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Item No.:
41
|
|
Site:
Galley-Food Worker Toilet
|
|
Violation:
There was no sign stating to use a paper towel or tissue to open the door when exiting.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Cooler #19
|
|
Violation:
There was thick yellow paint in a few areas on the right bulkhead of this unit.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pot Wash
|
|
Violation:
There was food debris on the previously cleaned food contact surfaces of a pair of tongs, a spoon, and an ice dispenser scoop in the clean storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pot Wash Cleaning Locker
|
|
Violation:
A wet mop was stored upright in the cleaning locker and was dripping over all the other equipment and items in the locker.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
36
|
|
Site:
Galley-Handwashing Station
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station to the left of the clean storage rack across from the deep fat fryer.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
|
Item No.:
36
|
|
Site:
Galley-Warewashing
|
|
Violation:
The light bulb over the sanitizing compartment of the conveyor warewash machine was not shielded or shatter resistant.
|
|
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.
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|
|
Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
There were three stacks of clean white plates stored against the hood cleaning cabinet that was soiled with dust and dirt debris.
|
|
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.:
39
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was one dead cockroach nymph in the hood cleaning cabinet.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
The inside of the spout for the water and ice dispenser was soiled with a dirty liquid that was dripping from the inside of the styrofoam insulation in the upper compartment of this dispenser. The stryrofoam was soiled with a heavy thick black residue and film. There was a continuous drip of contaminated water coming through the water and ice spout to the drain below. This area was open during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
The outer portion of the ice/water spout and the insulation for the ice was soiled with a heavy black residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
The outer portion of the styrofoam insulating the ice compartment was peeling and cracked in several areas, causing water to leak into the water/ice dispensing unit.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was no serving utensil for the container of apples on the buffet line. The buffet was open during the inspection.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There was a container of pasta salad on the buffet line with a set-up and discard label of 0430 - 2030 at 5:30 p.m. The set-up time on the time control plan for this buffet line was 5:15 p.m. and the discard time was 9:00 p.m. According to the staff, the pasta salad was supposed to be set-up on the crew mess buffet line that was open from 5:00 p.m. to 8:00 p.m. This area was open, but no officers were eating in the mess during the inspection.
|
|
Recommendation:
Ensure staff follow the set-up and discard times for the foods on the time control plan for each food service operation.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There were several slotted fasteners in the food contact area and food-splash zone of the coffee machine on the beverage station.
|
|
Recommendation:
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was a large hole in the deckhead behind the ice/water dispenser on the beverage station.
|
|
Recommendation:
Close the hole in the deckhead behind the ice/water dispenser on the beverage station.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The inside of the ice dispenser spout was soiled with water coming from the ice compartment through the outside of the insulation that was soiled with a heavy black residue and film. The was a continuous drip of this water throughout the ice spout. This area was open during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The insulation around the ice compartment in the technical compartment of the ice machine was pitted and cracked in several areas, causing water to leak into the ice dispensing unit.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The outside of the insulation for the ice compartment and around the sides and top of the ice spout was soiled with a thick brown residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was one stack of clean white plates in the center of the clean storage rack that were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
One of the clean white plates used for self-service had food debris on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewashing
|
|
Violation:
There were a few open pipe penetrations in the deckhead above the hood cleaning cabinet.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
There was one small fruit fly above one pan of brownies on the preparation counter in front of the microwave.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
A closed trolley was used to hold foods on time control, but the trolley was not listed on the time control plan and the trolley was not labeled for time control. The food inside of the trolley was labeled with a discard time.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pastry
|
|
Violation:
The light intensity was less than 110 lux to the left of the most left set of stacked ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
28
|
|
Site:
Galley-Room Service
|
|
Violation:
There were two trays in room service with two clean forks and two clean knives on each tray that were not covered. The trays were in the middle of the galley and in a high traffic area. The trays were to be delivered to passengers.
|
|
Recommendation:
Protect utensils on room service trays in high traffic areas while waiting for delivery.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess condensation on the deckhead above the soiled side of the conveyor warewash machine and around the exhaust unit. Also, there was water dripping from the exhaust unit back down onto the machine.
|
|
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 exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was a heavy accumulation of steam above all of the bain marie units that were on a high boil. Also, there was an accumulation of condensation on the deckhead directly above the bain maries and adjacent to the bain maries.
