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Item No.:
30
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Site:
Galley-Deck 5 Main Galley - Dishwash
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Violation:
Two long handwash basins were in use at the soiled dish drop-off area at the entry to the dishwash. Each basin had three water taps. The construction was with 3 paper towel dispensers and two soap dispensers at each basin. The left basin was missing the soap dispenser on the right side and the middle paper towel dispenser was empty. The right basin had no paper towels in the two left dispensers.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Keep handwashing facilities clean and in good repair. 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.:
30
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Site:
Galley-Deck 5 Main Galley - Dishwash
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Violation:
The soap inside each of the 3 working soap dispensers at the two dishwash entry handwash basins were all a diluted product. Staff brought a new gallon container of hand soap and it was noted that with a very small amount a proper soapy lather could be easily generated. From the actual dispensers there a need to press the dispenser a minimum of 3-4 times to obtain any soapy lather when rubbing the hands together. Staff refilled the dispensers during the inspection.
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Recommendation:
Ensure that the soap used in the soap dispensers is of the concentration specified by the manufacturer and not diluted with water.
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Item No.:
20
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Site:
Food Service General-Galleys and Preparation Areas
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Violation:
Staff were not equipped with sensitive-tip thermometers in any of the galley areas where thin foods were present. The staff working on sushi at the deck 7 sushi restaurant did not have sensitive-tip thermometers and none were present for staff in the deck 3 vegetable/fruit preparation area or the grill on the deck 13 buffet preparation counter.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley - Garde' Manger
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Violation:
Several potentially hazardous foods were found inside the walk-in refrigerator at temperatures above 41 F, and all had preparation labels dated 1 March. They included six plastic bins containing cut lettuce floating in water, with temperatures ranging from 49 F in the two 4 inch deep bins to 62 F in 3 of the 4 deep plastic bins. There was one trolley with 5 large pans of a brown rice vegetarian sushi wrap with food temperatures of 46-47 F as measured by both the inspector and the chef's thermometers. One pan of brown rice on the top rack of the trolley was at 46 F. There were seven large (18x18 inch) hotel pans of sliced tomatoes with food temperatures of 46 F. Two plastic bins of cut tomatoes had food temperatures of 62 F. A 12 inch deep plastic bin of a cooked vegan mixture of walnuts, onions, and seaweed had a food temperature of 45 F. Lastly, there were six plastic bags inside a metal hotel pan of cut baby arugula which had a food temperature of 46 F. Nearly every container of lettuce was stored near the entry door of the walk-in. All of these foods were 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.:
20
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Site:
Galley-Deck 5 Main Galley - Garde' Manger
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Violation:
Staff assisted with temperature checks inside the walk-in refrigerator, but various readings did not match with the inspector. None of the staff had sensitive-tip thermometers, so they measured only thicker foods. Four food thermometers were checked for calibration in an ice bath along with the inspector's thermometer. Only the senior chef's thermometer was accurate. The other three thermometers read 30 F, 28 F, and 44 F when they should have read 32 F. Staff calibrated their thermometers immediately.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Main Galley - Garde' Manger
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Violation:
During the temperature check of the in-use undercounter dishwash machine in this area it was noted that there was a very weak wash solution inside the machine and that there was little change in the items in the rack being washed. Upon repeated tests the condition remained, so the soap solution in use was inspected. It appeared clear to sight so the solution was compared to an unopened gallon container of the same soap solution. It was clear from the yellow color and the thickness of the original gallon solution that the soap used in this dishwash machine was diluted with water. Staff immediately changed the soap solution.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions.
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Item No.:
17
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Site:
Galley-Deck 5 Main Galley - Garde' Manger
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Violation:
Although staff explained that ice and water were initially used in the preparation, cooling, and storage of the lettuce which was cut on board and found stored in several plastic bins inside the walk-in refrigerator, there was no entry in the cooling log that this was every done.
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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.:
36
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Site:
Food Service General-Artificial Light Levels
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Violation:
The light intensity behind and around deck-mounted and counter-mounted equipment in areas such as the beverage stations in the galleys and room service pantry, combination ovens in the main and crew galleys, ice machines in galleys and bar pantries. This was also noted on the 14 December VSP inspection report. Staff showed the light survey and the order placed for lights to be installed, and indicated there was a delivery failure in late January, 2013.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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Site:
Galley-Deck 5 Main Galley - Dishwash
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Violation:
Several of the black, oval-shaped serving trays were damaged to the point that the metal underlayer was visible along the seams present along the edges of the trays. Staff provided the order already placed for replacement of 200 such trays in January.
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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.:
19
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Site:
Galley-Deck 6 Main Galley - Bakery/Pastry
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Violation:
Staff were peeling and cutting green apples for a prepared dish. Each whole apple had the manufacturer's label still taped on the outer surface, indicating the apples were not properly cleaned prior to peeling. A second plastic bin with the same type apples was found in the walk-in refrigerator. Staff transferred both bins immediately to the deck 3 vegetable and fruit preparation area for washing.
