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Item No.:
16
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Site:
Bar-Lido Coffee
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Violation:
The time control plan posted in this area did not include the cold well or the front counter. Four containers of milk were on time control in the cold well and four containers of milk were on time control on the front counter. Staff stated that the time control plan for the buffet included the cold well and front counter, but this plan was posted several meters from the coffee bar and the neither area was included on this plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Lido
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Violation:
The time control plan for the port aft buffet was posted in the port buffet, and the time control plan for the port buffet was posted in the port aft buffet.
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Recommendation:
Post the correct time control plan in each outlet.
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Item No.:
26
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Site:
Galley-
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Violation:
The spout for the drinking fountain was soiled with a pink material.
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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.:
44
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Site:
Other-Herb Garden
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Violation:
The cruise ship's website stated that the herb garden on the lido deck was used by chefs in food served on board. This concept was not presented to VSP and would require a variance. According to the staff on board, the herb garden was for decoration only and the herbs were not used in the preparation of food.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
34
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Site:
Bar-Trident
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Violation:
The faucet at the handwashing station was leaking and the water was dripping onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Bar-Trident
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Violation:
The front and front underside of the handwashing sink was soiled with a brown material.
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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.:
33
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Site:
Bar-Trident
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Violation:
The deckhead was soiled with dust in between the open slats above the linen folding table. Linens were stored on the table during the inspection.
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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.:
28
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Site:
Bar-Trident
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Violation:
The deckhead was soiled with dust in between the open slats above the linen folding table. Linens were stored on the table during the inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
39
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Site:
Pantry-Trident
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Violation:
A small fly was behind 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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Item No.:
08
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Site:
Room Service-Deck 8
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Violation:
The backflow preventer on the ice machine was leaking from the atmospheric vent. Staff stated that this had already been reported.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Galley-Prego/Silk Road
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Violation:
The spout on the drinking fountain was soiled with a pink material.
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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.:
16
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Site:
Galley-Prego
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Violation:
The cooling log for the lasagne indicated that it was cooked and cooled on May 1. The bolognese sauce used in the lasagne was cooked and cooled on April 30 and the alfredo sauce used in the lasagne was cooked and cooled on April 29. Three pans of lasagne (two in an undercounter refrigerator and one in the walk-in refrigerator) were labeled with a discard date of May 7 instead of May 5 based on the first ingredient prepared.
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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. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
21
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Site:
Pantry-Bistro
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Violation:
A glass display shelf was stored in the walk-in refrigerator in a wooden box that was not easily cleanable.
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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.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
Wash water was spraying out of the upright potwash machine on the left side near the bottom of the door. The controls located directly below had been covered by a plastic sheet to protect the electronics from the water.
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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.:
19
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Site:
Provisions-Corridor Outside Provision Master's Office
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Violation:
Four pallets of bottled water were stored under a deckhead that had exposed piping, ducting, and other difficult-to-clean features. The pallets were moved immediately.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Corridor Outside Provision Master's Office
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Violation:
Four pallets of bottled water were stored under a deckhead that had exposed piping, ducting, and other difficult-to-clean features. The pallets were moved immediately.
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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.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
A piece of cardboard had been placed over boxes of frozen meat to catch a leak from the deckhead. An icicle approximately eight inches (200 mm) long and two inches (50 mm) in diameter had formed on top of the cardboard.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
A piece of cardboard had been placed over boxes of frozen meat to catch a leak from the deckhead. An icicle approximately eight inches (200 mm) long and two inches (50 mm) in diameter had formed on top of the cardboard.
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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.:
19
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Site:
Provisions-Vegetable Freezer
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Violation:
Water from a deckhead-mounted light fixture was dripping on to a box of frozen hash browns. A small accumulation of ice was on top of the box.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Vegetable Freezer
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Violation:
Water from a deckhead-mounted light fixture was dripping on to a box of frozen hash browns. A small accumulation of ice was on top of the box.
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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:
Provisions-Fish Freezer
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Violation:
Water was dripping from a deckhead-mounted light fixture to the deck below at the entrance to the freezer. No food was stored below the leak.
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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.:
20
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Site:
Preparation Room-Fish
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Violation:
The two large, counter top cutting boards were scratched and scored. Staff stated they would be sent for sanding the next day.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Preparation Room-Fish
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Violation:
The two large, counter top cutting boards were soiled and stained in the scratches and scores.
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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.:
18
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Site:
Galley-Cold Galley
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Violation:
A tray of cold smoked salmon was stored above a tray of sliced salami and a tray of sliced cooked chicken. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
08
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Site:
Potable Water-Potable Water Storage Tank Maintenance
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Violation:
The ship's documentation describing their tank maintenance procedures stated that the application, drying, and curing times of the paint used for coating were followed according to the manufactures' recommendations. However the actual application, drying and curing times and temperatures were not included in the documentation. Therefore, the inspector could not compare the ship's procedures to the manufacturer's specifications.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line coming from the reverse osmosis unit, and after the chlorination station was not striped blue/green/blue or blue only on both sides of the bulkhead.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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