|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
A food employee was observed stepping on a food preparation counter to reach the bulkhead-mounted microwave oven. Other food employees were cooking in the area. Supervisors requested the food employees in the area to clean and sanitize the food preparation counter after requested by the VSP inspector.
|
|
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: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair;
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Walk-in Cooler
|
|
Violation:
The cooling of a hotel pan of tomato cubes cut on 8 January was not documented in a cooling log. The tomato cubes were discarded.
|
|
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 form 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.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 6 - Bellini Bar
|
|
Violation:
At the service bar, the ice bin was found open with the ice scoop and ice scoop holder in the bin blocking the bin top from closing.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 16 - Seaview Bar
|
|
Violation:
At the service bar, two ice bins were found open with ice scoops and ice scoop holders in the bins blocking the bin tops from closing. An open cup of ice was prepared and sitting on the bar counter.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Horizon Court - Starboard Beverage Station
|
|
Violation:
One of the fasteners was missing and a hole was present on the food-splash panel of the iced tea machine. This was corrected.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
It was unknown if the Canliker counter-mounted vegetable slicer met national or international standards for food equipment.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Walk-in Coolers
|
|
Violation:
The caster wheels of the trolleys in the meat defrost walk-in cooler and in the fresh meat walk-in cooler were heavily corroded.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Walk-in Cooler
|
|
Violation:
The caster wheels of the salad spinners were heavily corroded.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The underside of the Canliker counter-mounted vegetable slicer was very rough and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Galley Store 06.6.08
|
|
Violation:
The shelves were made of galvanized metal. Galley items and single-use and single-service utensils were stored on these shelves.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Galley Store 05.6.08
|
|
Violation:
The shelves were made of galvanized metal. Galley utensils were stored on these shelves.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Pastry Walk-in Cooler
|
|
Violation:
The caster wheels of two trolleys with pastries were heavily corroded.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Glasswash Machine
|
|
Violation:
It was unclear if the single rack hood-type glasswash machine had a visual alarm to indicate when the final rinse temperature dropped below the levels stated on the machine data plate. Staff showed the inspector the manufacturer's manual, which stated the machine faults and indications, and the manual did not indicate a low final rinse temperature fault or indication alarm. Staff were unable to confirm the machine met the requirements during the inspection.
|
|
Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 16 - Seaview Bar
|
|
Violation:
The canopy-style warewash machine in the bar pantry did not achieve the required final sanitizing rinse temperature in five complete testing cycles. The bar was open, the machine was on, and a rack of soiled glasses had been staged in the pre-wash section. The final rinse temperature gauge read 194F before the testing started. This gauge reading started to fall in successive trials down to 174F on the final test. The direct thermocouple reading at the utensil surface showed 151F on the first trial. A 180F irreversible thermolabel applied to the lower final rinse arm never changed during the remainder of the tests. A 150F/160F/170F irreversible thermolabel applied to a metal beverage container in the machine only had the 150F strip change in the 4th and 5th trials. The ship's and inspector's thermometers both read 154F and 156F, respectively. The dishwasher was taken out of service.
|
|
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: (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:
Galley-Horizon Bistro - Port Side
|
|
Violation:
The light covers inside the chicken rotisserie oven were soiled with black grease residue. The oven was not in use and was previously cleaned. The equipment was re-cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Mermaid's Tale
|
|
Violation:
The interior deflector panel of the ice machine was soiled with a black substance on the technical side of the panel.
|
|
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-Horizon Bistro - Port Side
|
|
Violation:
The chicken rotisserie was soiled with dust in the gaps above and below the removable panel behind the equipment. The equipment was immediately cleaned.
|
|
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-Deck 5 - Pastry Walk-in Cooler
|
|
Violation:
The wheel casters of two trolleys with pastries were heavily soiled with food residues.
|
|
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:
Preparation Room-
|
|
Violation:
The underside of the previously cleaned and not in use Canliker counter-mounted vegetable slicer was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 2 - Port and Starboard Hotel Stores
|
|
Violation:
Numerous galley utensils, chinaware, glassware, and single-use and single-service items, in and out of their original packaging, were stored on shelves and pallets. Some boxes were about 1 inch off the deck. The deckhead was open to pipes and cables and the deck/bulkhead juncture was not coved.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Galley Store 05.6.08
|
|
Violation:
Numerous galley utensils out of their original packaging were stored on the shelves and against the bulkheads. Some were on the deck or about 1 inch off the deck. The deck under the shelves was heavily soiled. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 - Galley Store 06.6.08
|
|
Violation:
An open container of disposable plastic spoons, pans and containers, and paper cups, all out of their original packaging, were stored in this locker. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used. 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.
|
|
|
Item No.:
28
|
|
Site:
Other-Trident Grill
|
|
Violation:
Three stacks of plates were stored on the front counter of the grill not covered or inverted. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
A food employee was observed stepping on the food preparation counter, next to the in-use soup kettle, to clean the bulkhead-mounted microwave oven. This area was in active use, including cooking.
|
|
Recommendation:
Ensure food employees do not step on counters when the area is in active use.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
The top panel of the canopy over the soup kettles was corroded in numerous spots.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The bulkhead between the two hoods in the show galley was soiled with food residue. This area was not in operation and was previously cleaned.
|
|
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-Deck 6 - Galley Store 06.6.08
|
|
Violation:
An open container of disposable plastic spoons, pans and containers, and paper cups, all out of their original packaging were stored in this locker. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.
|
|
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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (includingequipment/utensil storage roomsl). 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-Bulleting Boards
|
|
Violation:
Bulletin boards were utilized in the galleys and pantries to post time control plans, recipes, and training materials, among others. Some of these boards were on food splash zones and over food preparation areas. The bulletin boards were made of cork material that was absorbent and not easily cleanable. This was observed mainly in the main galley and officer's mess pantry.
|
|
Recommendation:
Ensure equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Section
|
|
Violation:
The top panels of the canopies over the soup kettles and tilting pans were heavily corroded.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Galley Store 05.6.08
|
|
Violation:
Numerous galley utensils out of their original packaging were stored on the shelves and against the bulkheads. Some were on the deck or about 1 inch off the deck. The deck under the shelves was heavily soiled. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.
|
|
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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including equipment/utensil storage rooms). 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:
Provisions-Deck 2 - Port and Starboard Hotel Stores
|
|
Violation:
Numerous galley utensils, chinaware, glassware, and single-use and single-service items, many out of their original packaging, were stored on shelves and pallets. Some boxes were about 1 inch off the deck. The deckhead was open to pipes and cables and the deck/bulkhead juncture was not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including equipment/utensil storage roomsl). 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.:
36
|
|
Site:
Galley-Deck 5 - Beverage Station
|
|
Violation:
The light intensity between counter-mounted equipment was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 - Aft/Port Beverage Station
|
|
Violation:
The light intensity between counter-mounted equipment was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 - Galley Store 05.6.08
|
|
Violation:
A mop and bucket with soiled water and a large container with brooms and mops were stored in this locker along with galley utensils.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 16 - Seaview Bar
|
|
Violation:
A drain fly was observed in the bar pantry. No open food was found.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Horizon Bistro - Port Side
|
|
Violation:
A live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Horizon Court - Starboard
|
|
Violation:
A live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
|
|