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Item No.:
*
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Site:
Buffet-Commendation
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Violation:
The potable and recreational water operations observed during today's inspection and in the records since the last inspection showed outstanding compliance with the USPHS / CDC / VSP Operations standards for potable and recreational water.
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Recommendation:
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Item No.:
08
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Site:
Buffet-Deck 4 - Bunker Station
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Violation:
Surface rust is starting to form on the bottom panel of the infrequently used stainless steel bunker hose and fitting storage lockers on both port and starboard sides in the midship area of the ship.
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Recommendation:
Construct potable water hose lockers of smooth, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
11
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Site:
Buffet-Crew working while symptomatic with acute gastroenteritis (AGE)
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Violation:
An assistant waiter reported an AGE onset at 2330 on 6 February, and did not report to medical until 1846 on 7 February. This crew member worked on 7 February from 1130-1600 and ate breakfast, lunch, and dinner in the crew mess. This crew member received disciplinary action and was re-trained.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Buffet-LeBistro
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Violation:
The consumer advisory for this menu was posted on the bottom of the menu. However, it was very difficult to read or understand. It was printed as one line of characters with no spaces between words, and in small font: 'undercooked,orcontainandmaycontainrawofundercookedingredients.Consumingraworundercookedmeats,seafood,shellfish,eggs,milk,orpoultrymayincreaseyourriskoffoodborneillness,especiallyifyouhavecertainmedicalconditions'
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure consumer advisories are readable.
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Item No.:
19
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Site:
Buffet-Great Outdoors
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Violation:
During breakfast a pair of tongs for the passenger self-service rolls were observed in the basket with the handles touching the bread. When the tongs were pointed out by the inspector, the tongs were removed.
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Recommendation:
During pauses in food dispensing, ensure food dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Carpeted Deck
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Violation:
Three bottles of champagne were stored on the deck outside passenger rooms approximately 10 meters from conference room 1003.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Haven
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Violation:
Bar snacks were stored in a plastic bin in equipment storage closet FD16-3-12, an area not constructed to dry store standards.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Buffet-Great Outdoors
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Violation:
During breakfast service a passenger serving bowl of bananas and caramel topping was not protected and set out directly on the self-serve buffet line.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Buffet-Potato Peelers
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Violation:
A seam was noted around the openings of the two potato peelers, making the equipment not easily cleanable.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-OSheehan's
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Violation:
The technical space under the bain marie contained many pipes and insulated plumbing with insufficient space for cleaning.
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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
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Site:
Buffet-Deck 5 Manhattan and Taste Juice Stations
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Violation:
The two conveyor toasters in both the Manhattan and Taste juice stations had an excess of easily removable rust and debris on the circulating chain to rotate bread through the machine. Staff decided to check their maintenance schedule for these machines.
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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.
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Item No.:
22
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Site:
Buffet-Pot Wash
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Violation:
The hood-type potwash machine was out of order since the morning of the inspection (3 March).
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Buffet-Pot Wash
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Violation:
The temperature gauge of the sanitizing compartment of the three-compartment sink was inaccurate by 5F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Buffet-Great Outdoors
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Violation:
A sanitizing bucket located midship starboard across from the beverage station contained soiled cloudy water during breakfast service.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Great Outdoors
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Violation:
A sanitizing bucket located midship port on the preparation side of the beverage station contained soiled cloudy water during breakfast service.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Buffet-Deck 14 Itallian Preparation
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Violation:
In the soup preparation area the previously cleaned right soup kettle contained a black potato quarter in the food contact drain spout. The spout mechanism was already dissembled on the counter beside the unit. The galley was not in 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.:
26
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Site:
Buffet-Potato Peelers
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Violation:
Some debris was noted in the seam of the door opening on the two potato peelers. The right potato peeler had a sticky substance on the interior of the door of the potato peeler.
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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
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Site:
Buffet-Maltings
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Violation:
A previously cleaned drink glass out for service, contained food residue inside the glass. The glass was removed.
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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.:
26
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Site:
Buffet-Deck 5 Main Galley /Taste Galley
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Violation:
In the clean dry storage area, 35 sorbet cups were found with a residue inside. The residue was not removable. The cups were removed and cleaned during the inspection.
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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.:
27
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Site:
Buffet-Deck 5 Manhattan and Taste Juice Stations
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Violation:
Two bread machines had a sticky residue on the face of the machine. The residue was glue from the removal of labels during the cleaning process. Staff cleaned and removed the glue on both machines during the inspection.
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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.:
27
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Site:
Buffet-OSheehan's
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Violation:
The technical space under the bain marie #4 contained greater than a day's accumulation of dirt and food debris. The area was not open for service.
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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.:
27
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Site:
Buffet-Consumbles Room
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Violation:
The stands were covered with dust, beyond one day's accumulation, on the bottom area of the stands.
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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.:
27
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Site:
Buffet-Spiegel Tent
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Violation:
One previously cleaned large stainless mixing bowl in the potwash contained food debris on the non-food contact surface. The area was not open for service.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
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Item No.:
29
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Site:
Buffet-Great Outdoors
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Violation:
During breakfast at the midship starboard buffet for this area, a soiled toaster power cord was draped through the handwash sink making access to the sink difficult.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-OSheehan's
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Violation:
A large puddle was on the deck behind the soup kettle caused by a leak in this area. The area was not open.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-OSheehan's
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Violation:
A compression nut on the soup kettle was loose causing a constant drip onto the deck behind the kettle.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Buffet-Incoming Shipment Logs
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Violation:
The incoming provisioning logs for 21st and 28th of January did not have any findings recorded to indicate if pests were found.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Buffet-Passive Monitoring Logs
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Violation:
The logs for the passive fly monitoring traps did not document pest activity. The traps were inspected and changed monthly, but did not record results (such as percentage or amount of dead pests observed on glue board).
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Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log. Record results for the passive monitoring traps.
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