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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
The AGE log for a patient with symptoms onset on 8 April 2018 at 9:30 AM identified one episode of vomiting and stomach cramps. The notes section in the electronic software stated the patient had diarrhea. The nurse stated this was a mistake. Corrections started immediately.
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|
Recommendation:
Ensure the information in notes section in the electronic medical reporting software is accurately completed.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
The AGE log for the voyage dated 17 February 2018 until 24 February 2018 identified a passenger reported to medical on 22 February 2018 at 9:33 AM with three episodes of diarrhea. The underlying illness column in the log was left blank for this individual.
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|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
38
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|
Site:
Pantry-Deck 14 Ice Station 1911
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|
Violation:
The cleaning materials locker inside this pantry was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
40
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|
Site:
Integrated Pest Management-Incoming Provisions Inspection Log
|
|
Violation:
The incoming provisions shipment log identified one incoming shipment was received and accepted on 3 March 2018. This was the only shipment identified on this log. The remaining fields on this log were prefilled out as accepted, even though there were not any shipments identified in these fields.
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|
Recommendation:
Accurately complete incoming provisions inspection log for each incoming shipment of food and supplies.
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Item No.:
39
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|
Site:
Galley-Park Cafe Show Galley
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|
Violation:
One housefly was flying to the left of the employee hand wash station, directly over a plastic tray with sandwich rolls stored inside. This area was in service.
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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.
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Item No.:
27
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|
Site:
Pantry-Park Cafe
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|
Violation:
One white bowl was stored on the clean rack with a piece of green food debris attached to the bottom non-food contact surface. This bowl was sent for rewash.
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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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|
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Item No.:
19
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|
Site:
Provisions-Bib Box Storeroom
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|
Violation:
Water accumulated on top of a box of jars of horseradish. Although no active dripping was observed, water droplets were formed at the two front corners of the deckhead hatch above and at the deckhead fastener on the profile strip in front of the sprinkler head. The pallet was moved immediately.
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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.:
33
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|
Site:
Provisions-Bib Box Storeroom
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|
Violation:
Water accumulated on top of a box of jars of horseradish. Although no active dripping was observed, water droplets were formed at the two front corners of the deckhead hatch above and at the deckhead fastener on the profile strip in front of the sprinkler head. The pallet was moved immediately
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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|
Site:
Buffet-Windjammer
|
|
Violation:
The corners of several melamine containers were chipped, making these items difficult to clean.
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|
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.
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Item No.:
29
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|
Site:
Pantry-Windjammer Coffee Bar
|
|
Violation:
The handwash station, which could not be adjusted by the user, reached a maximum temperature of 86F when measured by the inspector. This was immediately corrected.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
20
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|
Site:
Buffet-Windjammer Starboard Aft Waiter Station
|
|
Violation:
A melamine dish used to serve bread, cold cuts, and pastries was chipped on the corner, making it difficult to clean.
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|
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.
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Item No.:
37
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|
Site:
Galley-Windjammer Flight Type Dishwash
|
|
Violation:
Condensate had collected on the top inside surface of the clean side of this machine. Staff cleaned this area.
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|
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.
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Item No.:
22
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|
Site:
Galley-Windjammer Flight-Type Dishwashing Machine
|
|
Violation:
The inspector identified half-a-slice of bacon, a coffee straw, a sugar packet, some egg, and pieces of ham in the clean side of the flight-type dishwashing machine. This flight-type dishwashing machine was shut down and cleaned.
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|
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).
