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Item No.:
*
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Site:
Provisions-Receiving
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Violation:
Heavy soil was observed on the top overwrap of approximately 20 pallets of incoming bottled water from the corporate warehouse.
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Recommendation:
Food must be safe and unadulterated. Food must be obtained from sources that comply with applicable local, state, federal, or country of origin?s statutes, regulations, and ordinances.
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Item No.:
16
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Site:
Buffet-Buffet Walk-in Refrigerator
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Violation:
The temperature in the center of two large containers of pasta salad prepared on 9 May was 44-45F. Proper cooling of this pasta salad was documented in a cooling log. The pasta salad was discarded.
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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.:
19
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation and buffet outlet. The outlet was not open during the inspection, and staff reported it was only open during sea days. No food was stored at the outlet. This was written on the previous three VSP inspection reports. Staff showed drawings which indicated ventilation, deckheads, and passenger handwashing stations would be added to the food outlet and the renovation was still pending. The Vessel Sanitation Program (VSP) previously discussed the corporate plans for a proper construction to this food outlet and VSP stated that until such changes are fully installed ships must discontinue food service due to the lack of food protection afforded both at the deckhead and for the self-service buffet area, where there is actually no food shielding permanently installed.
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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. During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain.
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Item No.:
19
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Site:
Other-Cherry on Top - Locker
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Violation:
Inside the upright refrigerator, liquor bottles were stored along with buckets of roses.
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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.:
19
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Site:
Buffet-Tandor
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Violation:
There was no side protection for a large plate of onion. The distance between the exposed food and where consumers could stand was less than 1 meter. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Buffet-Forward Beverage Station
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Violation:
The milk dispensing tube extending below the dispensing head was measured at 2.5 inches long on the bulk milk dispenser.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Bonsai Sushi
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Violation:
Sushi could be served on varnished wooden boats, directly on the wood. Staff stated that these boats were cleaned and sanitized in dishwashing machines. It was unclear if the varnished wood was an appropriate food-contact surface.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Bar-Red Frog Rum Bar
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Violation:
The power cable of the portable beer tap was draped on the deck and went up to drape along with an extension cord on the back bar counter.
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Recommendation:
Shorten and/or support the power cable and extension cord above the counter to allow for easy cleaning. Consider using a different power outlet to connect the portable beer tap.
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Item No.:
21
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Site:
Pantry-Plaza Caf
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Violation:
One of the water lines for the ice machine had signs of corrosion.
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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.:
27
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Site:
Room Service-
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Violation:
The backflow preventer for the juice dispenser was heavily soiled with a mold-like 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.:
27
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Site:
Galley-Forward - Dry Stores
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Violation:
An empty rolling trolley upright support was greasy.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Dining Room-Waiter Station
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Violation:
Two stacks of plates were found in the closed forward dining room on a waiter station near the galley. The top plates on both stacks were not covered or inverted. The food staff initially identified these stacks as clean plates. Dining room staff then said that the practice was to take all items, like these stacks of approximately 30 plates that were on the top of the waiter stations and return them to warewashing before the dining room was opened.
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Recommendation:
Store clean utensils covered or inverted.
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Item No.:
28
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. This outlet was not open during the inspection but staff stated this outlet was open during sea days. Food preparation counters and the areas for the plates had no deckhead protection. This was noted on the previous three VSP inspection reports.
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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.:
30
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Site:
Bar-Plaza Caf
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Violation:
The soap at the handwashing station was diluted with water.
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Recommendation:
Ensure that the soap at the handwashing station is not diluted with water.
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Item No.:
30
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Site:
Pantry-Deck 9 Aft
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Violation:
No waste receptacle was available at the handwash station. This was immediately corrected.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Bonsai Sushi
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Violation:
The deckhead above the back bar counter was soiled with colored spots. The area was not in operation and previously cleaned. This was corrected.
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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.:
33
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Site:
Provisions-Fresh Fruit Walk-In Cooler
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Violation:
The evaporator fins and fan housing were soiled with a medium to heavy coating of mildew.
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Recommendation:
Ensure attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation and buffet outlet. The outlet was not open during the inspection, and staff reported it was only open during sea days. No food was stored at the outlet. This was written on the previous three VSP inspection reports. Staff showed drawings which indicated ventilation, deckheads, and passenger handwashing stations would be added to the food outlet and the renovation was still pending. The Vessel Sanitation Program (VSP) previously discussed the corporate plans for a proper construction to this food outlet and VSP stated that until such changes are fully installed ships must discontinue food service due to the lack of food protection afforded both at the deckhead and for the self-service buffet area, where there is actually no food shielding permanently installed.
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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.:
33
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Site:
Bar-Red Frog Rum Bar
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Violation:
The power cable of the portable beer tap was draped on the deck and went up to drape along with an extension cord on the back bar counter.
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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.
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Item No.:
35
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Site:
Buffet-Lido Omelet Station
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Violation:
Water was pooled on the deck outside the scuppers under both handwashing stations. The drain pipes were draining almost outside the scuppers. This was corrected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Cucina del Capitano - Pantry
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Violation:
The light intensity at the handwashing station was less than 220 lux. The light fixture above the handwashing sink was not working.
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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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Pantry-Deck 8 Aft
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Violation:
A black plastic plug was stored behind the handwash station faucet. It appeared this plug was for a bath tub drain. The plug was removed from the area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Garde Manger
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Violation:
A housefly was observed on the edge of a food preparation counter. No food preparation was occurring at the time.
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Recommendation:
Effectively control the presence of insects in the food preparation areas.
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Item No.:
39
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Site:
Preparation Room-Vegetable
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Violation:
One housefly was observed and eliminated in the preparation room that was not being used at the time of the inspection.
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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-Forward Beverage Station
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Violation:
One live fruit fly was observed on the soft drink dispensing machine in the closed crew mess.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
Some of the rat guards did not fully protect pests from entering the ship. This was mostly observed where two mooring lines come together. A small towel was placed between the two lines to serve as a rat guard.
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Recommendation:
Protect entry points where pests may enter the food areas.
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