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Item No.:
16
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Site:
Buffet-Horizon Court
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Violation:
An assistant cook was observed writing time control discard labels for hotel pans of potentially hazardous foods on the aft starboard preparation counter next to the center gazebo when the inspection team arrived in the area at 09;25. These discard labels had a discard time of 13:30, which indicated the hotel pans of potentially hazardous foods were just removed from temperature control and placed on the service line under time control. However, the pans of corn beef hash, fried rice, and scrambled eggs had several scoops of product already removed, and the internal temperature for each was around 90F when measured. This indicated that new discard labels were being applied to foods which were under a previous time control window. A half-filled tray of grilled tomatoes that was on the same preparation table next to the hotel pans in question still had a 09:30 discard label affixed. All the hotel pans of potentially hazardous foods on the preparation counter with either a 09:30 discard label or a 13:30 label were discarded.
Several potentially hazardous foods on the starboard horizon court cold buffet lines also had 13:30 discard labels, but did not appear to have been replaced at 09:30. Three trays of deli meat and two bowls of cut melons were clearly picked over and all had internal temperatures above 70 F.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Horizon Court Starboard Pantry
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Violation:
At 10:15, four full trays of cheese quiches were stored in the time control refrigerator #2 with a 09:30 discard label. These trays were immediately discarded.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
13
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Site:
Buffet-Horizon Court
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Violation:
The food employees in the Horizon Court were not discarding potentially hazardous food items at the time written on the discard label, but were rather only replacing the time control discard labels with a new four hour label. This was observed in the aft starboard preparation area by the center gazebo and on the starboard cold buffet lines. Potentially hazardous foods were also found in a time control refrigerator 45 minutes after the labeled discard time.
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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; (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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
08
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Site:
Galley-Midship Warewash
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Violation:
Water was constantly flowing from the top of the atmospheric vacuum breaker for the wash tank on the flight-type dishwash machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
40
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Site:
Galley-Aft Warewash
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Violation:
An insect control device that stuns flying insects was install near the handwash sink.
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Recommendation:
Do not permit insect-control devices that electrocute or stun flying insects in food areas.
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Item No.:
20
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Site:
Galley-Aft Warewash
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Violation:
The dispensing tubes on the bulk milk, cream, and nonfat milk containers was longer than 1 inch (25 mm).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
24
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Site:
Galley-Aft Warewash
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Violation:
The final rinse water temperature for the flight type dishwash machine was measured above 200F during operation. The temperature gauge on the machine read 104C (219F). When the final rinse curtain was initially removed to observe the spray pattern, the steam was too thick to see the spray pattern.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine; (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.
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Item No.:
22
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Site:
Galley-Aft Warewash
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Violation:
Only 2 of the 5 final rinse spray nozzles were producing water during active use of the flight type dishwash machine.
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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-Aft Warewash
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Violation:
The upper left spray nozzle on the top final rinse spray arm was not producing water during active use of the rack-type glass wash machine.
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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.:
25
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Site:
Buffet-Horizon Court Starboard Pastry
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Violation:
A wet wiping cloth was stored on the back counter and not in the sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
16
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Site:
Buffet-Ice Cream Bar
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Violation:
The posted time control plan for the area did not include undercounter refrigerator #3 which was labeled as a time control unit.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
25
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Site:
Buffet-Ice Cream Bar
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Violation:
A wet wiping cloth was stored on the counter next to the handwash station and not in the sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Trident Grill
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Violation:
The bottom of the soda cabinet behind trident grill was soiled with soda residue.
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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.:
19
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Site:
Bar-Mermaid Bar
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Violation:
The lid on the port ice well was left open during operation when no customers were present.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
16
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A lexan container of cut cabbage was stored in the walk-in refrigerator with an internal temperature of 47F. According to staff, the cabbage was prepared the previous day and the cooling process was not monitored. The cabbage was 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.:
17
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The cooling process for cut cabbage prepared on 7 March was not monitored and recorded on a cooling log.
