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Item No.:
06
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Site:
Potable Water-Bunker Records
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Violation:
For some of the records since the beginning of November 2015, the halogen analyzer calibration was not documented at the beginning of potable water bunkering.
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Recommendation:
Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The air gap for the mineralizer drain line was not included on the list of backflow devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing.
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Item No.:
13
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Site:
Galley-Deck 5 Dishwash Area
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Violation:
Upon arriving in the area, a crew member was observed drying wet, previously cleaned bowls with a cloth. The cloth was damp. The bowls were sent for rewashing.
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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.:
13
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Site:
Provisions-Meat Walk-in Freezer
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Violation:
A crew member from the butcher shop was observed standing directly on top of on a box of frozen meat while unloading other boxes of frozen items.
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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.:
16
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Site:
Buffet-Panorama
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Violation:
The consumer advisory posted for the smoked salmon had the correct statement but did not include the additional statement that smoked salmon was served undercooked. The consumer advisory posted for the egg station had the correct statement but did not include the additional statement that eggs could be cooked to order.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Dining Room-Sabatini's
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Violation:
The consumer advisory statement on the bottom of the menu posted outside the dining room entrance was not visible. The frame holding the menu covered the statement.
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Recommendation:
Reposition the menu in the frame so that the consumer advisory statement is visible.
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Item No.:
18
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Site:
Galley-Deck 5 Meat Preparation
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Violation:
Inside the walk-in refrigerator, two trays of raw veal fillets were stored on a rack below several trays of raw ground meat. The trays of veal fillets were moved immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Galley-Deck 5 Fish Walk-in
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Violation:
A pan of bagged, cooked shrimp was stored below a pan of gravlax (raw, marinated fish). The pan of shrimp was moved immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Provisions-Meat Walk-in Freezer
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Violation:
A crew member from the butcher shop was observed standing directly on top of on a box of frozen meat while unloading other boxes of frozen items.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Provisions-Beverage Storage Room
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Violation:
A small desk made of raw wood was positioned just outside the entrance to the storage room and several boxes of bottled beer were stored directly adjacent to the desk on a small pallet and three bottles of wine were stored on top of the desk. Staff stated that the pallet of beer and bottles of wine would be moved.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 Dry Stores Locker
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Violation:
A sheet of plywood was stored in this locker. The plywood was not sealed and had difficult to clean features such as raw wood.
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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.
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Item No.:
21
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Site:
Galley-Trident Grill
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Violation:
Cables were draped across the bottom of the area below the grills.
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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.:
27
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Site:
Galley-Trident Grill
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Violation:
The area below the grills was soiled.
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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 5 Dishwash Area
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Violation:
Upon arriving in the area, a crew member was observed drying wet, previously cleaned bowls with a cloth. The cloth was damp. The bowls were sent for rewashing.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 10 Alternative (Sabatini's/Steakhouse)
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Violation:
Two portable, closed trolleys were stored under the bulkhead-mounted insect trap (glue board with UV lamp). The trolleys were moved immediately.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
28
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Site:
Provisions-Deck 2 Lift Lobby Near Electrical Workshop
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Violation:
A toaster was stored directly on the deck and uncovered. A printed work order with the work 'DONE' hand-written on it in large letters was taped to the top. Staff explained that the toaster had just been repaired and would be picked up by galley staff to be washed, rinsed, and sanitized before being placed into service. It was discussed that the toaster should be stored above the deck and covered while waiting to be picked up, such as on a trolley with plastic film.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (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.:
30
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Site:
Galley-Panorama
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Violation:
The toilet room did not have paper towels. This was corrected.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 10 Alternative (Sabatini's/Steakhouse)
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Violation:
A small amount of food debris was on the deck under the pasta boilers.
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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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The wooden rat guards were not effective in preventing rodents from entering the vessel. The rat guards were only comprised of a top piece, and not a bottom piece to fully surround the lines.
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Recommendation:
Ensure the rat guards fully surround the mooring lines.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The company was in the process of merging two electronic systems for public health and emergency response. Staff were instructed to utilize the new system starting at the beginning of this year. Information for Virox concentration could not be found in the new system.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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