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Item No.:
08
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Site:
Potable Water-Bunkering Logs
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Violation:
Several errors were noted on the ship's bunkering logs. All logs were signed by the supervisor. On 30 Aug 2017, the ship finished bunkering at 17:04, but the last recorded measurement of free residual halogen and pH was at 15:35. The ship did not conduct the required hourly test following the 15:35 measurement. On 9 August 2017, the ship began bunkering water at 20:50 and did not achieve the required free halogen residual level and pH until 21:25. On 26 July 2017, the ship began bunkering water at 13:38 and did not achieve the required free residual halogen and pH until 14:17. On 20 July 2017, the initial shoreside water supply measurement for free halogen residual and pH was not recorded. Additionally, the free halogen residual and pH after 30 minutes of bunkering was not recorded. On 19 July 2017, the free halogen residual and pH after 30 minutes of bunkering was not recorded. On 13 July 2017, the stop time for bunkering was not recorded.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes. Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The fecal and vomit accident plan did not state to close the pool and remove the patrons after a fecal/vomit accident; however, staff stated this was the first action taken during a fecal / vomit accident.
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Recommendation:
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Item No.:
13
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Site:
Galley-Deck 6 Conveyor Warewash
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Violation:
Five bowls exited the clean side of the warewash turned upright with water pooled inside. Crew members were observed dumping the water, drying the bowls with a disposable towel, and stacking them. These bowls were sent to be rewashed.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Other-Bridge Coffee Station
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Violation:
There were several food safety issues at the bridge coffee station that indicated a lack of managerial control. First, the ambient temperature of the refrigerator with potentially hazardous dairy products was measured at 59F. Second, milk, butter, and cheese stored inside the refrigerator were measured between 49 and 59F. Third, two jars of homemade fruit butter were stored in the refrigerator. Finally, the milk on time control in the coffee machine had a discard label of 1600 but was not discarded until 1632 and staff were not certain of who was responsible for discarding the milk.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Deck 6 Conveyor Warewash
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Violation:
Two crew members were observed drying dishes with a disposable towel as they exited the warewash machine. These dishes were sent to be rewashed.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
When the inspector arrived, he observed more than 3 soup bowls exiting the in use conveyor dishwash upright and full of dirty dish water. The operator emptied the water and stacked these dirty bowls with the clean dishes to be moved to the drying rack.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
15
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Site:
Other-Bridge Coffee Station
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Violation:
Two glass jars of homemade ginger vanilla peach butter were stored inside the refrigerator. These were discarded.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances. Ensure food prepared in a private home is not used or offered for human consumption on a vessel.
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Item No.:
16
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Site:
Other-Bridge Coffee Station
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Violation:
The milk in the coffee machine was on time control with a discard label of 1600. At 1603, the inspectors were leaving the bridge and the milk had not yet been discarded. At 1612, the inspectors returned to the bridge and the milk had not yet been discarded. A bridge officer called room service to have the milk replaced. At 1620, an assistant waiter arrived, stated he was not responsible for replacing the milk, and left. At 1632, the same waiter returned and stated he needed to discard the milk and wash the container. He then removed the container from the machine, 32 minutes after the milk was supposed to have been 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 5C (41F) or less or 57C (135F) 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Other-Bridge Coffee Station
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Violation:
Several potentially hazardous food items and the refrigerator holding these items were out of temperature. The temperatures of three out of nine individual half-pint cartons of milk were measured and found at temperatures between 50 F and 51 F. Additionally, the temperatures of three individually packaged boxes of Gournay soft cheese were measured and found at temperatures between 49 F and 55 F. The temperature of one small individual package of butter was measured and found at 59 F. The ambient temperature of the refrigerator was measured at 59 F. All items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 6 Hot Galley Walk In
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Violation:
A pan of crab and fish mixture had a date marking of November 27. Several pans of patties made with the same crab and fish mixture had date markings of November 28.
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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:
Galley-Time Control Plan
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Violation:
Two different time control plans were posted. Staff stated one of the plans was to be used for the next cruise.
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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.
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Item No.:
17
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Site:
Galley-Deck 6 Hot Galley Cooling Log Review
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Violation:
The inspector reviewed the cooling log for the cooked fish used in the crab and fish mixture. The cooling log stated the cooling start temperature for the cooked fish was 110F.
