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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The atmospheric backflow prevention device located on the starboard convection oven was steadily leaking. The inspector observed water dripping from this device and pooling onto the deck below outside of the designated drain area. The inspector placed a paper towel to this backflow prevention device and the towel became excessively moist. Staff replaced this device during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool & Starboard Jacuzzi
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Violation:
The water in the main pool and starboard jacuzzi was tinted green. The drains were visible and the water chemistry was within range.
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Recommendation:
Ensure the water quality in the recreational water facilities is clear.
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Item No.:
13
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Site:
Galley-Polo Grill
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Violation:
The discard label on the ravioli indicated that it was cooked on 2 January 2018 with a discard date of 8 January 2018.The cooling log identified the ravioli reached a temperature of 68F at 1138 and was cooled to a temperature of 39F at 1336 on 2 January. This ravioli was made from a mix containing beef. The cooling log in the main galley identified this mix was originally cooked on 25 December 2017. The log documented that the mix reached a temperature of 172F at 1135 and was blast chilled to a temperature of 39 F at 1315. This mix was subsequently frozen. Staff stated this mix was brought out for thawing on 31 December 2018. Staff said the normal thawing practice was two days prior to use, but was unable to provide a record for this. This discard date on the tray of raviolis was 15 days following when the ravioli mix was cooked. All the raviolis from this batch of mix and the ravioli mix were discarded during the inspection.
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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: (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.
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Item No.:
15
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Site:
Provisions-Dry Store
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Violation:
A large, plastic container of olives stored on shelving in this area had a bulging lid. Staff removed this item right away.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Dessert Station
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Violation:
The time control plan for the portside coffee station milk dispenser listed a set up time of 0500 and a discard time of 0900 for embarkation days. The milk inside the milk dispenser unit was labeled with a set up time of 0800 and a discard time of 1200. The milk inside this unit was discarded as a precautionary measure.
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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:
Buffet-Waves Grill
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Violation:
The time control plan for potentially hazardous foods (PHF) for the breakfast service time at Waves Grill was not clear. The time control plan listed the set up for breakfast as 0830 and the discard time for breakfast is 1700 on embarkation days. The plan included a notice that due to extended hours, all PHF have to be labeled with the set-up and discard time. Staff stated items in this area are actually not out for service for periods longer than four hours. There seemed to be a disconnect between the written plan and the actual operation.
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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-Culinary School
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Violation:
The culinary school had a time control plan for the special event stating that food would be discarded after a four-hour time period. This time control plan did not list any units on time control but staff stated all preparation counters in the culinary school were on time control.
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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-Polo Grill
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Violation:
The discard label on the ravioli indicated that it was cooked on 2 January 2018 with a discard date of 8 January 2018.The cooling log identified the ravioli reached a temperature of 68F at 1138 and was cooled to a temperature of 39F at 1336 on 2 January. This ravioli was made from a mix containing beef. The cooling log in the main galley identified this mix was originally cooked on 25 December 2017. The log documented that the mix reached a temperature of 172F at 1135 and was blast chilled to a temperature of 39 F at 1315. This mix was subsequently frozen. Staff stated this mix was brought out for thawing on 31 December 2018. Staff said the normal thawing practice was two days prior to use, but was unable to provide a record for this. This discard date on the tray of raviolis was 15 days following when the ravioli mix was cooked. All the raviolis from this batch of mix and the ravioli mix were discarded during the inspection.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
19
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Site:
Other-Deck Five - Boutique Storage
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Violation:
Numerous ready-to-eat, packaged food items were stored in this boutique area on a metal shelving unit. This metal shelving unit was not constructed in a manner approved for food storage. Additionally, the deckhead in this storage space was not finished and had numerous openings to the deck above. These stored food items were located directly in front of two, large exposed pipes. Ready-to-eat food items stored in this unapproved food storage location included: 1) seven cardboard boxes of chips - 19 metal cans of chips per box; 2) six cardboard boxes of gummy treats with three individual packages of gummy treats stored on top of the box; 3) one open box of chocolate cookies; 4) two cardboard boxes of chocolate bars with two individually packaged chocolate bars stored on top of the box; 5) two cardboard boxes of mints; and 6) one, open paper bag containing six boxes of wrapped chocolates.