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Item No.:
23
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|
Site:
Galley-Windjammer Flight-Type Dishwashing Machine
|
|
Violation:
The inspector identified half-a-slice of bacon, a coffee straw, a sugar packet, some egg, and pieces of ham in the clean side of the flight-type dishwashing machine. This flight-type dishwashing machine was shut down and cleaned.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
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Item No.:
22
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|
Site:
Galley-Windjammer Flight-Type Dishwashing Machine
|
|
Violation:
Water was dripping from the flight-type dishwashing machine under wash tank #2 and the sanitizing compartment. Water pooled on the deck below.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
35
|
|
Site:
Galley-Windjammer Flight-Type Dishwashing Machine
|
|
Violation:
Water was pooled on the deck below wash tank #2 and the sanitizing compartment of the flight-type dishwashing machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Flight-Type Dishwashing Machine
|
|
Violation:
The left most upper final rinse nozzle on the flight-type dishwashing machine was blocked. This was cleaned.
|
|
Recommendation:
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.
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|
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Item No.:
39
|
|
Site:
Other-Deck 15 Starboard Ice Cream Station Locker
|
|
Violation:
Six fruit flies were observed in the ice cream station locker.
|
|
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.
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|
|
Item No.:
33
|
|
Site:
Other-Deck 15 Starboard Ice Cream Station Locker
|
|
Violation:
The deck was heavily soiled under a rolling cart used to store ice cream cones. This area was immediately cleaned.
|
|
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.:
39
|
|
Site:
Other-Deck 15 Starboard Ice Cream Station
|
|
Violation:
At least ten fruit flies were observed in front of the ice cream machines. The area was in service, but was closed and cleaned.
|
|
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.:
27
|
|
Site:
Other-Deck 15 Portside Ice Cream Station
|
|
Violation:
The chilled water line leading to the right ice cream machine was heavily soiled with black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-Mini Bites Show Galley Technical Space
|
|
Violation:
The backflow prevention device on the potable water line for the freestyle machine was continuously leaking. Staff stated a work order was already submitted to fix this leaking device.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Solarium Center Buffet Station
|
|
Violation:
The hand-contact portions of three sets of serving utensils were resting on bread rolls inside three bread containers. The area had just been set up for service, and was not yet open.
|
|
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).
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|
|
Item No.:
13
|
|
Site:
Buffet-Solarium Center Buffet Station
|
|
Violation:
The hand-contact portions of three sets of serving utensils were resting on bread rolls inside three bread containers. The area had just been set up for service, and was not yet open.
|
|
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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|
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Item No.:
19
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
A rolling bin of six-grain flour did not have a label identifying its contents.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The large bread slicer had six slotted fasteners in the food splash zone where the lid closes. These fasteners were not soiled
|
|
Recommendation:
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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The large bread slicer was difficult to move and was not fixed to the counter top or raised on 100 mm (4-inch) legs.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
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Item No.:
27
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The countertop under the large bread slicer was soiled with a significant amount of breadcrumbs. This area was not in service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 4 Wine Stand
|
|
Violation:
Reach-in refrigerator # 101 was labeled as a time control unit, but it was not identified on the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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|
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Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Old grease residue was dripping from the front lip of the left flat grill on the portside of the ship. The grill was previously cleaned the prior night and had not been used during the morning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The deck under the grooved grill on the starboard side was soiled with grease residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
The inspector observed two crew members touching the food-contact surface of soup bowls with bare hands when they were checking the clean soup bowls for food debris. These clean bowls were stored on the storage rack.
|
|
Recommendation:
Ensure the food contact surfaces of equipment are not touched with bare hands.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The water temperature at the handwash station in clean storage area of the potwash was measured at 135F by the inspector. The water temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Roast Station
|
|
Violation:
The exhaust pipe from combination oven # 0480112 was not lined up directly with the exhaust vent. This caused the steam released from the exhaust to condense on the inside of the canopy hood. Moisture was observed dripping from the canopy hood to the deck.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 4 Starboard Women's Crew Toilet
|
|
Violation:
The crew toilet room did not have toilet paper and the galley was in-use.
|
|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Starboard Crew Toilets
|
|
Violation:
The men's and women's crew toilet rooms did not have toilet paper and the galley was in use.
