|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aft AC Room
|
|
Violation:
The vent for the mineralizer backwash was in direct contact with the top of a dry ballast tank. This did not allow for a sufficient air gap below the vent. Staff stated the pipe would be altered to allow for a sufficient air gap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Air Gap Record Review
|
|
Violation:
The air gap cross connection control log did not contain the results of the inspection. Additionally, the were no records of maintenance. Staff stated if an air gap has been modified in any way the air gap it is corrected, but no record is kept.
|
|
Recommendation:
Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Staff Laundry
|
|
Violation:
The cross connection control plan listed three backflow prevention devices in this area. Upon inspection, there were six backflow prevention devices. All six devices were dripping continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Laundry
|
|
Violation:
The cross connection control plan listed four backflow prevention devices in this area. Upon inspection, there were eight backflow prevention devices. Seven out of the eight were either heavily corroded or dripping continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
The cooling logs had many entries for grilled chicken breast that only had initial temperatures recorded with no follow-up. In addition, all other entries for this item had initial temperatures recorded by one person and follow-up temperatures at 2-hour and 6-hour were recorded by another employee that used two sets of temperatures only: 67/68°F and 37/38°F. Many entries were incomplete and at least one documented improper cooling with no corrective actions recorded. Supervisory staff stated that this employee works the night shift when there is no supervision in the area. In addition, the supervisor during the day stated he checked the cooling logs.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Park Café
|
|
Violation:
The cooling logs documented a 4 January entry of rice and beans with a temperature of 75°F at the 2-hour check and a 3 January entry of roasted pork with a temperature of 79°F at the 2-hour check. No corrective actions were recorded and these logs were verified by a supervisor.
|
|
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.
|
|
|
Item No.:
14
|
|
Site:
Preparation Room-
|
|
Violation:
Two food employees with goatees were working with meat and wearing no facial hair restraints. Supervisory staff stated that they would provide facial hair restraints to those food employees.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
The cooling log entry for 27 December documented improper cooling temperatures for grilled chicken breast of 68°F at 2-hours and 67°F at 6-hours.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Park Café
|
|
Violation:
The cooling logs documented a 4 January entry of rice and beans with a temperature of 75°F at the 2-hour check and a 3 January entry of roasted pork with a temperature of 79°F at the 2-hour check. No corrective actions were recorded and these logs were verified by a supervisor.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
The cooling logs had many entries for grilled chicken breast that only had initial temperatures recorded with no follow-up. These entries had the following dates: 1 and 2 January, 9, 10, 13, 14, 21, 22 (twice), and 23 December. In addition, an entry for diced tomato on 25 December only had recorded the initial temperature and no further follow-up. These entries were verified by a supervisor.
|
|
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 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Fish
|
|
Violation:
Several large frozen fish fillets were thawing in standing water in the utility sink. The food employee turned on the faucet to have running water over the fillets only after this was brought up by the inspection team.
|
|
Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), (3) Completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5°C (41°F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5°C (41°F). (4) As part of a cooking process if the food that is frozen is cooked or thawed in a microwave oven.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The bulk milk dispensing tube was not cut 45 degrees on the diagonal and was longer than 25 mm protruding from the chilled dispensing head.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Bar-Café Latte-tudes
|
|
Violation:
The new espresso machine had at least 10 slotted fasteners in the food zone.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
|
|
Site:
Galley-Giovanni's Table / Chops Grille
|
|
Violation:
The pasta drier fan of the Bottene Pasta machine could not be accessed by the crew for cleaning. They stated that they can only blow air. The machine was previously cleaned but had flour accumulations.
|
|
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.:
21
|
|
Site:
Dining Room-Chops Grille
|
|
Violation:
The pressed wood inserts of the dessert trolleys were chipped and scored in the edges, making them difficult to clean.
|
|
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.:
21
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The door closing mechanism of the bulk milk dispenser was in disrepair, leaving the door open while milk was inside.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Bar-Back Deck
|
|
Violation:
The surfaces of the stainless steel counters, refrigerator doors, technical spaces, back bar bottle display, among other surfaces, were heavily corroded and difficult to clean. In addition, the insulation for the soda gun in technical space was heavily in disrepair and difficult to clean.
|
|
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.:
21
|
|
Site:
Provisions-
|
|
Violation:
Approximately 10 wooden pallets were in the area with cases of water to be offloaded in the private island in the upcoming days. These pallets were received two days ago. These pallets were very difficult to clean.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
During service, the sanitation bucket had a cloudy solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The flight-type dishwash machine was out of service since the day before the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
A cloudy plexiglass was located on the door over the potwash machine gauges, making the gauges very difficult to read. In addition, a large container for discards was placed in front of the gauges, also making them difficult to see.
|
|
Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
|
|
|
Item No.:
22
|
|
Site:
Galley-Park Café Dishwash
|
|
Violation:
The in-use hood-type warewasher did not reach minimum wash or final rinse temperatures. The wash temperature reached 132-133°F and the final rinse reached 141-142°F in several attempts. The gauges seemed to be inaccurate. The wash gauge measured about 140°F and the final rinse gauge measured about 180°F. This machine was an old model, probably original from when the ship was built, and staff stated that the machine is hard to maintain and keep in proper repair.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
The rinse tank of the in-use rack-type warewash machine was soiled with accumulations of food debris in the bottom.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The wash and rinse water tanks of the in-use flight-type dishwash machine were heavily soiled. Corrections started immediately.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
23
|
|
Site:
Galley-Park Café Dishwash
|
|
Violation:
The in-use hood-type warewasher did not reach minimum wash or final rinse temperatures. The wash temperature reached 132-133°F and the final rinse reached 141-142°F in several attempts. The gauges seemed to be inaccurate. The wash gauge measured about 140°F and the final rinse gauge measured about 180°F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Park Café Dishwash
|
|
Violation:
The in-use hood-type warewasher did not reach minimum wash or final rinse temperatures. The wash temperature reached 132-133°F and the final rinse reached 141-142°F in several attempts. The gauges seemed to be inaccurate. The wash gauge measured about 140°F and the final rinse gauge measured about 180°F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The final rinse arms of the in-use rack-type warewash machine were not spraying. The display had a warning message stating that the final rinse had insufficient water. The machine was in use when the inspection team arrived in the area. Corrections started immediately.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
During service, a wiping cloth was immersed in a cloudy sanitation solution. Corrections started immediately.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Bar-Back Deck
|
|
Violation:
The insulation for the soda gun in the technical space was heavily soiled with heavy accumulations of dark materials that appeared to be mold.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Giovanni's Table / Chops Grille
|
|
Violation:
The pasta drier fan of the previously cleaned Bottene Pasta machine had flour accumulations.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The space under the top of the previously cleaned char grill in the show galley was soiled with more than a day's worth of grease accumulations.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Deck 8 Aft Starboard Pantry
|
|
Violation:
The handwash station was blocked by a trolley.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Deck 7 Aft Starboard Pantry
|
|
Violation:
The handwash station was blocked by a trolley.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Staff Mess Pantry
|
|
Violation:
The faucet of the handwashing station was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Back Deck
|
|
Violation:
The deckhead of the bar was difficult to clean with chipped paint over a pipe that ran over the working area, cable trays, and other difficult to clean features. Dust was accumulated in some areas of the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer
|
|
Violation:
The drinking fountain was continuously leaking from the spout.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Bar-Back Deck
|
|
Violation:
The deckhead light fixture had trapped flying insects inside. In addition, the IPM log documented that the area was inspected the day prior to the inspection day with no sightings. However, the last documented inspection was in August 2017.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests. Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|