|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The safety signs for all whirlpools had all the required information, but had a very small font and were located at the farthest point from the whirlpool entrances. The small font and location made them only readable from the inside of the whirlpools.
|
|
Recommendation:
Ensure the signs are readable from the outside of the whirlpools by increasing the font and/or repositioning to their entrances.
|
|
|
Item No.:
12
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
Two officers responsible for the ice machines were not observed washing their hands before handling the machine components for inspection. A few times they wore gloves, but other times they did not.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
|
|
|
Item No.:
13
|
|
Site:
Other-Ice Machines
|
|
Violation:
When removing the front stainless steel cover of the ice machine, two officers placed the cover on the deck. The inspector informed them to place the cover on top of the ice machine or on the preparation counter. A fellow officer informed these two officers to clean and sanitize the cover before putting it back on the machine, but the officers were observed placing the cover back onto the machine without it being cleaned and sanitized. Also, these officers were not observed washing their hands before handling the ice machine components for inspection. A few times they wore gloves, but other times they did not.
|
|
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. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (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.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Consumer Advisories
|
|
Violation:
The breakfast menus for room service, concierge, and aqua class passengers had no consumer advisories and eggs could be cooked to order. The staff presented the inspector new corrected menus that will be implemented in the upcoming weeks.
|
|
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. Ensure that disclosure is 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
A long handle wire whisk with an open end was in the wash compartment of the three-compartment sink. This open end made cleaning difficult. The wire whisk was discarded.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
On the in-use flight-type conveyor dishwash machine, the temperature of the wash tank was 192°F as measured by the inspector and the crew member. The wash gauge indicated the temperature was 173°F. Also, the final rinse gauge indicated the final rinse temperature was 211°F, whereas the inspector and crew member measured 174°F. The machine company's technician stated this machine did not receive the new program. This machine was taken out of service for repairs.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glasswash
|
|
Violation:
The final rinse sanitizing spray nozzles were rusted where they screwed into the spray arm. This spray arm was taken to be cleaned. The spray arm was replaced with the one from the deck 4 main galley.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Hot Section
|
|
Violation:
A bucket of sanitizing solution was soiled and had a concentration less than 50 ppm chlorine. The solution was in use during the inspection. The solution was remade.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10
|
|
Violation:
At the beverage station, two out of four dispensing ports of the previously cleaned juice machine were soiled with juice.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Oceanview Cafe
|
|
Violation:
When removing the front stainless steel cover of the ice machine, two officers responsible for the machines placed the cover on the deck.
|
|
Recommendation:
Reassemble equipment so food-contact surfaces are not contaminated. 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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
At the soiled end of the dishwash machine, the water temperature of the handwash station was 125°F. The user could not adjust the temperature. Staff lowered the temperature to approximately 115°F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
36
|
|
Site:
Buffet-
|
|
Violation:
From the service side of the buffet line, the right heating bulb was peeling. A container of hot dogs was stored below this bulb. The container was moved to below the left bulb, which was in good condition, and the peeling bulb was replaced.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
There was one live fly in this area. The area was in operation during the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|