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Item No.:
*
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Site:
Bar-Atrium and Mojito
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Violation:
It was discussed with the staff that the wooden barrel drink dispenser must not be used until they are modified or replaced to meet the standards of the VSP Operations Manual. It is recommended that the corporate office contact VSP to review and evaluate any new equipment before it is purchased and issued fleet-wide.
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Recommendation:
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Item No.:
13
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Site:
Galley-Cold Pantry
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Violation:
Staff were not aware that romaine lettuce torn from the stem was considered cut leafy greens, a potentially hazardous food. The food item was not included on the cooling log and product temperature measured 47F at the center of the container.
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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:
Galley-Cold Pantry
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Violation:
Torn romaine lettuce measured 47F at the center of the container. The lettuce was immediately discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Garden Cafe
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Violation:
The forward port side service-line had eggs benedict, but the consumer health advisory was not specific to this food item. The aft port side service-line had eggs cooked to order, but the consumer health advisory was not posted near this station.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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 OR (2) 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.:
16
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Site:
Galley-Deck 8- O'Sheegan's
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Violation:
A mobile soup kettle with a lid, designated for time control, was not labeled as a time control unit, but was designated as time control unit on the plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Cold Pantry
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Violation:
Torn romaine lettuce was not included on the cooling log. Product temperature measured 47F at the center of the container.
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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 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.
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Item No.:
19
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Site:
Provisions-Vegetable Holding
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Violation:
A portable scale was stored on top of a box of cabbage. The scale was moved to an empty pallet.
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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.:
20
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Site:
Food Service General-Deck Pantry Ice Machines
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Violation:
Inside the water-making compartment of the ice machines, there were four round pieces of white insulation around the refrigerant lines where they penetrated the sides of the compartment. The insulation was absorbent and water was observed bubbling out when pressed on by the inspector. This was observed on the ice machines in the Deck 14 forward, Deck 13 forward, and Deck 12 forward pantries and the staff stated that the same design was in all ice machines of this type.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Bar-Atrium and Mojito
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Violation:
The wooden barrel drink dispensers had many difficult to clean features both inside and outside. The exterior had several crevices where the metal bands crossed over the vertical grooves. The top edges of the interior above the stainless steel insert were raw wood and were damaged where the pins on the lid inserted. The inside of the lid (food-splash zone) had three slotted fasteners. The wooden part of the lid was damaged where the pins inserted. The stainless steel insert, dispensing tube, and dispensing nozzle could not be removed for cleaning. Staff stated that the stainless steel insert was cleaned in place and the dispensing tubes and nozzle were flushed with wash water, rinse water, and a sanitizing solution. The inside of the dispensing nozzle had a slotted fastener in the food contact area. The stand for the barrel had raw, exposed wood.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
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Site:
Bar-Vibe
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Violation:
The bottom rim of the beer trolley was corroded on all four sides of the trolley. In addition, the metal parts of the wheel casters were corroded.
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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 8- O'Sheehans
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Violation:
A gap was noted between the counter-mounted ice and water dispenser equipment and the counter.
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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:
Bar-Atrium and Mojito
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Violation:
The wooden barrel drink dispensers had many difficult to clean features both inside and outside. The exterior had several crevices where the metal bands crossed over the vertical grooves. The top edges of the interior above the stainless steel insert were raw wood and were damaged where the pins on the lid inserted. The inside of the lid (food-splash zone) had three slotted fasteners. The wooden part of the lid was damaged where the pins inserted. When the lid was removed, there was a strong odor of fermented alcohol. The stainless steel insert, dispensing tube, and dispensing nozzle could not be removed for cleaning. Staff stated that the stainless steel insert was cleaned in place and the dispensing tubes and nozzle were flushed with wash water, rinse water, and a sanitizing solution. The inside of the dispensing nozzle had a slotted fastener in the food contact area. The stand for the barrel had raw, exposed 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. 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.:
22
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Site:
Preparation Room-Bakery
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Violation:
Beside the counter-mounted bread slicer, the sanitizing solution was cloudy. The solution was taken to be remade.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Wine Cellar
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Violation:
On the soda dispenser, dry brown residue was around the housing of some nozzles. The machine was previously cleaned.
