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Item No.:
13
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Site:
Galley-Trident Grill
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Violation:
The inspector asked the cook in several different ways about cooking temperatures for ground beef and chicken, and he reported incorrect cooking temperatures. When the cook was asked if a passenger ordered a well done burger, he reported he would cook the hamburger to 136F. When the cook was asked if a passenger ordered a chicken sandwich, he reported he would cook the chicken to 145F.
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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-Deck 6 Garde Manger
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Violation:
The two white greens keeper containers were listed on the time control plan as time control units but were not labeled as such.
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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-Mess Beverage Station
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Violation:
The ice cream machine was listed on the posted time control plan and the unit was not labeled as such.
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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.:
17
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Site:
Galley-Deck 6 - Alfredo's - Pantry
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Violation:
The sliced mozzarella cheese and tomatoes in the large double door reach-in temperature-controlled cooler (200644.72) were found at 47F- 48F. The plates had been recently prepared for transfer to the time-controlled service counter. The backup supply of cheese was found at 40F. The tomatoes in the same unit were whole.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (3) Using blast coolers, freezers, or other rapid cooling equipment; or (7) Other effective methods. Alternatively, start the time management for this product at the initial slicing of the temperature compliant cheese and tomatoes and place directly in a time control unit.
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Item No.:
18
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Site:
Preparation Room-Walk-in Cooler
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Violation:
Whole cuts of beef were stored on a deck stand in front of a storage rack with containers of raw ground beef. The whole cuts of meat were stored in a position that made them subject to contamination.
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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.:
18
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Site:
Galley-Ocean Terrace Seafood Bar
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Violation:
Raw salmon was stored above ready-to-eat crab meat in the left reach-in refrigerator.
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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.:
19
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Site:
Bar-Ice Bins
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Violation:
The counter ice bins of the Pool Bar, Sea View Bar, and Schooner Bar were partially open during service when active drink making was not occurring and passengers could sit or stand less than 1 meter from the bin.
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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.:
19
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Site:
Buffet-Horizon Court
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Violation:
Food was not sufficiently protected on the buffet lines throughout the Horizon Court buffet and passengers could stand less than 1 meter (40 inches) from foods placed on the lines. The sneeze shield did not adequately protect foods, and the side sneeze shields did not extend to the counters. Such areas included: syrup, bread pudding, and waffle mix at Pastry Shop; sausages, honey, oatmeal toppings at international forward line; and sausages at aft line.
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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.:
19
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Site:
Room Service-Deck 11 Bellbox Store.
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Violation:
Water, soda and beer were stored in the bellbox store and the deckhead above was open to electrical wires.
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Recommendation:
Do not store foods In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 15 Horizon Court
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Violation:
A difficult to clean seam was noted along the exit of the back plate of the deli slicer.
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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.:
20
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Site:
Room Service-Deck 11 Bellbox
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Violation:
A difficult to clean seam was noted along the exit of the back plate of the deli slicer.
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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.:
21
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Site:
Other-Deck 3 Provision Corridor
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Violation:
A portable parmesan cheese grater was fixed to a rolling table. The parmesan cheese grater had less than a 4-inch (100 mm) clearance from the table top.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 6 - Alfredo's - Pantry
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Violation:
Two of six plates in a warewash rack were found to be racked perpendicular to the spray pattern of the conveyor dishwash machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks placed onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Deck 15 Horizon Court
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Violation:
The potwash machine had been 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.:
22
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Site:
Galley-Deck 15 Horizon Court
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Violation:
The wash compartment of the three-compartment sink was being used as a soaking compartment, and pans were being washed in the pre-wash area.
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Recommendation:
Provide a sink with at least three compartments for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 15 Horizon Court Potwash Clean Racks
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Violation:
A previously cleaned pan had grease along the edge of the food contact surface. A previously cleaned pot had a sticky film on the food contact surface.
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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:
Buffet-Horizon Court Starboard Beverage Station
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Violation:
A brown dried substance was observed at the top of the dispensing tube of the counter-mounted ice machine in the undercounter ice bin.
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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-Horizon Court Dishwash Area
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Violation:
A clean rack of black utensil spoons for self-service had a layer of dust and a couple of spoons were soiled with food debris.
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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-Crown Grill
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Violation:
The top oven of the previously cleaned stacked oven was soiled on the sides and both the racks. The oven was used during the previous night's dinner service.
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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-Deck 15 Horizon Court
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Violation:
Black soil was noted in the seam of the deli 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.:
26
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Site:
Bar-Sea View
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Violation:
The left tap of the draft beer was soiled with brown debris.
