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Item No.:
28
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Site:
Dining Room-Reflection
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Violation:
In the aft section of the dining room, one four compartment plate trolley full with clean plates was soiled with debris in the bottom of the plate wells. Another four compartment plate trolley had a wet cloth stored in the bottom of one of the wells that was filled with clean plates. Both plate trolleys were sent to be rewashed.
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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.:
16
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Site:
Dining Room-Reflection
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Violation:
The flat iron steak on the special menu for the American Feast dinner could be cooked-to-order, but no asterisk was next to the item to notify passengers of the consumer advisory at the bottom of the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
34
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Site:
Galley-Aft Hot Line
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Violation:
Water would spray on the bulkhead from the drain of the handwash station next to the salamander when used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
A total of 12 deck sinks had standing water with food debris in them. The water level measured in one deck sink was an inch deep. Staff stated the water was not draining because of the way the ship was listing.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Aft Port Locker FSD 3.1.10
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Violation:
New food equipment, such as plates, spatulas, and ladles, were stored in this room that was not properly constructed for food equipment storage. The deckhead and bulkhead were constructed of a soft white material and the deckhead had exposed wiring.
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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.:
28
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Site:
Galley-Aft Port Locker FSD 3.1.10
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Violation:
New food equipment, such as plates, spatulas, and ladles, were stored in this room that was not properly constructed for food equipment storage. The deckhead and bulkhead were constructed of a soft white material and the deckhead had exposed wiring. Three boxes of drinking glasses were also 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.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention devices for the stacked combination ovens across from the blast chiller had a small but consistent water drip from the relief vent, indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
34
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Site:
Galley-Starboard Beverage Station
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Violation:
Water was dripping from the water filter for the coffee machine inside the technical compartment. This was corrected during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The conveyor pot wash machine was out-of-order since the morning of the inspection.
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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.:
17
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Site:
Galley-Cooling Logs
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Violation:
The cooling log for chicken quesadillas prepared on 10 December indicated the cooling process started 9:30pm and finished at 11:20pm. However, the cooling log for black beans and roast chicken, which was part of the quesadilla and prepared on the same day, indicated the cooling process started at 9:01pm and 9:30pm and finished at 12:06am and 12:35am, respectively. Furthermore, the cooling log for the chicken quesadilla mixture, which was when the beans and chicken were mixed with the other quesadilla ingredients, indicated the cooling process started at 11:30pm and finished at 12:40am.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
13
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Site:
Galley-Cooling Logs
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Violation:
After the times of the chicken quesadilla cooling process were questioned by the inspector, the chef brought a 'corrected' cooling log that indicated earlier cooling times on 10 December for the black bean, roast chicken, and quesadilla mixture. The chef stated the original cooling log that the inspector looked at was wrong and had mistakes, and that he just made this 'corrected' cooling log after getting the correct cooling times after talking to the chef who was in charge of preparing the quesadillas.
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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.:
20
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Site:
Buffet-Team Dining Room 1
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|
Violation:
The dispensing tube on the bulk cream dispenser was longer than 25 mm (1 inch).
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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.:
22
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|
Site:
Buffet-Team Dining Room 2
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|
Violation:
The sanitizing solution in the white sanitizing bucket at the end of the buffet line was cloudy with debris.
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|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
36
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|
Site:
Buffet-Guy's Burger Joint Toppings Bar
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|
Violation:
The shatter-resistant plastic coating on the four light bulbs above the toppings bar was peeling.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
08
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|
Site:
Potable Water-Cloud 9 Spa
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|
Violation:
The main water lines into the spa were not striped to indicate potable water before the reduced pressure backflow prevention device.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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|
Site:
Potable Water-Cloud 9 Spa
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|
Violation:
In the aroma technical space, some water lines were not striped to indicate potable water. For example, the main water line immediately inside the door, as well as the left water supply line on the back bulkhead were not striped. Also, the backflow prevention device on the Tropic water line had a continuous leak.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Maintain backflow prevention devices in good repair.
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Item No.:
21
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|
Site:
Pantry-Deck 8 Forward Service Pantry
|
|
Violation:
Electrical cords and water lines for the ice and coffee machines were resting on the counter.
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|
Recommendation:
Elevate the electrical cord and water line above the counter.
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Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
The ship did not have records for painting and disinfection of all potable water tanks following completion in the shipyard.
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|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Resort Pool
|
|
Violation:
The shepherd's hook was difficult to see from the deck. The pole was silver and stored alongside a silver stair railing leading to the deck above.
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|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
33
|
|
Site:
Buffet-Lido Marketplace Forward Omelet Station
|
|
Violation:
Clean plates and napkins with silverware for passenger self-service were stored on shelves beneath a decorative plant, and this was not easily cleanable.
