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Item No.:
*
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Site:
Recreational Water Facilities-Current Pool
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Violation:
The UV disinfection system for the current pool is scheduled to be delivered on January 7.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On December 29, the AGE log and electronic medical records database indicated a crew member had an onset of AGE symptoms at 14:45. A review of the 72-hour questionnaire indicated the symptoms started at 15:45.
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Recommendation:
Ensure AGE logs and medical records are accurate.
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Item No.:
02
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Site:
Medical-24-hour and 4-hour AGE Report Confirmations
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Violation:
Since November 18, there were no confirmations from VSP indicating a successful receipt of the ship's 24- and 4-hour reports.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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Item No.:
06
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Site:
Potable Water-Far Point Record Review
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Violation:
On December 31, the halogen analyzer-chart recorder recorded for 32 hours on one chart. On December 16, for 28 hours on one chart, and on December 8, the halogen analyzer-chart recorded for 27.5 hours on the same chart.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Evaporator #2
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Violation:
There was a drain that constructed too close to the high saline discharge line. The air gap was not at least twice the diameter of the vent.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Deck 4 Bucket Fill Station
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Violation:
The inspector noticed a hose with a continuous pressure-type spray nozzle attached inside the chemical locker. When asked, staff stated that the hose is used to clean the deck of the chemical locker and some surrounding areas. The backflow device on the bucket fill valve was a B-69V Atmospheric Vacuumed Breaker, which is not a continuous pressure back flow device. Staff stated that this device is installed on all of these under-sink filling stations throughout the ship.
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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-Windjammer Cold Galley
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Violation:
The inspector asked the Chef de Partie who was drying jars with a paper towel and putting them on the clean racks the reason for his actions. He stated that he was just drying them as an acceptable practice. The jars were sent to be rewashed.
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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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Item No.:
13
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Site:
Buffet-American Line
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Violation:
An open bottle of beer was behind the sneeze guard, next to smoothies and eggs. The inspection team saw the bottle of beer at the passenger side of the line about 1 hour before. There were at least three food employees behind the service line actively working and did not take action until brought up by the inspector.
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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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Item No.:
13
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Site:
Buffet-Port Omelet Station
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Violation:
During breakfast service, the inspector asked the food employee cooking eggs the minimum temperature to be achieved for well-done eggs and he did not know.
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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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Item No.:
13
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Site:
Galley-Wonderland
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Violation:
At approximately 12:30 pm, the inspection team was inspecting the galley and a tray with 60 river stone potatoes was under the warming elements of the overshelf. Staff stated that the potatoes that they were drying the potatoes after dipping them in squid ink. The temperature of the potatoes was 76F. The potatoes were initially cooked and cooled down on 28 December per cooling logs. Staff explained that the potatoes were to be dried that way and then put in the oven, but the drying would be happening for at least 1.5 hours. The potatoes were being prepared for dinner and the first dinner service would be at 5:30 pm. This would mean that the potatoes would be in the danger zone for several hours. Staff stated that they were following the recipe. The inspector requested the recipe, and it did not outline the step of drying the potatoes under a heating element after dipping in the squid ink and before putting them in the oven before service. The potatoes were discarded.
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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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Item No.:
16
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Site:
Room Service-
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|
Violation:
In the hot cabinet, the temperature of a tray of cooked bacon was 131-137F. Not all the bacon was cooked until crispy. After the finding, the bacon was sent to the oven for reheating.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratities; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of ?whole-muscle, intact beef? and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6)serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel. 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.
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Item No.:
16
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Site:
Buffet-Windjammer Bagel Counters
|
|
Violation:
Smoked mackerel was served with no specific consumer advisory. This was corrected immediately. Staff got an email from the corporate office stating that the mackerel was hot smoked but the inspection team could not find on the packaging or label if it was indeed hot smocked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Other-Engine Control Room Coffee Station
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Violation:
Staff stated the undercounter refrigerator was on time control. The unit was not labeled as a time control unit. In addition, one open carton of milk had a four-hour discard label. Many other unopened containers of milk and yogurt did not have four hour discard labels. One staff member stated the food products are not placed on time control until they are opened.
