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Item No.:
20
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|
Site:
Bar-Haven
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|
Violation:
Staff stated the plastic inserts for the food tray attachments on the scotch flight tray could not be sent through the warewash machine so they were wiped down with 100 ppm chlorine solution after each use. The flight tray had three food inserts.
|
|
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.:
42
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|
Site:
Children Area-Turtles
|
|
Violation:
There were no airtight waste receptacle in the boys or girls toilet rooms. There was only an airtight waste receptacle in the ADA toilet room where the diaper change station was located.
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|
Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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Item No.:
42
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|
Site:
Children Area-Deck 16 Guppies
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|
Violation:
The portable alphabetical music table toy was soiled in the difficult-to-clean areas, including debris and small pieces of hair.
|
|
Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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Item No.:
11
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|
Site:
Medical-Late Report
|
|
Violation:
On 11 February, a nonfood-worker experienced an onset of acute gastroenteritis (AGE) symptoms at 0730. The crew member worked while symptomatic and ate in the Garden Cafe while symptomatic. The crew member received disciplinary action and was retrained.
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|
Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
02
|
|
Site:
Children Area-Turtles
|
|
Violation:
On 13 February, a nonfood-worker experienced an onset of acute gastroenteritis (AGE) symptoms and immediately reported to medical just before midnight. A nonfood-worker close contact was first interviewed within an hour of the crew member reporting. The close contact was followed up again at 1030 on 14 February and 0936 on 15 February, which was approximately 34 hours after the ill crew member reported to medical. There was no 48 hour follow up for the asymptomatic close contact.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Document the date and time of verbal interviews.
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Item No.:
02
|
|
Site:
Medical-Immediate Close Contact Follow-up
|
|
Violation:
On 20 February, a nonfood-worker reported to medical with symptoms of acute gastroenteritis (AGE). It was documented that the crew member had a single cabin. There were no close contacts listed; however, there was no statement that the crew member did not have any significant others. Medical staff explained that they check a box that the crew member had no close contacts; however, crew could not show the inspector a statement in the medical record that they crew member did not have significant others.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or 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.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Management Logs
|
|
Violation:
Each day in March except 6 March, fruit flies were noted in the Teppanyaki restaurant. Pest management personnel responded and treated the area each time pest were noted. They reported the area was clean and they believed the pests may have been from small trees that were in the dining area. Upon inspection of the restaurant, three small flies were noted at grills 1 and 2, and three small flies were noted at grills 3 and 4. These grills were not near the trees. The flies were noted near the handwash stations. The technical space below the handwash stations had a significant amount of moisture outside the drain area.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel's operation or structure.
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Item No.:
39
|
|
Site:
Other-Teppanyaki
|
|
Violation:
Three small flies were noted at grills 1 and 2, and three small flies were noted at grills 3 and 4.
|
|
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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|
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Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Management Logs
|
|
Violation:
On 1, 2, 5, 7, and 9 March, fruit flies were noted in the Meridian Bar and crew treated the area. The source was not identified.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel's operation or structure.
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|
|
Item No.:
16
|
|
Site:
Other-Le Bistro and Cagney's Menus
|
|
Violation:
Both menus had a 'Premium Black Angus Beef Entree Special' insert that folded over the front of the regular menu. Crew reported the steak could be cooked to order; however, there was no asterisk to indicate that the public health advisory was applicable to this item.
|
|
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 disclosure is made by one of the two following methods: (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.:
21
|
|
Site:
Galley-Le Bistro
|
|
Violation:
The grill that had both flat and grooved sides had a gap at the bottom of the grease chute in the grease chute housing. This area was soiled with grease.
|
|
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.:
27
|
|
Site:
Galley-Le Bistro
|
|
Violation:
The gap at the bottom of the grease chute housing of the flat and grooved grill was soiled with grease. The grill was previously cleaned and the area was not in operation.
|
|
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.:
21
|
|
Site:
Other-Teppanyaki
|
|
Violation:
Teppanyaki grills 1, 2, 3, 4, 5 and 6 had gaps at the bottom of the grease chutes in the grease chute housing. The gaps were soiled. Crew noted the other Teppanyaki grills were built the same way.
|
|
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.:
27
|
|
Site:
Other-Teppanyaki
|
|
Violation:
The gaps at the bottom of the grease chutes for Teppanyaki grills 1, 2, 3, 4, 5 and 6 were soiled with excess grease. The grills were previously cleaned and the area was not in operation.
|
|
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:
Galley-Spiegel Tent
|
|
Violation:
There was one fly in the wine cellar.
|
|
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.:
22
|
|
Site:
Galley-Spiegel Tent
|
|
Violation:
The dual-rack stationary hood-type warewash machine was out of service since 18 January. Crew were waiting for spare parts. Crew noted there were two smaller warewash machines in the galley that were used for sanitizing, and they could also bring items to the main galley for cleaning and sanitizing.
