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Item No.:
08
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Site:
Galley-Deck 5 Potwash
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Violation:
The air gap was insufficient below the backflow prevention device's atmospheric vent for the hood-type warewash machine. The dual check-valve, backflow prevention device was outside the warewash machine on the potable water line.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Dining Room-Deck 4 Crew Mess Beverage Station
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Violation:
Water was continuously dripping from the air relief vents of the backflow prevention device on the coffee machine's potable water line indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Deck 5
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Violation:
Staff stated that owners tour the galley following internal procedures, but a variance is not in place for this process.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
18
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Site:
Galley-Deck 5
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Violation:
Uncooked sausage, wrapped and in a metal pan, was stored above ready-to-eat sliced beets in upright refrigerator N2.
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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.
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Item No.:
19
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Site:
Galley-Deck 11 East Restaurant
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Violation:
A large container of cooking oil was stored on the deck next to the bulkhead and metal food carts in the hot galley.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 11
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Violation:
The coconut sorbet, stored in a metal pan in upright freezer C4, was not identified with the name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Other-Deck 5 Freddy's Retail
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Violation:
All four temperature-measuring devices were stored at the cold air outlets in the open refrigerator cabinets storing potentially hazardous food for purchase.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The front-loading warewash machine's bottom door panel was in disrepair which caused condensate to collect on the outside of the machine.
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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.
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Item No.:
27
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Site:
Galley-Deck 4 Potwash
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Violation:
Condensate collected on the door panels of the front-loading warewash machine. Kitchenware was not impacted.
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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:
Other-Deck 5 Freddy's Bistro
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Violation:
The bulkhead shelves above the coffee machine were soiled with more than one day's accumulation of dust.
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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:
Dining Room-Deck 4 Crew Mess Beverage Station
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Violation:
Water was pooling on the countertop below the dripping backflow prevention device for the coffee machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Deck 5 Potwash
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Violation:
The water temperature at the handwashing sink measured 129F when the handle was turned towards the coldest setting.
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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 11 East Restaurant
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Violation:
A large container of cooking oil was stored on the deck next to the bulkhead and metal food carts in the hot galley.
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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 11 East Restaurant
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Violation:
The poured deck surface was pitted/chipped and in disrepair in the hot galley near the grills.
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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 5 Pastry
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Violation:
The deck was heavily soiled in the undercounter technical cabinet for freezer 05442-B.
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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.:
44
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Site:
Galley-Deck 5
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Violation:
Staff stated that owners tour the galley following internal procedures, but a variance is not in place for this process.
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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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