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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 11 MAR, a nonfood-handler became ill with symptoms of acute gastroenteritis at 0100 and reported to medical late at 1021. The medical center opened at 0800. The crew member did not eat in crew mess or report to work after becoming ill.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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Site:
Medical-Close Contact Follow-Up
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Violation:
On 2 MAR, a nonfood-handler became ill with symptoms of acute gastroenteritis at 1636 and reported to medical at 1726. A close contact was interviewed on 2 MAR at 1734, on 3 MAR at 1517, and 4 MAR at 0831. The last follow-up interview was conducted 8 hours earlier than the required 48 hour interview after the case's symptoms began.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for their asymptomatic immediate close contacts: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Medical-Utensil Washing Unit
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Violation:
The double check valve with intermediate atmospheric vent backflow prevention devices installed on the machine were not designed to protect against health hazards.
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Recommendation:
Install a backflow prevention device designed to protect against health hazards, such as a reduced pressure assembly (RP).
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Item No.:
08
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Site:
Potable Water-Bunker Station Midship
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Violation:
While bunkering was in progress, two screw caps for the potable water filling lines were not connected to the chain. They had been placed on top of equipment in the room. Crew members stated they would be sanitized and reattached.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
20
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Site:
Pantry-8 Aft
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Violation:
The right evaporator in the ice machine had one slotted screw on the cuber adjustment panel.
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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.:
08
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Site:
Pantry-8 Aft
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Violation:
The backflow preventer for the undercounter warewash machine was releasing a steady stream of water out of the vent. Additionally, there was only an air break, not an air gap, under the relief vent. Crew could not confirm if there was another air break below the deck drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Pantry-7 Aft
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Violation:
The ice machine had one slotted screw on the cuber adjustment panel.
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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.:
26
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Site:
Pantry-7 Aft
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Violation:
There was dark debris along the top edge of the plastic recirculation bath basin. There was also dark debris on the lower plastic edges of the evaporator. The machine was taken out of service for cleaning.
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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.:
42
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Site:
Children Area-3-11 Year Old Restroom
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Violation:
The plastic layer of the decorative football toilet seat insert had a rip. The rip exposed the foam below which was difficult to clean. This was removed from the restroom. A toilet seat not wider than 8 inches was available.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
Two drain covers were missing screws. One drain cover only had one screw that was visible, one screw could not be seen due to the pool ladder, and seven were missing. The other drain cover was missing at least three screws. Crew reported that the drain covers may have been welded; however, they could not confirm that this installation was in accordance with manufacturer specifications. The pool was full of water, and the inspector could not move the drain cover.
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Recommendation:
Ensure antientrapment drain covers are installed in accordance with manufacturer specifications.
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Item No.:
33
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Site:
Bar-Oasis
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Violation:
The paint on the deck of the outdoor Oasis Bar was chipped on the deck and along the top of the coving. There were small areas where water had collected and the deck had turned brown. The source of the water was unknown.
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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. 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, and storage areas are maintained in good repair.
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Item No.:
08
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Site:
Bar-Pool Bar Pantry
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Violation:
The vent of the backflow preventer for the carbonator in the left cabinet had been blocked with a mechanical coupling and a black piece of material. This prevented the vent from being able to work properly.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Bar-Pool Bar Pantry
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Violation:
The ice machine was leaking water which pooled on the deck below. The deck was black with debris that could be wiped away in this area. When the machine was opened, it was determined the leaking water was due to the missing transparent piece of the splash shield.
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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.:
33
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Site:
Bar-Pool Bar Pantry
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Violation:
The ice machine was leaking water which pooled on the deck below. The deck was black with debris that could be wiped away in this area.
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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.:
21
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Site:
Bar-Pool Bar
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Violation:
The sealant at the juncture of the counter and the metal divider that separated the handwash station and cold well was peeling. This created a difficult-to-clean area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Bar-Pool Bar
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Violation:
The sealant at the juncture of the counter and the metal divider that separated the handwash station and cold well was peeling. The area was soiled with black debris.