|
|
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.:
09
|
|
Site:
Recreational Water Facilities-Port Whirlpool Spas #1 and #2
|
|
Violation:
These two whirlpool spas were connected to the same compensation tank and were open at the time of inspection. No bathers were in the pools. The inspector measured pH in whirlpool spa #1 as 7.9, 7.8, and 8.0. The crew member measured 8.1. The inspector measured the pH in whirlpool spa #2 as 8.1 and 8.0. Crew measured 7.98. The areas were immediately closed. The inspector went to the pump room where the analyzer for the whirlpool spas indicated 7.81 for #1 and 7.42 for #2. The inspector then went to the bridge to examine the electronic history for the data logger. The data logger recorded the maximum peak of 7.8 during the time the areas were inspected. The inspector returned to the pump room to measure the pH at the analyzer sample point. The inspector measured 7.64 at the analyzer sample point for whirlpool spa #2. The crew measured 7.57. The data logger analyzer indicated 7.25. A second measurement was taken at the analyzer sample point by the inspector at 7.64. The analyzer indicated 7.23. The halogen levels in both of these areas were acceptable.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
The top two compartments in the deck-mounted pizza oven were soiled with burnt food debris. The pizza oven was not in-use and was cleaned the previous night.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Water was leaking from the potable water supply line to the handwash station at the soiled end of the potwash area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
The prewash compartment inside the mechanical potwash machine, including the curtain separating the wash and prewash compartments, was heavily soiled with food debris during service.
|
|
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Soup Station
|
|
Violation:
An excessive amount of steam was observed escaping the canopy hood above the in-use tilting pans. No condensation was observed accumulating on the deckhead outside the canopy hood.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Water was dripping from three small holes in the deckhead above the flight-type glasswash machine onto the machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Several wash nozzles in the wash tank 1 compartment of the flight-type glasswash machine were clogged with food debris during use.
|
|
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Grouting was missing between several deck tiles to the left of the pulper unit. Standing water and food debris had accumulated between the deck tiles where the grouting was missing.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Two hotel pans were stacked together in the sanitizing compartment of the three-compartment sink. This prevented all surfaces from being sanitized.
|
|
Recommendation:
Do not stack equipment together in the sanitizing compartment to ensure the entire surface of each piece of equipment is sanitized. In a manual operation, if immersion in hot water is used for sanitizing, ensure: (2) the food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
An old piece of dough was found in the back of the French baguette molder machine attached to the motor. The piece of dough was approximately 10-inches wide and 6-inches long and was hard to the touch. When the inspector attempted to remove the piece of dough in crumbled into several pieces and fell on the counter. The motor housing, electrical box, and wiring in this area of the machine was heavily soiled with a thick layer old flour debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Warewash
|
|
Violation:
Two utensil warewashing racks were hanging over the countertop and partially blocked the handwash station near the middle of the dishwash machine. This area was open and in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Several wash nozzles in the wash tank 1 compartment of the flight-type dishwash machine were clogged with food debris during use. Also, water was only dripping from the front auxiliary rinse nozzle during operation.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure 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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
34
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
Water was leaking from the potable water supply line to the handwash station at the entrance to the potwash area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
24
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
A small hotel pan in the sanitizing compartment on the three-compartment sink was not fully submerged under water.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (2) the food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe Port Midship Wine Station
|
|
Violation:
The cables and cords under the two wine dispensers were draped on the countertop.
|
|
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. Elevate cords above the counter.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Garden Cafe Port Midship Wine Station
|
|
Violation:
The area under the draped cables and cords was dusty.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe Port Midship Wine Station
|
|
Violation:
In the technical compartment below the right wine dispenser, there was a large hole where a small diameter piece of tubing penetrated the back of the cabinet.
|
|
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.:
21
|
|
Site:
Buffet-Garden Cafe Port Midship Waiter Stations
|
|
Violation:
The laminate on the lower cabinets and drawers was peeling in a few areas.
|
|
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 Area
|
|
Violation:
The final rinse spray on the in-use port flight-type conveyor warewash machine was not strong and did not form an effective fan pattern. This was 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 Area
|
|
Violation:
In the port flight-type conveyor warewash machine, a plate had been placed face down on the conveyor and water was pooled on the top of plate when it exited the machine. A small piece of black debris was in the pooled water. The plate was sent for rewashing.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Haven
|
|
Violation:
A small fly was around the drink mixer containers on the front bar.
|
|
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.:
21
|
|
Site:
Bar-Haven
|
|
Violation:
A scotch flight tray had several difficult-to-clean features, including an absorbent foam on the glass grooves, seams where the foam met the sides of the grooves, and unsealed wood on the bottom of the whole tray as well as the bottoms of the movable food tray attachments.
