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Item No.:
*
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Site:
Housekeeping-Public Accident Plan (PVI/PDI)
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Violation:
The PVI/PDI plan stated that the area around an accident was to be blocked with a 6.1 meter/20 foot radius. The best practice is to block off a 7.6 meter/25 foot radius.
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Recommendation:
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Item No.:
02
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Site:
Medical-Illness Surveillance / Food and Beverage Questionnaire
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Violation:
The current Surveillance /Food and Beverage Questionnaire was not updated to meet the 2018 VSP Manual to include all of the information listed in 4.1.2.2. Additionally, staff were using a separate AGE form for crew. The same form should be used for both passengers and crew.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Potable Water-Production Chart Records
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Violation:
During the dates of 28 November to 10 January, the production Chlorine set point was only 1.8ppm. During these dates, the level often rose to above 2.0 ppm but then dipped below 1.5ppm on a few occasions. Regardless of the low set point the far point remained within normal limits. Prior to the inspection, VSP staff were notified of the identified issue and that staff corrected it after investigating the cause. Staff stated the cause originated with a lack of sodium metabisulphite onboard to stabilize the Chlorine. This prompted staff to make a manual adjustment to the set point (1.8ppm) to compensate. Staff intended to return the set point to normal on 13 December when a delivery of sodium metabisulphite was received but this was overlooked. Production records from 10 January to the date of the inspection were within normal limits.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
Both the starboard and the portside aft backflow prevention devices installed on the fire lines had not been tested since 6 January 2018 and 14 January 2018 respectively. Staff stated these were not conducted due to the restricted access to the mooring deck for safety reasons.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Galley-Deck 2 Britannia Galley Hot Galley
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Violation:
The backflow preventer located on conventional oven #1 was rotated with the vent facing upward which prevented the vent from working correctly. This was corrected during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair. Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Response and Disinfection
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Violation:
The procedure used for response to fecal and vomit accidents was not updated to meet VSP 2018 Manual requirements. Specifically, the information found in Annex 13.9. The missing information included 'pH levels should be maintained at 7.5 or less at 77F (25C) or higher during disinfection process'.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
13
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Site:
Galley-Grills Galley
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Violation:
The January 20 cooling log for a pan of dauphinoise potatoes stated cooling started at 0245. At 0445, the food had cooled to 68F. The next entry for the log stated the food reached 37F at 1025. The cooling process exceeded the six-hour total cooling time required. The dauphinoise potatoes were discarded.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Deck 3 Britannia Galley
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|
Violation:
The inspector asked for an ice machine to be shut off and cleaned. A crew member scooped the ice out of the machine into a plastic container. The crew member then dumped the plastic container into the handwash sink located nearby.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Other-Crew Scullery
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|
Violation:
This area has a pass-through window for crew members to drop their soiled items off at the soiled landing. A crew member on the other side of the window reached through the window into the scullery and took a bowl from the soiled side. The crew member was instructed not to use the bowl. Staff stated they did not know why this crew member did this.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Grills Galley
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|
Violation:
When the inspection team entered the area, a crew member was drying small wet plates and cups with a cloth. Staff stated the dishes were dried with a cloth so that they could be ready for use more quickly. The dishes were sent to be rewashed.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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|
Site:
Galley-Deck 3 Britannia Galley
|
|
Violation:
A crew member was observed drying wet dishes with a cloth. The dishes were sent to be rewashed and air dried.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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|
Site:
Galley-Grills Galley
|
|
Violation:
The inspection team entered the area at approximately 0900. According to the time control plan, potentially hazardous food items on time control were to be discarded at 0900. One plastic container of fruit mixture (with cut watermelon) and three plates with sliced fruit were in the time control refrigerators. At 0908, crew members began to discard these items.
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|
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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The inspection team entered the area at 1345. A crew member had taken away the tongs for two (2) dishes. However, several potentially hazardous food items (assorted salads, potato salad, baked fish, beef stroganoff, baked pasta, roasted chicken, and rice and vegetables) were on the service line with utensils. According the time control plan, items in the staff mess were to be discarded at 1330.
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|
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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
|
|
Site:
Bar-Chart Room
|
|
Violation:
The time control plan for this area stated food items were to be discarded at 1500. Many items in the time control refrigerator did not have discard times that matched the time control plan (a platter of beef sandwiches with a discard label of 1545, a cooked vegetable platter with a discard label of 1530, a seafood platter with a discard label of 1530, and a platter of vegetable sandwiches with a discard label of 1545 were in refrigerator).
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|
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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
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Item No.:
16
|
|
Site:
Galley-Grills Galley
|
|
Violation:
The January 20 cooling log for a pan of dauphinoise potatoes stated cooling started at 0245. At 0445, the food had cooled to 68F. The next entry for the log stated the food reached 37F at 10:25. The cooling process exceeded the six-hour total cooling time required. The dauphinoise potatoes were discarded.
|
|
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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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|
Site:
Buffet-Lido Center Beverage Counter
|
|
Violation:
There were containers of skim milk, hot milk, regular milk, and creamer on the counter with 4-hour discard labels. The times listed on the discard labels did not match with the times listed for the buffet lines. The ship has a master time control plan with set up and discard time for each outlet on board posted in the galley. Next to this time control plan is another time control plan that had a heading, 'Milk and Dairy Products used on Lines.' Under the heading, it states, 'milk and other dairy products dispensed from pitcher on service lines will be placed on time control and discarded within 4 hours; a discard label will be used stating the date, starting time & discard time within 4 hours.' There was no indication as to what the set-up and discard times were for these items. This area was not open 24 hours.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
17
|
|
Site:
Buffet-Aft Crew Mess Service Line
|
|
Violation:
The undercounter cabinet did not have a sign indicating the food items inside were on time control. Staff stated that the unit was on time control. Staff corrected the issue during the inspection.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
19
|
|
Site:
Buffet-Lido Starboard Serving Line
|
|
Violation:
Three containers of different types of herring were out for service on the line. However, there were only two serving utensils. Another serving utensil was placed on the line.
