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Item No.:
08
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Site:
Galley-Combination Ovens
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Violation:
The backflow prevention device for the combination oven next to the blast chiller on deck 5 was continuously dripping water. The same issue was present for the backflow prevention devices for both combination ovens on deck 4. Crew explained that these were all new machines, and that there were many new machines that were being installed on the vessel. Crew explained that this model causes water to drip out of the backflow prevention devices during the shutdown of the machines. However, documentation that the crew presented stated that there should not be continuous dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 5 Promenade
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Violation:
There was standing water in the hard white tubes attached to the vent of the carbonator backflow prevention devices in both freestyle soda machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Deck 4 Pantry
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Violation:
A bin containing shrimp had a time control label of 0950-1350 and a bin of lettuce had a time control label of 0955-1355. There were many individual bowls containing lettuce and shrimp on the preparation counter and two crew members were working in the area. Crew explained multiple times that the items were being prepared for dinner service. They had time control labels during the preparation and then would be cooled and go back on temperature after being on time control for up to 4 hours. A supervisor counseled the crew.
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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 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: (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. 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.
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Item No.:
13
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Site:
Galley-Windjammer Cooling Logs
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Violation:
There were a total of 10 entries on cooling logs for three separate days where documentation showed hot food items were cooled below 70F, but no final temperature at 41F or below was recorded. There were no notes in the comments column to document the disposition of the food items. The documents had not been signed off by the person who completed the monitoring of the cooling process or by a supervisor. Supervisors explained that crew were given very little notice that they needed to prepare food passengers from another vessel who were destined to visit the company's private island. Due to this, the crew members worked long, busy shifts.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours 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.:
13
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Site:
Bar-Outside Crew Bar
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Violation:
Bar management staff explained to the inspector that they had a party for the crew the night before the inspection. The area was previously cleaned and not in operation at the time of the inspection. However, multiple violations were noted, including several flies, nonfood-contact surfaces soiled, and insufficient light intensity for cleaning. The soiled nonfood-contact surfaces were clearly attracting the flies. After the findings, the inspector advised the bar management to clean the area and inform pest management personnel about the problem with flies; however, several hours later the inspector asked the pest management team and the dispatcher caller, who receives all the calls for service, if they knew about the flies in the crew bar. They were unaware of the problem. Additionally, the areas under the seats of the crew bar were full of trash, one used glass cup, and a bottle of a cleaning chemical for nonfood-contact surfaces.
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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; 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:(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.:
16
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Site:
Galley-Deck 4 Pantry
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Violation:
A bin containing shrimp had a time control label of 0950-1350 and a bin of lettuce had a time control label of 0955-1355. There were many individual bowls containing lettuce and shrimp on the preparation counter and two crew members were working in the area. Crew explained multiple times that the items were being prepared for dinner service. They had time control labels during the preparation and then would be cooled and go back on temperature after being on time control for up to 4 hours. A supervisor counseled the crew.
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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: (2) Is not be placed on temperature control again.
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Item No.:
17
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Site:
Galley-Windjammer Cooling Logs
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Violation:
There were multiple entries on cooling logs for three separate days where documentation showed hot food items were cooled below 70F, but no final temperature at 41F or below was recorded. There were no notes in the comments column to document the disposition of the food items. The documents had not been signed off by the person who completed the monitoring of the cooling process or by a supervisor. Products included: 1) ham, scrambled eggs, and chicken sausage on 13 May; 2) chicken sausage, pork sausage, baked beans, ham, and corn beef on 20 May; and 3) ragu and truffle sauce on 21 May.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Windjammer Walk-In
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Violation:
Four lids on plastic containers of vegetables were ajar which left the vegetable partially exposed. The vegetables included carrots, celery, green beans, and mixed vegetables. The items were not in a cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Galley-Deck 3 Soup Station
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Violation:
A plastic bin containing corn flour that was no longer in its original package was not labeled.
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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.
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Item No.:
19
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Site:
Pantry-Pantry 10754
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Violation:
The right door of the ice machine was up, leaving the ice unprotected. The machine was full of ice and no one was in the pantry at the time the inspection team entered the pantry.
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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.
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Item No.:
20
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Site:
Food Service General-Soda Gun Line Servicing Casino and Bamboo Bars
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Violation:
Crew explained that there was an issue with the soda gun line that serviced the Bamboo and Casino Bars. However, there was potable water running through the line and crew had a flushing procedure to prevent stagnant water. Crew explained the line had not been functional since the previous dry dock approximately one year prior and there was no estimated date for fixing the issue. The carbonators for the lines were located in the Izumi galley. There were no soda syrups attached.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Other-Bridge Coffee Station
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Violation:
The coffee machine had a slotted fastener in the splash zone. This was corrected during the inspection.
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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.:
20
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Site:
Galley-Johnny Rockets
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Violation:
The metal piece around the nozzle of the drinking fountain for crew members was excessively corroded.
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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.
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Item No.:
20
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Site:
Galley-Deck 5 Ice Machine 4811.053.2008
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Violation:
There was a small piece of loose silicon on the inside of the bin close to the ice.
