|
|
|
Item No.:
02
|
|
Site:
Medical-Medical Record
|
|
Violation:
The follow up interviews for two reportable crew cases were incomplete. On the 3/26-4/1 voyage a crew member had additional symptoms after a follow-up interview; the follow-up interview did not have any notes, but the last symptom time was updated. On the 3/4-12 voyage a crew member had additional symptoms after a follow-up interview; the follow-up interview did not have any notes, but the last symptom time was updated.
|
|
Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food handlers working while symptomatic
|
|
Violation:
A food handler had an acute gastroenteritis (AGE) onset at 0854 on 3/5, but reported to medical at 0803 on 3/6; this crew member worked on 3/5 from 0722-1147 and 1642-2233 and on 3/6 from 0716-0800. A food handler had an AGE onset at 1530 on 3/15, but reported to medical at 1943; this crew member worked from 1606-1743 and ate in crew mess before reporting to medical. Both crew members received disciplinary action.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 9 Aft Port Side
|
|
Violation:
A worker was cleaning the ice machine and placed the ice machine cover on the handwashing station, blocking access to the sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
The underside of the soda dispensers, considered a food splash area, had exposed slotted fasteners on two of the soda nozzles.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
The vent of the backflow preventer on the soda equipment had brown liquid accumulated around the vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
An undercounter refrigerator was out of service.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
A container of cut lettuce was placed on a preparation counter with a 4-hour discard label, with discard at 1500. It was explained this was the back-up for the Staff Mess, but the Deck 5 Staff Mess time control plan did not state the galley counters, such as Deck 5 Main Galley Buffet Preparation counter, was used for time control.
|
|
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
13
|
|
Site:
Children Area-Gummy Candies
|
|
Violation:
The ship had an 'Adventure Science: Gummy Candies' activity for the children's area (3-5 years old) on November 24, 2016. The cruise line submitted a variance to VSP to allow children in the Adventure Ocean to make and consume their own gummy candy on April 3, 2016. VSP responded to the cruise line with comments to amend the variance, received a follow up question from the cruise line on April 29th, and responded to the inquiry on May 2nd, 2016.This was the last communication about the variance between the cruise line and VSP, and VSP never received an amended variance. The variance was still in a pending status, and not approved by VSP.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-High Pressure Washing Units
|
|
Violation:
The potable water supply line to the high pressure washing units, before the double check valve assembly, was not striped or identified as potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-High Pressure Washing Unit Backflow Prevention
|
|
Violation:
A double check valve assembly, installed for backflow prevention between the potable water line and the high pressure washing units, did not have a vent.
|
|
Recommendation:
Per the definition of a Backflow Prevention Device in the VSP 2011 Operations Manual, VSP only accepts vented devices. Install a vented backflow prevention device in accordance with the VSP definition.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-Potable Water Tank Sample Cocks
|
|
Violation:
The sample cock for potable water tank 4S was contained inside a protective metal enclosure. When opened, water was found on the door and on the bottom of the enclosure. The enclosure was not self-draining. Crew reported a similar enclosure around other sample cocks.
|
|
Recommendation:
Drill a hole in the enclosure to ensure it is self-draining.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point
|
|
Violation:
Crew were using a reagent intended for a low range instrument for chlorine testing (DPD 1), while testing the free halogen residual at the far point, but were using a high range instrument.
|
|
Recommendation:
Ensure potable water test kits is used in accordance with manufacturer specifications.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 1 Women's Room 1809
|
|
Violation:
The women's room had an individual stall, which included a hand wash sink inside the stall, and no sign was posted in the stall to advise passengers to use a paper towel to open the door inside the stall. The stall had a button to open the door; however, users must manually unlock the stall door. A sign was posted to indicate users should use a paper towel to open the door outside the stall, in the main handwash area of the restroom.
|
|
Recommendation:
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Current Pool
|
|
Violation:
No safety sign was located at the current pool. Crew reported a variance was requested. Crew also showed the inspector the Current Pool sign that had been removed from the pool due to a safety concern regarding sharp, cracked edges on the sign.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Mid Galley Dry Store
|
|
Violation:
A stack of 18 baking trays that were soiled with water and food debris, were stored on a deck stand in the dry storage locker.