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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.
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Buffet-Dessert Station - Self Service
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Violation:
The handle of a utensil used for desserts in this area was in direct contact with the food contact surface. Staff corrected this right away.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Cold Foods - Self Service
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Violation:
The handle of a pair of tongs was directly in contact with the slices of cheese stored on the buffet line. Staff corrected this right away.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Waves Grill - Coffee Station
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Violation:
The coffee machine located in the Waves Grill coffee station had two slotted fasteners in the splash zone on either side of both dispensers. These fasteners were not soiled. Staff replaced these two slotted fasteners with smooth fasteners.
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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.
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Item No.:
21
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Site:
Other-Deck Five - Boutique Storage
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Violation:
Numerous ready-to-eat, packaged food items were stored in this boutique area on a metal shelving unit. This metal shelving unit was not constructed in a manner approved for food storage. Additionally, the deckhead in this storage space was not finished and had numerous openings to the deck above. These stored food items were located directly in front of two, large exposed pipes. Ready-to-eat food items stored in this unapproved food storage location included: 1) seven cardboard boxes of chips - 19 metal cans of chips per box; 2) six cardboard boxes of gummy treats with three individual packages of gummy treats stored on top of the box; 3) one open box of chocolate cookies; 4) two cardboard boxes of chocolate bars with two individually packaged chocolate bars stored on top of the box; 5) two cardboard boxes of mints; and 6) one, open paper bag containing six boxes of wrapped chocolates.
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Recommendation:
Ensure nonfood-contact surfaces of food equipment comply with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
An excessive amount of soiled cutting boards, pots, and pans were stored over the wash compartment of the three-compartment sink located in the potwash area. Approximately half of the area of the sink was blocked by these soiled items. This area was in service and staff was washing items inside this sink.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Portside Coffee Station
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Violation:
The wash compartment of the rack-type conveyor dishwash machine was leaking from the front of the machine onto the deck below. Water was observed dripping from the wash compartment and pooling on the deck below. This machine was in service.
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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.
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Item No.:
27
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Site:
Galley-Polo Grill
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Violation:
The top of the dry storage goods locker located on the starboard side of the Polo Grill galley was soiled with gray debris. The inspector rubbed an alcohol pad over the top of this area and the alcohol pad became soiled with gray residue. Staff cleaned the top of this locker.
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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.:
33
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Site:
Galley-Hot Galley
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Violation:
The atmospheric backflow prevention device located on the starboard convection oven was steadily leaking. The inspector observed water dripping from this device and pooling onto the deck below outside of the designated drain area. The inspector placed a paper towel to this backflow prevention device and the towel became excessively moist. Staff replaced this device.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Deck Five - Boutique Storage
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Violation:
Numerous ready-to-eat, packaged food items were stored in this boutique area on a metal shelving unit. This metal shelving unit was not constructed in a manner approved for food storage. Additionally, the deckhead in this storage space was not finished and had numerous openings to the deck above. These stored food items were located directly in front of two, large exposed pipes. Ready-to-eat food items stored in this unapproved food storage location included: 1) seven cardboard boxes of chips - 19 metal cans of chips per box; 2) six cardboard boxes of gummy treats with three individual packages of gummy treats stored on top of the box; 3) one open box of chocolate cookies; 4) two cardboard boxes of chocolate bars with two individually packaged chocolate bars stored on top of the box; 5) two cardboard boxes of mints; and 6) one, open paper bag containing six boxes of wrapped chocolates.
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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. Do not use carpet in these areas.
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Item No.:
35
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Site:
Galley-Portside Coffee Station
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Violation:
The water was observed dripping from the wash compartment of the rack-type conveyor dishwash machine and pooling onto the deck below. This water was steadily dripping from the front of the wash compartment. This machine was in service.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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