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Item No.:
13
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Site:
Other-Deck 3 Mooring Deck
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Violation:
Two stacks of large plastic food storage bins were stored direclty on the deck. One stack contained 16 bins and the other stack contained 11 bins. The bins were moved immendiately to the potwash area.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Mast Grill
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Violation:
A cook was actively cooking burgers, had a tip-sensitive thermometer, but had no alcohol swabs to sanitize the thermometer before using it on food. The thermometer was not used yet and a bowl full of alcohol swabs was plastic wrapped in the pantry. The alcohol swabs were taken to the grill area where food preparation was being done.
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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.:
19
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Site:
Buffet-Ocean View Caf - Buffet Line #6
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Violation:
During breakfast service, the port and starboard sides had a chafing dish and a sauce dispenser that were not self-closing and were not protected under sneeze guards.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Ocean View Caf - Dishwash
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Violation:
On the clean racks, previously cleaned ice cream melamine bowls had stick-on labels or sticky glue residues from previously removed labels. Around 36 bowls were stored on each of the seven racks.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Bar-Cellar Masters
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Violation:
Several previously opened bottles of wine were stored in the decorative refrigerators in the guest area of the bar. The deck in front of the refrigerators was carpeted and the refrigerators had several difficult to clean features making them inappropriate for storage of opened bottles. The bottles were moved immediately.
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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.:
21
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Site:
Other-Deck 14 F&B Locker
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Violation:
Galley equipment was stored on galvanized shelving. The shelving had difficult to clean features and was corroded in many areas.
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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. 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.:
24
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Site:
Galley-Deck 3 Pot Wash
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Violation:
A stainless steel hotel pan in the sanitizing sink was not fully submerged in the hot water. The top edge of the pan was protruding from the water. This was corrected immediately.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Bistro on Five
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Violation:
Two out of the four previously cleaned knives on the preparation counter were soiled with food residues.
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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.:
26
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Site:
Galley-Ocean View Caf - Potwash
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Violation:
On the clean storage racks, at least six large previously cleaned hotel pans were soiled with food residues.
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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.:
26
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Site:
Galley-Aqua Spa Caf Pantry
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Violation:
On the clean racks, 2 previously cleaned hotel pans and 2 previously cleaned tongs were soiled with food residues.
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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.:
26
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Site:
Room Service-Bell Box
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Violation:
On the clean racks, 1 previously cleaned cup and 3 previously cleaned plates were soiled with food residues.
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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:
Pantry-Housekeeping Pantry - Deck 6 Midship
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Violation:
On the left side of the juice machine, the bottom of the door hinge was soiled with old juice residue. The machine had not been used for many months.
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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:
Other-Deck 3 Mooring Deck
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Violation:
Two stacks of large plastic food storage bins were stored direclty on the deck. One stack contained 16 bins and the other stack contained 11 bins. The bins were moved immendiately to the potwash area.
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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:
Bar-Caf al Bacio
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Violation:
The temperature of the automatic handwashing station was over 120F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Ocean View Caf
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Violation:
During breakfast service, the deck at the port and starboard stations for soiled operations was carpeted. There were at least 4 waiter stations and several portable stands and trolleys full of soiled utensils and food discards. The carpet was soiled and heavily stained.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Bar-Cellar Masters
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Violation:
Several previously opened bottles of wine were stored in the decorative refrigerators in the guest area of the bar. The deck in front of the refrigerators was carpeted and the refrigerators had several difficult to clean features making them inappropriate for storage of opened bottles. The bottles were moved immediately.
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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. Do not use carpet in these areas.
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Item No.:
39
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Site:
Pantry-Housekeeping Pantry - Deck 6 Midship
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Violation:
One live fly was in this area. The pantry was not in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Other-Mooring Lines
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Violation:
Some of the rat guards were not fully effective in preventing rodents from entering the ship. It was apparent that great care went into the placement of all of the guards.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-5-3 Years Old Toilet Room
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Violation:
The toilet was out of service since 21 November. Staff stated that spare parts were expected to arrive on the ship by 27 December. In the meantime, 3-5 years old kids were taken to the adjacent toilet room dedicated to the 6-8 year old kids.
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Recommendation:
Repair the toilet.
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