|
|
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. 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.:
26
|
|
Site:
Bar-Haven
|
|
Violation:
Staff stated the plastic inserts for the food tray attachments on the scotch flight tray could not be sent through the warewash machine so they were wiped down with 100 ppm chlorine solution after each use. The flight tray had three food inserts.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
21
|
|
Site:
Bar-Haven
|
|
Violation:
The wooden whisky flight board was rough on all surfaces, including the sides, bottom, top, and in the grooves for the whiskey shot glasses. In addition, the black varnish on the bottom of the board did not cover all the crevices, leaving raw wood exposed. Staff stated the wooden whiskey flight board could not be sent through the warewash machine so it was wiped down with 100 ppm chlorine solution after each use.
|
|
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. 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.:
26
|
|
Site:
Bar-Haven
|
|
Violation:
Staff stated the six glass alcohol infusion containers could not be sent through the warewash machine so they were washed with water and soaked in 100 ppm chlorine solution. When asked if any detergent was used to wash the container components, staff stated only water was used for washing.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
|
|
|
Item No.:
20
|
|
Site:
Bar-Haven
|
|
Violation:
The glass wine decanter installed on an opened bottle of wine had two narrow tubes that were difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Haven
|
|
Violation:
When asked how the glass wine decanter installed on an opened bottle of wine was cleaned, staff stated it was rinsed with hot water. Staff stated that no special brushes were used to clean the narrow tubes and that there were no wash, rinse, and sanitizing procedures. It was confirmed with that decanter was used when serving wine to consumers.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
|
|
|
Item No.:
13
|
|
Site:
Bar-Haven
|
|
Violation:
Four beverage service items were not being properly washed, rinsed, and sanitized between uses. This included the scotch flight tray, whiskey flight board, glass wine decanter, and alcohol infusion container. Staff stated these items were either rinsed with water and/or wiped down with a sanitizing solution. There were no written procedures for washing, rinsing, and sanitizing these items.
|
|
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 the VSP 2018 Operations Manual. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 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.:
20
|
|
Site:
Galley-Haven
|
|
Violation:
Two large nonstick sauté pans on the clean storage rack were chipped in several places on the bottom and the nonstick finish was worn off on the sides and along the top edges. The pans were removed to be discarded.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 14 Garden Cafe
|
|
Violation:
A rolling bin of rice near the dry store shelf was stored uncovered. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Moderno
|
|
Violation:
There were seams between the three panels in the back of both rotisserie ovens. These seams were heavily soiled with food debris. The area was not in service during the inspection and had been previously cleaned.
|
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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.:
26
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Site:
Galley-Moderno
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Violation:
There were seams between the three panels in the back of both rotisserie ovens. These seams were heavily soiled with food debris. The area was not in service during the inspection and had been previously cleaned.
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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.:
33
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Site:
Galley-Cagney's Show Galley
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Violation:
On the front counter behind the handwash station, the bulkhead corner adjacent to the printer had a gap between the corner profile and the bulkhead laminate. The pressed wood behind the laminate was exposed and deteriorated into a powder when the inspector probed the area with a thermometer.
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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.:
21
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Site:
Galley-Cagney's Waiter Station
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Violation:
At the entrance to the galley, the backsplash on the soiled section of the three-section waiter station was rough to the touch and peeling. Staff stated this was from the steak knives.
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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.
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Item No.:
21
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Site:
Galley-Wasabi
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Violation:
The drip tray for the yakatori grill had a rough weld spot and the area around the weld was corroding.
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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. 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.
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Item No.:
16
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Site:
Galley-Ocean Blue
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Violation:
A pan with seven baked potatoes and a pan with white sauce were stored in a time control cabinet. The galley had not been in service since the night before. The pan of baked potatoes had a discard label stating 2300. The pan of white sauce had no discard label. The food items were measured by the inspector between 75°F and 77°F. The items were discarded immediately.
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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 5°C (41°F) or less or 57°C (135°F) 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
13
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Site:
Galley-Ocean Blue
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Violation:
A pan with seven baked potatoes and a pan with white sauce were stored in a time control cabinet. The galley had not been in service since the night before. The pan of baked potatoes had a discard label stating 2300. The pan of white sauce had no discard label. The food items were measured by the inspector between 75°F and 77°F. The items were discarded immediately.
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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 the VSP 2018 Operations Manual.
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Item No.:
26
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Site:
Bar-Whiskey
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Violation:
Staff stated the scotch flight tray could not be sent through a warewash machine so it was rinsed with water and then wiped down with 10 ppm chlorine solution after each use. The flight tray included three removable food tray attachments.
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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.:
21
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Site:
Bar-Whiskey
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Violation:
The granite back bar countertop was chipped along the edges and the top of the countertop was absorbent where the sealant/varnish had worn off.
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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. 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.:
20
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Site:
Galley-La Cucina
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Violation:
Four large nonstick sauté pans on the soiled storage rack were chipped in several places on the bottom and the nonstick finish was worn off on the sides and along the top edges. The pans were removed to be discarded.
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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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