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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-Trident Grill
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Violation:
In the clean area of the dish wash, three soiled glasses were found. The soil appeared to be brown food residue and could be scratched off the glass with fingers.
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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:
Other-Deck 3 Provision Corridor
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Violation:
The table under the parmesan cheese grater was soiled with cheese residue and debris.
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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:
Provisions-Beer/Wine Walk-In Refrigerator 3702
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Violation:
Four stacks of promotional plastic beer buckets were soiled with dirt and sand debris.
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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-Deck 5 Bakery
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Violation:
The top self of the right neutral storage cabinet by walk-in refrigerator 5612 was soiled with dust and debris.
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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:
Preparation Room-Clean Storage Rack
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Violation:
Two previously cleaned colanders stored on the clean storage rack were soiled with a sticky residue on the exterior surface.
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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:
Buffet-Horizon Court Bistro
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Violation:
The rotisserie grill had old grease residue inside the openings where the skewers are placed.
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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:
Buffet-Horizon Court Forward Pasty Shop
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Violation:
The lower shelf of undercounter refrigerator unit #161501B had pink liquid on the bottom and this dripped onto the deck.
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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:
Room Service-Deck 11 Bellbox Store
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Violation:
A tray with extra utensils was soiled and not completely covered.
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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:
Room Service-Deck 11 Bellbox
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Violation:
Grease droplets were on the undershelf of the bain marie, adjacent to the flat top grill, directly above the container of butter.
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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:
Galley-Deck 6 Aft Hot Line
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Violation:
The escargot serving dishes stored in the three far right cabinets under the waiter pick-up line were inverted but the bottom dishes were stored in a pool of water.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Bar-Sea View
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Violation:
Six soiled watermelon liquor bottles were stored on a clean counter. Staff reported they were utilized as juggling instruments.
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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-Deck 5 Bakery
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Violation:
New equipment out of its original container were stored on the soiled top shelf in the right neutral cabinet by walk-in refrigerator 5612.
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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:
Buffet-Ocean Terrace Seafood Bar
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Violation:
Several clean sushi plates were stored on the back counter but were not covered or inverted.
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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-Deck 5 Service Pantry
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Violation:
Five tall beer glasses were stored on the counter but not covered or inverted.
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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.
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Item No.:
31
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Site:
Galley-Deck 6 Port Aft Entrance
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Violation:
A yellow bucket of Virox was stored on the deck right at the entrance in the galley.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Water was dripping from the deckhead hatch above walk-in refrigerator 4704 to the deck.
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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:
Room Service-Deck 11 Bellbox
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Violation:
The deckhead vent over the bain marie was soiled with dust.
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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:
Room Service-Deck 11 Bellbox Store
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Violation:
The deck was soiled underneath the storage racks in this room. The deckhead was open along the perimeter of the room and exposed electrical wiring, making it not easily cleanable.
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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:
Galley-Horizon Court Dishwash Area
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Violation:
Dust was noted on the deckhead around the deckhead-mounted air conditioning unit adjacent to the clean racks.
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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.:
34
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Site:
Preparation Room-Potato Peeler
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Violation:
Water was dripping to the deck from the supply line to the left potato peeler.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Buffet-Horizon Court Forward Pasty Shop
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|
Violation:
The light intensity was less than 110 lux behind the espresso machine because a light was out. Staff had already reported this.
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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.:
37
|
|
Site:
Galley-Deck 15 Horizon Court
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|
Violation:
Condensate was accumulated on the deckhead above the combination oven.
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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.:
37
|
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Site:
Room Service-Deck 11 Bellbox
|
|
Violation:
Condensate was noted along the back stainless panel of the in-use bain marie. No dripping was observed.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
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Site:
Galley-Deck 6 Aft Hot Line
|
|
Violation:
An excessive amount of steam was escaping from the bains marie and condensing on the underside of the overshelf and on the back panel. The condensation was particularly heavy above the far left bain marie. No condensate was observed dripping into food. Condensate was also pooling on the counter top around the bains marie.
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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
|
|
Site:
Pantry-Sea View
|
|
Violation:
One live housefly 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.:
39
|
|
Site:
Galley-Sabatini?s
|
|
Violation:
One fly was observed in the hot section of the galley. The galley was not in operation during the inspection.
|
|
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.:
42
|
|
Site:
Children Area-Outdoor play area
|
|
Violation:
The floor in the play house in the outdoor play area was soiled. The inside seat compartment of a tricycle was soiled.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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