|
|
Recommendation:
Ensure soiled equipment is taken immediately to warewashing.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer Mid Galley
|
|
Violation:
An excessive amount of juice pulp was in the handwash basin by port entrance. The amount was more than what one would reasonable expect to see from soiled hands.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer Mid Galley Starboard
|
|
Violation:
Water was leaking from the water filter attached to the combination oven.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Warewash
|
|
Violation:
The bottom of one crock bowl stored on the clean storage shelf was melted and deformed, making it no longer easily cleanable. This bowl was discarded.
|
|
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.:
26
|
|
Site:
Galley-Warewash
|
|
Violation:
At least 20 previously cleaned small and large bowls stored in different stacks on the staging counter were soiled with food residue. All the bowls on the counter were taken to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Jade Port
|
|
Violation:
One bowl on the counter out for service was soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Port Ice Machine
|
|
Violation:
A slight amount of black debris residue was on the top interior surface of the white deflector panel inside the ice machine.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Starboard Coffee Station C
|
|
Violation:
One small drain fly was observed in the drain compartment for the coffee machine. The area was not in operation.
|
|
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:
Buffet-Windjammer Hot Ceramic Tops
|
|
Violation:
The six hot tops on the forward buffet line were heavily encrusted with burnt food residue which could be scraped off by the inspector. The four hot tops on each the port and starboard Jade buffet as well as the two hot tops on the port windjammer buffet were also encrusted with burnt food residue, but not heavily as the forward buffet line.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The previously cleaned grease housing for the left grill was still soiled with grease residue.
|
|
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:
Pantry-Olive or Twist
|
|
Violation:
The time control plan for the Diamond Lounge listed undercounter refrigerator 4811.141.1005 in the Olive or Twist Pantry as a time control unit, but it was not labeled as such.
|
|
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).
|
|
|
Item No.:
16
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
Garnish cold wells J1 and J2 were labeled as time control units, but were not listed on the posted time control plan for the area.
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Galley-Chops
|
|
Violation:
One small drain fly was observed by the drain for the coffee machine across from the handwash station. This area was not in operation.
|
|
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.:
20
|
|
Site:
Galley-Sabor
|
|
Violation:
The coating on both circular rotating plates in the tortilla maker were peeling in several locations. The tortilla marker had a work order number posted on it, and staff stated it had been out of service since the previous night.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Sorrento's
|
|
Violation:
The milk and creamer containers at the coffee station were marked with 4-hour discard labels, but there was no time control plan posted for the area.
|
|
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Other-Cupcake Cupboard
|
|
Violation:
The display refrigerator was listed as a time control unit on the posted plan, but was not labeled as such.
|
|
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).
|
|
|
Item No.:
24
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The chlorine concentration in one of the white sanitizing buckets was measured above 200 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
A heavy stream of water was coming from an area other than the spray nozzles on the left end of the upper final rinse manifold in the conveyor dishwasher machine 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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Freezer # 37
|
|
Violation:
Ice was accumulated on the bulkhead directly to the right of the door.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Dressing Room
|
|
Violation:
A cardboard box with 2 sealed containers of marinated artichoke hearts was stained with oil on the outside. The box was opened and the cardboard partition, between the two containers, was saturated with oil. In addition, oil was accumulated on the top of the bottom container and when the inspector tilted the container, a significant amount of oil dripped off. The two containers were thoroughly inspected and it did not appear that there were any broken seals or leaks on the packaging.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Near Fish Freezer
|
|
Violation:
At the handwashing sink outside the fish freezer, no paper towels and trash bin were available.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Fish Preparation Room
|
|
Violation:
The drain pipe leading from the hand wash sink in the fish preparation room was actively leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
Ten boxes of fish stored on the shelf labeled 'cooked' had a heavy accumulation of ice and frost.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fresh Meat Storage
|
|
Violation:
Liquid was dripping from the corner of the deck head hatch to the right of the evaporative condenser. In addition, a plastic plug in the deck head to the left of the hatch was soiled with a pink material that appeared to be mold.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fresh Meat Storage
|
|
Violation:
Three boxes of chianti wine salami were damp on the outside. In addition, one of the boxes was frozen to the bulkhead.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Mixed/Vegetable Freezer
|
|
Violation:
Four boxes in the far left of the freezer had a heavy accumulation of ice on the sides where they met. In addition, one box was in poor condition.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Mixed/Vegetable Freezer
|
|
Violation:
Twenty containers of roasted red bell pepper pesto had a heavy accumulation of frost and ice.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Potato
|
|
Violation:
The bucket fill tap was actively leaking onto the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Potato
|
|
Violation:
The plastic container connected to the pulper system was leaking a clear liquid on the deck. The clear liquid was pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
25
|
|
Site:
Preparation Room-
|
|
Violation:
A damp wiping cloth was stored in a dry bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
Approximately 8 boxes of 'use first' stickers were stored directly on the deck.
