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Item No.:
08
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Site:
Buffet-Windjammer Aft Starboard Beverage Station
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Violation:
Water leaked steadily from the relief vents of the backflow prevention device installed on the water line for the juice dispenser and pooled on the counter top below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Windjammer Aft Starboard Beverage Station
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Violation:
Water leaked from the relief vents of the backflow prevention device on the water line to the ice/water dispenser and pooled on the bottom of the technical compartment.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 and 4
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Violation:
The vents for multiple backflow prevention devices on the water lines to the combination ovens were installed with the vents sloped upwards preventing proper drainage and impairing visual inspections.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log - Accommodations
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Violation:
The testable device log had incorrect information under the quantity column. Additionally, the plumbing component being protected was not always described.
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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.:
13
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Site:
Galley-Deck 3 Hot Grill
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Violation:
During operation at the hot grill, the chef in charge of cooking fish did not verify the cooking temperatures of a batch of fish prior to placing them on the hot line holding station for service. The inspector verified the temperature of the fish which registered temperatures of 148°F consistently. The chef was re-trained by crew to take verify proper cooking temperatures prior to placing food out for service.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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 meat.
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Item No.:
13
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Site:
Food Service General-Time Control Plans
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Violation:
Time control plans were not being followed as instructed in two food outlets. These outlets and observations included: the dessert station at the Windjammer for not properly labeling PHF with a four hour discard label; and the Cafe Promenade for not discarding milk products according to the four hour discard label.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (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.
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Item No.:
16
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Site:
Other-Cafe Promenade
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Violation:
Two large metal dispensing containers containing milk and the other half and half were not discarded according to the discard labels affixed to the containers. According to the labels, the four-hour discard time for the milk was 1635 and the half and half at 1620. The observation was made at 1650. Passengers were actively dispensing the milk products at the time of the observation. The milk products were immediately discarded.
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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 (5) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Windjammer Starboard Dessert Station
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Violation:
Individual portions of mango mousse, coffee cheesecake, and red velvet cheesecake on time control were not labeled with a four-hour discard label. According to the time control plan posted at this station, the hours of operation for the current lunch service was from 1100 - 1630. The posted time control plan states all potentially hazardous food (PHF) items will be labeled with a four-hour discard label when the service period exceeds four hours.
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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 (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).
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Item No.:
18
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Site:
Galley-Walk-in Cooler - D-14-7-001
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Violation:
A metal hotel container of raw bacon was stored immediately adjacent to a metal hotel container of sliced mushrooms. According to the crew, the mushrooms were for salad toppings at the Windjammer.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Buffet-Windjammer Aft Island
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Violation:
Four serving tongs at the 'Gluten Free' station were positioned on the passenger side of the sneeze guard during lunch service.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
A bread rack with multiple shelves containing fresh cooked bread was stored resting against a combination oven without a cover. Additionally, another rack of bread was resting against a soiled cart used to transport soiled utensils. The inspector and staff examined the bread and no food was impacted during the inspection.
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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.
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Item No.:
20
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Site:
Buffet-Windjammer Aft Island
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Violation:
Black perfluorocarbon coatings on the black griddle serving trays used at the Windjammer outlets were peeling off the food-contact surfaces. Multiple serving trays at the Windjammer outlets serving hamburgers and hotdogs had peeling coatings. Additionally, approximately 20 trays with peeling coating were observed at the soiled landing of the Windjammer potwash.
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Recommendation:
Use only nonscoring or nonscratching utensils and cleaning aids on multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Food Service General-Windjammer Countertops and Hot Holding Tops
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Violation:
Working side countertops throughout the different stations and islands were cracked and had difficult to clean features as a result. In several areas a hard material was used to fill the cracked voids, however, these areas were not smooth. Additionally, the granite hot holding surfaces at some of the hot food buffet islands were also cracked with difficult to clean areas.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Windjammer Aft Island
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Violation:
Peeling soft silicone was observed around the perimeter of the counter cold well at the worker side of the 'Gluten Free' station.
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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.:
21
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Site:
Buffet-Windjammer Aft Starboard Beverage Station
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Violation:
The countertop where the old juice dispenser was installed had areas that were not smooth due to remaining penetrations form the old juice dispenser.
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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:
Other-Engine Control Room
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Violation:
The power cable to the espresso machine was draped on the counter and resting in pooled water. Corrections started immediately.
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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.:
22
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Site:
Provisions-Corridor
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Violation:
Approximately 80 white plastic food containers were stored soiled near the vegetable preparation room.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
Old food residue and a paper sugar packet was observed under an inverted coffee mug stored in a plastic wash rack at the clean storage area.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
Two previously cleaned and sanitized red serving tongs had food residue on the food contact ends. Additionally, old food residue and a paper sugar packet was observed under an inverted coffee mug stored in a plastic wash rack at the clean storage area.
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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.:
27
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Site:
Buffet-Windjammer Aft Starboard Beverage Station
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Violation:
Water pooled on the bottom of the technical compartment below the leaking backflow prevention device for the ice/water machine,
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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-Windjammer Aft Starboard Beverage Station
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Violation:
Water pooled on the countertop below the leaking backflow prevention device for the juice machine.
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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:
Provisions-Egg Box
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Violation:
The evaporator face plate was soiled with sticky residue. Cleaning began immediately.
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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:
Galley-Deck 3 Vegetable Station
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Violation:
The tops of three dry storage cabinets were soiled with an oily film. Cleaning began immediately.
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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:
Other-Engine Control Room Coffee Station
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Violation:
Pooled water and general debris was on the countertop below and around the espresso machine.
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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.:
28
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Site:
Pantry-Bionic Bar
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Violation:
Standing water was inside the voids of previously cleaned and sanitized liquor bottle dispensing nozzles ('optics'). According to the crew, the nozzles cannot be disassembled for air drying and the nozzle openings have to be manually engaged to remove the water.
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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.:
33
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Site:
Galley-Windjammer Galley Deck
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Violation:
The poured deck material was pitted and cracked throughout all areas of this galley. These areas had been filled in with patch material, but much of the areas remained pitted and rough.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 Vegetable Station
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Violation:
The profile strip surrounding the salamander oven had welds that were not smooth creating a surface difficult to clean. Remediation began immediately.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
A heavy amount of frozen condensate had accumulated on the deckhead and bulkheads throughout the entire unit. No frozen condensate was noticed on the boxes containing food. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-Windjammer Center Island - Pasta Station
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Violation:
The drain to the preparation sink was clogged and spent water leaked from the drain line onto the deck below. The preparation sink was half full of discarded pasta water, other liquids, and food debris from the nearby buffet stations.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Buffet-Windjammer Center Island - Pasta Station
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Violation:
Water leaked from the drain to the preparation sink and pooled on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
Shower head disinfection records were separated by department and records for two departments were inspected, Housekeeping and Food and Beverage. It was difficult for staff to verify which department, Housekeeping and Food and Beverage, was responsible for which rooms. Additionally, it was difficult for the Food and Beverage staff to demonstrate that shower heads were disinfected at least every 6 months.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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