|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Coating Requirements
|
|
Violation:
An insufficient amount of time (three days) was documented for the application and drying of the tank painting in tank #8. Records indicated that the tank temperature was 25 C which corresponds with a requirement of eight days curing time according to the specifications for the paint.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Coating Requirements
|
|
Violation:
Tank numbers 3 and 4 had conflicting information included on their maintenance reports. The primers used were a different brand than what is recommended by the paint manufacturer. The specifications of the paint does not state that other primers can be used. It was discussed that this was likely an error on the documentation. The dry times for both the primer and the paint met their respective specifications.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizer Starboard Side
|
|
Violation:
The backflow prevention device installed on the mineralizer did not allow visibility to the vent. The device was installed against the deck and there was no way to lift the deck panels, nor was there a perforation drilled through the deck to be able to view the vent from the other side.
|
|
Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable to Technical Water Connection
|
|
Violation:
There was a reduced pressure assembly device installed on the potable water line leading to the technical water and the lines were striped for potable water downstream of the device.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
*
|
|
Site:
*General Comments-Handwashing Sinks
|
|
Violation:
There were bottles of hand sanitizer sitting on several of the handwash sinks in both crew and public areas. Recommend not placing the bottle on the handwash sink so as to promote correct handwashing and no handling of the bottle with soiled hands/recontaminating hands.
|
|
Recommendation:
|
|
|
Item No.:
38
|
|
Site:
Pantry-Clean Storage
|
|
Violation:
There was a file holder with papers inside it stored on top of the clean dish side of the one of the deck pantries. Staff removed this to another area.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
40
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The door into the pantry was propped open during service leaving the pantry exposed to the open deck and pests.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Passenger 1 Pool
|
|
Violation:
The surface covering the shell of the pool was rusting and in poor condition. Staff reported that this was painted in the recent dry dock but had begun peeling since then.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Almhutte
|
|
Violation:
There was soft sealant used on the deck as well as on buffet countertops. There was coving missing in some areas. Staff stated that there is a work plan in place to remedy these issues.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 Almhutte
|
|
Violation:
Multiple areas of the buffet had insufficient lighting at the passenger handwash sinks below the overhang of the paper towel cabinet (23-48lux) and other areas which could not be confirmed.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. 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. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Bella Vista Portside Beverage Station
|
|
Violation:
There was a unidentifiable liquid on the deck inside the technical department under the juice dispenser.This was immediately cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Deck 11 Bella Vista Portside Beverage Station
|
|
Violation:
There were three dead flies on the deck inside the technical compartment under the juice dispenser.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11 Bella Vista Portside Beverage Station
|
|
Violation:
Under the juice dispenser, the side of a metal horizontal shelf which used to keep a piece of equipment up off the deck was open and soiled with greater than one day's worth of accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Bella Vista Portside Beverage Station
|
|
Violation:
Under the juice dispenser, the side of a metal horizontal shelf used to keep a piece of equipment up off the deck was open and soiled with greater than one day's worth of accumulation. This area was 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 11 Bella Vista Portside Beverage Station
|
|
Violation:
There were several items on the buffet that were raw or could be served undercooked. The name of the items were posted on one placard, and a consumer advisory statement was posted on another placard located below. However, there was no asterisk next to the name of the food items advising consumers to review the consumer advisory below. Food items included: Zweibelmettwurst (raw minced pork sausage), Gerucherter und Gebeizter Lachs (cold smoked salmon and gravlox), Gebratenespiegeleier (fried eggs), Hartgekochte Eier (hard boiled eggs), Rhreirer (scrambled eggs), and Kleine Fleishblleren (small meatballs).
|
|
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: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Rossini Galley
|
|
Violation:
The handwash station near the coffee machine was out of order since 5 October due to a damaged sensor. Another handwash station was located within 8 meters of any area of the galley. Staff showed the inspector documentation that spare parts had been ordered on 4 September, but they had not arrived yet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Rossini
|
|
Violation:
The water supply line to combination oven 115027 was soiled with greater than one day's worth of accumulation of grease. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Rossini
|
|
Violation:
There was no asterisk next to the Gebeizter Lachs (cold smoked salmon) to instruct readers to the consumer advisory located on the bottom of the menu.
|
|
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: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.
|
|
|
Item No.:
33
|
|
Site:
Other-Pizzeria Show Galley
|
|
Violation:
The deckhead directly above the front of the pizza oven was heavily soiled with dust. The dust was caked on the surface near the roller shutter track.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 10 Weiterwelt
|
|
Violation:
At 9:14 am, five carafes of milk where on the buffet line. Guests were in the area and it was not closed off. According to the time control plan, items on the buffet on time control were to be discarded at 9:10 am. The milk was 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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Weiterwelt Mexican Station
|
|
Violation:
The decorative bulkhead at the back of the Mexican Station was not durable or easily cleanable.
|
|
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. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 10 Weiterwelt
|
|
Violation:
A container of weiner wurstchen was out on the buffet line at approximately 9:30 am. Guests were in the area and it was not closed off. According to the time control plan, items on time control were to be discarded at 9:10 am.
|
|
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: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 10 Weiterwelt
|
|
Violation:
Two cords for the coffee machine were draped across the counter. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Almhtte Dishwash
|
|
Violation:
Glasswash machine 104202 had an accumulation of food debris in the wash tank. Staff stated the food debris came from the soiled landing. The machine was cleaned immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
20
|
|
Site:
Other-Almhtte Show Galley
|
|
Violation:
The undercounter refrigeration unit was not in working order. According to staff, the unit had been out of order for a couple of days. The unit was operated on time control during the inspection.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
33
|
|
Site:
Other-Buffalo Steakhouse
|
|
Violation:
The side surfaces around the waiter pick up station were made of stone-like, rough material that was difficult to clean. On the back side of the pickup station were drawers used to hold food items.
