|
|
|
Item No.:
*
|
|
Site:
Other-Cherry On Top
|
|
Violation:
The passenger handwash station did not have a sanitary method to dry hands. The machine did not have any more paper towels, and crew were in the process or ordering more. Crew had placed napkins on the counter by the handwash station instead. The napkins were not a sufficient method of sanitary hand drying. Crew immediately installed a paper towel dispenser on the wall. The area was not open for service at the time of inspection.
|
|
Recommendation:
Ensure there is a sanitary method for hand-drying at the passenger handwash station.
|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
The review of the acute gastroenteritis (AGE) logs found that a sales associate presented to the medical center with AGE symptoms on 24 December and her cabin mate was not followed-up by medical staff. In addition, there was not always documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for asymptomatic immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs found that an assistant team waiter had an onset of AGE symptoms on 7 January at 14:45 and reported at 17:15 the same day. It was unclear if the food employee worked while symptomatic. A disciplinary action was on file.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
13
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
The chef who made the hollandaise sauce in the morning for the eggs benedict explained to the inspector how he used raw shell eggs and not pasteurized eggs. When questioned three different ways on the process of making the hollandaise sauce by the inspector, the chef explained in detail how the yolk was separated from the egg whites.
|
|
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; 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: (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (12) Identifying critical-control points 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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
13
|
|
Site:
Galley-Chef's Table
|
|
Violation:
A passenger's public health questionnaire for the chef's table activity on 3 January 2018 was not completely filled out.
|
|
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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (12) Identifying critical-control points 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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
|
|
|
Item No.:
13
|
|
Site:
Galley-Potwash/Clean Storage
|
|
Violation:
Lack of managerial control in the main galley led to significant violations, especially in the potwash area and warewash clean storage areas. The inside and outside of the mechanical potwash machine was significantly soiled with a heavy accumulation of debris that indicated it was not cleaned in more than a day. The potwash soiled storage areas were overwhelmed, which caused soiled plastic containers to be placed less than 2 feet from the potwash machine. The doors of the potwash machine were only able to be opened half way in this situation. Furthermore, at least 30 previously cleaned pieces of food equipment were found soiled on the food-contact and nonfood-contact surfaces in the aft port warewash, forward starboard warewash, and on the aft buffet service line during breakfast service.
|
|
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. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination 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; (12) Identifying critical-control points 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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
|
|
|
Item No.:
14
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
A chef making omelets at the grill was wearing a string bracelet.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Senior Officer's Dining Room
|
|
Violation:
Two separate trays of cold smoked salmon were out for service on the self-service cold buffet with no consumer advisory.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
The hollandaise sauce used for the eggs benedict was made with raw shell eggs. The hotel pan of hollandaise sauce was immediately discarded.
|
|
Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
|
|
|
Item No.:
19
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
One cup of egg yolks on the egg preparation counter next to the grill had two pieces of black debris floating in it. This cup of egg yolks was discarded.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Senior Officer's Dining Room
|
|
Violation:
A tray of cold smoked salmon and a bowl of lettuce, including their individual dispensing tongs, on the service counter to the left of the buffet cold well were only half protected by the sneeze shield.
|
|
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. 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). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Senior Officer's Dining Room
|
|
Violation:
Three stacks of plates, one stack of bowls, and one stack of small side dishes out for passenger self-service were not covered or inverted. Also, two utensils trays filled with knives, spoons, and forks were out on the counter with no protection.