|
|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The hotels pans in the sanitizing compartment of the three-compartment sink were stacked together, which made it difficult for the entire surface of each hotel pan to be sanitized. These items were rewashed and sanitized.
|
|
Recommendation:
Ensure hotel pans are not stacked in the sanitizing compartment to ensure all surfaces are sanitized.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sabor Tequila Bar
|
|
Violation:
The tops of the blue support beams above the bar were heavily soiled with dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Boleros
|
|
Violation:
The bottom of the front side of the white deflector panel inside the ice machine was soiled with black residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-On Air
|
|
Violation:
Two previously cleaned plastic containers stored on the clean storage shelf were soiled with food debris. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Other-Tank Top Deck Bar Store 0198
|
|
Violation:
The light intensity in several areas of the storeroom, which stored clean equipment, was less than 220 lux when measured by the inspector.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
27
|
|
Site:
Bar-Sand Bar
|
|
Violation:
Soda residue was observed inside the technical compartment under the aft soda station of the bar.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Bar-Sand Bar
|
|
Violation:
One small fruit fly was observed in the technical compartment under the aft soda station of the bar. This area was in service.
|
|
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.:
36
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The deckhead light fixture at the end of the right-most flight-type warewashing machine was not working, resulting in a light intensity below 220 lux. This was corrected after the finding.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The bread slicing machine was soiled with bread pieces. One staff member explained the machine was out of service and had not been used for at least two days. Another staff member stated the machine was used earlier in the morning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The deckhead light fixture above the handwashing station was not working, resulting in a light intensity below 220 lux. This was corrected after the finding.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
Around 11:00 AM, crew members were plating cheese and fruit. The supervisor of the area explained this activity started around 7:00 AM and these plated items were for dinner service. There were approximately 30 plates placed on the preparation counter waiting for placement into the blast chiller, since the plates that were inside the blast chiller had not reached a temperature of 41F. The inspector measured the temperature of the cheese on the plates between 62F and 69F. There were four large trays with plates of cheeses at the same temperatures. The supervisor of the area stated this blast chilling practice had gone on for several hours ago. This practice would have placed the cheese in and out of the danger zone several times. The cheese was discarded after plating.
|
|
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.:
13
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
Around 11:00 AM, crew members were plating cheese and fruit. The supervisor of the area explained this activity started around 7:00 AM and these plated items were for dinner service. There were approximately 30 plates placed on the preparation counter waiting for placement into the blast chiller, since the plates that were inside the blast chiller had not reached a temperature of 41F. The inspector measured the temperature of the cheese on the plates between 62F and 69F. There were four large trays with plates of cheeses at the same temperatures. The supervisor of the area stated this blast chilling practice had gone on for several hours ago. This practice would have placed the cheese in and out of the danger zone several times. The cheese was discarded after plating.
|
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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. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (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.
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Item No.:
27
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Site:
Galley-Deck 5 Potwash
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Violation:
On the clean storage racks, a hotel pan was drying and had a time control label affixed to it. The pan was sent to for rewash.
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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:
Galley-Deck 5 Potwash
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Violation:
On the clean racks, around 35 heavily wet pans were either stacked together or placed in a way that prevented them from air-drying. This was corrected after the finding.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
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Item No.:
19
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Site:
Buffet-Mess Dessert Station
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Violation:
During lunch service, a large container with ice cream cones was stored under the sneeze guard with the serving utensil inside the container along with the ice cream cones. The utensil handle was touching the cones. Additionally, a ship's officer was observed taking a cone with his bare hands and not using the utensil.
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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.
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Item No.:
13
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Site:
Buffet-Mess Dessert Station
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Violation:
During lunch service, a large container with ice cream cones was stored under the sneeze guard with the serving utensil inside the container along with the ice cream cones. The utensil handle was touching the cones. Additionally, a ship's officer was observed taking a cone with his bare hands and not using the utensil. The inspection team started to discuss alternatives on how to display the ice cream cones.
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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; (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: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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