|
|
|
Item No.:
13
|
|
Site:
Food Service General-Time Control
|
|
Violation:
In three separate areas with time control, staff were not labeling potentially hazardous foods with 4-hour discard labels properly. For the Lido, Guy's Burger, and Blue Iguana Cantina, the service period was over 4 hours and 4-hour discard labels were not attached to the containers of potentially hazardous foods on the self-service line.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 10 Emerald Steakhouse
|
|
Violation:
Inside the walk-in refrigerator, five bags of spinach had internal temperatures between 47F and 52F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Lido Time Control Plan
|
|
Violation:
The lunch service had two set-up times with setup/discard #1 times from 1000-1400, and setup/discard #2 times from 1400-1600. The inspector watched the operation between 1355-1405, and staff had placed the second batch of food (for setup #2), before 1355. The time control plan did not match the operation.
|
|
Recommendation:
Ensure the time control plan matches the operation.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Lido Time Control Plan
|
|
Violation:
The containers of potentially hazardous food did not have 4-hour discard labels directly attached. The island dessert station had 4-hour discard labels, but these were attached to the counter and not directly to the pans of foods. On the aft service line, the foods did not have 4-hour discard labels, and staff stated they did not label the foods on the lines. There were two service periods, but this was a continuous service, and the time between set-up and discard was over four hours between 1000 and 1600.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Guy's Burgers and Blue Iguana Cantina
|
|
Violation:
The containers of potentially hazardous foods on the self-service condiment buffets did not have 4-hour discard labels, and the service period was over 4 hours. This was corrected.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Vegetable Produce Room
|
|
Violation:
Four bags of arugula had an internal temperatures of approximately 52F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Four cartons of liquid eggs had internal temperatures between 47F and 55F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Bar-Deck 9 Lido Coffee Bar
|
|
Violation:
Inside the undercounter refrigerator which was used for time control, two small individual milk cartons, one soy milk carton, and one half and half carton were not labeled with 4-hour discard labels and the service was over 4 hours. The crew member reported only placing 4-hour discard labels on opened milk containers and this was observed for the open containers.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Senior Officer Mess
|
|
Violation:
The food was placed in the counter cold basin under the sneeze guard in a manner which did not adequately protect it during self-service. This was corrected.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Senior Officer Mess
|
|
Violation:
The utensils were placed in the counter cold basin under the sneeze guard in a manner which did not adequately protect them during self-service.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Bar-Lobby
|
|
Violation:
The ice bin on the front counter was observed open even though active drinking making was not occurring at the time of the inspection. This was corrected.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
Around 20 boxes of bananas were stored in the provisions corridor, adjacent to vegetable produce room, and the deckhead above was open, revealing water lines and wires. The deckhead had slots and was not an easily cleanable surface.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Conveyor Potwash Machine
|
|
Violation:
The conveyor potwash machine was out of order. Staff reported this happened 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
Staff were using the 3-compartment sink to clean and sanitize pots and pans because the potwash machine was out of order, and several deck stands of soiled items were overflowing into the walkway between soiled and clean, leaving only about 2 feet when the crew member transported the clean pots and pans to the clean racks.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glasswasher
|
|
Violation:
Approximately 15 cups were in the wash tank of the glasswasher.
|
|
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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash sanitizing compartment temperature gauge of the three compartment sink was inaccurate by more than 5F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwasher
|
|
Violation:
The curtains before and after the wash cycle of the conveyor dishwasher were soiled with food debris. Food debris was also noted in the area above the curtains.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwasher
|
|
Violation:
Water was continuously spraying from an upper region just after the wash spray arms.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwasher
|
|
Violation:
The wash tank temperature of the conveyor dishwasher was 154F, and a minimum wash tank temperature of 160F was required.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 11
|
|
Violation:
Gray powder was in each of the recirculating water baths in the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Pastry Room
|
|
Violation:
A trolley with previously-cleaned platters covered in plastic wrap was stored in this room, and approximately 10 platters were soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Significant black debris was noted around the upper ice dispensing tube, on top of the black tape, inside the ice bin of the counter-mounted ice dispenser.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 Emerald Steakhouse
|
|
Violation:
A deli slicer had some slight brown debris on the sealant covering the seam of the back plate of the slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
An espresso machine and an upright refrigerator were located in the room, along with a washing machine, two dryers, a toilet room with two handwashing stations, lockers, and a changing area. Staff stated the espresso machine was previously taken out of service and no items related to espresso production were found in the room. The refrigerator was empty, and staff stated it was only used for items such as milk and yogurt for the engineers on watch.
|
|
Recommendation:
Remove the espresso machine and refrigerator.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash Area
|
|
Violation:
Staff were using the 3-compartment sink to clean and sanitize pots and pans because the potwash machine was out of order, and several deck stands of soiled items were overflowing into the walkway between soiled and clean, leaving only about 2 feet when the crew member transported the clean pots and pans to the clean racks.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash Area
|
|
Violation:
Water had accumulated on the deck beside the conveyor potwash machine, and was not directed to a scupper.
|
|
Recommendation:
Do not allow water to accumulate on the deck.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Corridor
|
|
Violation:
Around 20 boxes of bananas were stored in the provisions corridor, adjacent to vegetable produce room, and the deckhead above was open, revealing water lines and wires. The deckhead had slots and was not an easily cleanable surface.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Combination Ovens
|
|
Violation:
Water had accumulated on the deck behind the combination ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash Area
|
|
Violation:
Water had accumulated on the deck beside the conveyor potwash machine, and was not directed to a scupper.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Emerald Steakhouse
|
|
Violation:
Three live flies were observed inside the starboard locker adjacent to the handwashing station, on the front service line.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-Pizza Pirate
|
|
Violation:
The area between the front service counter and the galley was open and pests could access the inside food area. The entry was a roller fire shutter, and was open during operation. The outlet was on an open deck.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
40
|
|
Site:
Galley-Aft Grill
|
|
Violation:
The roller fire shutter door was partially open and pests could access the inside food area. The area was not in operation, and staff reported this area was rarely used. The outlet was on an open deck.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|