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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.:
39
|
|
Site:
Buffet-Lido Marketplace Aft Chef Choice
|
|
Violation:
One live house fly was observed on the sneeze shield.
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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
|
|
Site:
Buffet-Lido Marketplace Aft Sweets Bar
|
|
Violation:
One live house fly was observed.
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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.:
21
|
|
Site:
Buffet-Taste Bar
|
|
Violation:
The counter in front of the soup kettles on the self-service line was peeling, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
20
|
|
Site:
Galley-Pizzeria el Capitano
|
|
Violation:
The right hot surface top for the pizza on the front show galley was cracked, making cleaning difficult.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
39
|
|
Site:
Galley-Pizzeria el Capitano
|
|
Violation:
The inside galley had a live house fly.
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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.:
26
|
|
Site:
Buffet-Lido Aft Port Beverage Station
|
|
Violation:
A brown debris was observed around the upper dispensing tube in the undercounter ice bin of the self-service ice and water dispenser.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
|
|
Site:
Bar-Java Blue
|
|
Violation:
The scoop stored in the well was insufficiently protected.
|
|
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.:
38
|
|
Site:
Pantry-Java Blue
|
|
Violation:
A portable hot cabinet was stored on a counter, and staff reported this was no longer used and necessary for the operation.
|
|
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.:
16
|
|
Site:
Buffet-Taste Bar
|
|
Violation:
The time control plan listed the undercounter refrigerator VSC and cold cabinet 5CS-3 as time control units, but the units were not labeled as being on time control.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
39
|
|
Site:
Galley-Bonsai Sushi
|
|
Violation:
One live fruit fly was observed.
|
|
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.:
21
|
|
Site:
Galley-Redfrog Pub
|
|
Violation:
A gap was observed around the chute of the braising pan traveling to the grease pan housing. Sealant was observed in this gap but was recessed and not creating a smooth surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
32
|
|
Site:
Bar-Redfrog Pub
|
|
Violation:
The waste receptacle of the handwashing station was filled with a coffee cup and other items that contained food debris. This was corrected.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
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Item No.:
31
|
|
Site:
Bar-Redfrog Pub Cellar
|
|
Violation:
Two chemical containers of a 0.2% Vortex solution were stored loosely in the room and not in a cleaning locker. Additionally, the cleaning locker in this room was not labeled.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
28
|
|
Site:
Galley-Ji Ji Asian Kitchen
|
|
Violation:
Four stacks of plates were stored uncovered or inverted on the upper shelf of the counter, adjacent to upright refrigerator 11-20 JI.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
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Item No.:
16
|
|
Site:
Galley-Ji Ji Asian Kitchen
|
|
Violation:
A container of chicken stock on a preparation counter adjacent to the hot flat top grill in the show galley did not have a 4-hour discard label.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
15
|
|
Site:
Galley-Seafood Shack
|
|
Violation:
The date when the last raw oyster from the container was served was not recorded on the tag or label. The word 'used' was written on the tag.
|
|
Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
18
|
|
Site:
Galley-Seafood Shack
|
|
Violation:
The raw fish products were stored over the raw oysters, which were served in a raw form. This was corrected.
|
|
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.
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Item No.:
13
|
|
Site:
Galley-Ji Ji Asian Kitchen
|
|
Violation:
The chef that was cooking raw chicken in the Chinese dishes told the inspector he would cook the chicken to 145F when preparing dishes.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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|
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Item No.:
22
|
|
Site:
Pantry-Deck 9 Across from Cabin 9270
|
|
Violation:
A closed ice cooler with water and a scoop inside was stored on a clean storage shelf. Staff stated this was a soiled, previously used cooler and it was immediately placed in the warewash machine.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
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Item No.:
26
|
|
Site:
Pantry-Deck 9 Across from Cabin 9270
|
|
Violation:
Inside the ice-making compartment of the ice machine, several parts of the white plastic cuber panel frame were soiled with a pink material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 11 Outside AC Station 11.3.2
|
|
Violation:
A counter station was being used to store soiled food service items such as glasses, mugs, a plate, and a bowl but there was no coving at the deck/cabinet juncture.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Pig and Anchor Barbecue
|
|
Violation:
Inside both smokers, there was a seam on the bottom where the door met the gasket. Food debris was inside the seam.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pig and Anchor Barbecue
|
|
Violation:
Inside both smokers, there was a seam on the bottom where the door met the gasket. Food debris was inside the seam.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pig and Anchor Barbecue
|
|
Violation:
The grill plates had spots of corrosion.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Galley-Pig and Anchor Barbecue
|
|
Violation:
On the shelf above the right set of grill plates, the stainless steel cable was frayed at the ends.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
38
|
|
Site:
Bar-Redfrog Pub Cellar
|
|
Violation:
The cleaning locker was not labeled.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|