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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 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form 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.:
18
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Site:
Galley-Deck 6 Cold Pantry Walk In Cooler
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Violation:
Smoked salmon was stored above ready-to-eat chorizo, port wine pt, and smoked ham. The smoked salmon was moved to a different location in the cooler.
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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-Deck 4 Provisions Corridor
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Violation:
One pallet of bar drink mixes was stored under an insect light trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Galley-Deck 4 Provisions Corridor
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Violation:
One pallet of frozen chicken was stored under an insect light trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Food Service General-Corridor by Elevator
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Violation:
A crew member was observed transporting a sliced red velvet wedding cake uncovered along with soiled items from a recent wedding on a food cart. The crew member stated they were transporting the cake to be consumed later with dinner.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry
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Violation:
The dough sheeter belt was ripped, making the surface difficult to clean. The belt was replaced.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 6 Portside Entrance Ice Machine
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Violation:
The ice cube thickness sensor on the left cuber had slotted fasteners.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Other-Bridge Coffee Station
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Violation:
The refrigerator did not have an ambient temperature measuring device located inside the unit. The ambient temperature of the refrigerator was measured by the inspector at 59 F.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
22
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Site:
Galley-Deck 6 Portside Entrance Ice Machine
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Violation:
Five bowls exited the clean side of the warewash turned upright with water pooled inside. Crew members were observed dumping the water, drying the bowls with a disposable towel, and stacking them. These bowls were sent to be rewashed.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
When the inspector arrived he observed more than 3 soup bowls exiting the in use conveyor dishwash upright and full of dirty dish water. The operator emptied the water and stacked these dirty bowls with the clean dishes to me moved to the drying rack.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 Warewash
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Violation:
The final rinse curtain on the left-most warewash machine was soiled. This was sent to be cleaned.
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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-Fire Door 14-2-001
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Violation:
The undercounter glass wash was out of order since the morning of the inspection.
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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:
Buffet-Garden Cafe
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Violation:
The sanitizing bucket on the deck starboard side behind the potato serving line was dirty and cloudy. The area was open for lunch.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Conveyor glasswasher #1561762 was under repair when the inspector entered the area for a solenoid problem and out of service. It was reported as repaired before the inspection concluded.
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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.:
26
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Site:
Galley-Dishwash
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Violation:
When the inspector arrived he observed more than 3 soup bowls exiting the in use conveyor dishwash upright and full of dirty dish water. The operator emptied the water and stacked these dirty bowls with the clean dishes to me moved to the drying rack.
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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.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
A rack with approximately 20 previously cleaned steel ramekins contained 3 ramekins with food debris. A small dirty piece of a yellow sticker was also observed inside the bottom of this rack.
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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.:
26
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Site:
Pantry-Fire Door 13-2-002
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Violation:
The top left and right cuber panel had a light layer of brown debris/sediment on the inside.
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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.:
26
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Site:
Pantry-Fire Door 14-2-001
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Violation:
The top left cuber panel had a light layer of brown debris/sediment on the inside.
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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.:
26
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Site:
Galley-Deck 6 Conveyor Warewash
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|
Violation:
Five bowls exited the clean side of the warewash turned upright with water pooled inside. Crew members were observed dumping the water, drying the bowls with a disposable towel, and stacking them. These bowls were sent to be rewashed.
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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.:
26
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Site:
Galley-Moderno
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Violation:
The previously cleaned gelato machine contained a large amount of dried gelato inside the mix compartment on the food contact surface.
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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.
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Item No.:
26
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Site:
Galley-Shanghai
|
|
Violation:
One previously cleaned salad plate in a stack of 15 and a teacup contained food debris that were stored in the clean dish racks.
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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.:
27
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Site:
Galley-Cagneys
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|
Violation:
The chiller lines located under the cast iron grill in the technical area were wet and soiled with a slimy black substance.
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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.:
27
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Site:
Galley-Dishwash
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|
Violation:
A small dirty piece of a yellow sticker was observed inside the bottom of the rack with the soiled ramekins.