|
|
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.
|
|
|
Item No.:
31
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
A container of sanitizer wipes was stored on the top shelf of the non-stainless steel metal shelving unit.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
A stack of single-use paper plates were stored on the top shelf of the non-stainless steel metal shelving unit with a container of sanitizer wipes, paperwork, three hole paper punch and a small stereo.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
Several non-food related equipment items were stored in this room including, a bag of Christmas decorations, a three hole paper punch, a small stereo, and a portable dvd player.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
A metal storage shelf had difficult to clean features including, holes, gaps and seams.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
A sleeve of plastic drinking cups and 2 stacks of unpackaged single use paper plates were stored in the metal locker on the same shelf as the previously used respirator. The shelf was soiled.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
The shelf in the metal locker with the single use paper plates and drinking cups was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
31
|
|
Site:
Provisions-Bulk Storage Room (flower room)
|
|
Violation:
A first aid kit, which included medication, was stored on the top shelf of the metal locker. Single use items were also stored in this locker.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
13
|
|
Site:
Provisions-
|
|
Violation:
Several of the practices and procedures in the provisions store rooms were not meeting VSP guidelines. Multiple boxes of food items in several different freezers and a walk-in had a heavy accumulation of frost, ice and/or moisture. In addition, items were improperly stored in the bulk soda storage room.
|
|
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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (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; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
|
|
|
Item No.:
28
|
|
Site:
Galley-
|
|
Violation:
A heavily soiled paper towel was inside a hotel pan with a paddle and scoop, next to the tilting pan. The scoop and paddle were in active use for serving the Turkish stew in the pan.
|
|
Recommendation:
Ensure in-use utensils are stored in a way to prevent contamination.
|
|
|
Item No.:
13
|
|
Site:
Galley-
|
|
Violation:
A crew member removed a heavily soiled paper towel from the hotel pan with the in use paddle and scoop and discarded it into the nearby handwash station waste receptacle.
|
|
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: (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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Walk In Freezer
|
|
Violation:
A large plastic container of frozen lamb shank had a heavy accumulation of ice and frost on the inside of the lid, inside of the container and directly on the food.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Refrigerator
|
|
Violation:
Liquid was dripping to the deck from the sprinkler head closest to the entrance door. In addition, a small leak was noted from the juncture of the bulkhead panel and cove piece to the deck. There was also corrosion by the leak, indicating a long standing problem.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
A total of 9 food display containers were badly damaged on the corners, at the top and bottom, exposing the metal beneath. These were stored on the counter beneath the knife locker and adjacent counter.
|
|
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.:
21
|
|
Site:
Galley-
|
|
Violation:
A total of 9 food display containers were badly damaged on the corners, at the top and bottom, exposing the metal beneath. These were stored on the counter beneath the knife locker and adjacent counter.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
Two previously cleaned food display containers stored on the counter below the knife locker were heavily stained with red residue and each had a strong food odor.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A total of 9 food display containers out for service were badly damaged on the corners, at the top and bottom, exposing the metal beneath. Food items were in all of these containers.
|
|
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.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A total of 9 food display containers out for service were badly damaged on the corners, at the top and bottom, exposing the metal beneath. Food items were in all of these containers.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Locker 3821
|
|
Violation:
A power cord was stored on the top left shelf beneath a small stack of barware trays.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
A large fly was on the deck next to the handwash station.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The deck grout was recessed and missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Two small flies were on the deck underneath hot holding cabinet # 4811.033.1013/A. The bottom of this hot holding cabinet was soiled.
|
|
Recommendation:
Effectively control the presence of insects 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:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Two small flies were on the deck underneath hot holding cabinet # 4811.033.1013/A. The bottom of this hot holding cabinet was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The underside, the wheel castor and the back right leg of the combination oven # 4811.033.1004 was soiled with more than one day's accumulation of grease.
|
|
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-Deck4 - Pot Wash
|
|
Violation:
In front of the clean storage rack, the juncture between one of the deck tiles and the grout was cracked so when the tile was stepped on, water bubbled from beneath.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|