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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.:
26
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Site:
Bar-Pool Bar
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Violation:
The two left-most in-service beer taps were soiled with a thick brown debris. The taps were taken out of service.
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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.:
22
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Site:
Bar-Latitude
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|
Violation:
The undercounter warewash machine was leaking water onto the deck.
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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.
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Item No.:
33
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Site:
Bar-Latitude
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Violation:
The undercounter warewash machine was leaking water onto the deck. Water pooled in areas of recessed grouting and missing tiles near the deck drain. There were other areas of recessed grouting on deck tiles in the pantry.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Latitude Storage
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Violation:
The storage room behind the freestyle soda machine was missing coving. Debris was noted at the juncture of the deck and bulkhead. Disposable items, soda, and other food products were stored in this area.
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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). 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.:
08
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Site:
Bar-Latitude
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Violation:
The backflow preventer for the carbonator of the freestyle machine was unable to drain completely. A hose had been attached to the vent but was bent in such a way that fluid was trapped. Floating debris could be seen in the fluid.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
38
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|
Site:
Galley-Deck 4
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|
Violation:
Cleaning hoses were not properly drained before being stored.
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Recommendation:
Ensure cleaning hoses are completely drained prior to storage.
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Item No.:
28
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|
Site:
Galley-Warewash
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|
Violation:
A table of clean equipment was stored right next to an in-use garbage can.
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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.
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Item No.:
33
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|
Site:
Buffet-Windjammer Center Buffet
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|
Violation:
The support pillars on the port and starboard sides of the buffet on the employee side had difficult-to-clean seams around the stainless steel profile at the bottom of each pillar near the deck. Also, the deck was not coved around each support pillar.
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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. 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.:
28
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|
Site:
Buffet-Windjammer Omelet Buffet
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|
Violation:
A half-sized rolling hot holding cabinet, which was not in-use at the time of the inspection, was stored on the passenger side at the port end of the buffet counter. Three used passenger drinking cups were stored on the top of the cabinet.
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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.
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Item No.:
30
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|
Site:
Buffet-Windjammer Omelet Buffet
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|
Violation:
The employee handwash sink at the center of the back counter did not have a waste receptacle during operation.
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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.:
31
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|
Site:
Galley-Windjammer
|
|
Violation:
The 30-gallon container of 100 ppm chlorine sanitizing solution was not labeled to identify its contents.
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|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
37
|
|
Site:
Galley-Windjammer Potwash
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|
Violation:
The exhaust vent inside the canopy hood above the mechanical potwash machine was not working properly. This caused condensation to accumulate on the deckhead inside the canopy hood as well as the deckhead and bulkheads outside the canopy hood around the soiled side of the potwash area.
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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.:
21
|
|
Site:
Food Service General-Pulper Boxes
|
|
Violation:
The top of the pulper box was not sealed to the underside of the prewash counter, which created a difficult-to-clean seam. This was observed at every pulper system in the food areas. In some locations the old sealant used to seal the seam was present but was worn, cracked, and in poor repair.
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|
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.
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Item No.:
27
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The seam between the top of the pulper box and the underside of the prewash counter was heavily soiled with debris.
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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.:
38
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
A broom and dustpan that were not in-use were stored between the garbage containers at the soiled drop-off and the back of the combination oven.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
36
|
|
Site:
Galley-Windjammer
|
|
Violation:
The light intensity behind the blast chiller was less than 110 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
22
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
The water in the prewash sink before the hood-type glasswash machine was yellow and heavily soiled with floating food debris. This sink was used to presoak heavily soiled plates.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
08
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
Water was escaping from the top of the atmospheric vacuum breaker above the hood-type glass wash machine during operation.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
The exhaust vent inside the canopy hood above the rack-type dishwash machine was not working properly. This caused condensation to accumulate on the deckhead inside the canopy hood as well as the deckhead and bulkheads outside the canopy hood around the soiled side of the warewash area.
