|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
Water was continuously dripping from the backflow prevention device below the water jug refilling station.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Records were not available to document appropriate corrective actions following assessments of food prepared or served by food employees who became symptomatic with acute gastroenteritis (AGE) while working. Staff were not able to provide timecards for any food employees listed on the AGE surveillance log; therefore, they were unable to discern if any of the food employees with acute gastroenteritis symptoms were working while they became symptomatic. Staff stated they were conducting assessments and taking appropriate corrective actions but were not aware the corrective action is required to be documented.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
|
|
|
Item No.:
12
|
|
Site:
Galley-Deck 6
|
|
Violation:
Two food employees did not wash their hands between glove changes in the cold galley.
|
|
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) Before putting on gloves for working with food or clean equipment and between glove changes.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 7 Bookmark Cafe
|
|
Violation:
A large, three-compartment display case of desserts, which included potentially hazardous food, was on time control, but the food was not marked or identified to indicate the time 4 hours past the point in time when the food is removed from temperature control. The time between service set-up (0900) and closing (2300) was greater than 4 hours.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) 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).
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 11 Marque
|
|
Violation:
The undercounter refrigerator next to the CO2 technical cabinet, used for temperature control of potentially hazardous food, had an internal temperature of 48F measured with the internal temperature-measuring device and the inspector's tip-sensitive thermometer. At the time of the inspection, the ultra-high temperature pasteurized milk was unopened.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
The sealant on the right side of the flat top grill housing was peeling and in disrepair which created a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6
|
|
Violation:
The left combination oven's door was in disrepair, therefore steam escaped, and condensate collected on the deckhead.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 10 Spey Restaurant
|
|
Violation:
One large coffee pot stored in the waiter station undercounter cabinet's clean side and ready for use was visibly soiled inside the pot with coffee residue. The inspector used an alcohol wipe and removed the coffee residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 11 Observatory Lounge
|
|
Violation:
The outside of the coffee bean grinder was soiled with coffee grounds. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 11 Marque
|
|
Violation:
The backflow prevention device for the soda machine, in the technical cabinet underneath the handwashing sink, was heavily soiled with a black residue. The inspector used a dry paper towel and removed the residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Spey Restaurant
|
|
Violation:
Condensate collected on the underside of the sneeze guards above the bain maries. The bain maries were not covered and food was not out for service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 4 Crew Beverage Station
|
|
Violation:
The three backflow prevention devices attached to the bulkhead behind the coffee machines were visibly soiled with more than one day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Service Line
|
|
Violation:
Bain marie #6's steam return pipe was continuously dripping water, which was pooling in the technical cabinet and on the deck below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 10 Spey Restaurant
|
|
Violation:
One large coffee pot stored in the waiter station undercounter cabinet's clean side and ready for use had standing water inside as a result of inadequate drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6
|
|
Violation:
Condensate collected on the deckhead above the left combination oven in the hot galley. Steam was escaping from around the oven's door.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Service Line
|
|
Violation:
Bain marie #6's steam return pipe was continuously dripping water, which was 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6
|
|
Violation:
The deck tile grout was recessed and in disrepair throughout the main galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Vegetable
|
|
Violation:
Condensate collected on the deckhead outside the overhead ventilation hood for the left vegetable oven.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
The deck below the combination oven was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
The bulkhead above the grooved grill was missing sealant along the bottom of the ventilation hood which created a seam and difficult to clean surface.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
Water was pooling on the deck below the water jug refilling station from a continuously leaking backflow prevention device that was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the rack-type warewash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 11 Observatory Lounge
|
|
Violation:
Water pooled on the deck to the left of the ice machine from an unknown source and the deck tiles were soiled with a white, powder. Additionally, the deck tile grout was recessed around the ice machine and one deck tile below the ice machine was cracked and in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 10 Spey Restaurant
|
|
Violation:
The waiter stations were not coved at the cabinet/deck juncture.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Service Line
|
|
Violation:
Bain marie #6's steam return pipe was in disrepair and continuously dripping water in the technical cabinet and deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6
|
|
Violation:
Condensate collected on the deckhead above the left combination oven in the hot galley. Steam was escaping from around the oven's door.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Vegetable
|
|
Violation:
Condensate collected on the deckhead outside the overhead ventilation hood for the left vegetable oven.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Deck 10 Spey Restaurant
|
|
Violation:
Condensate collected on the underside of the sneeze guards above the bain maries. The bain maries were not covered and food was not out for service.
|
|
Recommendation:
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Spey/Avon Restaurant
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the rack-type warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 11 Marque
|
|
Violation:
One tiny, live fly was near the back 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.
|
|
|
Item No.:
44
|
|
Site:
Medical-
|
|
Violation:
Records were not available to document appropriate corrective actions following assessments of food prepared or served by food employees who became symptomatic with acute gastroenteritis (AGE) while working. Staff were not able to provide timecards for any food employees listed on the AGE surveillance log; therefore, they were unable to discern if any of the food employees with acute gastroenteritis symptoms were working while they became symptomatic. Staff stated they were conducting assessments and taking appropriate corrective actions but were not aware the corrective action is required to be documented.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|