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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:
Galley-Wonderland
|
|
Violation:
At approximately 12:30 pm, the inspection team was inspecting the galley and a tray with 60 river stone potatoes was under the warming elements of the overshelf. Staff stated that the potatoes that they were drying the potatoes after dipping them in squid ink. The temperature of the potatoes was 76F. The potatoes were initially cooked and cooled down on 28 December per cooling logs. Staff explained that the potatoes were to be dried that way and then put in the oven, but the drying would be happening for at least 1.5 hours. The potatoes were being prepared for dinner and the first dinner service would be at 5:30 pm. This would mean that the potatoes would be in the danger zone for several hours. Staff stated that they were following the recipe. The inspector requested the recipe, and it did not outline the step of drying the potatoes under a heating element after dipping in the squid ink and before putting them in the oven before service. The potatoes were discarded.
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|
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.
Ensure potentially hazardous food that is cooked, cooled, and reheated for hot holding is reheated so that all parts of the food reach a temperature of at least 74C (165F) for 15 seconds.
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Item No.:
16
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Site:
Galley-Sorrento's
|
|
Violation:
During pizza preparation, a pan with pepperoni slices was in the temperature controlled cold well. The temperature of the pepperoni was 55F.
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|
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.
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Item No.:
17
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|
Site:
Galley-Windjammer Cold Galley
|
|
Violation:
The cooling record for tandoori marinating process on 26 December had only its initial temperature. In addition, the cooling record for Canadian bacon on 25 December had only its initial temperature. None of these items had temperatures below 41F recorded.
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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 from 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.:
19
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|
Site:
Buffet-Gluten Free Line
|
|
Violation:
During breakfast service, a portable induction top with a large bowl of potatoes was placed between sneeze guards behind a 150 mm gap. This was corrected immediately.
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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.:
19
|
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Site:
Buffet-American Line
|
|
Violation:
An open bottle of beer was behind the sneeze guard, next to smoothies and eggs. The inspection team saw the bottle of beer at the passenger side of the line about 1 hour before. There were at least three food employees behind the service line actively working and did not take action until brought up by the inspector.
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|
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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 0 Door FD-00-7-007
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|
Violation:
In this engine parts storage room (labeled F&B Locker), nine cases of bottled beer, nine cases of canned soda, and one case of bottled wine was stored either in stacks directly on the deck or on top of a locked chest labeled with an engineer's name. The sides of the room were lined with shelving units full of engine-related parts. The deck under the storage shelves was soiled.
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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.
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Item No.:
19
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Site:
Dining Room-Deck 3 Grande Restaurant
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|
Violation:
A stack of soiled dishes and dirty utensils were stored on the clean side of the portside aft waiter station. Two bottles of ketchup and an open bottle of hot sauce was present and stored next to the dirty utensils.
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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.
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Item No.:
19
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|
Site:
Other-Aft Starboard Side Bunkering Station
|
|
Violation:
A sheet of plastic and nonfood equipment was resting on top of one pallet of boxed gallon containers of drinking water.
|
|
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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Sorrento's
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|
Violation:
In the front counter, a jar with pepper flakes, a jar with oregano, and a bowl with parmesan cheese were unprotected and set for self-service.
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|
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.
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Item No.:
20
|
|
Site:
Provisions-Fish Preparation
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|
Violation:
A cutting board was chipped in multiple areas alone one side of the cutting board. The cutting board was taken to the work shop for re-surfacing during the inspection.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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|
Site:
Galley-Solarium Show Galley
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|
Violation:
The cover door of the back bar cold well was broken on the sides.
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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.:
22
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|
Site:
Buffet-Deck 12 Concierge Lounge
|
|
Violation:
Soiled plates, cups and glasses were inside the passenger handwashing sink.
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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-Deck 4 Dishwash Area
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|
Violation:
The final rinse curtains on the dishwash and glasswash machines were ripped and torn where the plastic is fastened to the metal support arm. They were replaced during the inspection.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Other-Aft Mooring Deck Shore Side Fire Protection Connection
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|
Violation:
One plastic cup with a tea bag was found on the deck in this crew-only area.