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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:
Bar-Deck 8- O'Sheehans
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Violation:
Old brown soil was found in the serving nozzles in one of the starboard side draft beer taps and one of the port side draft beer taps. A similar violation was noted on the previous inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Other-Deck 14 Garden Cafe Production- Store Room
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Violation:
A waffle maker was stored in this room and was soiled with food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 8- La Cucina
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Violation:
A previously cleaned mixer had food soil on the food splash area directly above where the mixer bowl would be placed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Room Service
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Violation:
About five small previously cleaned plastic containers used in the portable condiment station were soiled with old lemon juice residue.
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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:
Food Service General-Soda Multiflow Lockers
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Violation:
The backflow prevention device on the carbonator had a brass exterior and it could not be determined if the interior of the device was brass. Staff stated that the devices were provided by the soda vendor and no documentation for the devices were on board.
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Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
27
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Site:
Galley-Deck 8- O'Sheehans
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Violation:
Soil was noted in the gap between the counter-mounted ice and water dispenser equipment and the counter.
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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.:
27
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Site:
Galley-Deck 8- O'Sheehans
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Violation:
A blackish residue, which appeared to be mold, was observed around the dispensing tube of the counter-mounted ice and water dispenser on the back counter of the show galley.
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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.:
27
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Site:
Galley-Wine Cellar
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Violation:
On the soda dispenser, dry brown residue was along the underside surrounding the fasteners behind the activator arms. The machine was previously 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.
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Item No.:
28
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Site:
Galley-Illusionarium
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Violation:
Numerous pans were stored wet and tightly stacked on the clean storage shelves.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Preparation Room-Pot and Utensil Wash
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Violation:
At least 10 pans were stored wet and tightly stacked on the clean storage shelves.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Gator Grill
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Violation:
Numerous clean plates were transported upright and uncovered on a trolley from the passenger buffet to the crew buffet. A crew member was observed obtaining a plate from the trolley and going through the buffet 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.:
28
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Site:
Galley-Warewash Area
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Violation:
Four stacks of plates and one bowl were stored upright and not covered on the clean landing table. No crew member was actively working with these items.
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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.:
28
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Site:
Galley-Hot Galley
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Violation:
In the pasta area, at least 15 wet and soiled metal trays were stored in bain marie 1183c. The bain marie was covered with a clean hotel pan.
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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.:
28
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Site:
Bar-Atrium
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Violation:
The wooden barrel drink dispenser stored upright on the counter was wet inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Bar-Sunset
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Violation:
The sanitizing bucket was stored directly in front of the handwashing station, partially blocking access. In addition, water from the user's hands dripped into the bucket while reaching for the paper towels.
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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.:
29
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Site:
Preparation Room-Bakery
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Violation:
Beside the counter-mounted bread slicer, the temperature of the handwash station measured 135F. The user could not adjust the temperature.
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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.:
30
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Site:
Preparation Room-Outside Bakery
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Violation:
The crew toilet room door was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Garden Cafe Scullery
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Violation:
Standing water was on the deck between the glasswasher and clean racks.
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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-Deck 8- Raw Bar
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Violation:
The deck was soiled under the plastic mobile ice storage bin and under the mobile ice maker equipment in the show galley.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
The faucet continuously dripped on bain marie 1181d.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Above the soiled end of the potwash machine, excess condensation formed along the inside of hood overhang and on the deckhead. Condensation was observed dripping onto the machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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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Item No.:
38
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Site:
Galley-Pastry
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Violation:
Many rolls of toilet paper were stored in the dry storage locker. Crew responsible for servicing the toilet room were required to move through the galley with their supplies.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Warewash Area
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Violation:
A broom and dust pan were stored leaning against the final sanitizing rinse compartment doors of the dishwash machine.
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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.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The OPRP indicated that hard surfaces could be disinfected with 1000 ppm chlorine for a 30 second contact time. The minimum contact time should be 5 minutes.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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