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Item No.:
06
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Site:
Potable Water-Far Point Deck 8 Charts
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Violation:
No far point chart record was available for August 7.
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Recommendation:
Retain halogen analyzer-chart recorder charts for at least 12 months and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Bunker Microbiological Testing Logs
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Violation:
The Nassau 11 August bunker logs for the E. coli test results indicated testing was conducted, but did not have a final result. The Department Head and the Officer in Charge both signed the record. It was later identified that there was a secondary document that contained the information and the first document was updated.
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Recommendation:
Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
12
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Site:
Galley-Sushi
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Violation:
The food handler was working the point-of-sale register and then put on gloves to start handling food and prepare sushi rolls. This employee was reminded to wash their hands before putting on gloves to work with ready-to-eat foods. This was the second time this was observed during the inspection. The first time this was observed, staff intervened and requested the food handler wash their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Sushi
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|
Violation:
The food handler was working the point-of-sale register and then put on gloves to start handling food and prepare sushi rolls. This employee was reminded to wash their hands before putting on gloves to work with ready-to-eat foods. This was the second time this was observed during the inspection. The first time this was observed, staff intervened and requested the food handler wash their hands.
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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-Seafood Shack
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|
Violation:
The operation was unclear for the maintenance of the oyster tags. When the inspector asked where the oyster tag was located, staff brought the booklet to show this shellstock tag was placed in the documentation booklet the day before the inspection, with a 26 August date recorded on the tag, even though these oysters were not all served. During the outbrief meeting, staff stated that the shellstock tag for the oysters was located in the fish preparation room attached to the large plastic container of oysters in the fish thaw walk-in refrigerator. A worker had brought some of the oysters (around 10 oysters) from this orginal container, which contained the shellstock shellfish tag, up to the walk-in refrigerator in the Seafood Shack.
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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-Aft Dishwash
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|
Violation:
During the final rinse evaluation, the curtains were placed on a soiled rack. The inspector advised staff the curtains should be cleaned prior to being placed back into the machine. Before leaving the area, the dishwasher staff attempted to place the curtains directly back into the machine without cleaning them first and the inspector had to stop the staff to tell them to place the curtains through the machine before placing them back into the machine.
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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:
Room Service-Food Elevator
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Violation:
Food handlers were transporting ice in six gray plastic bins, which were soiled with brown debris on the exterior surface, in the clean food elevator. These gray plastic containers were used for food storage and soiled storage throughout the ship. It was evident these containers were soiled on the outside. The ice was being transported to the Seafood Shack for use in the display only front counter unit on time control. It was reported the food in the display only time control unit would not be served and was discarded every 4 hours.
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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:
Galley-Seafood Shack
|
|
Violation:
The plastic container of ready-to-eat raw oysters did not have the shellstock shellfish tag attached to it. When the inspector asked where the oyster tag was located, staff brought the booklet to show this shellstock tag was placed in the documentation booklet the day before the inspection, with a 26 August date recorded on the tag, even though these oysters were not all served. During the outbrief meeting, staff stated that the shellstock tag for the oysters was located in the fish preparation room attached to the large plastic container of oysters in the fish thaw walk-in refrigerator. A worker had brought some of the oysters (around 10 oysters) from this orginal container, which had the shellstock shellfish tag still attached to the original container, up to the walk-in refrigerator in the Seafood Shack.
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|
Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
16
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|
Site:
Galley-Seafood Shack
|
|
Violation:
The public advisory for the raw oysters was small and unreadable on the menu posted at the outlet.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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|
Site:
Buffet-Grand Buffet
|
|
Violation:
No consumer advisory was available at both carving stations to indicate this was an undercooked item. The advisories were placed at the beginning of the food lines and immediately moved by the carving stations.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
|
|
Site:
Galley-Sushi
|
|
Violation:
The service period was over 4 hours and the two rice warmers, used for time control, did not have 4-hour discard labels.
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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.:
16
|
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Site:
Buffet-Deli
|
|
Violation:
The operation was over 4 hours, and a container of hot dogs in a time control bain marie did not have a 4-hour discard label attached to it.
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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
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The operation for the milk in the espresso machine on time control did not match the time control plan. The time control plan stated the milk time control period was 1030-1430, but the 4-hour discard label stated 1015-1415; this was operational more than 4 hours as it was a continuous operation, according to the time control plan.
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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.:
18
|
|
Site:
Preparation Room-Fish Thaw Walk-in Unit
|
|
Violation:
A large plastic container of raw ready-to-eat oysters were stored under raw salmon. This was corrected.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
|
|
Site:
Galley-Walk-in Cooler #32
|
|
Violation:
Two large plastic containers of raw pork loin were stored under two large containers of raw chicken. This was immediately corrected.
|
|
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.:
18
|
|
Site:
Galley-Seafood Shack
|
|
Violation:
A large plastic container of ready-to-eat raw oysters were stored under large plastic containers of raw crabs and lobsters.
