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Item No.:
*
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Site:
Food Service General-Lido Breakfast Time Control Plans
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Violation:
The discard times on the time control plans were very difficult to determine for each port.
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Recommendation:
Write the discard times first followed by the name of each port to ensure the time control plans are read correctly by staff.
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Item No.:
02
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Site:
Medical-Crew Contacts
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Violation:
The medical staff recorded the interview information for a cabin mate of a crew member who had acute gastroenteritis (AGE), but there was nothing in writing about any other close contacts this crew member may have had.
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Recommendation:
Document if there are no other close contacts for the primary patient with AGE.
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Item No.:
07
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Site:
Potable Water-Cross-Connection Control
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Violation:
There was a non-vented Watts 007 model double check valve installed on the reverse osmosis recirculation line.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected. Replace the 7 series backflow preventer with an approved reduced pressure assembly backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control
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Violation:
There was a backflow prevention device on the hose connected to the deck wash tap in the deck 8 forward spa whirlpool mechanical room, but it was not a continuous pressure-type device. There was a spray valve attached to the end of the hose.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
13
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Site:
Galley-Pot Wash Machine
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Violation:
The data plate for this machine indicated a final rinse pressure between 15 and 25 psi. When the inspector asked where the final rinse pressure gauge was, the person in charge stated this machine had a pumped final rinse and that the label was placed on the machine so the staff would learn the 2011 VSP Operations Manual.
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Recommendation:
Ensure the person in charge of the warewashing machines provides the correct procedures for cleaning and sanitizing equipment in the warewash machines to staff working in the area.
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Item No.:
13
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Site:
Galley-Pot Wash Machine
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Violation:
There were two small rectangular hotel pans coming through the conveyor warewash machine that were filled with water and did not receive the final sanitizing rinse. The inspector told the person in charge of the area about the pans and advised them how to reload the machine and correct the problem. When the inspector returned to this area, there were seven small rectangular hotel pans and four large hotel pans coming through the final rinse compartment of the machine and they were all filled with water.
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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: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
Workers continued to run the glasswash machine even when the inspector told them to shut the machine down for repair and a repair man was trying to work on the machine. Only two of the six upper final rinse spray nozzles in the glasswash machine had an effective spray pattern.
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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.
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Item No.:
13
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Site:
Galley-Omelete Station
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Violation:
The undercounter refrigerator #503 was on time control and had one large pan of raw eggs in individual cups, one container of cooked chopped ham and one container of frozen egg product that were not labeled with a discard time. The chef told the inspector this outlet was only open for four hours, but the time control plan indicated the outlet was open for more than four hours. When the inspector went back into the outlet, staff were making new discard labels for these food items. The new discard labels for the pan of raw eggs stated the set-up time was 8:15 a.m., but this time did not match the time control plan.
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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: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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Item No.:
16
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Site:
Galley-Omelet Station
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Violation:
The undercounter refrigerator #503 was on time control and had one large pan of raw eggs in individual cups, one container of cooked chopped ham and one container of frozen egg product that were not labeled with a discard time or otherwise identified to indicated when to discard the food. The chef told the inspector the outlet was only open for four hours or less, but the time control plan indicated the outlet was open for more than four hours. When the inspector went back to the outlet, staff were making new discard labels for these food items. The new discard labels for the pan of raw eggs stated the set-up time was 8:15 a.m., but this time did not match 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.:
16
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Site:
Buffet-Taste of Nation
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Violation:
The time control plan stated refrigerator #170 was on time control, but the unit was not labeled for time control. There was a large bag of cheddar cheese stored in this refrigerator, but it was not labeled or identified to indicate when to discard the bag. According to the time control plan, this outlet was open for more than four hours and the bag of cheese should have been labeled with the discard time.
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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-Taste of Nation
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Violation:
The upright refrigerator #171 was labeled for time control, but all of the potentially hazardous ready to eat food had seven day discard labels. This refrigerator was not on the time control plan. According to staff, this refrigerator was on temperature control and the inspector verified the foods were at the proper temperature.
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Recommendation:
Remove the time control label from this refrigerator.
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Item No.:
16
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Site:
Room Service-Time Control Plan
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Violation:
The time control plan stated Alto Sham #11 was on time control, but this unit was not labeled for time control.
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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:
Food Service General-Lido Breakfast Time Control Plans
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Violation:
The time control plans stated the food at the breakfast outlets should be discarded at the end of the service periods instead of indicating specific discard times. All the foods were labeled with a four hour discard label.
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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:
Food Service General-Lido Beverage Station Time Control Plans
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Violation:
The time control plans for the milk and cream were not posted at all of the beverage stations.