|
|
Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Team Dining Room 2
|
|
Violation:
A difficult-to-clean woven plastic basket used for bread display on the service line was insufficiently lined with a linen napkin. Several pieces of bread were in contact with both ends of the basket.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Aft Service
|
|
Violation:
A significant amount of condensation had accumulated on the underside of the overshelf above bain-marie #4 during the breakfast service. Several droplets of condensation were observed dripping into the avocado paste and pistachio crusted avocados that were in the bain-marie for service.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Guy's Burger Show Galley
|
|
Violation:
Excessive grease collected on the rack above the flat grills. The area was open for service and there were burgers on the grill. No dripping was noted.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cantina
|
|
Violation:
The dual stacked combination oven was leaking water which collected on the deck. Crew identified a misaligned tray which was immediately corrected.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Team Dining Room 2
|
|
Violation:
A difficult-to-clean woven plastic basket used for bread display on the service line was insufficiently lined with a linen napkin. Several pieces of bread were in contact with both ends of the basket.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
At least 10 previously cleaned plastic coffee pots were excessively chipped along the rim and were soiled in the food splash area. The composition of the pots had significant wear over time which made them extremely difficult to clean and to maintain. These 10 were found on a rack of approximately 200. There were many other cabinets that contained these same coffee pots. Crew estimated the total number to be 600. The inspector checked a few more in other cabinets, and each pot had the same cracking, chipping, and soil. One pot on the clean rack appeared to be in the original condition that did not have additional cracks and chips; however, the make-up of the original pot had slight cracks in the plastic, which the inspector found to be soiled when the area was wiped with an alcohol pad. Additionally, at least 5 items were soiled on the nonfood contact surface. Crew instructed all pots to be re-washed.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Forward Starboard Warewash
|
|
Violation:
At least 5 food-contact black display plates for the buffet lines were cracked and chipped on the corners.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Bonsai Sushi
|
|
Violation:
The decorative layer on the undercounter refrigerators and cabinets was chipped and had peeled off in some areas, creating a difficult-to-clean area. It was maintained clean to sight and touch.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
Approximately 200 black serving trays were excessively cracked and chipped on the corners and other areas of the nonfood-contact surface. Crew presented documentation that 270 new trays were received in the past month, and 120 had been placed in-service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Guy's Burger
|
|
Violation:
There was a gap at the bottom of the grease chute in the grease trap housing that created a difficult-to-clean area in both flat grills.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The far right nozzle of the upper final rinse spray arm of the flight-type conveyor dishwasher was not producing an effective fan-like spray pattern. This was immediately corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The sanitizing solution in a bucket near the clean dish storage racks was cloudy. The bucket was removed.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Red Frog Rum Bar
|
|
Violation:
The inspector measured the plate surface of the hood-type warewash machine during the final rinse at 156F during 3 cycles with a thermocouple. During one full cycle, the crew's maximum registering thermometer registered a maximum temperature of 159.8F for the entire cycle. The inspector placed a maximum temperature registering thermolabel sticker on the upper final rinse arm of the machine, and it did not register that the temperature of 180F was reached. The machine gauge displayed over 180F during the cycles. The machine was taken out of service and crew later determined that the issue was due to the thermostat, and corrected the issue.
|
|
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-Aft Port Warewash
|
|
Violation:
The far right spray nozzle on upper auxiliary rinse manifold was completely blocked with food debris. The machine was in-use at the time 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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The in-use conveyor potwash machine was significantly soiled with a heavy accumulation of debris inside the machine, especially on the curtains and between the curtain flaps that separate each compartment of the machine. In addition, the outside of the machine under the soiled loading area of the machine was significantly soiled with a thick accumulation of debris. It appeared the machine had not been cleaned in more than a day.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
Several stacks of soiled plastic containers and gray containers were stored less than two feet from the mechanical potwash machine. This prevented the doors of the machine from fully opening. The doors were only able to open about half-way. Also, three stacks of soiled containers were stored next to two clean storage racks. However, the clean storage racks were empty and not being used since the soiled equipment was so close.
|
|
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-Potwash
|
|
Violation:
Water was dripping from the bottom of the soiled loading area of the potwash machine. This water was pooling on the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
Four stacks of soiled clear plastic containers were stored on a deck stand less than 2 feet from the in-use combination ovens.