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|
Recommendation:
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).
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Item No.:
21
|
|
Site:
Buffet-Grills Portside Beverage Station
|
|
Violation:
The cords from the juice machine were draped across the counter, making the area difficult to clean. Staff corrected the issue right away.
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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.:
21
|
|
Site:
Buffet-Grills Starboard Beverage Station
|
|
Violation:
The cords from the juice machine were draped across the counter, making the area difficult to clean. Staff corrected the issue right away.
|
|
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.:
21
|
|
Site:
Bar-Chart Room
|
|
Violation:
The cord for the portable blender was draped across the counter, making it difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
|
|
Site:
Galley-Deck 2 Britannia Galley Potwash
|
|
Violation:
The inspector placed a 200F thermolabel on the final rinse manifold of the hood-type potwash machine. The sticker turned black, indicating the final rinse temperature was above 200F. This was corrected before the end of the inspection.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
|
Site:
Galley-Deck 3 Britannia Galley
|
|
Violation:
The switch magnet and the outside of the deflector on the left-most ice machine were soiled. These were cleaned.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 2 Britannia Galley
|
|
Violation:
The left and right deflector panels on the left and middle ice machines were soiled with black debris. Both water manifolds of the middle ice machine were soiled with black debris. Both machines were taken out of service and cleaned.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Galley-Deck 2 Britannia Galley Left Side Ice Machine
|
|
Violation:
An unidentifiable pink substance was found on the nonfood-contact surface of the cover on the recirculating reservoir. This was cleaned.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Potable Water-Production Chart Records
|
|
Violation:
The previously-cleaned, counter-mounted mixer's rotating arm and the food splash-zone above the rotating arm had food debris on them. These were immediately cleaned.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
26
|
|
Site:
Galley-Grills Galley
|
|
Violation:
Approximately six of the wet nested plate covers were found with small pieces of food debris on the food-splash zone.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
Item No.:
26
|
|
Site:
Galley-Grill Bar Dispenser
|
|
Violation:
The food contact surface of the drink strainer was rusty. The strainer was discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
|
|
Site:
Galley-Grills Galley
|
|
Violation:
At the counter where cloth drying was observed, one previously-cleaned knife and one previously-cleaned fork were found with food debris on them.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Grills Galley
|
|
Violation:
Inside the clean equipment locker, a pan was found with food debris on the food-contact surface. This was sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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|
Item No.:
28
|
|
Site:
Galley-Grills Galley
|
|
Violation:
There were approximately 10 stacks containing multiple plate covers which were stored wet nested and not effectively air drying. The covers were stored in the dry, clean dish area. Staff sent them to be rewashed during the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Grills Galley
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Violation:
When the inspection team entered the area, a crew member was drying small wet plates and cups with a cloth. Staff stated the dishes were dried with a cloth so that they could be ready for use more quickly. The dishes were sent to be rewashed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 3 Britannia Galley Pastry
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Violation:
A utility sink with a spray nozzle used to prewash soiled dishes was located less than one meter from a counter-mounted mixer. There was no protection for the mixer. Ship staff stated a splash shield would be installed between the mixer and the sink.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Buffet-Mess Beverage Station
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Violation:
The milk container for the coffee machine was wet inside and closed with a lid, not allowing the inside to air dry. The machine had a sign stating it was out of order. The milk container was sent to be rewashed and fully air dried.
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Recommendation:
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
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Site:
Galley-Deck 3 Britannia Galley
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Violation:
A crew member was observed drying wet dishes with a cloth. The dishes were sent to be rewashed and air dried.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 2 Verandah Galley
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Violation:
The soap at the handwash station located at the entrance to the Verandah galley had low viscosity and ran off of the inspector's hands. This was replaced with a new bottle of soap.
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Recommendation:
Ensure soap is not diluted with water. Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 2 Britannia Galley
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Violation:
The door to the crew toilet room was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Deck 2 Britannia Galley
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Violation:
The crew toilet room door had a gap at the bottom and was not tight-fitting.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Buffet-Portside Coffee Station
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Violation:
The soap in this area had a low viscosity (diluted) and ran off the inspector's hands. The soap was replaced with a new bottle of soap with the proper consistency.
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Recommendation:
Ensure soap is not diluted with water. Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 Britannia Galley Dishwash
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Violation:
Dripping was observed from several places along the hood overhang above the flight-type dishwash. The source of the dripping could not be determined and had been reported by staff the day of the inspection. No dripping onto clean dishes was observed.
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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.:
34
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Site:
Buffet-Lido Pantry
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Violation:
The portside utility sink was dripping continuously. This had been reported by staff the morning of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 2 Britannia Galley Potwash
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Violation:
Condensate had collected on the deckhead above the potwash machine. No dripping was observed.
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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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