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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
Multiple jobs for disinfection of potable water pipes were documented during the 7-18 March dry-dock. The specific free halogen value after flushing was not documented.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
During the 7-18 March dry-dock, 6 new suites were added on deck 9. The list of backflow prevention devices was not updated to include the 8 vacuum breakers installed on showers and the 8 vacuum breakers installed on the toilets in these suites. The list was last updated in November 2015.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
13
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Site:
Children Area-Decorate & Eat Your Own Pizza
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Violation:
The activity program for Camp Carnival listed for the upcoming Tuesday night an activity named 'Decorate & Eat Your Own Pizza'. Staff explained that children would prepare and eat their own pizza in an area of the Lido. The pizza would be brought into the galley to be cooked before serving to the children. Staff further explained that the activity was new specifically for this cruise and had not been done before. The inspection team agreed to modify the activity to not allow children to eat the pizza they prepared. The VSP inspector advised that if the cruise line or ship wanted to conduct such activity as announced, a variance would be required.
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Recommendation:
Do not provide activities to children where they will decorate and eat their own pizza. The variance request needs to be submitted to VSP.
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Item No.:
13
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Site:
Galley-Potwash/Hot Galley
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Violation:
A food employee took a wet hotel pan from the potwash area and was seen drying it out with paper towels and was ready to put food in the pan. The inspection team noticed it and the food employee brought the pan to the potwash dirty drop-off table and took a clean and dry pan from the clean storage racks.
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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.
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Item No.:
14
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Site:
Galley-Buffet Pantry
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Violation:
A food employee cooking pancakes had a pronounced mustache and no facial hair restraint. No facial hair restraints were onboard.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Room Service-
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Violation:
A food employee had a pronounced mustache and no facial hair restraint. No facial hair restraints were onboard.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Galley-
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Violation:
A food employee had a pronounced mustache and no facial hair restraint while cooking. No facial hair restraints were onboard.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
17
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Site:
Galley-Pizza Pirate
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Violation:
The cooling of two bowls of cut cabbage prepared on 25 May was not documented. The bowls of cabbage were in the walk-in refrigerator and were discarded.
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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.:
18
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Site:
Galley-Lido Burger Grill Pantry
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Violation:
One wet chef's towel was partially inside a dirty pan on the counter. Another wet chef's towel was partially on a tray of raw burgers.
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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:
Galley-Lido Burger Grill
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Violation:
During lunch service, a bucket with greasy water from watering and cleaning the burger grill was on the deck during cooking. The bucket had a brush that was used by the food employee.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Lido Burger Grill
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Violation:
During lunch service, there was no serving utensil for a bowl of coleslaw at the self-service line.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Taste of Nations
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Violation:
During lunch service, there was no serving utensil for a bowl of eggplant mozzarella.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Galley-Deli
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Violation:
During lunch service, three unprotected hotel pans of exposed bread were about 1 foot (300mm) away from passengers. In addition, two in-use unprotected Panini grills were about 1 foot (300 mm) away from passengers.
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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-Taste of Nations
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Violation:
During breakfast service, there were no serving utensils for 7 trays with different foods. The inspection team waited for more than 5 minutes for serving utensils while also passengers waited for self-service.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Covered hotel pans with bread and bagels were on a table for crew self-service. Unprotected serving utensils were on top of the covered pans. There was no sneeze shield.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The new potato peeler had 15 slotted fasteners in the food zone. Staff stated that the machine was not yet fully installed and not in use.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Buffet Pantry
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|
Violation:
On the counter, a melamine tray with a chipped and difficult to clean corner was staged to be used. Also, the difficult to clean corner was soiled with food debris. The tray was discarded.
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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:
Room Service-
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Violation:
The door of undercounter refrigerator 6.5907B did not close completely allowing air to drift.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The bundled braided metal chilled water lines for the ice cream machine were corroded and soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The door of undercounter refrigerator 3.4222 did not close completely allowing air to drift.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Potwash
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|
Violation:
The potwash machine was leaking water from the side to the deck while in operation. In addition, the final rinse gauge measured a temperature of 204F during operation.
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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-Pastry
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Violation:
The undercounter warewasher was out of service since 25 May.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The potwash machine was leaking water from the side to the deck while in operation. In addition, the final rinse gauge measured a temperature of 204F during operation.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Galley-Lido Burger Grill Pantry
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|
Violation:
One wet chef's towel was partially inside a dirty pan on the counter. Another wet chef's towel was partially on a tray of raw burgers.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Buffet Pantry
|
|
Violation:
On the counter, a melamine tray with a chipped and difficult to clean corner was staged to be used. Also, the difficult to clean corner was soiled with food debris. The tray was discarded.
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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
|
|
Site:
Galley-Pastry
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Violation:
The bundled braided metal chilled water lines for the ice cream machine were corroded and soiled.
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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-Potwash/Hot Galley
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|
Violation:
A food employee took a wet hotel pan from the potwash area and was seen drying it out with paper towels and was ready to put food in the pan. The inspection team noticed it and the food employee brought the pan to the potwash dirty drop-off table and took a clean and dry pan from the clean storage racks.
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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.:
33
|
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Site:
Dining Room-Black Pearl
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|
Violation:
In the aft/starboard pantry, there was a gap in the technical space under the handwashing station where the right water pipe penetrated the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Galley-Lido Burger Grill
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|
Violation:
Soiled water was pooled on the deck in a corner of the walk-in refrigerator.
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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.:
39
|
|
Site:
Galley-Lido Burger Grill
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|
Violation:
A house fly was on top of the silverware napkin wraps.
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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.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The rat guards on the forward mooring lines were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
|
|
Site:
Children Area-Decorate & Eat Your Own Pizza
|
|
Violation:
The activity program for Camp Carnival listed for the upcoming Tuesday night an activity named 'Decorate & Eat Your Own Pizza'. Staff explained that children would prepare and eat their own pizza in an area of the Lido. The pizza would be brought into the galley to be cooked before serving to the children. Staff further explained that the activity was new specifically for this cruise and had not been done before. The inspection team agreed to modify the activity to not allow children to eat the pizza they prepared. The VSP inspector advised that if the cruise line or ship wanted to conduct such activity as announced, a variance would be required.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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