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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.:
13
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The employee in charge of the area did not know cut cabbage was a potentially hazardous food that needed to be cooled to 41F or below within four hours after preparation and documented on a cooling log.
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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; (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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
20
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Site:
Galley-Deck 6 Forward Beverage Counter
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Violation:
The dispensing tube on the bulk milk and cream container was longer than 1 inch (25 mm).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
37
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Site:
Galley-Deck 6 Pot Wash
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Violation:
Condensation was collecting in the hood canopy of the mechanical pot wash machine and on the deckhead in front of the canopy hood above the soiled staging area. Several drops of water were observed falling to the deck in front of the pot wash machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
26
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Site:
Galley-Deck 6 Aft Beverage Station
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Violation:
The surface around the dispensing nozzles on both coffee machines was soiled with coffee residue. These coffee machines were cleaned after the breakfast service.
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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.:
37
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Site:
Galley-Deck 6 Hot Galley
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Violation:
An excessive amount of steam was being produce in the front and back of combination oven #3. The steam output from the back of the combination oven was so excessive that crew members placed a metal pan to help deflect the steam in different directions when it exited the exhaust pipe. Condensation was accumulating on the bulkhead behind the combination oven and the steam was observed traveling along to the deckhead to different areas of the hot galley.
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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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Item No.:
38
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Site:
Galley-Deck 6/5 Stairwell
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Violation:
Three mops were left stored in mop buckets under the stairwell. All the mop buckets were still filled with soiled water.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
18
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Site:
Galley-Deck 5 Garde Manger
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Violation:
A smoked salmon salad was stored on the top shelf above ready-to-eat foods in the walk-in refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
37
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Site:
Buffet-Crew Mess
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Violation:
The water in the bains marie on time control was set to a rolling boil that produced an excessive amount steam. The steam was escaping from around and between each hotel pan in the bains marie and accumulating on the underside of the metal shelf above the food. Significant condensate was observed on the underside of the metal shelf, but no water was observed dripping into the food below. Water was also pooling on the countertop around the bains marie from the steam.
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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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Item No.:
16
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Site:
Galley-International Cafe
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Violation:
The bottom oven in the deck mounted triple oven was used as a time control holding unit, but was not identified on the time control plan as a time control unit.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
42
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Site:
Children Area-Child Toilet
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Violation:
The water temperature of the left handwash sink in the toilet room was 118-119F and the right sink reached 113-114F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
10
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Site:
Recreational Water Facilities-Terrace Pool
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Violation:
The water level across the surface of the pool was 100 mm below the pool skim gutter level. Staff added water to the pool during the inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
21
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Site:
Galley-Crown Grill - Hot Galley
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Violation:
There was a recently applied red sealant present along the exterior perimeter of the range top where it joined the range surface below. This sealant was fractured throughout and heavily applied so cleaning was difficult. Some sealant was removed leaving seams.
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Recommendation:
Remove the sealant and if needed re-apply in a manner that leaves the surface smooth for cleaning.
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Item No.:
27
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Site:
Galley-Crown Grill - Hot Galley
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Violation:
In the undercounter technical compartment for the preparation sink in the hot galley the open end of the drain pipe had slime hanging from the pipe interior and just above the scupper below. The ribbed plastic conduit on a power cable was draped over the scupper and was filthy with slime debris covering it. Lastly the scupper strainer was half-covered with a layer of pink and white slime debris.
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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.:
21
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Site:
Galley-Crown Grill - Hot Galley
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Violation:
The ribbed plastic power cable conduit inside the preparation sink undercounter technical compartment was difficult-to-clean and positioned directly over the scupper and under the sink drainpipe where it was subject to soiled splash.
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Recommendation:
Only smooth and easy to clean conduit can be used in a splash area. Recommend replacing the ribbed conduit and fixing the conduit so it is not directly below the drain of the sink or over the scupper.
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Item No.:
33
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Site:
Galley-Crown Grill - Garde' Manger
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Violation:
There was a build-up of dust debris on the deckhead surrounding the center supply air vent in the garde' manger, with heavy debris on the adjacent sprinkler head and the smoke alarm.
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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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