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Recommendation:
Ensure all labels are removed from apples or other fruits prior to washing and transfer to production areas.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
Throughout the ship the various time only as a public health control plans had only serving periods for the various food venues and restaurants, rather than set-up and discard times as required in the VSP Operations Manual. The time control plans for cold foods did not indicate that cold basins would be used under time control. There were also pans of potentially hazardous foods which were set on counters in various areas which were not indicated as time control on the written plans, but did have discard stickers attached. The hot food time control plans did not indicate bain marie's were on time control. There was a statement in the main galley deck hot food time control plan that hot cabinets and trolleys holding back-up foods were to be managed under temperature control, unless the temperature could not be maintained, at which time a four hour sticker would be applied and time control would be used.
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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.:
15
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Site:
Galley-Deck 6 Main Galley
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Violation:
A large industrial type of vacuum packaging machine was noted in the hot galley. Staff were unclear when questioned about its use, but answered that it was not meant for sous vide type preparations. No vacuum packed foods were noted that were not commercially labeled. Ensure that staff is fully aware that sous vide type preparations and cooking are not permitted on ships under the VSP.
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Recommendation:
Ensure the vacuum packaging machine is not used for sous vide preparations.
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Item No.:
27
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Site:
Galley-Deck 5 and 6 Main Galley Pot Wash
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Violation:
The top exterior surface of the hood-type pot wash machine's in both the deck 5 and deck 6 main galleys were soiled with a layer of dust 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.:
26
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Site:
Room Service-Deck 10 Room Service Pantry
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Violation:
There was old drink concentrate residue present in the upper interior of the previously cleaned juice dispenser nozzles (where the concentrate bottle inserts).
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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:
Room Service-Deck 10 Room Service Pantry
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Violation:
There was a visible line of dark mold along the exterior length of the water tube directly above the cuber panel on the interior of the ice machine.
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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.:
16
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Site:
Galley-Lido Galley - Hot Galley
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Violation:
The written and posted time as a public health control plan did not indicate that potentially hazardous foods held in the tilt braising pan, or on the grooved griddle, or flat-top grill were on time control. Pans of food did have time control discard labels in this equipment.
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Recommendation:
Update the time control plan to identify the equipment that would be used in time control. Ensure individual pans are labeled if foods are held for over 4 hours during any service period.
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Item No.:
20
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Site:
Bar-Pompeana and L'Obelisco Buffet Bars
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Violation:
There were difficult to clean slot-head screws fastened into the underside of each of the soda dispensing nozzle panels. Each of the six nozzles had 6 slotted screws fastened. This area around the nozzles is a splash-zone and should be easily cleanable. Contact the manufacturer to solve this issue.
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Recommendation:
Contact the equipment manufacturer to solve this issue. 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.:
19
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Site:
Bar-Mojito Bar
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Violation:
The front bar counter ice cream dipper well was not protected with even a removable sneeze shield and passengers standing opposite could cough or sneeze into the dipper well.
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Recommendation:
Install a fixed or moveable shield for the ice cream dipper well.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The color comparator used for the on-board microbiological water analysis expired December 2012. A new comparator arrived during the inspection.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Far Point Halogen Analyzer Chart Records
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Violation:
There were no dates or other identifiable information written on the analyzer/recorder chart records dating back to 27 January 2013. This was corrected.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There were no documented turnover rates for any of the RWFs. Staff computed the turnover rates during the inspection, but the pools and whirlpools that were computed, were above the maximum turnover time limits.
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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.:
10
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Site:
Recreational Water Facilities-FWD Pool Sheperd's Hook
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Violation:
The shepherd's hook for this swimming pool was not located in a prominent location. The hook was located approximately 50 feet from the edge of the pool and was separated by rows of lounge chairs. During an emergency the shepherd's hook would not be easily accessible.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
09
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Site:
Recreational Water Facilities-FWD and Aft Swimming Pools
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Violation:
The pH value at both open swimming pools exceeded 8.3. During testing of the pools, the AFT pool measured values above 8.4 and 8.37 by both the inspector's and crew's electronic test kit. The FWD pool had pH values ranging from 8.3 to 8.4 when measure with both test kits. Both pools were immediately netted and closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Electronic Data Loggers
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Violation:
The electronic data loggers being used to monitor the free halogen residuals and pH values for all the RWFs were in 1 hour increments and could not be adjusted by staff.
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Recommendation:
Electronic data logging must be in increments less than or equal to 15 minutes (Clarifications to the 2011 VSP Operations Manual)
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Item No.:
22
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Site:
Other-Deck12 Crew Stairwell Corridor 989
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Violation:
2 soiled plastic bins and approximately, 5 soiled stainless hotel pans were stacked on the deck in this corridor.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Other-Deck11 Crew Stairwell Corridor 989
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Violation:
Stacks of rectangle, round, and triangle shaped ceramic serving dishes were stored on the deck in this corridor. The serving dishes were clean.
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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.:
13
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Site:
Other-Crew Stairwell Corridor 989
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Violation:
Soiled and clean food storage and serving equipment were being stored directly on the deck in the crew corridor.
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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.:
42
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Site:
Children Area-
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Violation:
There was no airtight, washable, waste container at the diaper changing station located at the 3-6 year old bathroom.
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Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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Item No.:
08
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Site:
Pantry-Rendezvous Bar
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Violation:
The cold water lines to the ice machine were not uniquely identified as non-potable.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
20
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Site:
Food Service General-Espresso Machines
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Violation:
There were slotted fasteners located at the coffee/water juncture on the espresso machines located throughout food outlets.
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Recommendation:
Contact the manufacturer to develop a solution to this condition.
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