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Item No.:
33
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|
Site:
Buffet-Deck 5 Crew Mess
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|
Violation:
Deck tiles along the deck to cabinet coving were pitted and recessed. The area was wet and flies were noted in this area.
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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. 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.:
28
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
Soiled refrigerator door gaskets were stored in the clean undercounter refrigerator 2. The area was not in operation and no food was present. Crew initiated corrective action.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
33
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|
Site:
Galley-Deck 12 Garden Caf Portside Warewash
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|
Violation:
Excessive condensate soiled the deckhead above the warewash machine.
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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.:
27
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|
Site:
Pantry-Deck 12 Topsiders Bar & Grill
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|
Violation:
Liquid dripped from the deckhead and pooled on and around the utility sink faucet and handles. The source of liquid was unknown.
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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:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
A black fleece jacket was stored in undercounter warming cabinet 024741. The area was not in operation and no food was present. The jacket was removed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
26
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|
Site:
Galley-Deck 6 Aqua Juice Station
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|
Violation:
One coffee urn was soiled with a long strand of hair on the food-contact surface inside the urn. The item was removed for cleaning, sanitizing, and proper air drying.
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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:
Galley-Deck 6 Venetian Dishwash
|
|
Violation:
Condensate dripped onto the soiled end of the in-use flight-type conveyor dishwash 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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|
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Item No.:
27
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
The television mount and cords above the French fry holding area were soiled with greater than a day's accumulation of dust and other debris. No food was present at the time of inspection. Crew initiated corrective action.
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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.:
21
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
The television mount and cords located above the French fry holding area were difficult to clean due to the cables and hard-to-reach crevices.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
38
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
A black fleece jacket was stored in undercounter warming cabinet 024741. The area was not in operation. The jacket was removed.
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|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
The deck drain grate and surrounding area in the undercounter technical area for refrigerator 2 were excessively soiled with greater than a day's accumulation of a thick film and food debris.
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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.:
27
|
|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
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|
Violation:
Refrigerator door gaskets stored in undercounter refrigerator 2 were soiled with black mold-like debris. The area was not in operation and no food was present. Crew initiated corrective action.
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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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|
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Item No.:
27
|
|
Site:
Galley-Deck 14 Bimini Bar & Grill Pantry
|
|
Violation:
Greater than a day's accumulation of pooled water with a mold-like growth soiled the bottom of the soda cabinet where soda syrups and carbonation equipment were stored.
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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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|
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Item No.:
28
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Pantry
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|
Violation:
A previously cleaned, rusted metal spatula was stored on the bottom of the soda cabinet adjacent to accumulated sludge. Additionally, a previously cleaned, rusted knife was stored on the bottom shelf of the soda cabinet where soda syrup was stored. The utensils were removed.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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|
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Item No.:
21
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|
Site:
Galley-Deck 14 Bimini Bar & Grill Pantry
|
|
Violation:
A previously cleaned, rusted metal spatula and knife were stored in the soda cabinet. The utensils were removed.
|
|
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. 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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|
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Item No.:
26
|
|
Site:
Galley-Deck 14 Bimini Bar & Grill Pantry
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|
Violation:
The ice machine was excessively soiled with greater than a day's accumulation of black and pink debris on food-contact surfaces including:
1) The white ice shield
2) The ice cube adjuster
3) The plastic frame around the evaporator
4) Inside the ice bin underneath the evaporator and over the ice storage
Crew took the unit out of service for cleaning and sanitizing.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 13 Cagney's Steakhouse / Moderno Churrascaria Dishwash
|
|
Violation:
The ice machine was excessively soiled with greater than a day's accumulation of black and pink debris on food-contact surfaces including:
1) The white ice shield
2) The ice cube adjuster
3) Inside the ice bin underneath the evaporator and over the ice storage
Crew took the unit out of service for cleaning and sanitizing.