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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.:
20
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|
Site:
Galley-Seafood Shack
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|
Violation:
The drain lines of the ice display only containers on time control were lying on the food preparation counter, creating a difficult to clean area.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Buffet-Deli
|
|
Violation:
Excessive sealant was on the seam of the backplate of the deli slicer, creating a difficult to clean area.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Galley-Sushi
|
|
Violation:
The food handler was using a wooden sushi mat, which was not an approved food contact surface. The food handler was advised to cover the mat in a plastic film and the in-use mat was discarded.
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|
Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
21
|
|
Site:
Galley-Silver Dining Room Starboard Beverage Station
|
|
Violation:
The area between the bottom of the dough divider and stainless steel deck stand was difficult to clean. The dough divider was placed on the deck stand, which created seams and gaps.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Provisions-Dry Store
|
|
Violation:
Sixteen stacks of 13 gray plastic containers, which were previously cleaned, were excessively scratched and not smooth on the exterior surface, making cleaning difficult.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Room Service-Food Elevator
|
|
Violation:
The six gray plastic bins were scratched and difficult to clean on the exterior surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
|
Site:
Provisions-Walk-in Frozen Misc. Room
|
|
Violation:
Twelve gray plastic boxes, used to stored food, were scratched and not smooth on the exterior surface, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment sink was inaccurate by 5F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
|
|
Site:
Room Service-Dishwash
|
|
Violation:
Water was dripping from the bottom on the rack-type dishwasher and pooling on the deck.
|
|
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
|
|
Site:
Galley-Aft Dishwash
|
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Violation:
The wash compartment was very soiled with food remnants of the in-use conveyor-type dishwasher.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The wash temperature gauge of the hood-type potwasher was inaccurate by 5F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The pans were improperly loaded into the machine allowing water to collect in the pans. One pan was in the bottom on the hood-type machine after the cycle.
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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.:
26
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Site:
Dining Room-Silver Dining Room Starboard Beverage Station
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Violation:
The juice machine had an accumulation of old brown juice debris in the seam on the juice splash area; this debris was over a day's accumulation. This was immediately cleaned.
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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:
Buffet-Crew Mess Beverage Station
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Violation:
Black debris was noted around the upper gray dispensing tube in the ice bin of the counter-mounted ice machine.
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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.:
27
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
Orange juice was pooled around the edges of the ice bin on the non-food contact surface of the equipment.
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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:
Provisions-Dry Store
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Violation:
Sixteen stacks of 13 gray plastic containers, which were previously cleaned, were soiled on the outside with brown debris. One container had purple juice on the outside and two containers had an accumulation of old food debris.
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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:
Provisions-Walk-in Frozen Misc. Room
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|
Violation:
Twelve gray plastic boxes, used to stored food, were soiled with brown debris on the exterior surface.
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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:
Room Service-Food Elevator
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Violation:
Food handlers were transporting ice in six gray plastic bins, which were soiled with brown debris on the exterior surface, in the clean food elevator. This was observed by the inspection team while traveling in the elevator from room service deck to lido deck.
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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-Appetizer- Pulper
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Violation:
Staff reported the pulper was not in use. Upon inspection, water with a brown film was observed inside the pulper.
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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-Bakery
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|
Violation:
The seams and gaps around the dough divider equipment and deck stand were soiled with dust and flour, beyond a day's accumulation.
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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-Potwash
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|
Violation:
One pan in the potwasher, which had been cleaned, had a sticker on the exterior of the pan.
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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:
Buffet-TON Decoration Locker
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|
Violation:
Decorative jars of olives, peppers, and other foods were sticky on the exterior surfaces.
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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-Golden Dining Room Bar
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|
Violation:
A previously cleaned blender was stored wet; it was not in use and was used the night before.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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|
Site:
Galley-Aft Dishwash
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|
Violation:
During the final rinse evaluation, the curtains were placed on a soiled rack. The inspector advised staff the curtains should be cleaned prior to being placed back into the machine. Before leaving the area, the dishwasher staff attempted to place the curtains directly back into the machine without cleaning them first and the inspector had to stop the staff to tell them to place the curtains through the machine before placing them back into the machine.
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|
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.
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Item No.:
28
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|
Site:
Galley-Seafood Shack
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|
Violation:
The drain lines of the display only counter containers were lying on the counter, which was a food preparation/service area.
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|
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.
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Item No.:
28
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|
Site:
Provisions-Dry Store
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|
Violation:
Sixteen stacks of 13 gray plastic containers, which were previously cleaned, were stacked wet in a manner which prevented air drying.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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|
Site:
Dining Room-Silver Dining Room Starboard Beverage Station
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|
Violation:
The temperature of the handwashing station was 125F, and could not be adjusted by user to a lower temperature. This was fixed immediately.