|
|
Recommendation:
Reduce the temperature of the bain marie units to prevent accumulation of steam and condensation. 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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Tip-Sensitive Thermometers
|
|
Violation:
None of the staff working in areas with thin foods had tip-sensitive thermometers. The inspector saw one tip-sensitive thermometer on board and it was still in the packaging.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Line
|
|
Violation:
A white cutting board on the preparation counter across from the combination ovens had several cuts and scratches.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
36
|
|
Site:
Room Service-Ice Machine
|
|
Violation:
The light intensity was less than 110 lux behind the ice machine to the right of the wine cellar.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Ice Machine
|
|
Violation:
There was a layer of thick silicone on the front of the top compartment of the ice machine, making cleaning difficult.
|
|
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.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
The internal temperature of two racks of 16 containers of white chocolate mousse prepared in the morning was between 45 and 47 degrees Fahrenheit measured by the inspector. Also, the internal temperature of a container of whipped cream prepared in the morning was between 45 and 46 degrees Fahrenheit measured by the inspector. The outside gauge of the upright refrigerator MG-6-10 read 50 degrees Fahrenheit and the inspector also measured an ambient air temperature of 50 degrees Fahrenheit on the inside of the unit. The food was discarded and the unit was shut down for repair.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Pool Grill
|
|
Violation:
The menu with hamburgers at the tables had an asterisk at the specific hamburgers offered cooked to order but there was no asterisk on the consumer advisory statement at the bottom of the menu. Also, the hamburger menu posted on the bulkhead had a consumer advisory statement, but the hamburgers offered cooked to order did not have an asterisk and there was no asterisk at the consumer advisory statement. Passengers could order a hamburger at their table or at the buffet line.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made 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.
|
|
|
Item No.:
19
|
|
Site:
Other-Pool Grill
|
|
Violation:
Food was either hot held for guests, displayed for show, or cooked on the barbeque grill, but the sneeze shield was not protective enough from the passenger viewing area of where the food would be located. This area was not open during the inspection.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
16
|
|
Site:
Other-Pool Grill
|
|
Violation:
The time control plan stated the milk refrigerator for the coffee machine was under time control and would have extended hours if needed. But there were no set-up and discard times for the extended hours.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Pool Grill
|
|
Violation:
The time control plan for the hot food stated the food service operation would be open for more than 4 hours, but there were no set-up and discard times for the extended hours. Also, the time control plan stated the trolley #8 was on time control but the unit was not labeled for time control.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
The time control plan for milk on the beverage station stated the milk was on time control and had extended hours if needed. But there were no set-up or discard times for the extended hours.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido Egg Station
|
|
Violation:
The sign at the outlet did not state the eggs were cooked to order. The sign did have a consumer advisory statement.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan for hot foods stated trolley #10 was used for time control, but the trolley was not labeled for time control.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Time Control Procedures and Cooling Procedures
|
|
Violation:
Tuna salad was prepared the morning of June 15, 2013. The tuna salad had a seven day discard label, but was placed in trolley #3 that was on time control. There were also two pans of raw meat in the bottom of the trolley. According to the staff in charge, they were not aware the tuna salad or the pans of raw meet were in the time control trolley. Also, the cooling log listed the cooked beans and potatoes used in the tuna salad, but did not list the tuna salad prepared from ambient ingredients. According to the staff, they did not know this product had to be cooled to 41 degrees or below.
|
|
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. 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Procedures and Cooling Procedures
|
|
Violation:
Tuna salad was prepared the morning of June 15, 2013. The tuna salad had a seven day discard label, but was placed in trolley #3 that was on time control. There were also two pans of raw meat in the bottom of the trolley. According to the staff in charge, he was not aware the tuna salad or the pans of raw meat were in the time control trolley. Also, the cooling log listed the cooked beans and potatoes used in the tuna salad, but did not list the tuna salad prepared from ambient ingredients. According to the staff, they did not know this product had to be cooled to 41 degrees or below within four hours.
|
|
Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature. 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. Ensure potentially hazardous ready to eat food is either on time control or on temperature control with a seven day discard label as needed.
|
|
|
Item No.:
17
|
|
Site:
Galley-Cooling Log
|
|
Violation:
The cooling log did not include the tuna salad prepared from ambient ingredients. According to the staff, they did not know this item had to be cooled.
|
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Recommendation:
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.:
30
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Site:
Galley-Food Worker Toilet
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Violation:
The door was only partially 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.:
41
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Site:
Medical-Public Toilet in Medical Center
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Violation:
There was no sign posted at the handwash sink advising users to wash their hands. There was no sign posted advising users to use a paper towel or tissue to open the door when exiting the toilet room.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
21
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Site:
Pantry-Deck 5 Ice Pantry
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Violation:
There was a continuous water leak observed from the underside of the ice bin onto the deck below. Water was covering the deck near the entrance to the pantry. Staff stated a repair request had been submitted on the leak.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
36
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Site:
Pantry-Housekeeping Deck Pantries
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Violation:
The light intensity was less than 110 lux behind the ice machines in all the deck pantries.
