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Item No.:
30
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|
Site:
Buffet-Waves Grill
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|
Violation:
The paper towel dispenser at the handwash station was filled with napkins. This was corrected.
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|
Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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|
Item No.:
27
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|
Site:
Buffet-Terrace Cafe- Starboard Beverage Station
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|
Violation:
The electrical cords and vents were soiled with dust behind 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.:
36
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|
Site:
Galley-Terrace Cafe- Combi Oven
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|
Violation:
The light intensity was less than 110 lux behind and beside the deck-mounted combination oven.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
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|
|
Item No.:
33
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|
Site:
Galley-Terrace Cafe- Combi Oven
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|
Violation:
An electrical cord was lying on the deck. This was corrected.
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|
Recommendation:
Ensure decks in food preparation areas are constructed and maintained for easy cleaning.
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|
|
Item No.:
20
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|
Site:
Food Service General-Ice Machine
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|
Violation:
Slotted fasteners were observed in the food contact and food splash zones in the ice machines for the Terrace Cafe Galley and Main Galley. Staff reported this was the case for all the machines. One slotted fastener was observed in the ice thickness sensor probe; two slotted fasteners were observed on the water flow regulator holder; and four slotted fasteners were observed on the overflow regulator holder.
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|
Recommendation:
Use only 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.
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Item No.:
33
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|
Site:
Galley-Terace Cafe- Preparation Counter
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|
Violation:
The underside of the preparation counter to the left of the soiled storage was soiled with a green substance.
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|
Recommendation:
Ensure attached equipment in food preparation areas are cleaned as often as necessary.
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|
|
Item No.:
21
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|
Site:
Food Service General-Stove Grease Drain Lines
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|
Violation:
A gap was observed around the grease drain line in the grease housing. This was noted for the grills and hot tops in the Terrace Cafe Galley, Main Galley, Toscano/Polo Galley on the port side, and Crew Galley.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
33
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|
Site:
Galley-Terrace Cafe
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|
Violation:
A hole was noted in the bulkhead deckhead juncture where the time control mobile trolleys were placed.
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|
Recommendation:
Ensure bulkheads, and deckheads in food areas are maintained in good repair. 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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|
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Item No.:
36
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|
Site:
Galley-Pizza Counter
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|
Violation:
The light intensity was less than 110 lux behind the coffee machines.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
|
|
|
Item No.:
33
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|
Site:
Galley-Pizza Counter
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|
Violation:
A hole was noted on the counter below the pass-through pizza counter window.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair. Ensure bulkheads in food preparation are constructed and maintained for easy cleaning.
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|
|
Item No.:
36
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|
Site:
Galley-Pizza Counter
|
|
Violation:
One of the light bulbs for the pizza display was not shatter resistant.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.
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|
|
Item No.:
27
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|
Site:
Galley-Pizza Counter
|
|
Violation:
The backside upper region of the pizza oven was soiled with dust.
|
|
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.:
33
|
|
Site:
Galley-Pizza Counter
|
|
Violation:
The counter, deckhead, and bulkhead behind the pizza oven was soiled with dust.
|
|
Recommendation:
Ensure bulkheads, deckheads, and attached equipment in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewash Area
|
|
Violation:
The latch pin insert of the door frame to the warewash area was open to voids in the bulkhead.
|
|
Recommendation:
Ensure bulkheads warewashing areas are constructed and maintained for easy cleaning. Ensure bulkheads warewashing areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Toscano
|
|
Violation:
The light intensity was less than 220 lux at the back counter of the Toscano bar.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Toscano/Polo
|
|
Violation:
The light intensity was less than 110 lux behind the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Galley-Toscano/Polo
|
|
Violation:
The panel behind the microwave, where the bulkhead and counter joined, had a seam, which was soiled. This was corrected on site.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning. Ensure bulkheads in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 5- Menage Room
|
|
Violation:
The restaurant department's locker room, adjacent to the room service galley, was not coved and packaged food and dishware was stored inside this room.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, and cabinet/deck junctures including food storage rooms, and equipment/utensil storage rooms.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 5- Waiter Stations
|
|
Violation:
The light intensity was less than 220 lux at the waiter stations.