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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.:
30
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|
Site:
Galley-Toilet (by Bakery)
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|
Violation:
The female toilet was out of order. Staff filed this report on 25 August at 1625. Staff informed the inspector this was repaired during the inspection.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
|
|
Site:
Buffet-Mongolian Wok
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|
Violation:
The deckhead had slats open to the void space, and exposed dusty wires and pipes, behind the extraction unit and over the food and equipment storage areas. The Mongolian Wok had been recently added in the past couple of years during a dry dock.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
33
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|
Site:
Galley-Golden Dining Room Bar
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|
Violation:
The walk-in refrigerator was out of order and standing water was observed on the deck.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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|
Site:
Provisions-Deckhead above Soiled Trolley Storage
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|
Violation:
Soiled trolleys, some used for transporting food, were stored below a soiled deckhead. The deckhead had slats and was open to the void space, exposing soiled wires and unknown pipes.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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|
Site:
Preparation Room-Cooked Food Walk-in Room #21
|
|
Violation:
Brown water was observed on the deck in the corner by the door. This was immediately cleaned.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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|
Site:
Provisions-Walk-in Fruit Refrigerator
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|
Violation:
Orange liquid was noted on the deckhead hatch and was dripping on the deck. No food was impacted. Staff told the inspector this was corrected.
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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
|
|
Site:
Room Service-Dishwash
|
|
Violation:
Water was dripping from the bottom on the rack-type dishwasher and pooling 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.
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|
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Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was accumulated on the deck to the left side of the hood-type potwasher. The source of this water was unknown.
|
|
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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|
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Item No.:
35
|
|
Site:
Galley-Pastry
|
|
Violation:
Water was dripping from the drain pipe of unit R3-22 and not directed to a drain. Water was pooling on deck below. This was corrected.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
|
Item No.:
36
|
|
Site:
Galley-Golden Dining Room Bar
|
|
Violation:
The light did not have a cover, and was not shatter resistant. This light was directly over soda cans. This was corrected.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
|
|
Site:
Buffet-Mongolian Wok
|
|
Violation:
Excessive steam was observed in this area and entering the deckhead behind the wok cooking area. The deckhead had slats open to the void space, and exposed dusty wires and pipes. The Mongolian Wok had been recently added in the past couple of years during a dry dock.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
|
|
Site:
Buffet-Mongolian Wok
|
|
Violation:
One live fruit fly was observed on the bulkhead behind the buffet line.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
39
|
|
Site:
Buffet-Aft Port Beverage Station
|
|
Violation:
One live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
39
|
|
Site:
Buffet-TON Decoration Locker
|
|
Violation:
At least two live fruit flies were observed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
39
|
|
Site:
Bar-Deck 10 Steakhouse
|
|
Violation:
One live fly was observed in this area.
|
|
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-Lobby
|
|
Violation:
During embarkation, one live fruit fly was observed over the fruit mixer section of this bar while serving passengers.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
39
|
|
Site:
Galley-Golden Dining Room Bar
|
|
Violation:
At least four live fruit flies were observed in the wine cellar bar.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Golden Dining Room Bar
|
|
Violation:
At least five live fruit flies were observed in the service bar in the technical space for the cold cabinet and by the blender.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
One live fruit fly was observed.
|
|
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:
Buffet-Grand Buffet
|
|
Violation:
One live fruit fly was observed above the breadsticks.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
40
|
|
Site:
Integrated Pest Management-Active Pest Logs
|
|
Violation:
On three consecutive cruises, fruit flies were observed and pesticide was applied in the Golden Dining Upper Room. During the past five cruises, pesticides were applied in the Crew Mess regardless of pest activity. Many areas, such as Vegetable Preparation and Lobby Bar, had reoccurring fruit fly infestations, followed by a pesticide application. The documentation of many pest sightings in the same areas and preventative applications indicated that the IPM activities were ineffective.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Follow control strategies.
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|
|
Item No.:
40
|
|
Site:
Buffet-Outside Food Service Outlets
|
|
Violation:
The plastic curtains, installed on the outdoor entryways to the interior pantries, did not prevent pest access as at least 6-8 inches of space was between the decks and curtains.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
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|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The Carnival OPRP referenced the incorrect medical database, as an older version of the database was stated, for measuring outbreaks.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 1 Unit 614
|
|
Violation:
The condensate collection pan inside the unit contained a slight build-up of a slimy green substance.
|
|
Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|
|
Item No.:
44
|
|
Site:
Galley-BBQ Show Galley
|
|
Violation:
No dedicated local extraction was available above the induction cookers on the front counters; this area was added in the last year.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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