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Recommendation:
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.:
08
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Site:
Potable Water-Potable Water Tank Maintenance
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Violation:
Four of the five potable water tanks were spot painted since the February 2013 VSP inspection and there was no statement in the record that the tank coating was applied according to the manufacturer's specifications.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The closest mooring line to the port forward side of the ship did not have a rat guard attached. One of the rat guards for the forward port set of mooring lines was hanging from the ship and not connected, while a more forward port line had a rat guard which was only partially covering the mooring line and offered no rat protection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Records
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Violation:
The maintenance log for the whirlpool spas did not include the cleaning, rinsing, and disinfection of the hair and lint strainer housings.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Drains
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Violation:
Each whirlpool spa had two side wall drains opposite to each other where the separation was less than three feet. Staff were unclear after a long discussion and review if these drains were under suction as well as gravity for draining. The drain covers were compliant for each drain, but there were no automatic pump shut-offs or safety vacuum release systems installed on any of the pumps in the mechanical room.
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Recommendation:
Verify in drawings and physical tracing of the whirlpool recirculation and draining system whether or not suction plays a part in any of the drains for each whirlpool spa. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
19
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Site:
Provisions-Poultry Freezer
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Violation:
Condensation was dripping from the deckhead in four different locations directly on boxes of various foods, with heavy ice layers on and in those boxes. The heavier two leaks were from the light fixture in the center of the freezer and two separate technical hatches, but the entire center deckhead was bent and condensation was dripping in many locations from the deckhead seams.
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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:
Preparation Room-Vegetable
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Violation:
There were slotted fasteners in the food splash zone of the potato peeler. This was also noted in the previous VSP inspection.
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Recommendation:
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.:
30
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Site:
Pantry-Pool
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Violation:
The handwash sink in the pool bar pantry did not have a soap dispenser.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
27
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Site:
Pantry-Galileo's
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Violation:
The top two shelves in the clean linen storage locker were soiled with a greasy residue. Clean linen was stored on the top two shelves.
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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.:
36
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Site:
Pantry-Stars Lounge
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Violation:
The lighting intensity was less than 110 lux behind the ice machine
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Recommendation:
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.:
26
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Site:
Galley-Warewashing
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Violation:
One soup bowl in the clean storage area had dried food on the inside surface.
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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.:
21
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Site:
Buffet-Lido Beverage Station (pool side)
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Violation:
The underside of the front exterior steamer section of the espresso machine had tape holding a panel in place.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
15
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Site:
Galley-Recreationally Caught Fish Variance
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Violation:
Two passengers caught fish recreationally and those fish were received by the ship, stored, prepared, and cooked on June 3, 2013. The ship's staff had only one document for this excursion that declared the fish was caught legally, cleaned and packed. The form was signed both by the ship's Captain and the guests. The other forms required by the approved variance, which include the ship's staff verifying the condition, temperature, tagging, location, preparation and final service times and temperature of the fish were not completed. Staff was not able to find their approved variance procedures or the letter of approval until the end of the inspection.
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Recommendation:
Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
37
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Site:
Provisions-Poultry Freezer
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Violation:
There was excessive condensate dripping from the deckhead of the poultry freezer onto boxes and other surfaces throughout the room. One cardboard box set on the deck was filled with 12 inches of ice from just one of the leaks. Staff stated it was a condition involving the warewash machine which was located directly above this walk-in freezer. The leaks were from deckhead panel junctures, light fixtures and deckhead access hatches and appeared to have been a long term problem.
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Recommendation:
Ensure condensation does not collect in the deckhead and leak from panel junctures, light fixtures, or access hatches.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The outside gauge of upright refrigerator MG-6-10 read 50 degrees Fahrenheit and the inspector also measured an ambient air temperature of 50 degrees Fahrenheit on the inside of the unit. The internal temperature of two racks of 16 containers of white chocolate mousse prepared in the morning was between 45 and 47 degrees Fahrenheit measured by the inspector. Also, the internal temperature of a container of whipped cream prepared in the morning was between 45 and 46 degrees Fahrenheit measured by the inspector. The food was discarded and the unit was shut down for repair.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
28
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Site:
Pantry-Galileo's
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Violation:
Clean linens were stored on the top shelves that were soiled with a greasy residue.
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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.:
33
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Site:
Provisions-Vegetable Freezer
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Violation:
There was water leaking under the technical hatch but no food items were impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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