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Item No.:
26
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Site:
Pantry-Deck 11 Butlers
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Violation:
One coffee saucer in a stack of10 previously cleaned saucers contained orange food particles. The area was open for use.
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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.:
08
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Site:
Pantry-Deck 9 Aft
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|
Violation:
The backflow preventer behind the in use coffee maker was leaking. According to staff it was recently replaced and reported again as leaking. Crew in the area had placed a saucer under the drip to contain the drip and prevent puddling on the counter and splashing on adjacent clean dishes.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Bakery
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|
Violation:
The dough divider was labeled as out of service and staff reported that they would receive the part the next time they arrive in New York this Fall.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The bulkhead above the clean side of the three compartment sink had a leak that started at the deckhead juncture and traced down a seam onto the weld where the sink joined the bulkhead then puddled onto the clean side of the sink. The area was not in use at the time and no clean items were affected.
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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.:
21
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Site:
Bar-Crystal Cove
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Violation:
A yellow extension cord for the blender was draped almost 2 meters on the counter top behind clean dishes and open wine bottles making the area not easily cleanable. The bar was open for service.
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|
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.:
19
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Site:
Bar-Bistro
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|
Violation:
Items set out for self-service during lunch in the center portion of the buffet line were not adequately protected by the sneeze guard. Multiple trays of desert sweets were placed toward the front of the display table during service.
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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.:
11
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|
Site:
Medical-Late Reporting
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|
Violation:
On 22 June the medical log indicated a food handler crew member started experiencing acute gastroenteritis (AGE) symptoms at 0800 but did not report until 1630. The work record for this individual indicated they worked until 1230 that day. This crew member was questioned with the inspector present. With some language barriers they explained that in the morning they felt a general malaise but were not symptomatic until that afternoon after they were off the clock. After the first episode of diarrhea they went to their cabin and reported later at 1630. According the 72 hour report this crew member are in the crew mess at 1530 after experiencing AGE symptoms exposing other crew in the area to his symptoms. This crew member received documented disciplinary actions for reporting late.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
11
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|
Site:
Medical-Late Reporting
|
|
Violation:
On 23 June a crew member reported they started experiencing AGE symptoms at 0430. According to the 72 hour intake report the crew member ate in the crew mess at 0545 after experiencing AGE symptoms and exposing other crew to his symptoms and reported to medical at 0805. The member did not work during this time. This crew member received documented disciplinary actions for reporting late.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
22
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|
Site:
Bar-Bistro
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|
Violation:
The wiping solution in front of the cappuccino machine was cloudy and needed to be replaced. This bar was open for service.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
41
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|
Site:
Housekeeping-Deck 5 Lobby
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|
Violation:
The handicapped stall in the men's bathroom to the left of the main customer service desk did not have a hands-free exit. A sink for handwashing was located in the stall but did not have s sign advising the use of a paper towel when exiting the stall to open the door.
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|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
16
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|
Site:
Buffet-Lido Port Buffet Line
|
|
Violation:
The posted time control plan stated the lido port side buffet breakfast service was from 6:00a to 10:00a. When the inspector arrive in the area at 10:10a, the buffet line was still in operation. The cook at the omelet station was still taking orders from passengers and preparing omelets, and passengers were still taking food from the buffet line. No employees were seen closing the line or discarding any food until the inspector brought the issue up to management.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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-Lido Port Coffee Station
|
|
Violation:
When the inspector arrived in the area at 10:25a, the espresso machine still had milk in the milk compartment, which was supposed to be discarded at 10:00a according to the time control plan. About 6 containers of milk were also in the time control drawer refrigerator, which were also supposed to be discarded at 10:00a according to the time control plan.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
24
|
|
Site:
Buffet-Lido Port Coffee Station
|
|
Violation:
The small sanitizing solution container on the counter for the area had a concentration less than 50 ppm when measured.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
24
|
|
Site:
Buffet-Lido Port Buffet
|
|
Violation:
The concentration of the sanitizing solution in the white bucket that was to be used for the cleaning and sanitizing the port buffet line was less than 50 ppm.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
21
|
|
Site:
Buffet-Taste
|
|
Violation:
The microwave was set directly on the countertop but was not sealed to the countertop making the area difficult to clean.
|
|
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. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
27
|
|
Site:
Buffet-Taste
|
|
Violation:
When moved, the countertop under the microwave was wet and soiled with debris.
|
|
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.:
16
|
|
Site:
Galley-Trident Grill
|
|
Violation:
Two hotel pans of chicken strips and cut lettuce were stored on a trolley in the walk-in refrigerator at approximately 10:55a. The internal temperature of the chicken was measured between 42F and 47F, and the lettuce was measured at 65F Staff explained the chicken breast was originally stored in a walk-in refrigerator in the main galley and was taken out and cut into strips no earlier than 10:30a. The lettuce was also cut at this time. After preparing the two hotel pans in the main galley they were taken up to the Trident Grill and put in the walk-in refrigerator until lunch service. The posted time control plan for the area stated the set-up time for lunch was at 11:15a. The two hotel pans were sent back to the main galley to be cooled in a blast chiller until needed for service.
