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Item No.:
19
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Site:
Buffet-Crew Mess Salad Station #1
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Violation:
Crew could stand less than 1 meter on the left side of the self-service salad counter, and there was no side sneeze guard to protect the food.
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Recommendation:
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.:
22
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Site:
Galley-Lido Glasswash
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Violation:
The rightmost nozzle on the upper final rinse sanitizing arm was partially clogged and not producing a fan-like spray pattern of the conveyor rack-type glasswasher.
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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.:
27
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Site:
Buffet-Crew Mess Beverage Station #1
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Violation:
The espresso machine was in disrepair and water was dripping from the equipment to the counter below. Staff placed a cup to catch the drip, and a work order had been submitted 8 July.
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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:
Bar-Coffee
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Violation:
The condenser for the undercounter refrigerator technical space 5.2.1 was dripping rusty water onto the deck and water had accumulated in the technical space.
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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-Lido Dishwash
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Violation:
Visible soiled splash was observed on the clean racks from the soiled end of the glasswasher.
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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:
Provisions-
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Violation:
At least 30 gray plastic bins, used for food storage, were stored wet and not inverted.
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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.:
28
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Site:
Galley-Lido Dishwash
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Violation:
The clean racks, located adjacent to the back of the conveyor rack-type glasswasher were less than 1 meter from the soiled end of the glasswasher and visible soiled splash was observed on the clean racks. Additionally, a soiled deck stand with soiled utensils was stored next to the clean rack.
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Recommendation:
Ensure the distance between clean and soiled operations is at least 1 meter. 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.:
33
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Site:
Bar-Coffee
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Violation:
The deck in the undercounter refrigerator technical space 5.2.1 was soiled with dirty water.
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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.:
37
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Site:
Galley-Blue Iguna
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Violation:
Excessive steam was noted in the galley and condensate had collected on the deckhead above the combination ovens. Staff reported this was due to the fact the hoods were in a cleaning mode. Dripping was observed on the top of the ovens, and no food was impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Lido Potwash
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Violation:
Condensate was observed on the deckhead above the potwasher and on the deckhead mounted circular air conditioning unit on the soiled side of the potwash area.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Buffet-Staff Mess Hot Line
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Violation:
Condensation had collected on the sneeze shield above the bain maries. No dripping was observed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Integrated Pest Management-Garbage Room
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Violation:
Four live fruit flies were observed in this room during embarkation. The room was in active use and all stations were separating garbage at the time of inspection. Staff stated that a pesticide application had recently taken place and the area was treated often.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Pantry-Blue Iguana
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Violation:
One fruit fly was observed in this pantry.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Pantry-Blue Iguana
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Violation:
The door from the outdoor bar to the inside pantry was pinned open, and one fruit fly was observed in this pantry. The bar was in service.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Other-Variance for Chef's Table
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Violation:
The procedure outlined in the approved variance for the Chef's Table was not being followed. According to the Chef's Table variance procedure, each gust must complete in full and sign a public health questionnaire. For the 16 May Chef's Table, 13 guests did not complete the public health questionnaires; one guest did not complete the public health questionnaire for 24 May Chef's Table.
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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. Ensure elements are being followed in variance, otherwise variance may be revoked.
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