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Recommendation:
Replace or repair the loose sealant.
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Item No.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The espresso machine had not been in use for at least one month. Crew explained that it may have been out of service for longer, but they do not know the time it was out before their contracts. They did not have an estimated delivery of a replacement machine.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The far left auxiliary rinse nozzle of the rack-type conveyor glasswash machine was not producing a fan-like pattern. It sprayed straight down.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. 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).
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Item No.:
22
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Site:
Galley-Deck 5 Cafe Promenade
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|
Violation:
Four wash nozzles of the in-use hood-type warewash machine were partially blocked with debris.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 4 Izumi
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|
Violation:
Eight upper wash nozzles in the hood-type warewash machine were blocked with debris. The bottom of the machine was dismantled, but the upper wash and final rinse spray arms were still attached. Crew explained the machine was last cleaned the night prior.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
After multiple measurements of the final rinse plate surface of the flight-type conveyor dishwash machine, 160F was never reached. Additionally, the inspector measured the water as it directly exited the final rinse nozzles with a thermocouple and did not measure 180F. Two maximum registering thermolabel stickers were placed on the upper and one side final rinse spray arm and they did not register that 180F was reached. The display on the machine measured the final rinse temperature at 196F. There was an alarm on the display and crew explained that it indicated that the final rinse temperature was too high.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Warewashing Machines
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Violation:
The warewashing machines were out of order in the following housekeeping pantries: 8767, 9767, and 10778.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Deck 11 Pool Bar
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Violation:
During two wash cycles, the wash temperature gauge measured 9-10F above the inspector's thermocouple, which is outside the margin of error of the inspector's thermometer and the allowance for the warewash machine's gauge, combined. Additionally, the final rinse gauge measured 2-6F above the inspector's thermocouple which was measuring the plate surface. However, during the final rinse cycle, it is expected that there will be approximately a 15-20F difference between what is measured at the final rinse manifold and the plate surface.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 3 Dishwash
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Violation:
After multiple measurements of the final rinse plate surface of the flight-type conveyor dishwash machine, 160F was never reached. The inspector took at least three measurements with a tip-sensitive maximum-registering lollipop thermometer and a measurement with a thermocouple. Additionally, the inspector measured the water as it directly exited the final rinse nozzles with a thermocouple and did not measure 180F. Two maximum registering thermolabel stickers were placed on the upper and one side final rinse spray arm and they did not register that 180F was reached. The display on the machine measured the final rinse temperature at 196F. There was an alarm on the display and crew explained that it indicated that the final rinse temperature was too high. The machine began to do an internal reset to adjust the temperature. After that, both the inspector and crew took one more measurement each, and still did not measure 160F at the final rinse plate surface. When the evaluation of the machine began, there were plates going through the machine. Crew stated all the plates on the counter at the clean end of the machine would be sent to be rewashed after the technical crew fixed the machine.
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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.
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Item No.:
27
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Site:
Bar-Outside Crew Bar
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Violation:
Two large trash bins were stored upside down in the bar. The bottom of the top bin was heavily soiled with sand. A trolley stored inside the bar was soiled with sticky residues in multiple areas. The countertop of liquor storage was heavily soiled with food residue. Also, a tablecloth on top of the countertop was heavily soiled with food residue.
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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.:
29
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Site:
Galley-Deck 11 Dog House
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|
Violation:
A trolley containing rolls was partially blocking the handwash station. The trolley was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Bar-Outside Crew Bar
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Violation:
The deckhead above the bar was a soft sail cloth that had openings to the plenum above, mostly between sections of the cloth and around the display above. The cloth was also soiled with dry liquid splashes. The bar was previously cleaned and last used the night before.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Crew Water Filling Stations
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Violation:
The deck under the forward station was plastic and was soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 11 Dog House
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Violation:
The deckhead over the condiment station was not a hard, smooth, and easily cleanable deckhead. It was a soft sailing cloth. On the hard deckhead over the preparation area, there were exposed screws which were not easy to clean. The white paint around the lights had begun to chip off.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
|
Site:
Other-Crew Water Filling Stations
|
|
Violation:
The light intensity at both stations in the I-95 corridor was less than 100 lux. This was corrected during the inspection. These stations were installed around February 2019 per staff.
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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.
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Item No.:
36
|
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Site:
Bar-Outside Crew Bar
|
|
Violation:
The light intensity could not be raised to 220 lux for cleaning. Staff stated they have to use flashlights to clean.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
39
|
|
Site:
Bar-Outside Crew Bar
|
|
Violation:
At least seven flies were in the bar and the liquor cabinet area. The bar was previously cleaned and not in operation.
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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.:
39
|
|
Site:
Pantry-Deck 11 Pool Bar
|
|
Violation:
There was one fruit fly on a frozen drink machine. The machine was not in use but the area was open for service and passengers were at the bar.
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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.:
39
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
There was one live housefly. The area was not open for 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.:
40
|
|
Site:
Integrated Pest Management-Incoming Shipments
|
|
Violation:
One of the two persons receiving photo shop shipments and inspecting for pests did not have pest management training on file.
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|
Recommendation:
Document the training of the pest-control personnel.
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