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|
Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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Item No.:
08
|
|
Site:
Galley-Prego/Silk Road
|
|
Violation:
Water was dripping from the relief vent of the reduced pressure backflow preventer installed on the hood cleaning system, indicating a possible failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
26
|
|
Site:
Galley-Silk Road Beverage Counter
|
|
Violation:
The plastic container in the milk compartment in the espresso machine had water and milk residue inside. This machine had not been used the day of the inspection and was cleaned the previous night.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
21
|
|
Site:
Galley-Silk Road Sushi Show Galley
|
|
Violation:
The bottom of the back bar cabinet at the entrance to the show galley was broken, cracked, in disrepair and difficult to clean.
|
|
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. 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.:
27
|
|
Site:
Galley-Silk Road Sushi Show Galley
|
|
Violation:
The crumb catch tray for the portable salamander unit that was stored in the back left corner of show galley was heavily soiled with food debris. The restaurant had not been in service during the inspection.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Silk Road Sushi Show Galley
|
|
Violation:
The bulkhead behind and around the portable salamander unit in the left corner of the show galley was soiled with food debris.
|
|
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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|
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Item No.:
17
|
|
Site:
Galley-Hot Galley
|
|
Violation:
No temperatures were taken for a tray of Cajun chicken breasts two hours after cooling. The chicken breasts were placed in the blast chiller at 9:40a at a temperature of 160F. At 12:15p, the inspector measured the internal temperature at 41F.
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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 form 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.:
17
|
|
Site:
Galley-Hot Galley
|
|
Violation:
According to the cooling log, the starting cooling temperature of a container of cauliflower puree (which was made with heavy cream) was less than 135F in the blast chiller.
|
|
Recommendation:
Cook fruits and vegetables for hot holding to a temperature of 57C (135C).
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|
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Item No.:
17
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Two hotel pans of cut cabbage, that had 8 August discard dates, did not have any cooling logs. The internal temperature of both containers was below 41F.
|
|
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 form 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.:
33
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Water was dripping from the deckhead to the counter to the right of cold well MGC7. The area was in operation. No food was stored in the cold well or on the counter.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Pot Wash
|
|
Violation:
An excessive amount of soiled pots and pans was staged in the soiled area of the pot wash. In addition to the soiled landing counter being stacked with pots, pans, and equipment, a folding table was set-up in entrance way to the pot wash to the left of the blast chiller. Soiled pots and pans were stacked on top of the folding table which blocked this entrance to the potwash. An additional trolley stacked with soiled pots, pans, and equipment was stage outside the potwash area by an adjacent handwash sink between the hot galley and pastry.
|
|
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.:
17
|
|
Site:
Galley-Pastry
|
|
Violation:
A large pot (approximately 18-inches in diameter) of tapioca was placed into the walk-in freezer to cool at 11:00a with a starting temperature of 169F. After two hours (1:00p) the temperature was recorded on the cooling log at 80F. When the inspector arrived in the area at 1:20p and measured the temperature it was between 80F and 85F. The tapioca soup was discarded.
|
|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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|
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Item No.:
13
|
|
Site:
Galley-Pastry
|
|
Violation:
The employee monitoring the cooling for the tapioca did not know the temperature needed to reach 70F within two hours of cooling.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (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; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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|
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Item No.:
33
|
|
Site:
Galley-Dry Store 272
|
|
Violation:
Water was dripping from the deckhead by the emergency exit sign in front to the dry storeroom.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Port Warewash
|
|
Violation:
Clean waiter trays in a storage rack were being contaminated from water that was dripping from the deckhead. The wet waiter trays were removed from the storage rack to be rewashed. Water from a light deckhead light fixture was observed dripping onto the clean plates coming out of the rack-type dishwasher on the clean landing.
|
|
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.:
33
|
|
Site:
Galley-Port Warewash
|
|
Violation:
Water was dripping from the deckhead onto a storage rack with clean waiter trays. Water was also dripping from the light fixture on the deckhead in front of the clean landing of the rack-type dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
17
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
A hotel pan of cut Chinese cabbage with a discard date of 6 August did not have a cooling log record. The internal temperature was below 41F when measured.
|
|
Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if the food that is frozen is cooked or thawed in a microwave oven.
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|
|
Item No.:
22
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The mechanical pot wash machine was out of service the day of the inspection.
|
|
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.:
13
|
|
Site:
Buffet-Lido Port Buffet Line
|
|
Violation:
The posted time control plan stated the lido port side buffet breakfast service was from 6:00a to 10:00a. When the inspector arrive in the area at 10:10a, the buffet line was still in operation. The cook at the omelet station was still taking orders from passengers and preparing omelets, and passengers were still taking food from the buffet line. No employees were seen closing the line or discarding any food until the inspector brought the issue up to management.
|
|
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 responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (3) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; in accordance with this in this manual.
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|
|
Item No.:
13
|
|
Site:
Galley-Pot Wash
|
|
Violation:
Staff was not managing this area properly to prevent the staging of soiled pots and pans from accumulating to the point where one of the entrances to the pot wash area was blocked with staged soiled pots and pans. A trolley stacked with soiled equipment was also stored between two food preparation areas.
|
|
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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|
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Item No.:
13
|
|
Site:
Food Service General-Cooling Process Monitoring and Logs
|
|
Violation:
Staff did not have cooling logs for cut cabbage in the main galley garde manger and for cut Chinese cabbage in the crew galley. The cooling process for food items in the main galley blast chiller were not properly monitored. For example, Cajun chicken did not have a two hour temperature check and cauliflower puree was placed into the blast chiller at a temperature below 135F to start the cooling process. In main galley pastry, an extremely large pot of tapioca soup was placed in the walk-in freezer to cool and was not broken up into small portions to help facilitate cooling. This product did not reach 70F within two hours.
|
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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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