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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Main Pool
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Violation:
The posted bather load was 39 persons; however, when the inspector arrived to the area, 56 persons were in the pool. The chlorine and pH were within range. The other two pools were closed for fecal/vomit accidents and staff were aware and trying to manage the amount of bathers in the one open pool.
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Recommendation:
Ensure person in charge is aware of bather load number and safety procedures.
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Item No.:
13
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Site:
Galley-Deck 16 - Hooked
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Violation:
All the tags for the raw oysters served inside the restaurant did not always identify the last date when the last oyster was served. Each oyster tag maintained inside the galley had a field 'date when the last shellfish from this container sold or served,' which some were left blank. Crew provided transportation logs which identified the date these oysters were removed their containers and brought to the galley. Crew identified most of the oysters are served raw on the date of transportation; however, some oysters not used for service would be placed in temperature control and served within five days. There were no records or documents provided to validate the last date any oysters maintained after the transportation date were served.
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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; (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) 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.:
15
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Site:
Galley-Deck 16 - Hooked
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Violation:
All the tags for the raw oysters served inside the restaurant did not always identify the last date when the last oyster was served. Each oyster tag maintained inside the galley had a field 'date when the last shellfish from this container sold or served,' which some were left blank. Crew provided transportation logs which identified the date these oysters were removed their containers and brought to the galley. Crew identified most of the oysters are served raw on the date of transportation; however, some oysters not used for service would be placed in temperature control and served within five days. There were no records or documents provided to validate the last date any oysters maintained after the transportation date were served.
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Recommendation:
Obtain shellstock in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates (cleanses), ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
16
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Site:
Galley-Deck 15 - Solarium Cafe Hot Service Line
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Violation:
The internal temperature of cooked onion, eggplant, bell pepper hot holding inside a metal container measured 121F with a calibrated, tip-sensitive thermometer. Crew identified this hot holding unit on temperature control. Crew initiated corrective action.
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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.
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Item No.:
16
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Site:
Buffet-Deck 8 - Park Cafe Portside Grab-N-Go Unit
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Violation:
No consumer advisory was provided for the packaged salmon, dill, and cream cheese sandwiches offered inside the grab-n-go time control unit. These sandwiches used cold-smoked salmon as an ingredient. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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.
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Item No.:
19
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Site:
Galley-Deck 5 Soup Kettle Station
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Violation:
Three bins of some type of granular substances that were outside the original packaging were unidentified.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Pantry-8
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Violation:
One trolley cart was soiled with food debris and the wheels were in disrepair.
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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. 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-Deck 16 - Windjammer Cafe Aft Desert Station
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Violation:
The silicone between the metal cold well and the counter was peeling, creating a difficult-to-clean surface. Crew initiated corrective action.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Deck 5 Beverage Station
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Violation:
The black tape wrapping the drain lines were in disrepair and peeling inside the undercounter technical compartment.
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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-Deck 16 - Windjammer Cafe Portside Freestyle Beverage Machine Station
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Violation:
The plastic housing on the right freestyle machine's bottom compartment was cracked, creating a difficult-to-clean surface. Crew initiated corrective action.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Deck 2 Potwash
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Violation:
An excessive amount of soiled pots, bins, and pans overloaded the soiled potwash operations. Three deck stands were brought into handle the soiled equipment. In addition, the presoak/scraping area was overloaded making it difficult to fully scrape food. Trolleys were sent to help divert the soiled dishware to other galleys.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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-Deck 2 Potwash
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Violation:
An excessive amount of soiled pots, bins, and pans overloaded the soiled potwash operations. Three deck stands were brought into handle the soiled equipment. In addition, the presoak/scraping area was overloaded making it difficult to fully scrape food. Trolleys were sent to help divert the soiled dishware to other galleys.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
23
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Site:
Galley-Deck 2
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Violation:
The undercounter dishwash wash cycle temperatures measured 147F using the inspector's thermocouple. A technician immediately serviced the machine.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 16 - Windjammer Cafe Potwashing Area
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Violation:
The chlorine sanitizing solution inside the red bucket measured greater than 200 mg/L (PPM). Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Deck 8 - Park Cafe Portside Coffee Station
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Violation:
Internal food-contact surfaces of the counter-mounted ice dispenser's chute were soiled with a pink residue. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
The ice machine had black debris on the food splash zone of the deflector panel.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-8
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Violation:
One trolley cart was soiled with food debris.
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Recommendation:
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Item No.:
28
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Site:
Dining Room-Deck 5 Sorrento's
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Violation:
The eating utensils out for passengers were not protected by a sneeze guard or other means. The area was in operation during the inspection.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
29
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Site:
Galley-Deck 16 - Hooked
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Violation:
The water temperature delivered through the mixing valve of the sensor-controlled handwashing sink, located at the forward entrance, measured 123F with a calibrated thermometer. The galley was in service. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 8 - Park Cafe
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Violation:
The water temperature delivered through the mixing valve of the sensor-controlled handwashing sink, located at the galley entrance, measured 124F with a calibrated thermometer. The galley was in service. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 8 - Chops Grill Show Galley
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Violation:
The water temperature delivered through the mixing valve of the sensor-controlled handwashing sink, located at the far end of the show galley, measured 126F with a calibrated thermometer. The galley was in service. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Buffet-Deck 16 - Windjammer Cafe Aft Service Line
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Violation:
No single-service paper towels were provided for the handwashing station inside the employee service area. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Cafe Hot Preparation Area
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Violation:
The grouting between the juncture of the deck and metal landing surrounding the combination oven was damaged and missing, with water and grease accumulating inside areas of recess.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Buffet-Deck 15 - Solarium Cafe Starboard Waiter Station
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Violation:
The metal coving at the exterior corner of the waiter station was cracked and damaged, creating a difficult-to-clean recessed surface. Dust and debris accumulated inside areas of recess.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
39
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Site:
Buffet-Deck 16 - Windjammer Cafe Aft Hot Show Galley
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Violation:
One fruit fly was on the bulkhead above the portable hot plate.
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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.
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Item No.:
39
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Site:
Buffet-Deck 16 - Windjammer Cafe Aft Show Galley, Portside
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Violation:
One fruit fly was on the bulkhead above the three plastic cereal dispensers on the counter.
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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.
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Item No.:
39
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Site:
Galley-Deck 16 - Windjammer Cafe Pantry
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Violation:
A small black insect was crawling inside the technical compartment for undercounter refrigeration unit # U/C 1660418. Crew initiated corrective action.
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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.
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Item No.:
39
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Site:
Galley-Deck 6 Johnny Rockets
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Violation:
Two flies were near the ice machine.
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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.
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