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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.:
22
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
The curtains separating wash tank 1 and the final rinse compartments in the rack-type dishwash machine were hard, warped, and soiled with food debris in between the curtain flaps. The curtains separating wash tank 2 from wash tank 1 were also soiled with food debris, but these were flexible and not hard and warped.
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|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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. 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).
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Item No.:
28
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
At least 10 stacks of plates and bowls were stored upright and uncovered on the sorting table at the back bulkhead on the clean end of the warewash area. Staff stated this was a 'pre-check' table and once the plates and bowls were checked they would be stored properly. However, no employees were actively checking the plates and bowls during the inspection.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
A table with stored cleaned and covered plates and bowls in the corridor between the soiled drop-off area and the entrance to the warewash area was right next to the garbage cans used at the soiled-drop-off. One garbage can was partially covered by the right end of the table.
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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.
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Item No.:
28
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The utensils inside the recessed wells on some of the buffets counters, as well as the inverted bowls on the top of some of the buffet counters, were not removed prior to the cleaning of the buffet counters after the breakfast service.
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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.
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Item No.:
13
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The utensils inside the recessed wells on some of the buffet counters, as well as the inverted bowls on the top of some of the buffet counters, were not removed prior to the cleaning of the buffet counters after the breakfast service. This occurred with several managers in the area supervising the cleaning operation.
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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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
19
|
|
Site:
Galley-Windjammer Deck 8 Locker
|
|
Violation:
Black pepper was stored out of its original packaging in a container that was not labeled identifying its contents.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
38
|
|
Site:
Galley-Windjammer Deck 8 Locker
|
|
Violation:
A broom was stored on a hook on the outside of the cleaning materials locker.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
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|
Item No.:
39
|
|
Site:
Other-Deck 9 Ice Cream Station
|
|
Violation:
At least five small fruit flies were observed between and around the two ice cream machines. These machines were located on an open deck.
|
|
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:
Buffet-Diamond Lounge
|
|
Violation:
The temperature-controlled milk in the side refrigerator of the espresso machine was measured at 45F by the inspector and crew member. The milk was immediately discarded.
|
|
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.
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|
Item No.:
26
|
|
Site:
Galley-Chops
|
|
Violation:
The previously cleaned deli slicer was soiled at the bottom edge of the back plate where the food exits the slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Chops
|
|
Violation:
The plastic holder on the deli slicer that holds the food product in place during operation was heavily cracked, chipped, and scored.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Chops
|
|
Violation:
A broom and dust pan not in use were stored outside of the cleaning materials locker.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Schooner's Bar
|
|
Violation:
A broom was hanging on hooks on the outside of the cleaning materials locker.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Chops
|
|
Violation:
The deck in front of four waiter stations identified during the inspection was carpeted.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 5 Main Dining Room Locker 5506
|
|
Violation:
The plastic shelves used for food storage had difficult to clean features, including the recessed grooves on the top of each shelf and open seams around each leg where it penetrates the shelves.
|
|
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. 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.:
27
|
|
Site:
Galley-Deck 5 Starboard Hot Galley
|
|
Violation:
The underside of the previously cleaned flat grill was soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
The inside ice compartment of the counter-mounted ice machine was heavily cracked, chipped, and scored, especially around the top rim.
|
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
A lemon wedge was found on the bottom of the final rinse compartment inside the rack-type dishwash machine. The machine was in operation during the inspection.
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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).
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Item No.:
34
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Site:
Galley-Deck 4 Soup Station
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Violation:
Water was leaking from the drain pipe of the handwash sink to the right of the soup kettles.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
16
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Site:
Galley-Deck 4 Soup Station
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Violation:
When the inspector arrived in the area the buffalo chopper to the left of the basing pans had chopped tomatoes inside but no employee was actively working with them. The inspector left to evaluate the potwash area and when he returned approximately 10 minutes later the chopped tomatoes were still left unattended in the buffalo chopper. The internal temperature of the tomatoes was measured at 74F. Crew members working in the area explained that these chopped tomatoes were for the second batch of Spanish rice. However, the second batch of Spanish rice could not start until the braising pan used for the first batch was cleaned and sanitized. The braising pan was soaking and crew did not start to clean it until after the inspector began to ask about the tomatoes. The tomatoes in the buffalo chopper were discarded and the chopper was cleaned and sanitized.
