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Item No.:
07
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Site:
Potable Water-Disinfection Residual
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Violation:
Scheduled jobs for pipe replacements were completed on 10 June and 1 July. The pipes were disinfected with the 200 ppm chlorine/1 hour method, which is only allowed for emergencies.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accident Plan
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Violation:
The plan presented to the inspector was not updated to require pH levels to be maintained 7.5 or less at 77°F (25°C) or higher during disinfection. The inspector assisted the staff to find an updated version of the plan in their SMS system.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
16
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Site:
Galley-Deck 4 Cold Galley
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Violation:
Several items in the cold galley were not marked with the date marking of the earliest or first-prepared ingredient. A pan of sliced roast beef was sliced on July 6. The roast beef was cooked on July 5. The sliced roast beef had a production date of July 6 and a discard date of July 12. A pan of sesame chicken was prepared on July 7 using roasted chicken cooked on July 6. The sesame chicken had a production date of July 7 and a discard date of July 14. Finally, a pan of potato salad was prepared on July 5. The cooling log entry for the potato salad had a note that indicated the potato salad was prepared with potatoes that were boiled on July 4. The potato salad had a production date of July 5 and a discard date of July 11. The items were relabeled with the appropriate discard dates.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Buffet-Terrace Cafe Portside Omlete Station
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Violation:
On the omelet station counter, one pan of whole eggs, one pan of egg whites, and an omelet condiment tray with ham, diced tomatoes, baby shrimp, and cold smoked salmon were labeled with a set up time of 0500 and a discard time of 1000. Additionally, there were three bowls of eggs stored in a time controlled undercounter refrigerator with a set up time of 0500 and a discard time of 1000. It was the end of the service period, and the items were discarded.
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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.:
18
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Site:
Preparation Room-Meat Walk-In
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Violation:
A tray of ground beef patties was stored above a container of whole muscle beef. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Pastry/Bakery
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Violation:
The ice cream scoop was stored in the dipper well filled with water. However, the faucet was turned off and did not allow particulates to drain. This was corrected.
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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; (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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Officers Mess
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Violation:
A pan with fish had no serving utensil. This was corrected immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
The portable sneeze guard had difficult to clean glass cracks in several places. Food was stored underneath. The sneeze guard was replaced.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Back of House Grand Dining Room
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Violation:
The plastic bin holding the coffee grounds on the coffee grinder was cracked on the outside, making it difficult to clean. No coffee grounds were in contact with the crack. This had been reported on July 6.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Back of House Grand Dining Room
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Violation:
The manifold in the ice machine #3 was soiled with black debris. The machine was emptied and cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Bar-Terrace Cafe
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Violation:
The technical compartment under the handwash sink was soiled with greater than one day's worth of accumulation of dust and debris. This was corrected.
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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.:
33
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Site:
Other-Terrace Cafe Waiter Station #1
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Violation:
The bulkhead was rough and had edges, making it difficult to clean.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Dry Store
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Violation:
The deck in this area was in disrepair. The deck had temporarily been repaired with vinyl flooring and tape. Staff stated this area was to be repaired during the upcoming September 2019 dry dock.
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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.:
33
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Site:
Provisions-Dry Store
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Violation:
The deck under the pallets was soiled with greater than one day's worth of accumulation of dust and debris. This was immediately cleaned.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Pantry-Deck 8
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Violation:
The light intensity was less than 220 lux at the warewashing table and the handwashing station.
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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:
Pantry-Deck 6
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Violation:
The light intensity was less than 110 lux around and behind the new water dispensing machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
40
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Site:
Provisions-Dry Store
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Violation:
A dead cockroach was found on the deck under a pallet.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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