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Item No.:
13
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Site:
Galley-Deck 4 Dishwash Clean Area
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Violation:
A crew member was observed wiping the inside of a plate cover with a damp cloth. When the inspector observed the activity from the other end of the corridor, another crew member appeared to be giving instructions. This second crew member left the area and when the inspector approached the first crew member with the damp cloth, he explained he was sanitizing the covers because they were wet. The cloth did not have any chlorine odor. While talking with the crew member, a third crew member arrived holding a damp cloth that smelled strongly of chlorine. Staff stated the second crew member giving instructions was a supervisor. There were 33 stacks with 30 to 50 covers in each stack in this area. The inspector spot checked several stacks and found covers with wet wipe marks on the inside, indicating they had already been wiped with a cloth.
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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: (1) By compliance with these guidelines. Ensure the supervisor or person in charge of food operations on the vessel monitors that: 9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
A large pan of rice out for passenger self-service did not have a serving utensil. Corrections started immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
22
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Site:
Pantry-Barnacle & Barrel
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Violation:
The in-use undercounter warewash machine was leaking from the sides while in operation. Water was pooling on the deck in front of the machine and in front of the clean storage racks. Corrections started immediately.
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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:
Galley-Potwash Area
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Violation:
The potwash machine had been out of order for approximately two weeks. Staff stated the heating element needed replacement and had been ordered.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 Vegetable
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Violation:
One previously cleaned attachment for the immersion blender was soiled. This was removed immediately for rewashing.
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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.:
28
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Site:
Galley-Deck 4 Dishwash Clean Area
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Violation:
A crew member was observed wiping the inside of a plate cover with a damp cloth. When the inspector observed the activity from the other end of the corridor, another crew member appeared to be giving instructions. This second crew member left the area and when the inspector approached the first crew member with the damp cloth, he explained he was sanitizing the covers because they were wet. The cloth did not have any chlorine odor. While talking with the crew member, a third crew member arrived holding a damp cloth that smelled strongly of chlorine. Staff stated the second crew member giving instructions was a supervisor. There were 33 stacks with 30 to 50 covers in each stack in this area. The inspector spot checked several stacks and found covers with wet wipe marks on the inside, indicating they had already been wiped with a cloth.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Café Promenade
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Violation:
A large cart was placed in front of the handwashing station while the area was in operation. The cart was moved at the inspector's request.
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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:
Pantry-Starbucks
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Violation:
Next to the hood-type warewash machine, the bulkhead hatch had a film peeling from it, making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads 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:
Children Area-Nursery - Food Counter
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Violation:
The deck under the previously cleaned counter was heavily soiled. Corrections started 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.:
35
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Site:
Pantry-Barnacle & Barrel
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Violation:
Water from the leaking undercounter warewash machine was pooling on the deck in front of the machine and in front of the clean storage racks. Corrections started immediately.
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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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