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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.:
26
|
|
Site:
Buffet-Asian Counter
|
|
Violation:
Five hot and previously cleaned bowls were on the counter, food employee side, still wet and soiled with some debris. These bowls were sent to be rewashed.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Pantry-Bionic
|
|
Violation:
The chute on the ice machine for the robot 'Stir' was soiled inside with a black material.
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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.:
26
|
|
Site:
Bar-Bionic Bar
|
|
Violation:
The splash zones of the previously cleaned juice dispensers were soiled with juice splash.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used to make single-service and single-use articles do not allow the migration of deleterious substances and are safe.
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Item No.:
26
|
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Site:
Galley-Jamie Oliver
|
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Violation:
The previously cleaned combination oven was still soiled with grease. Staff requested the crew to clean it after the finding.
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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. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Room Service-
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Violation:
At least four of the previously cleaned 40 buckets were still soiled. These were sent to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Room Service-
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Violation:
At least four of the previously cleaned 40 buckets were still soiled. These were sent to be rewashed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Chops Grille
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Violation:
The previously cleaned char grill was soiled with burnt grease and food residue beyond a day's accumulation. Staff stated that they had the same grills on deck 3 and deck 4 galleys.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 4 Coffee/ Beverage Station
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Violation:
Water was leaking from the coffee maker onto the previously cleaned beverage counter. The area was not in service at the time of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 3 Grande Restaurant Hot Galley
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Violation:
An excess amount of food debris was noted on the underside of the heat lamps above the hot counter bain marie station.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Dining Room-Deck 3 Grande Restaurant
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Violation:
A stack of soiled dishes and dirty utensils were stored on the clean side of the portside aft waiter station. Two bottles of ketchup and an open bottle of hot sauce was present and stored next to the dirty utensils.
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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.:
28
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Site:
Galley-Windjammer Cold Galley
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Violation:
A Chef de Partie was drying with a paper towel two previously cleaned jars, not letting them to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Room Service-
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Violation:
Approximately 40 buckets for wine cooling were stacked wet on the counter. After the finding, the buckets were separated and placed to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Coastal Kitchen
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Violation:
During breakfast service, the handwashing station was blocked. This was corrected.
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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.:
31
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Site:
Pantry-La Patisserie
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Violation:
A large plastic jug in the cleaning locker was filled with a clear liquid in the cleaning locker, but there was no label identifying the contents. Staff stated it was bleach.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Other-Deck 0 Door FD-00-7-012
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Violation:
In this engine parts storage room (labeled F&B Locker), nine cases of bottled beer, nine cases of canned soda, and one case of bottled wine was stored either in stacks directly on the deck or on top of a locked chest labeled with an engineer's name. The sides of the room were lined with shelving units full of engine-related parts. The deck under the storage shelves was soiled.
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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.:
33
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Site:
Dining Room-Deck 3 Grande Restaurant
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Violation:
During a pause in service according to the time control plan, six portable carts were stationed on carpeted areas at multiple waiter stations throughout the restaurant. Three of these carts had stacks of soiled dishes on them. At these stations, no waiter was present, however multiple waiter stations were being re-stocked for the next service period.
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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.
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Item No.:
38
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Site:
Galley-Deck 4 Cleaning Locker
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Violation:
The caged chemical locker had four dustpans and brooms stored on the deck inappropriately.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Line Rat Guards
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Violation:
At the forward end of the ship, two mooring lines were encircled by one rat guard that did not provide adequate protection. One of the lines had a sufficient rat guard further up the line, but the other did not. This was written on the previous inspection. In addition, two lines at the aft end and two lines at the forward end had upside-down U shaped rat guards that left a large opening along the bottoms of the ropes.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Other-Deck 0 FD-00-7-007 Changing Room
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Violation:
No signs advising users to use a paper towel to open the door were posted in the two toilet rooms.
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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.:
44
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Site:
Other-On-Site Halogen Generator Variance
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Violation:
The variance approval letter and procedures for the on-site halogen generator was not on the vessel. Before the inspection team left the vessel, a copy of the paperwork was sent by the corporate office, but Anthem of the Seas was not included as part of the variance.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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