation:
Both ovens had several slotted fasteners in the interior food contact area.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Stove and Flat Gill
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Violation:
The back area of the food splash zone had several slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Over-Counter Large Bowl Cabinet
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Violation:
There was a seam in the bottom left corner of the cabinet. Clean equipment was stored in this cabinet.
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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.:
26
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Site:
Galley-Stove and Flat Gill
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Violation:
The slotted fasteners in the food splash zone were soiled with food debris.
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Recommendation:
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-Over-Counter Large Bowl Cabinet
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Violation:
The seam in the bottom left corner of the cabinet was filled with food debris. Clean equipment was stored in this cabinet.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Outbreak Prevention and Response Plan did not indicate that embarking crew members would be notified of an acute gastroenteritis outbreak following the outbreak voyage.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
44
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Site:
Potable Water-Incubator
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Violation:
The person in charge of potable water microbiological samples was not aware of the manufacturer's requirements that the incubator shall operate at 35C +/- 0.5C (94 - 96F). The incubator's thermometer read 100.0 - 100.4F while the inspection team was in the area, however there were no water samples inside the machine. Records indicated all coliform and E. coli results were negative.
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Recommendation:
Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications. Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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