|
|
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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
30
|
|
Site:
Other-Sushi Bar
|
|
Violation:
Black debris was found in the soap at the handwash sink. The soap was replaced.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9
|
|
Violation:
The handwash sink located at the entrance to the potwash was out of order since 2 October. Staff stated the sensor was not working. Staff showed the inspector documentation that spare parts had been ordered on 4 September, but they had not arrived yet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 9
|
|
Violation:
A rolling trolley labeled 'Weiterweld' and a rolling trolley labeled 'Markt' were located in the hot galley of the main galley and labeled as on time control. Staff stated all items in the deck 9 main galley were held on temperature control, then placed on time control and sent to Weiterweld and Markt. However, there was no time control plan posted in the galley. No food items were in the rolling cart during the inspection.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 Bakery
|
|
Violation:
Six slotted fasteners were located on the food contact surface inside the automatic bread slicer. Staff stated these were slotted for safety reasons.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Markt Restaurant Dishwash
|
|
Violation:
One housefly was observed near the clean landing of the glasswash.
|
|
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.:
30
|
|
Site:
Galley-Markt Restaurant Dishwash
|
|
Violation:
Sinks 12 and 13, located at the soiled dish drop off, were not in working order during the inspection due to damaged sensors. Sink 12 was reported out of order on 12 October. Sink 13 was reported out of order on 30 September. Staff showed the inspector documentation that spare parts had been ordered on 4 September, but they had not arrived yet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Markt Bread Station
|
|
Violation:
Three bread baskets were stacked wet nested.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Markt Bread Station
|
|
Violation:
One bread basket was in disrepair. It was discarded.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Markt Bread Station
|
|
Violation:
The edge of the middle shelf holding bread basket was missing, exposing a rough, absorbent, difficult to clean surface. The shelves were rearranged to remove this shelf.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The cords for the juice machine were draped across the counter.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The top corner of the final rinse curtain was soiled with black debris. This was sent to be rewashed.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Hot Line
|
|
Violation:
One housefly was observed in this area.
|
|
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.:
19
|
|
Site:
Buffet-Hot Line
|
|
Violation:
An excessive amount of condensate collected on the sneeze guard above the hot line. The condensate was collecting, though no dripping was observed. Staff noted the ventilation above the hot line was not working. Food items were removed from the line, the sneeze shields were cleaned, and the ventilation was repaired.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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).
|
|
|
Item No.:
37
|
|
Site:
Buffet-Hot Line
|
|
Violation:
An excessive amount of condensate collected on the sneeze guard above the hot line. The condensate was collecting, though no dripping was observed. Staff noted the ventilation above the hot line was not working. Food items were removed from the line, the sneeze shields were cleaned, and the ventilation was repaired.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
Eighteen previously cleaned clear plastic bins used to transport packaged items from provisions to the galleys were found wet nested and soiled. They were sent for rewashing.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
Eighteen previously cleaned clear plastic bins used to transport packaged items from provisions to the galleys were found wet nested and soiled. They were sent for rewashing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Bottled Beverage Cooler
|
|
Violation:
Two stacks of approximately 10 egg trays containing 30 eggs each were found on a rolling cart in this cooler. The inspectors took temperatures from several of the trays near the top of the stacks. The temperatures measured 8.2-10C and 48-52F. Temperatures from eggs located lower in the stacks were within the required range. An additional two trays of eggs were stored on another rolling cart. An egg sampled from this cart had a temperature of 8.4F. Staff stated the eggs were removed from the dairy cooler earlier in the morning and were to be sent to various galleys. The ambient temperature inside this cooler was 12C. All the eggs were 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.
|
|
|
Item No.:
13
|
|
Site:
Provisions-Bottled Beverage Cooler
|
|
Violation:
Two stacks of approximately 10 egg trays containing 30 eggs each were found on a rolling cart in this cooler. The inspectors took temperatures from several of the trays near the top of the stacks. The temperatures measured 8.2-10C and 48-52F. Temperatures from eggs located lower in the stacks were within the required range. An additional two trays of eggs were stored on another rolling cart. An egg sampled from this cart had a temperature of 8.4F. Staff stated the eggs were removed from the dairy cooler earlier in the morning and were to be sent to various galleys. The ambient temperature inside this cooler was 12C. All the eggs were discarded.
|
|
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 points 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.:
20
|
|
Site:
Provisions-Bottled Beverage Cooler
|
|
Violation:
Two stacks of approximately 10 egg trays containing 30 eggs each were found on a rolling cart in this cooler. The inspectors took temperatures from several of the trays near the top of the stacks. The temperatures measured 8.2-10C and 48-52F. Temperatures from eggs located lower in the stacks were within the required range. An additional two trays of eggs were stored on another rolling cart. An egg sampled from this cart had a temperature of 8.4F. Staff stated the eggs were removed from the dairy cooler earlier in the morning and were to be sent to various galleys. The ambient temperature inside this cooler was 12C. All the eggs were discarded.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
*
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A crew member was observed handling fully cooked and cooled chicken with their bare hands. The crew member placed the chicken into a pan and stated the chicken would be reheated prior to service in an oven set at 170C.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Buffet-Markt Bread Station
|
|
Violation:
The woven decorative material located on the crew side of the buffet counter near the entrance to the bread station was not easily cleanable.
|
|
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.
|
|
|