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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:
Dining Room-Starboard and Port Pantries
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Violation:
The time control plans for the hot food for the salad appetizer brunch indicated the cooked food was placed on hot holding using time control units, but there were no time control units listed on the plan or labeled in these areas. According to staff, they do not place the cooked food on hot hold using time control. Also, these plans indicated bain maries #26-28 were on time control, but the units were actually soup kettles. The soup kettles were labeled for time control.
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Recommendation:
Update the time control plans to match the food service operation.
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Item No.:
16
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Site:
Galley-Hot Galley Time Control
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Violation:
There were large hotel pans containing cooked corn, cooked broccoli, and cooked pasta set on counters beside the range for re-heating prior to transfer on the crew buffet line. The pans on time control were labeled with discard times, but the time control plan for hot foods did not list pans of food on counters as being held on time control.
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Recommendation:
Ensure the time control plan is revised to include potentially hazardous foods in pans on counters as being managed under time control.
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Item No.:
16
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Site:
Food Service General-Bars
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Violation:
The bars did not have a time control plan for the pina colada drink mixes. The working containers were all labeled with a four hour discard time. It was not clear if the pina colada mix was potentially hazardous based on the ingredients and there was no documentation available during the inspection to confirm whether this product was potentially hazardous.
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Recommendation:
Ensure there is a time control plan for all potentially hazardous foods on time control.
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Item No.:
18
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Site:
Galley-Omelete Station
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Violation:
One pan of raw eggs in individual containers was stored above one container of cooked ham.
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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.:
20
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Site:
Bar-Serenity
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Violation:
The rim around the ice container connected to the blender was cracked.
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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.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
Most of the final rinse spray nozzles of the in-use conveyor warewash machine did not have an effective spray pattern.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
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Site:
Galley-Port Glasswash Machine
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Violation:
Part of the conveyor speed was missing from the data plate and not all of the information was readable.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Pot Wash Machine
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Violation:
There were two small rectangular hotel pans coming through the in-use conveyor warewash machine that were filled with water and did not receive the final sanitizing rinse. The pans were taken back to be washed and sanitized. The inspector returned to this area and seven small rectangular hotel pans and four large hotel pans were coming through the final rinse compartment of the machine and were filled with water.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Pot Wash Machine
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Violation:
The data plate indicated a final rinse pressure between 15 and 25 psi. When the inspector asked where the final rinse pressure gauge was, the person in charge stated this machine had a pumped final rinse and that the label was placed on the machine so the staff would learn the 2011 VSP Operations Manual.
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Recommendation:
Ensure the data plate includes only information specific to the warewashing machine. Ensure the information on the data plates are correct.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The in-use pot wash machine registered a wash gauge temperature of 165F, but the water temperature measured manually by the inspector was only 154F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
Only two of the six upper final rinse spray nozzles for the in-use glasswash machine did not have an effective spray pattern. Workers continued to use the glasswash machine even though the inspector stated to shut it down for repair and a repair man was trying to work on the machine.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
24
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Site:
Bar-Lido Coffee Bar
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Violation:
There was less than 50 ppm of chlorine solution in both of the sanitizing buckets.
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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).
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The exterior top surface of some of the hot coil heaters on the service line had dust and dirt residue.
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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.:
29
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Site:
Galley-Port Service Pantry
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Violation:
The technician who opened the ice machine for the inspector dumped ice and rinsed out his work rag in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Warewashing
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Violation:
The handwashing station at the soiled end of the conveyor warewash machine was soiled with food debris throughout the entire sink basin and faucet. Also, there was a rack of soiled glasses placed partially over the handwashing sink. When the inspector returned to this area, there was a soiled utensil rack filled with soiled utensils stored on the sink basin blocking access to the faucet and another rack of soiled glasses placed partially over the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
36
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Site:
Dining Room-Main Waiter Stations
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Violation:
The light intensity was not able to be raised to at least 220 lux over the small round waiter stations. The larger waiter stations on the outsides of the dining room had the correct light intensity and lights had been added to these areas since the last inspection.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Center
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Violation:
The light intensity was less than 110 lux behind the counter-mounted milk stations and to the right of the ice machine.
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Recommendation:
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.:
36
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Site:
Galley-Pizzeria Pantry
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Violation:
The light intensity was less than 110 lux to the left of the rack type warewash machine.
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Recommendation:
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.:
36
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Site:
Galley-Center
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Violation:
The light intensity was less than 110 lux behind the ice machine and less than 220 lux at the handwashing station to the left of the ice machine behind the continental buffet line.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. 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.:
36
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Site:
Dining Room-Starboard and Port Pantries
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Violation:
The light intensity was less than 110 lux behind and around the decaf coffee machines and the milk/creamer machines.
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Recommendation:
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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