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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.:
27
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Site:
*General Comment-Dishwash
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|
Violation:
During the inspection it was noted that a certain type of dish rack contained old dried food debris along the exterior crevice on the edges. Only three racks out over 100 were observed to be this type of rack. Staff was investigating to remove or clean all of this type rack.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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|
Site:
Galley-Deck 6 Conveyor Warewash
|
|
Violation:
Two crew members were observed drying dishes with a disposable towel as they exited the warewash machine. These dishes were sent to be rewashed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Buffet-Garden Cafe
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Violation:
The handwash station starboard side adjacent to the pizza serving line was not accessible and was blocked by a square metal trashcan. The area was open for service.
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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.:
29
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Site:
Bar-Margaritaville
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Violation:
A previously used clear drinking straw was discarded in the handwash sink while the area was open for lunch.
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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.:
29
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Site:
Buffet-Garden Cafe
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Violation:
The cold water valve for the starboard handwash sink was turned off causing the hand wash temperature to be above 120F. The area was open for lunch at the time.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 6 Pastry Walk In Freezer
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Violation:
Heavy condensate had accumulated on the deckhead. Most of the condensate was frozen; however, the condensate above the ice cream was not. No food was impacted, but the ice cream was moved to other freezers in the galley. Staff stated it was a loading day and power gets shut off to some of the freezers while loading occurs.
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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:
Galley-Deck 6 Pastry Walk In Freezer
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Violation:
Water was pooling in the light shield above the ice cream.
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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:
Galley-Deck 6 Hot Galley
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Violation:
Condensate had collected on the deckhead above combination oven number six. The condensate was dripping, and the deck had a significant accumulation of water.
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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.:
37
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Site:
Galley-Deck 6 Hot Galley
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Violation:
Condensate had collected on the hood vent above the tilting pan.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 6 Hot Galley
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Violation:
Condensate had collected on the deckhead above combination oven number six. The condensate was dripping, and the deck had a significant accumulation of water. Staff stated a gasket needed to be replaced. The gasket was replaced before the end of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 6 Conveyor Warewash
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Violation:
Condensate was dripping from the vent at the exit of the clean end of machine #00660801. The machine was in operation at the time of the inspection. No dishes were impacted by this water. This was noted on a previous inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 6 Conveyor Warewash
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Violation:
Condensate was dripping from the deckhead at the soiled end of machine #00660801. The machine was in operation at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Cagneys
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Violation:
The milk cooler and coffee dispenser were marked as permanently not in use and out of service in this area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Garden Cafe Stern
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Violation:
Two fruit flies were on the deckhead above the bar preparation area at the stern of the ship while open for lunch.
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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
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Site:
Galley-Deck 6 Outside Hot Galley Walk In
|
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Violation:
One fruit fly was observed in this area.
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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
|
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Site:
Galley-Deck 6 Pastry Dry Store
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Violation:
One fruit fly was observed in this area.
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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-Deck 4 Provisions Corridor
|
|
Violation:
One house fly was observed in this area.
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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:
Bar-Raw Bar
|
|
Violation:
Two fruit flies were observed behind the counter on the deckhead above the liquor sink.
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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:
Bar-Sushi Bar
|
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Violation:
One fruit fly was observed above the bar in this area.
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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.:
44
|
|
Site:
Potable Water-Bunkering Logs
|
|
Violation:
Several errors were noted on the ship's bunkering logs. All logs were signed by the supervisor. On 30 Aug 2017, the ship finished bunkering at 17:04, but the last recorded measurement of free residual halogen and pH was at 15:35. The ship did not conduct the required hourly test following the 15:35 measurement. On 9 August 2017, the ship began bunkering water at 20:50 and did not achieve the required free halogen residual level and pH until 21:25. On 26 July 2017, the ship began bunkering water at 13:38 and did not achieve the required free residual halogen and pH until 14:17. On 20 July 2017, the initial shoreside water supply measurement for free halogen residual and pH was not recorded. Additionally, the free halogen residual and pH after 30 minutes of bunkering was not recorded. On 19 July 2017, the free halogen residual and pH after 30 minutes of bunkering was not recorded. On 13 July 2017, the stop time for bunkering was not recorded.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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