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Item No.:
08
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Site:
Potable Water-
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Violation:
THERE WAS NO DOCUMENTATION OF THE COATINGS USED AND THE CURING/DRYING RECOMMENDATIONS FOLLOWED FOR THE POTABLE WATER TANKS. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
5.3.1.1.3 Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing shall be followed. Ensure that written documentation for
the coating used and recommendations followed is available for review during inspections.
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Item No.:
41
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Site:
Children Area-
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Violation:
THERE WERE NO DISPOSABLE GLOVES IN THE TOILET ROOM.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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Item No.:
30
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Site:
Pantry-CABIN SERVICE PANTRY 477
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Violation:
NO SIGN WAS PRESENT AT THE HANDWASH SINK TO REMIND EMPLOYEES TO "WASH HANDS OFTEN".
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-PORT SIDE DISHWASH AREA
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Violation:
A STICKY SUBSTANCE FROM AN OLD LABEL WAS NOTED ON THE BULKHEAD ABOVE THE DRINKING FOUNTAIN, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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.:
28
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Site:
Pantry-CABIN SERVICE PANTRY 511
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Violation:
ICE BUCKETS WERE NOT STORED INVERTED. THERE WAS WATER IN THE BOTTOM OF THE BUCKETS.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Other-SUSHI BAR
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Violation:
THE DRAIN UNDER THE BAR WAS SOILED.
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Recommendation:
Ensure that 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.:
26
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Site:
Galley-
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Violation:
FIVE PREVIOUSLY CLEANED GLASSES WERE FOUND SOILED AND STORED IN THE CLEAN STORAGE RACK.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
17
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Site:
Galley-PASTRY AREA
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Violation:
LOGS DOCUMENTING THE COOLING OF POTENTIALLY HAZARDOUS FOODS WERE NOT KEPT FOR FOODS PREPARED IN THE PASTRY AREA.
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Recommendation:
Ensure that logs documenting the cooling of potentially hazardous foods are kept for a 30 day period.
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Item No.:
30
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Site:
Buffet-CREW MESS
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Violation:
NO SIGN WAS PRESENT AT THE WAITER STATION HANDWASH SINK TO REMIND EMPLOYEES TO "WASH HANDS OFTEN".
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
16
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Site:
Provisions-FRESH FRUIT STORAGE
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Violation:
ONE TROLLEY OF CUT MELON WAS NOTED IN THIS ROOM. THE AMBIENT ROOM TEMPERATURE MEASURED 67 DEGREES F. THE CUT MELON WAS MEASURED AT 54 DEGREES F. SHIP PERSONNEL STATED THAT THIS ROOM WAS LOADING PRODUCE SINCE 9 AM. THE DOORS WERE OPEN DURING THIS PROCESS AND THE COOLING FANS WERE NOT ON. IT WAS ALSO STATED THAT THE CUT MELON WAS PLACED IN THE ROOM AT 9AM WHEN THE LOADING STARTED. THE FOOD WAS DISCARDED DURING THE INSPECTION AT 1130AM.
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Recommendation:
Ensure that potentially hazardous food is kept at 41 degrees F or less.
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Item No.:
28
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Site:
Bar-AVENUE BAR
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Violation:
GLASSES WERE NOT STORED INVERTED OR COVERED ON THE BAR COUNTER TOP. THESE GLASSES WERE PLACED IN THE BAR AREA THE PREVIOUS NIGHT. THE BAR WAS NOT OPEN.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
16
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Site:
Galley-
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Violation:
VEAL STEW WAS NOTED ON TIME CONTROL IN AN UNDER COUNTER HOT HOLDING UNIT. A LABEL STATING THE DISCARD TIME WAS NOT PRESENT. A TIME CONTROL PLAN WAS NOT AVAILABLE FOR HOT FOODS IN THE CREW GALLEY. IT WAS STATED THAT THE FOOD IS PREPARED AND DISCARDED WITH-IN A 4 HOUR PERIOD. THE BUFFET IS OPEN FROM 11AM UNTIL 1PM. THE FOOD IS PREPARED IN THE MORNING AND HELD WARM UNTIL PLACED OUT FOR CONSUMPTION.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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