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Item No.:
09
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Site:
Recreational Water Facilities-Water Park
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Violation:
Since the last inspection in March 2014, a review of the halogen analyzer-chart recorder charts indicated many days where some areas of the Water Park were chlorinated at less than 2.0 ppm for one or more hours while the facility was in operation.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
Staff were testing the in-use flight-type conveyor dishwash machine by placing the thermometer on a rack and placing that rack in a position they described as the final rinse, but in fact was directly below the machine's auxiliary rinse. The conveyor moved the rack to the final sanitizing rinse immediately following, but staff never isolated that compartment to get the actual dish level final rinse temperature. The thermometer values presented from the ship staff were 170-172 F. The temperature values from holding a thermometer in the final sanitizing rinse were 160-161 F. All temperatures were taken using two of the ship's thermometers.
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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) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (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, handwashing, and maintaining food operations in a clean condition and in good repair; (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, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints 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.:
16
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Site:
Galley-Main Galley Hot Galley
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Violation:
Two raw pork roasts were in an active cooking state inside a combination oven with two other pans of cooked bacon bits. The oven was not pre-warmed as none of the pans were warm to the touch, and the setting of the oven temperature registered 100 F and timed for 1 hour 30 minutes. A food temperature internal to the roasts was 61 F and the highest temperature on the outside edge of the meat was 82 F.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry-and foods containing these raw animal foods-to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers' orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratities; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast's weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef" and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6)serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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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 outlet. The outlet was not open during the inspection and no food was exposed. This was written on the previous VSP inspection report.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain.
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Item No.:
20
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Site:
Pantry-Captain's Pantry - Deck 8
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Violation:
One slotted fastener was inside the top compartment holding the handle. The fastener was soiled with coffee grounds.
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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.:
22
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Site:
Galley-Lido Warewashing
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Violation:
The soap dispenser for the flight-type dish machine was empty during operation. Little to no soap bubbles were observed in the wash tank.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
26
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Site:
Pantry-Captain's Pantry - Deck 8
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Violation:
The slotted fastener inside the top compartment holding the handle was soiled with coffee grounds. The machine was not in use during the inspection and had been previously cleaned.
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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.:
26
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Site:
Bar-Red Frog Bar
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Violation:
The far left beer tap was soiled inside with a white foam residue when checked with a drinking straw. According to staff the beer tap was cleaned after use the previous night.
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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.:
26
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Site:
Galley-Garde' Manger
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Violation:
Some small bits of food debris were noted on the lower part of the slicer blade and guard for the previously cleaned counter model slicer.
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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.:
27
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Site:
Dining Room-Blush - Starboard/Aft Pantry
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Violation:
The top exterior surface of the forward juice dispenser was soiled with a layer of dust debris beyond one day's accumulation.
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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:
Pantry-Captain's Pantry - Deck 8
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Violation:
The compartment holding the handle of the espresso machine was soiled inside with old coffee grounds. The machine was not in use during the inspection and had been previously cleaned.
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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-Aft Hot Service Line
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Violation:
During active breakfast service and throughout the serving line the top shelf over the counter was used to store stacks of previously cleaned plate covers. The long top shelf was soiled with dust debris, food debris, and oil residue in some sections.
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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-Cucina Italian Restaurant
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Violation:
The technical compartment for the upright refrigerator 11CDC-2 was soiled with dust, debris, and standing water.
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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-Cucina Italian Restaurant
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Violation:
The previously cleaned drip tray housing for the flattop grill was soiled with food and grease residue.
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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.:
28
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Site:
Bar-Tides Bar Storage Locker
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Violation:
This locker was not properly constructed for food equipment storage. The bulkheads and deckhead were not finished or easily cleanable and the locker had exposed pipes. Three lexan containers of food service equipment (drinking straws, glasses, etc.) were stored in this locker.
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Recommendation:
Store food service equipment in lockers that are properly constructed for food equipment storage.
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Item No.:
28
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Site:
Room Service-Room Service Office
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Violation:
A box of single-service drinking cups were stored on the deck.
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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.:
28
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Site:
Galley-Aft Hot Service Line
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Violation:
There were three different hotel pans filled with what appeared to be previously cleaned small bowls and serving cups that were set on the hot serving line or on the overshelf for the line. Many of the different size and type serving dishes inside these hotel pans had clear food particles on them. When asked if they were for the breakfast service, staff stated that these were soiled and were meant to be in another place. As found they were in positions around food and clean plates and bowls which were for plating food.
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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.:
29
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Site:
Dining Room-Blush - Starboard/Aft Pantry
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Violation:
The handwash sink for the beverage station was blocked by a dining room chair that was set in front of the basin.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Entry from Blush Dining Room - Dishwash
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Violation:
The handwash station at the soiled dishware drop-off was blocked by a small broom and long-handled dust pan stored in front of it, and a large serving tray filled with dirty dishware, which was set beyond the end of the soiled landing table and partly blocked the sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Lido Port Comfort Food Line
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Violation:
The soap dispenser for the handwash station was full but did not dispense soap when activated.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Sea Dogs
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Violation:
The retractable umbrella deckhead was not constructed from a hard material but from a soft vinyl material. The umbrella was in poor repair and ripped in one area.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. This was written on the previous VSP inspection report.
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Recommendation:
Provide deckhead protection for this outside food preparation outlet.
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Item No.:
33
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Site:
Pantry-Nightclub
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Violation:
The deckhead exhaust vent in front of the ice machine had a significant accumulation of dust.
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Recommendation:
Ensure dust does not accumulate on the exhaust vent.
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Item No.:
33
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Site:
Bar-Red Frog Bar
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Violation:
The deckhead ventilation slots were heavily soiled with an accumulation of dust.
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Recommendation:
Ensure dust does not accumulate on the ventilation slots.
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Item No.:
33
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Site:
Bar-Tides Bar Storage Locker
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Violation:
This locker was not properly constructed for food equipment storage. The bulkheads and deckhead were not finished or easily cleanable and the locker had exposed pipes. Three lexan containers of food service equipment (drinking straws, glasses, etc.) were stored in this locker.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Pantry-Taste Bar
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Violation:
The back left light behind the ice machine was burnt out resulting in a light intensity less than 110 lux behind and around the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Captain's Pantry - Deck 8
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Violation:
The light intensity was less than 110 lux behind the expresso machine. Staff showed the inspector the requisition dated 17 May 2014 indicating additional light bulbs were ordered and were to be installed in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Lido Pot Wash
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Violation:
The exhaust vent above the three compartment sink and above the mechanical pot wash was not properly extracting steam being produced by each. Condensation was accumulating on the air vent cover over the soiled landing area.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
44
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Site:
Recreational Water Facilities-Water Park
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Violation:
Some areas of the Water Park were chlorinated at less than 2.0 ppm for one or more hours while the facility was in operation for numerous days. The halogen analyzer-chart recorder charts had been reviewed and signed by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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