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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.:
36
|
|
Site:
Galley-Deck 13 Cagney's Steakhouse Show Galley
|
|
Violation:
The light intensity at several areas of the front food preparation counter measured less than 220 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 13 Cagney's Steakhouse Show Galley
|
|
Violation:
The deck tiles were excessively pitted.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
16
|
|
Site:
Provisions-Deck 4 Dairy Store
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|
Violation:
Five 5-gallon bulk bags of half and half and fat-free milk measured 44F by both the inspector and crew using calibrated tip-sensitive thermometers. Approximately 75 boxes of product were stored in this area. All internal food temperatures measured by the crew and inspector measured above 41F. The crew and inspector consistently measured temperatures within 0.5F of each other. These products were not loaded on the day of inspection.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
20
|
|
Site:
Provisions-Deck 4 Dairy Store
|
|
Violation:
The ambient air temperature measured 47F by the inspector and 46F by the thermometer affixed to the evaporator's drip pan. Five 5-gallon bags of fat-free milk and half and half were stored in this area with internal temperatures above 41F. Large boxes of these dairy products were stored in this room side-by-side in a manner that restricted air flow. Although loading was ongoing, these products were provisioned on a previous day and were not loaded on the day of inspection. The products were stored near an evaporative condenser near the back of the room. Given the quantity and packaging, the observed temperatures are indicative of the unit?s inability to maintain temperatures at or below 41F.
|
|
Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF. Maintain food-contact equipment 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 operation specifications of these standards.
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|
|
Item No.:
16
|
|
Site:
Provisions-Deck 3 Cheese Store
|
|
Violation:
The internal temperatures of several time/temperature control for safety foods (TCS) / potentially hazardous foods (PHF) this room measured 44-45F by both the crew and inspector. The crew and inspector consistently measured temperatures within 0.5F of each other with calibrated, tip-sensitive thermometers. Samples were taken from food products in different locations in the walk-in and from different areas within each grouping of product. Food items with internal temperatures measuring 44-45F included:
1) Five 48-oz cream cheese blocks; approximately 20 boxes containing ten 3-lb blocks each
2) Two 5-lb blocks of American Cheese; 12 blocks total
3) One ~10-lb log of provolone (exact weight not specified); four logs total
4) One 5.2-oz garlic and herb soft cheese; 10 total
5) One Mexican string cheese; one total
6) One 1-lb block of butter; several boxes containing multiple blocks of butter each
These products and the room were not actively being loaded during the inspection.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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|
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Item No.:
20
|
|
Site:
Provisions-Deck 3 Cheese Store
|
|
Violation:
The ambient air temperature measured 47F by the inspector and 43F by the thermometer affixed to the evaporator drip pan in the back of the refrigeration unit. Several time/temperature control for safety foods (TCS) / potentially hazardous foods (PHF) were stored in this walk-in refrigeration unit with internal temperatures above 41F. Loading was ongoing during the day of inspection; however, loading was not actively occurring in this walk-in during the time of inspection. Boxes were loaded in this room side-by-side for most of the room in a manner that restricted air flow.
|
|
Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 Officer Mess
|
|
Violation:
The light intensity on the buffet counter near the bread station measured less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.
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|
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Item No.:
39
|
|
Site:
Buffet-Deck 5 Crew Mess
|
|
Violation:
Two fruit flies were present at the buffet line during lunch service. One fly was resting on bread.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5 Crew Mess
|
|
Violation:
One fly was resting on bread during crew lunch service. The bread was removed only after the observation was noted by the inspector.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 5 Crew Mess Starboard Beverage Station
|
|
Violation:
The atmospheric vent on the backflow prevention device for the ice and juice machines was closed off by a metal plug.
|
|
Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
When the last curtain was removed from the rack-type conveyor dishwasher, soapy water sprayed out the clean end of the unit. Crew initiated corrective action.
|
|
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; (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.:
08
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
One continuous pressure backflow prevention device under the clean end of the rack-type conveyor dishwasher was excessively corroded and covered with a white deposit around the atmospheric vent.
The atmospheric vent of the second device in the same area was completely blocked with a hex bolt and sealant. When technical crew removed the blockage with the inlet valve closed, excessive standing water discharged from the vent. When technical crew reopened the water inlet valve before the backflow prevention device, water began continuously spraying out of the vent, indicating the device failed. The valve was closed and the unit was taken out of service.
|
|
Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 6 Aqua Hot Galley Walk-In Box 11
|
|
Violation:
Sliced American cheese, removed from its original packaging and stored in a hotel pan covered with plastic wrap, was soiled with black debris. Crew indicated the black debris likely originated from the packaging. The cheese was removed.
