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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Since the last inspection in November 2015, six potable water tanks underwent inspection, with three of these tanks receiving touch-up paint. Tanks 15 port and starboard were painted on 1 March 2016, however it could not be determined if the manufacturer?s required paint curing time was followed as there were no dates or times documented. Tank 17 starboard was painted on 26 May 2016 with paint curing time from 14:35 on 26 May to 11:00 on 27 May. The manufacturer required six days curing time at 86F, but the temperature inside these tanks was not documented so the minimum curing time could not be determined.
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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.:
12
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Site:
Buffet-Cabanas Service Line 2
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Violation:
The food employee cooking beef steaks put on gloves without washing hands first.
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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.
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Item No.:
13
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Site:
Buffet-Cabanas Service Line 1
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Violation:
A consumer advisory was posted at the buffet line stating that beef was served undercooked. Staff stated that meats could be cooked fully upon request. The food employee cooking beef steaks did not know the minimum temperature to fully cook the beef. He prepared all beef slightly undercooked to a temperature of 132F as he demonstrated.
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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: (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish.
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Item No.:
16
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Site:
Bar-District Lounge
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Violation:
The time control plan for cold foods at the bar stated that the set-up time during embarkation days was at 10:00. During the day of the inspection, which was an embarkation day, the set-up started at noon. Staff stated that this time was typical and would adjust the time control plan as appropriate.
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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.:
16
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Site:
Galley-Palo Brunch Menu
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Violation:
Caviar with traditional accompaniments was listed on the menu and had no reference to the consumer advisory. In addition, the consumer advisory was hidden under the menu cover insert.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. 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.
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Item No.:
17
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Site:
Galley-Filmore's
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Violation:
Containers of sliced tomatoes, cantaloupe, and honeydew were in the undercounter refrigerators. These foods were prepared on 25 June in the fruit and vegetable preparation rooms and their cooling was not documented.
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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.:
26
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Site:
Galley-Deck 3 Dishwash
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Violation:
At least 4 previously cleaned white ramekins in a clean dish rack of over 25 ramekins were soiled with old food debris. These items were removed for re-washing. The area was in use during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Deck 3 Sink Handwash
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Violation:
Across from the port side beverage station at the entrance to the galley, the water temperature in the right sink of the three-faucet handwash station measured 130F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Preparation Room-Hand Wash Sink
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Violation:
The water temperature at the handwash station was 127F. The area was in operation during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Cabanas Hot Galley
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Violation:
The water temperature at the handwash station was 125F and rising. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Children Area-Club Workshop
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Violation:
There was no coving at the counter/deck juncture of the counter where lunch and dinner were plated to be served by the children area staff to the 3-7 year old children.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Galley-Deck 3 Bain Marie
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Violation:
A leaking steam pipe was in the undercounter technical compartment of the bain marie used for waiter pick-up.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 Frozen Vegetable Cooler
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Violation:
The fins on the back of the evaporative condenser in walk-in freezer #032134 had a significant build-up of frozen condensate. Staff explained this was due to the humidity in the corridor. No food was impacted.
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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.:
37
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Site:
Galley-Deck 3 Starboard Plate Wash
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Violation:
A build-up of condensation was dripping from the cooling vent above the starboard dirty entry to the plate wash area. No clean plates were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
44
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Site:
Potable Water-Tank Maintenance
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Violation:
It was unable to be determined if the manufacturer?s paint curing procedures were followed to prevent the paint from contaminating the potable water system. No dates or times were documented for the paint curing time or insufficient curing time was conducted on three potable water tanks. Tanks 15 port and starboard were painted on 1 March 2016 and no curing dates or times were documented. Tank 17 starboard was painted on 26 May 2016 with paint curing time from 14:35 on 26 May to 11:00 on 27 May. The manufacturer required six days curing time at 86F, but the temperature inside these tanks was not documented so the minimum curing time could not be determined.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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