|
|
|
Item No.:
*
|
|
Site:
Galley-Ice Cream Station Show Galley
|
|
Violation:
There was a gap around the penetration between the potable water pipe and the bulkhead opposite the ice cream bin. The gap was exposed to a technical area behind the bulkhead. The potable water line was no longer connected to any equipment and created a dead end.
|
|
Recommendation:
Remove the dead end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection Records
|
|
Violation:
A total of seven pipe disinfection records did not have values recorded for the free halogen level prior to the system being placed back in service. Staff stated the form had been changed recently and the column for documenting this value had been deleted.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|
|
Item No.:
08
|
|
Site:
Housekeeping-Deck 5 Soiled Pantry
|
|
Violation:
The backflow device on the ice machine was continuously leaking. Staff stated this would be replaced immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Housekeeping-Deck 8 Clean Pantry
|
|
Violation:
The backflow prevention device on the ice machine was continuously leaking. Staff stated this would be replaced immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Dining Area
|
|
Violation:
In the technical space beneath the ice machine located at the beverage station, the inspector located a backflow preventer which was continuously leaking. The backflow preventer was installed on a water line for the counter-mounted ice machine. Staff replaced this during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Calumet Starboard Dishwash
|
|
Violation:
The atmospheric vacuum breaker for the starboard rack type glasswash was continuously leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 7 Sports Bar
|
|
Violation:
The vents of the backflow preventer on the potable water line for the soda multi-flow system was blocked with an orange/red material, which prevented the vents from working. Crew later explained that it was from a material from the original installation, and that they backflow preventer would be replaced.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 7 Cafe Italian
|
|
Violation:
The vents of the backflow preventer on the ice machine behind pantry door 800 was partially blocked with an orange/red material, which prevented the vents from working. Crew later explained that it was from a material from the original installation, and that they backflow preventer would be replaced.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
13
|
|
Site:
Galley-Calumet Center Galley Potwash
|
|
Violation:
A crew member removed two layers of gloves at the 3 compartment sink. The outer yellow gloves were placed on the clean end of the sink drain board. A green glove fell onto the deck, and the crew member was observed picking it up and placing it on top of the yellow glove on the clean end. The inspector asked for the gloves to be washed and the area cleaned and sanitized. The crew member took the green glove to the handwash sink for cleaning. The inspector had to intervene and ask the supervisor to counsell the crew member.
|
|
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:
Food Service General-
|
|
Violation:
Staff stated that the warewash machine in the crew galley sanitized via chemical but upon further inspection, the inspectors noted that this was not the correct operation of the machine. There was a company policy taped on the outside which read that the machine sanitized via heat. Additionally, staff did not initiate a corrective action when the inspector noted the low wash tank temperature in this machine or the flight type machine on deck 5 main galley.
The time control plan was not being followed for the crew mess lunch services. The plan listed two separate lunch services which extended 4 hours. The plan also indicated that there would be discard labels affixed to potentially hazardous food items. The inspector observed no discard labels on the food items on the service line. Staff stated that the discard labels are not needed because the service time does not extend 4 hours each ( lunch 1, lunch 2). This was in conflict with what the time control plan stated.
A crew member cooking pork chops in the crew galley did not have a thermometer to measure the correct cooking temperature. The crew member stated that there was another crew member/cook who had a thermometer to use. This was brought to the crew member for uses during the inspection. The other crew member cooking food on a nearby grill also did not have a thermometer.
|
|
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.:
15
|
|
Site:
Provisions-Corridor
|
|
Violation:
There were two packages of purple grapes which were staged outside of the fruit/produce walk-in unit that had a small amount of white and green debris/growth.
|
|
Recommendation:
Ensure food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan for the crew mess stated that there were two overlapping services for lunch and that all potentially hazardous foods would be labeled with a discard time. The inspector observed no labels on the food items. Staff stated that the labels would be replaced right away.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Calumet Starboard Miso Soup Station
|
|
Violation:
The handle of the serving spoon for the mushrooms was in direct contact with the mushrooms. There was no serving utensil for the green onions. There were no crew members behind the buffet in the area monitoring the station during breakfast service. The two items were removed.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Calume Port Assorted Bread Station
|
|
Violation:
There were five trays of assorted bread products out for service during breakfast but there were only two serving utensils.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 15 Yacht Club
|
|
Violation:
There was a small piece of gray debris on a single piece of ice in the bin. The bin was closed for cleaning and sanitization.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Le Mousse
|
|
Violation:
There was a small piece of gray debris on a single ice cube in the ice bin. The ice machine was taken out of service for cleaning and sanitizing.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 18 One Pool Yacht Club
|
|
Violation:
The metal strip around the dispensing nozzles of the juice machine at the service bar was no longer flush with the machine, which created a difficult to clean area. The area between the metal strip and the plastic machine was soiled with black debris that appeared to be from the machine and not food debris. This area is directly above where glasses would be filled.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The nozzle on the milk dispenser located at the far right of the beverage station was cut at a jagged angle, not the required 45 degrees on the diagonal.
