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Item No.:
*
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Site:
Galley-Windjammer Potwash
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Violation:
The installation of the new potwash machine was not yet completed. Staff stated that the machine should be operational within the next voyage. There was a fully operational three-compartment sink in the area.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Pool #1 / Whirlpool Spa #1 - Pump Room
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Violation:
The pressure gauges on the recirculation system for Pool #1 were broken.
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Recommendation:
Replace RWF filter pressure gauges when they are defective.
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Item No.:
13
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Site:
Galley-Izumi Sushi Making Activity
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Violation:
The ship has a variance for conducting this sushi making class with passengers. The waiver forms where passengers attest that they are not experiencing gastrointestinal illness within the 48 hours prior to the activity is a critical part of the variance. In November, there were two waiver forms where passengers signed the forms, did not respond to the question if they were sick or not, and they were allowed to participate in the activity.
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Recommendation:
Ensure to follow the variance as approved.
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Item No.:
13
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Site:
Food Service General-Interactive Activities
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Violation:
Several food activities, outside the scope of the 2011 VSP Operations Manual, were conducted or planned to be conducted. For example: (1) the daily program for the day of the inspection announced an Italian Cooking Demonstration at 4:50 pm poolside on deck 11; (2) for day 2 of the current voyage, a cooking demonstration in the Centrum area was planned; (3) the day prior to the inspection, staff explained how they conducted a BBQ next to the pool on deck 11; (4) on day 2 of the previous voyage, a paella demonstration poolside on deck 11 was conducted at noon and staff explained how food was given to passengers for trying; (5) also on day 2 of the previous voyage, the daily program included a cupcake demonstration in Giovanni's Table at 10:00 am that staff stated that they did not do. The activities conducted on deck 11 poolside were conducted under no deckhead and with handwashing stations for the food employees beyond 8 meters away.
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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.
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Item No.:
14
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Site:
Galley-Windjammer
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Violation:
During lunch service, a blue scarf cook was wearing large earrings while working with food. This was addressed immediately by the staff. In addition, several food employees with mustaches and beards were wearing facial hair restraints only for the beards and not over the mustaches.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food. Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Giovanni's Table Mystery Menu
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Violation:
The menu had a consumer advisory but did not have an asterisk next to the cook-to-order steak linking the advisory to the food. This was corrected after the finding.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
The cooling log for 16 November was incomplete listing shredded cabbage and lettuce with only initial temperatures and no additional follow up.
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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.
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Item No.:
19
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Site:
Galley-Windjammer
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Violation:
A pan of cooked rice just delivered from the main galley had a piece of nylon string in the rice. Staff stated that seemed to be part of the rice bag. The rice was discarded.
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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.:
19
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Site:
Galley-Windjammer Dessert Station
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Violation:
The in-use dessert station did not have serving utensils for all the trays on display. Staff addressed this deficiency immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
The in-use dough sheeter belt was in bad state of repair, mainly on the edges.
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Recommendation:
Replace the worn dough sheeter belt.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The in-use potato peeler had a slotted fastener in contact with the potatoes. Staff was going to change the fastener as soon as the machine was not in operation.
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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.:
22
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Site:
Galley-Deck 4 Pastry
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Violation:
The undercounter warewasher was posted out of service since 11 November.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The trolley potwash machine was posted out of service since 15 November. Staff was working on its repair during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Bakery
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Violation:
The wash temperature gauge of the in-use undercounter warewasher was full of condensate and could not be read.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Deck 4 Soup Station
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Violation:
The handle of one of the doors of the knife locker was soiled with food debris. Also, a handle of one of the previously cleaned knives was soiled with food debris. This was addressed immediately by the staff.
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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.:
28
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Site:
Galley-Deck 4 Soup Station
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Violation:
The inside of the knife locker was soiled with several pieces of food debris. Several knives were stored inside. This was addressed immediately by the staff.
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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.:
29
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Site:
Galley-Deck 4 Port Dishwash
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Violation:
A single and a multi faucet handwash stations were blocked by a number of trash bins. This was corrected immediately.
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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 4 Soup Station
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Violation:
Water was pooled on the deck while the area was in operation.
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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.:
37
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Site:
Galley-Deck 4 Port Dishwash
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Violation:
There was excessive condensation collecting on the deckhead and bulkheads of the soiled area while the flight-type warewashing machine was in operation.
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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.
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