|
|
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.:
23
|
|
Site:
Pantry-Red Frog Rum Bar
|
|
Violation:
The hood-type warewash machine wash temperature was measured by the inspector and the machine gauge from 143-145F during 3 cycles. On occasion, the thermocouple reading would flash up to 146F and then immediately decrease.
|
|
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.:
24
|
|
Site:
Pantry-Red Frog Rum Bar
|
|
Violation:
The inspector measured the plate surface of the hood-type warewash machine during the final rinse at 156F during 3 cycles with a thermocouple. During one full cycle, the crew's maximum registering thermometer registered a maximum temperature of 159.8F for the entire cycle. The inspector placed a maximum temperature registering thermolabel sticker on the upper final rinse arm of the machine, and it did not register that the temperature of 180F was reached. The machine gauge displayed over 180F during the cycles. The machine was taken out of service and crew immediately began working on the machine. Crew later determined that the issue was due to the thermostat, and corrected the issue.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
25
|
|
Site:
Galley-Dishwash
|
|
Violation:
The sanitizing solution in a bucket near the clean dish storage racks was cloudy. There were many cloths stored in the bucket. One was visibly soiled with food debris. There were so many cloths in the bucket that the top cloth was not submerged. The bucket was removed.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Marketplace Aft Buffet Line
|
|
Violation:
At both the port and starboard side lines, approximately 10 plates and bowls were out for service and were soiled on the food-contact surfaces. There were many stacks of plates and bowls at each station. All the plates and bowls were removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash Clean Storage Area
|
|
Violation:
At least previously cleaned 10 plates stacked and stored in the clean plate trolleys were soiled on the food-contact sides. The plates were sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
The previously cleaned panini press had an excessive amount of grease on the food-contact surface which was greater than a day's accumulation. It was sent to be cleaned.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Red Frog Rum Bar
|
|
Violation:
The ice scoop for the machine was soiled with food debris. The area was open for service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
At least 10 previously cleaned plastic coffee pots were excessively chipped along the rim and were soiled in this food splash area. The composition of the pots had significant wear over time which made them extremely difficult to clean and to maintain. These 10 were found on a rack of approximately 200. There were many other cabinets that contained these same coffee pots. Crew estimated the total number to be 600. The inspector checked a few more in other cabinets, and each pot had the same cracking, chipping, and soil. One pot on the clean rack appeared to be in the original condition that did not have additional cracks and chips; however, the make-up of the original pot had slight cracks in the plastic, which the inspector found to be soiled when the area was wiped with an alcohol pad. Crew instructed all pots to be re-washed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Aft Port Warewash
|
|
Violation:
At least 15 different previously cleaned pieces of food equipment (i.e. soup cups, side dishes, escargot dishes) stored on the clean storage racks were heavily soiled with food debris on the food-contact surfaces.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Starboard Warewash
|
|
Violation:
At least 10 different previously cleaned pieces of food equipment (i.e. soup cups, custard cups, escargot dishes) stored on the clean storage racks were heavily soiled with food debris on the food-contact surfaces.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
At least 5 previously cleaned bowls ready for service on the service line were soiled with food debris. It was unclear if these bowls were still soiled after ware washing or if they were soiled while on the bains-marie service line out for service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Starboard Warewash
|
|
Violation:
At least 10 different previously cleaned pieces of food equipment (i.e. soup cups, custard cups, escargot dishes) stored on the clean storage racks were heavily soiled with food debris on the nonfood-contact surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Aft Port Warewash
|
|
Violation:
At least 15 different previously cleaned pieces of food equipment (i.e. soup cups, side dishes, escargot dishes) stored on the clean storage racks were heavily soiled with food debris on the nonfood-contact surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
At least 5 previously cleaned coffee pots were visibly soiled on the nonfood-contact surface. Crew instructed all pots to be re-washed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 BBQ
|
|
Violation:
A rope around the door to the technical space of the smoker where the wood blocks are placed was excessively soiled with greater than a day's accumulation of debris. The smoker was not in-use and had been previously cleaned. Crew stated the rope was required for the operation of the machine because they believed it to be fire retardant.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash Clean Storage Area
|
|
Violation:
At least 10 previously cleaned plates stacked and stored in the clean plate trolleys were soiled on the nonfood-contact sides. The plates were sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Guy's Burger
|
|
Violation:
The grease trap housing was soiled with grease in both flat grills. Crew immediately began cleaning the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Guy's Burger Beverage Station
|
|
Violation:
At least 5 mugs out for service were soiled on the nonfood-contact surface. The mugs were removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Marketplace Aft Buffet Line
|
|
Violation:
At both the port and starboard side lines, approximately 10 plates and bowls were out for service and were soiled on the nonfood-contact surfaces. There were many stacks of plates and bowls at each station. All the plates and bowls were removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash Clean Sorting Rack
|
|
Violation:
The bottom shelf was excessively soiled with food debris. There were 5 utensil racks full of utensils that had already gone through the dishwasher that were stored on the bottom shelf prior to presorting.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cucina Dishwash
|
|
Violation:
Approximately 10-15 quarter and half pans were wet-nested and stored on the clean rack. The warewash machine was last used the night prior to the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
The starboard handwash station did not have a waste receptacle.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
31
|
|
Site:
Other-Deck 5 Red Frog Pub Brewery
|
|
Violation:
The Avoid II Alkaline Cleaner and Vortexx Acid Liquid Sanitizer were stored in the glass brewery working area along with the vats. The cleaning chemicals were not in a designated cleaning locker but were stored next to the cleaning supplies locker. They were not in active use at the time of the inspection.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pizzeria Show Galley
|
|
Violation:
The red decorative coating on the bulkhead on both sides of the pizza oven was cracked and chipped, which made a difficult-to-clean surface. The area was clean to sight and touch.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Seafood Shack Show Galley
|
|
Violation:
The aqua colored decorative coating on the bulkhead near the crew handwash station was cracked and chipped. It was clean to sight and touch. The metal strip above the coving between the bulkhead and deckhead was not properly attached.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cantina
|
|
Violation:
The dual stacked combination oven was leaking water which collected on the deck. Crew identified a misaligned tray which was immediately corrected.
|
|
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
|
|
Violation:
Water was dripping from the bottom of the soiled loading area of the potwash machine. This water was pooling on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Guy's Burger Show Galley
|
|
Violation:
Excessive grease collected on the rack above the flat grills. The area was open for service and there were burgers on the grill. No dripping was noted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Aft Service
|
|
Violation:
A significant amount of condensation had accumulated on the underside of the overshelf above bain-marie #4 during the breakfast service. Several droplets of condensation were observed dripping into the avocado paste and pistachio crusted avocados that were in the bain-marie for service.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Cucina
|
|
Violation:
A round trolley used for the transportation of garbage bins was stored in the undercounter technical space below the left coffee machine. This was immediately corrected.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Cherry On Top / Formalities
|
|
Violation:
Three tuxedo rentals including footwear were stored in garment bags in this pantry. The items were immediately moved to an office for storage.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 BBQ
|
|
Violation:
Two flies were noted in the BBQ galley area. Pest management was immediately contacted.
|
|
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:
Integrated Pest Management-Training
|
|
Violation:
The Integrated Pest Management (IPM) plan did not include provisions for training of crew members in charge of log completion. In addition, all loading IPM verification forms were signed by the VSP Steward, Housekeeping Manager, Store Room Manager, and Assistant Retail Manager, but documented training was not available for all of them.
|
|
Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Penguins
|
|
Violation:
The clear plastic panels on the igloo were chipped and cracked, especially near the screws. Debris was visible behind clear panels. In addition, the sealant around the panels was soiled with black debris which the inspector could wipe with an alcohol pad.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure toys used in the child-activity center are maintained in a clean condition.
|
|