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Item No.:
13
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Site:
Galley-Main Galley - Egg Station Service Line
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Violation:
Two staff responsible for carrying the tip-sensitive thermometers and making the cooking temperature tests of foods in preparation were asked about the cooking temperature required of shell eggs being cooked on the line in response to consumer orders and prepared for immediate service. Both stated the cooking temperature should be 140 F. The staff were immediately re-trained on the minimum temperature required.
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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.:
21
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Site:
Bar-Steakhouse Bar
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Violation:
The power cables to the back bar counter-mounted ice/water dispenser and cappuccino machines were draped and coiled on the countertop, making cleaning below difficult.
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Recommendation:
Shorten or otherwise elevate power cables to fixed counter model equipment to make access for cleaning below easy.
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Item No.:
26
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Site:
Galley-Lido Galley - Ice Machine
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Violation:
The in-use ice machine had a heavy mold accumulation visible on the underside of the left cuber panel upper cuber plastic panel for the waterfall. This area was was not easy to access and clean, but staff were working on a solution using a steam wand with an extended section and curved tip. To access otherwise meant removal of the entire cuber panel.
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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. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Fwd Deck 6 & 7 Ice Stations
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Violation:
Black sediment was observed in the left water return baths of ice machines 4811.064.001 and 4811.074.001 in the deck 6 and 7 forward midship ice station pantries.
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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:
Room Service-Deck 6 Room Service Pantry
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Violation:
The in-use #15 ice machine was opened for inspection and there was a black granular debris accumulation in the water baths below both of the cuber panels.
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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.:
33
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Site:
Dining Room-Bacchus - Portside/Aft Waiter Station
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Violation:
There was a significant gap at the deckhead where a light fixture did not fit tightly into the hole cut in that panel for the light. Staff corrected this finding during the inspection.
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Recommendation:
Repair or profile the deckhead light fixture so it fits tight into the space cut for it or profile the gap present around the light fixture.
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Item No.:
33
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Site:
Dining Room-Bacchus - Portside Midship Stations
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Violation:
There was a heavy accumulation of dust debris in the open seams between deckhead panels on the portside waiter station sections near the middle of the dining room.
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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:
Bar-Steakhouse Bar
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Violation:
There was a missing deckhead panel over the handwash station in the starboard corner of the bar, leaving a large open void. Staff repaired this condition during the inspection.
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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.:
36
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Site:
Dining Room-Bacchus - Port and Starboard Pantries
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Violation:
The artificial light level behind the ice machines in both port and starboard dining room pantries was 35-50 lux.
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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:
Dining Room-Bacchus - Portside/Aft Waiter Station
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Violation:
The artificial light level at the clean counter where glasses and dishes were stored was below 220 lux, and could not be raised. Staff installed a new light fixture during the inspection and corrected this violation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Provisions-Fish Thaw Room and Dairy Walk-in Refrigerator
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Violation:
There was condensate dripping from the deckhead in the forward section of the fish walk-in thawing refrigerator. None of the foods in the racks stored below were impacted, but water was noted pooling on the deck below. Additionally, there was a smaller section of condensate dripping to the deck in the starboard side of the dairy walk-in refrigerator from the deck above.
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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.:
39
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
One live fruit fly was observed on the deckhead above the overshelf where clean plate covers were stacked.
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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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