|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
An additional reportable acute gastroenteritis case among crew members occurred on 15 JUN 2013 after the four hour report was submitted. This was reflected in the ship's record, but staff was not sure how to submit corrected reports to reflect the additional case.
|
|
Recommendation:
Make the updated 4-hour reports to VSP as shown to medical staff.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunker Records
|
|
Violation:
The forward bunker station chart records showed the wrong year (2012) on all records during May and June 2013. The midship bunker station records during this period of time all showed the correct year.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily with accurate dates.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Chart Recorder Operation
|
|
Violation:
Three out of four charts checked in the RWF mechanical spaces today were mounted at the incorrect time on chart. Variance with actual time ranged from 1 hour to 4 hour difference in the actual time.
|
|
Recommendation:
Install halogen analyzer-charts on the recorder so that they accurately reflect the time when the recording is made.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-Buffet Pantry
|
|
Violation:
A food worker was observed inserting his thermometer into a pan of cut tomatoes without prior sanitizing the thermometer.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
The posted time control plan titled 'Cooked Cold Food - Cafe' contained confusing set-up and discard times. For example, the plan stated set-up 'A: 4:00 pm; B: 8:00 pm.' and discard 'A; 4:00 pm; B: 8:00 pm; C: 12 midnight.'
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plans
|
|
Violation:
The posted time control plans for the Lido Grill indicated a set-up at 10:45 am and discard at 6:00 pm for Tampa/embarkation days. None of the potentially hazardous food items were labeled with a 4-hour discard time. Also, the posted time control plans for Lido Pantry 1 and 2 indicated a set-up time at 10:45 am and discard at 3:00 pm. None of the potentially hazardous foods were labeled with a 4-hour discard time. Both time control plans stated if the set-up and discard times are longer than 4 hours, potentially hazardous foods will be labeled with the discard time.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deli
|
|
Violation:
The posted time control plan indicated a set-up time as 10:45 am and a close time 'as mentioned on the time control log and time control tags.' Two containers of mayonnaise on the cold counter display were not labeled with their 4-hour discard time. The time control plan stated if the set-up and discard times are longer than 4 hours, potentially hazardous foods will be labeled with the discard time.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. 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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
Inside the left potato peeler, there was one slotted fastener. Also, the round plastic lid for this peeler was cracked and broken on the inner ring. Staff stated a work order had already been placed to replace this lid.
|
|
Recommendation:
Ensure multiuse food-contact surfaces use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
A wire whisk with an open-ended handle was in the soiled area. This open end makes cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Beverage Station
|
|
Violation:
On both juice machines, inside the dispensing ports were soiled with old juice residue. The machine had been cleaned and sanitized and was not in use at the time of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
Numerous white plastic food boxes were soiled with food residue and some of the boxes were heavily scratched. Staff stated all of these boxes had been cleaned and sanitized in the main galley.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Beverage Station
|
|
Violation:
On both juice machines, the plastic panel surrounding the dispensing ports were soiled with old juice residue. The machine had been cleaned and sanitized and was not in use at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Buffet Pantry
|
|
Violation:
The technical compartment for the blast chiller was soiled with an orange liquid. This area was cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-
|
|
Violation:
Numerous white plastic food boxes were stored stacked wet, preventing adequate air drying. Staff stated all of these boxes had been cleaned and sanitized in the main galley.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Condensation from the blower compartment of the in-use conveyor dishwash machine dripped onto clean dish conveyor as it exited the machine. During the inspection, the dishwash machine was actively in use, but no dishes were placed onto the conveyor since dishes were being scrubbed at that time.
|
|
Recommendation:
Protect cleaned equipment and utensils: (2) Where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
Two backpacks were stored on the clean storage rack. The storage rack was empty of all bar items. The bags were removed and a crew member immediately came to sanitize the storage rack.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-
|
|
Violation:
The faucet at the double-utility sink was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Center Galley
|
|
Violation:
The light intensity was less than 110 lux to the right of the combination oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Room Service-
|
|
Violation:
The light intensity was less than 110 lux behind and next to the bulkheads at the beverage station.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
41
|
|
Site:
Room Service-
|
|
Violation:
The ladies toilet room near the Hotel Director's office did not have a method to dry hands inside the large toilet stall. This stall contained a handwash sink, soap, waste receptacle, and tissues to open the door without touching the handle.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Crew Restroom
|
|
Violation:
The public toilet room outside the engine control room, had the proper door opening sign, but not tissues in the adjacent dispenser. Housekeeping staff replenished this tissue holder during this inspection.
|
|
Recommendation:
Equip crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands.
|
|