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Item No.:
16
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Site:
Other-Blue Iguana Cantina - Pantry
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Violation:
Inside the walk-in refrigerator were three large hotel pans filled with fresh cream. One pan had a 7 day discard label dated 21-27 January, but the other two pans had no discard labels affixed.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Other-Blue Iguana Cantina - Pantry
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Violation:
There was a large hotel pan of a black bean and corn salsa inside the walk-in refrigerator with a 22-29 January production and discard date. Staff stated that the black beans were cooked on board, and a review of the cooling logs revealed they were cooked and cooled on 20 January, so the combined salsa product should have been dated for discard based on that first ingredient.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Other-Blue Iguana Cantina - Service Counter
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Violation:
On the open counter were two bowls of shredded cheese, one bowl of cut tomatoes, one bowl of cut tomatoes and salsa, and one bowl of cut lettuce, all of which were on time control. None of these bowls were labeled with 4 hour discard times.
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Recommendation:
Per the VSP clarification to 7.3.5.3.6, potentially hazardous foods on counters require 4 hour discard labels even when the time from set-up to discard is 4 hours or less.
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Item No.:
33
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Site:
Buffet-Lido Forward Beverage Station
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Violation:
At the starboard side beverage station there was heavy dust soil along the deckhead light fixtures and the false wooden beams near the bulkhead behind.
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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.:
16
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Site:
Buffet-Lido - Comfort Kitchen
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Violation:
At the center counter there were two bowls of individually wrapped butter squares on the passenger self-service side and one tray of individual bowls of whipped butter under time control, and none were on a physical holding unit. None of the containers had 4 hour discard labels affixed.
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Recommendation:
Per the VSP clarification to 7.3.5.3.6, potentially hazardous foods on counters require 4 hour discard labels even when the time from set-up to discard is 4 hours or less.
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Item No.:
22
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Site:
Galley-Lido Galley - Pot Wash
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Violation:
The in-use hot water-sanitizing sink had a water temperture that measured 175 F, but the mounted thermometer registered a temperature of 166 F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
16
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Site:
Buffet-Lido Galley - Sweet Spot Counter
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Violation:
A full tray of vanilla custard danish were set on the counter for passenger self-service under time control without a four hour discard label affixed. Based on the ingredient list for the custard top filling, there was skim milk and dry egg yolk in the preparation by the manufacturer.
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Recommendation:
Per the VSP clarification to 7.3.5.3.6, potentially hazardous foods on counters require 4 hour discard labels even when the time from set-up to discard is 4 hours or less.
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Item No.:
33
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Site:
Other-Pizza Pirate - Service Counter
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Violation:
There was food residue present on the previously cleaned port side back bulkhead. There was a crevice where the bulkhead tile grout was recessed on the starboard side bulkhead.
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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.:
10
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Site:
Recreational Water Facilities-Thalasso
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Violation:
The rescue hook was not long enough to reach the deepest portion of the pool plus two feet outside the edge of the pool and it was telescoping. This was corrected.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
36
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Site:
Dining Room-Blush Dining Room- Staboard Soup Station
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Violation:
The light intensity was around 90 lux at the handwash station. This was corrected.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) at a distance of 75 centimeters (30 inches) above the deck in handwashing facilities.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Water condensate had accumulated on the deckhead above the mobile ovens. No dripping was observed.
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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.:
33
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Site:
Galley-Bakery
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Violation:
Standing water was observed on the deck under the mixer.
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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.:
21
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Site:
Galley-Port Dishwash
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Violation:
Around 30 waiter trays were very worn and the plastic material was peeling, exposing the metal underneath, and causing these surfaces to be difficult to clean.
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Recommendation:
Replace waiter trays when the damage on the surfaces are such that the exterior surfaces are cracked, broken, or recessed and the metal underlayer is exposed.
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Item No.:
36
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Site:
Dining Room-Steakhouse
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Violation:
The light intensity could not be raised to 220 lux at the Steakhouse waiter station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
27
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Site:
Galley-Steakhouse
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Violation:
Standing water with black particles and food residue was observed below the grills in the technical space. This area was closed and previous cleaned.
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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. 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.:
16
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Site:
Galley-Steakhouse
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Violation:
At least 15 cooling logs showed cooked potentially hazardous food, such as lobster stocks, glazes, and escargot, being cooled to a temperature of above 70F within in a 2-hour time period in the past 30 days. The logs documented temperatures between 72-80F as the cooled temperatures within 2 hours of the cooling process.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
33
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection, and staff reported it was only open during sea days. No food was stored at the outlet. This was written on the previous 2 VSP inspection reports. Staff showed drawings which indicated ventilation, deckheads, and passenger handwashing stations would be added to the food outlet and the renovation is still pending.
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Recommendation:
Install appropriate fully enclosed deckhead in this area and ensure the construction complies with both the VSP Construction Guidelines and the Operations Manual.
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Item No.:
28
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
The sneeze shield and food counters were wet as a result of the rainy weather and no deckhead protection.
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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.:
19
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. This outlet was not open during the inspection and no food was exposed, but staff stated this outlet was open during sea days. This was noted on the previous 2 VSP inspection reports.
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Recommendation:
Provide full deckhead coverage over this preparation and service area in accordance with the VSP Construction Guidelines and the Operations Manual.
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