|
|
Recommendation:
In dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Glasswash
|
|
Violation:
The glasswash machine was continuously spraying water when it was in use. This was immediately corrected.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Order Counter
|
|
Violation:
The gap between the reach-in refrigerator and order counter was difficult to clean.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
27
|
|
Site:
Room Service-Order Counter
|
|
Violation:
The gap between the reach-in refrigerator and order counter was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Fryer
|
|
Violation:
The gap between the fryer and grill was difficult to clean.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
27
|
|
Site:
Room Service-Fryer
|
|
Violation:
The gap between the fryer and grill was soiled. Staff reported no food preparation took place in the room service and the grill was used to warm food.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Pastry
|
|
Violation:
A light insect control device was installed over the handwash station beside the dough mixer. This was immediately removed.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food. Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pastry
|
|
Violation:
The light intensity was less than 110 lux behind the oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Section- Combi Oven
|
|
Violation:
Soil and dust were noted under the combination oven and on the top side of another combination oven.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Section- Walk-in Refrigerator
|
|
Violation:
Carved pumpkins for display were stored adjacent to and above food. This was immediately corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
36
|
|
Site:
Galley-Room Service Preparation
|
|
Violation:
The light intensity was less than 110 lux behind the microwave where food was prepared for the room service.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
Chicken salad had a discard date of 11/5, but the grilled chicken used in the chicken salad was cooked on 10/29.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The paper towel dispenser for the handwash station was installed partially over a preparation table by the cold well.
|
|
Recommendation:
Protect food from contamination: (3) Where it is not exposed to splash and other contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Sneeze Shield
|
|
Violation:
The sneeze shield was not low enough to protect the food from potential contamination on the crew buffet line with the tray counter.
|
|
Recommendation:
Protect food on display from contamination by the use of counter, service line, or salad bar food guards or other effective means.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux where the food was stored underneath the sneeze shields.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Combination Oven
|
|
Violation:
The light intensity was less than 110 lux behind the combination oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
Four previously cleaned pans were soiled in the potwash clean area. All pans were sent to be re-cleaned.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 110 lux behind the espresso and juice machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-BBQ
|
|
Violation:
The light intensity was less than 220 lux at the grill where the cook was grilling burgers.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Depth Markers
|
|
Violation:
On the two depth markers signs for meters, it was difficult to read the word 'meters.' It appeared that the signs had gotten wet and the colors had blended.
|
|
Recommendation:
Label depth markers in both feet and meters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Automated Monitoring
|
|
Violation:
The starboard and port whirlpools were on a combined system and until 22 October, and only one chart recorder was installed for both whirlpools.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 7 Forward
|
|
Violation:
The light intensity behind the ice machine was less than 110 lux. The vessel had received 6000 light fixtures and was in the process of installing them.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 7 Forward
|
|
Violation:
The hook installed over the plastic deflector panel inside the ice machine was corroding. This was removed.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 7 Aft
|
|
Violation:
The light intensity around and behind the ice machine was less than 110 lux. The vessel had received 6000 light fixtures and was in the process of installing them.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Bar-Barista
|
|
Violation:
The light intensity at the self-service food counter was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
|
|
|
Item No.:
28
|
|
Site:
Bar-Barista
|
|
Violation:
Water was in the bottom of the previously-cleaned blender cup. The cup was stored upright on the blender with the lid on. According to the staff, the blender was last used the previous evening.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
21
|
|
Site:
Bar-Barista
|
|
Violation:
The technical space below the speed rail was open to void spaces on both the right and left sides, which made access for cleaning difficult. These void spaces also had exposed raw wood.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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 nonabsorbent, and smooth material.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Walk-in
|
|
Violation:
The tops of three boxes of bagged orange juice stored below the evaporative condenser were soiled with a dried black and brown debris. One of the boxes was also wet on top. The back of the evaporative condenser was soiled on the outside frame and between the fins with a wet black and brown material.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Walk-in
|
|
Violation:
The back of the deckhead-mounted evaporative condenser was soiled on the outside frame and between the fins with a wet black and brown material. Several boxes of bagged orange juice were stored below the condenser and the tops of the boxes were soiled.
|
|
Recommendation:
Ensure deckheads and attached equipment in food storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat and Poultry Freezer
|
|
Violation:
A box of whole frozen chickens was stored partially uncovered and several of the chickens were partially exposed and uncovered. The chickens were not wrapped in plastic or otherwise covered.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
44
|
|
Site:
Buffet-Waves Grill
|
|
Violation:
The self-service salad bar was renovated during the April 2014 dry dock, including replacing the undercounter refrigerators and neutral storage cabinet. Passenger handwashing stations were not installed according to the 2011 VSP Construction Guidelines. The plans were not presented to VSP for review prior to dry dock. After a discussion with the management on the vessel, crew members were assigned to the Waves Grill salad bar to serve the food.
|
|
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; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, and handwashing; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, and operated.
|
|