|
|
Recommendation:
Discard a food that is unsafe or adulterated.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 Aqua Juice Station
|
|
Violation:
Four coffee urns stored in the undercounter neutral cabinet were stored upright, wet, and covered in a manner that prevented air-drying. One additional urn was soiled with a long strand of hair on the food-contact surface inside the urn. The items were removed for cleaning, sanitizing, and proper air drying.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Excessive condensate collected on the deckhead inside the front-loading potwash exhaust hood and dripped onto the deck. The area was in operation. Dripping on clean items was not observed. Technical crew responded to the area.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Excessive condensate soiled the deckhead inside the front-loading potwash exhaust hood and dripped onto the deck. The area was in operation. Dripping on clean items was not observed. Technical crew responded to the area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 Aqua Dishwash
|
|
Violation:
The atmospheric vent of the backflow prevention device under the rack-type conveyor dishwash clean landing was closed off by a metal plug.
|
|
Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
Water dripped from the deckhead onto the deck in front of the dry locker. The source was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Venetian Dishwash
|
|
Violation:
Excessive condensate accumulated on the deckhead above the soiled end of the flight-type conveyor dishwash. Condensate dripped onto the soiled end of the in-use machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Venetian Dishwash
|
|
Violation:
Excessive condensate soiled the deckhead above the soiled end of the flight-type conveyor dishwash. Condensate dripped onto the soiled end of the in-use machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Blocked Atmospheric Vents
|
|
Violation:
Several continuous pressure backflow prevention device atmospheric vents were blocked with metal plugs or capped with metal bolts and sealant, preventing proper operation of the units. Only one unit was able to be unblocked during the inspection; the metal plug was removed from the atmospheric vent causing a stream of water to discharge from the vent. This indicated the warewash machine was being operated with a failed backflow prevention device.
|
|
Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Critical Violations
|
|
Violation:
Several food service violations with critical public health risks were identified during the inspection that were not identified through managerial monitoring and controls:
1) Two large walk-in provision refrigerators holding PHF/TCS operated with ambient temperatures above 41F.
2) Internal temperatures of several PHF/TCS dairy items stored in two provision refrigerators measured above 41F.
3) Provision walk-in refrigeration unit doors were left open when crew were not actively loading pallets, which prevented the evaporative condensers from cooling the units.
4) Large quantities of TCS/PHF dairy products were stored side-by-side in provisions walk-in units in a manner that restricted air flow.
5) Ice machine food-contact surfaces were excessively soiled with black debris.
6) Contaminated cheese was removed from its original packaging and stored in a walk-in refrigerator, but the contamination was thought to be from original packaging.
7) A fruit fly contaminated food out for service in the crew mess but corrective action was only taken after the issue was noted by the inspector.
8) Unknown liquid dripped from the deckhead in active warewashing and food preparation areas.
9) Items were improperly stored in soda and undercounter cabinets (e.g. fleece jacket, soiled refrigerator door gaskets, knife, spatula).
Crew reacted quickly and professionally to initiate corrective action of all findings.
|
|
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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 11 Spa - Female Shower
|
|
Violation:
The backflow prevention device had a heavy white buildup that was blocking the atmospheric vents. This was corrected immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 12 Garden Caf Hot Entrees
|
|
Violation:
No serving utensil was provided for the container of pork sausage on the self-service buffet. This was immediately corrected.
|
|
Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 12 Garden Caf Beverage Station (across from hot entrees)
|
|
Violation:
The milk dispensing machine's back legs were not flush with the counter, creating a difficult-to-clean gap. The unit was not easily moveable for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 12 Garden Caf Portside Warewash
|
|
Violation:
Excessive condensate accumulated on the deckhead above the warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 12 - Topsiders Bar & Grill
|
|
Violation:
Liquid dripped from the deckhead and pooled on and around the utility sink faucet and handles. The source of liquid was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
25
|
|
Site:
Bar-Deck 12 Topsiders Bar & Grill
|
|
Violation:
A soiled wiping cloth was stored in a bucket containing cloudy sanitizing solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 12 Topsiders Bar & Grill
|
|
Violation:
The sanitizing solution in the bucket was cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 12 Topsiders Bar & Grill
|
|
Violation:
The two soda gun dispenser nozzles had slotted screws in the food-splash zone.
|
|
Recommendation:
Use 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.:
33
|
|
Site:
Galley-Deck 14 Bimini Bar & Grill Show Galley
|
|
Violation:
The deck was wet and soiled with black debris along the deck coving.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|