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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. Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
13
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Site:
Galley-Deck 4 Soup Station
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Violation:
When the inspector arrived in the area the buffalo chopper to the left of the braising pans had chopped tomatoes inside but no employee was actively working with them. The inspector left to evaluate the potwash area and when he returned approximately 10 minutes later, the chopped tomatoes were still left unattended in the buffalo chopper. The internal temperature of the tomatoes was measured at 74F. Crew members working in the area explained that these chopped tomatoes were for the second batch of Spanish rice. However, the second batch of Spanish rice could not start until the braising pan used for the first batch was cleaned and sanitized. The braising pan was soaking and crew did not start to clean it until after the inspector began to ask about the tomatoes. The tomatoes in the buffalo chopper were discarded and the chopper was cleaned and sanitized.
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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. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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.
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Item No.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
Water was dripping from the bulkhead down the front on the canopy hood to the left of the braising pans. No food or equipment was 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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Item No.:
28
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Site:
Galley-Deck 4 Potwash
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Violation:
A technical crew member placed his tool bag on the bottom shelf of clean storage shelf. The bag was right next to two clean mechanical whisks. The bag was removed and the mechanical whisks were taken to be rewashed.
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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.
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Item No.:
20
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Site:
Galley-Deck 4 Soda Beverage Station
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Violation:
The inside ice compartment of the counter-mounted ice machine was heavily cracked, chipped, and scored, especially around the top rim.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
38
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Site:
Galley-Deck 4 Cleaning Locker
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Violation:
A 30-gallon container was filled with water hoses that were used to wash the galley at night. When three of the hoses were removed and the ends pointed toward the deck, a significant amount of standing water inside the hose drained out.
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Recommendation:
Ensure hoses are drained completely prior to storage.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Two stacks of hotel pans that were washed, rinsed, but not yet sanitized were stored on the clean landing to the right of the three compartment sink. Staff stated these hotel pans were to be sanitized in the mechanical potwash machine.
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Recommendation:
Only stored cleaned and sanitized items on the clean landing.
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Item No.:
33
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Site:
Buffet-Officer/Crew Mess
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Violation:
The deckhead above the bain-marie in the officer mess and the hot and cold buffet lines and beverage station in the crew mess has slots that opened up into the plenum between the panels. The plenum was difficult to clean and had exposed pipes and wires. The open deckhead slots in the crew mess were soiled with a more than a day's accumulation of dust.
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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. 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.:
30
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Site:
Preparation Room-Soap Dispenser
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Violation:
When the inspector washed his hands at the handwash station closet to the potato peeler, the soap applied was runny and immediately dripped off his hands. This was immediately noticeable to the inspector because it was at the end of the inspection after the inspector had washed his hands more than a dozen times around the ship with normal consistency soap. Also, the soap in the clear dispenser was a lighter color blue then the rest of the soap around the ship. It appeared to the inspector that that soap had been diluted with water instead of being refilled with soap. The vegetable preparation room was in operation during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Do not dilute soap with water unless specified by the manufacturer.
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Item No.:
13
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Site:
Preparation Room-Soap Dispenser
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Violation:
When the inspector washed his hands at the handwash station closet to the potato peeler, the soap applied was runny and immediately dripped off his hands. This immediately noticeable to the inspector because it was at the end of the inspection after the inspector had washed his hands more than a dozen times around the ship with normal consistency soap. Also, the soap in the clear dispenser was a lighter color blue then the rest of the soap around the ship. It appeared to the inspector that that soap had been diluted with water instead of being refilled with soap. The vegetable preparation room was in operation 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. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands.
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Item No.:
08
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Site:
Galley-Deck 5 Bakery
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Violation:
A slight amount of water was consistently dripping from the relief vent of the reduced pressure backflow prevention assembly installed on the automatic hood cleaning system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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