|
|
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:
Galley-
|
|
Violation:
A crew member cooking pork chops in the crew galley did not have a thermometer to measure the correct cooking temperature. The crew member stated that there was another crew member/cook who had a thermometer to use. This was brought to the crew member for use during the inspection. The other crew member cooking food on a nearby grill also did not have a thermometer.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
21
|
|
Site:
Housekeeping-Deck 11 Clean Pantry
|
|
Violation:
The drain for the ice machine was not sloped to adequately drain. This was immediately fixed.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
22
|
|
Site:
Galley-Calumet Center Galley Potwash
|
|
Violation:
There was white debris in the sanitizing compartment of the 3 compartment sink. The area was in active use.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 Galaxy
|
|
Violation:
Two wash nozzles of the in-use hood type warewash machine were blocked. Crew immediately began cleaning the machine.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 5 - Flight Type Dishwash
|
|
Violation:
The temperature of the water in the wash tank was between 130-142F as measured manually by staff and the inspector. This machine was in use when the inspector arrived in the area.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
23
|
|
Site:
Galley-Conveyor Rack-Type Dish Wash
|
|
Violation:
The wash tank temperature in this machine was found to be 150F. Manufacturer's specifications stated the wash temperature should be 160F. Staff stated that the warewash machine in the crew galley sanitizes via chemical but upon further inspection, the inspectors noted that this was not the correct operation of the machine. There was a company policy taped on the outside which read that the machine sanitized via heat.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
26
|
|
Site:
Galley-Le Mousse
|
|
Violation:
The spout of the crew water fountain was soiled with a dark debris. Crew immediately began cleaning and sanitizing the area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 18 One Pool Yacht Club
|
|
Violation:
The metal strip around the dispensing nozzles of the juice machine at the service bar was no longer flush with the machine, which created a difficult to clean area. The area between the metal strip and the plastic machine was soiled with black debris that appeared to be from the machine and not food debris. This area is directly above where glasses would be filled.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Calumet Dry Store 1326
|
|
Violation:
There were multiple packages of English muffins stored in a plastic bin with a plastic lid. The plastic was wet inside, reportedly due to thawing. In addition, there was a hair noted between the plastic wrap of the muffins and the plastic bin. There was not direct contact with food.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Calumet Center Galley Potwash
|
|
Violation:
A crew member removed two layers of gloves at the 3 compartment sink. The outer yellow gloves were placed on the clean end of the sink drain board. A green glove fell onto the deck, and the crew member was observed picking it up and placing it on the yellow glove on the clean end. The inspector asked for the gloves to be washed and the area cleaned and sanitized. The crew member took the green glove to the handwash sink for cleaning. The inspector had to intervene and ask the supervisor to council the crew member.
|
|
Recommendation:
Ensure soiled items do not come in contact with clean items.
|
|
|
Item No.:
29
|
|
Site:
Galley-Calumet Center Galley Potwash
|
|
Violation:
A crew member removed two layers of gloves at the 3 compartment sink. The outer yellow gloves were placed on the clean end of the sink drain board. A green glove fell onto the deck, and the crew member was observed picking it up and placing it on the yellow glove on the clean end. The inspector asked for the gloves to be washed and the area cleaned and sanitized. The crew member took the green glove to the handwash sink for cleaning. The inspector had to intervene and ask the supervisor to council the crew member.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Deck 5 Soiled Pantry
|
|
Violation:
The handwash sink, which was able to be adjusted by the user, did not reach 100F when turned to the hottest setting.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Calumet Soup Station
|
|
Violation:
The left soup kettle was leaking water from the supply pipe which was pooling on the deck outside the drain. The issue was previously reported earlier in the day.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Calumet Beverage Stations
|
|
Violation:
There was a gap in the bulkhead above the counter behind the ice machines at the starboard grill and port pizza beverage stations. Crew immediately began repairs.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 7 Wine Bar Stand
|
|
Violation:
The deck below the wine stand where boxes of wine, bottles, and the corker were stored was soiled with dust, cardboard, rubber corks, and other debris. This was greater than a day's accumulation of debris. In addition, coving was absent.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ice Cream Station Show Galley
|
|
Violation:
There was a gap around the penetration between the potable water pipe and the bulkhead opposite the ice cream bin. The gap was exposed to a technical area behind the bulkhead. The potable water line was no longer connected to any equipment.
|
|
Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Calumet Soup Station
|
|
Violation:
The left soup kettle was leaking water from the supply pipe which was pooling on the deck outside the drain. The issue was previously reported earlier in the day.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
44
|
|
Site:
Dining Room-Deck 7 Wine Bar
|
|
Violation:
Crew reported that passengers could order wine at the bar and request their own wine blend. The bartenders at the bar at the pizza counter would then take a new bottle and pour the requested wine blends into the bottle. The bottle would then be corked at the bar by the bartenders. Rubber corks would be used. Crew reported this has happened on cruises to the Caribbean that also have US ports of call. Crew reported there was no HACCP plan for this process. No variance had been submitted to VSP. The bottles were intended for consumption off the ship.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|