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Item No.:
27
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|
Site:
Galley-Deck 16 - Windjammer - Hot Galley
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|
Violation:
Steam escaped the exhaust hood overhang when the left soup kettle was in use. Condensate accumulated the three deckhead exhaust vents above the in-use preparation counter. A few drops of condensate were on the counter.
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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.:
03
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|
Site:
Potable Water-Bunkering Record
|
|
Violation:
On January 17th, the ship bunkered water and a recorded a manual sample pH value of 7.97 with no notations.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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|
Site:
Potable Water-Mineralizer
|
|
Violation:
The water lines after the mineralizers directed to the potable water lines were striped blue with white arrows. The lines were restriped blue/gray/blue prior to the end of the inspection.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
|
|
Site:
Potable Water-Production Chemical Injection Point
|
|
Violation:
There was approximately 230 cm between the halogen injection point and the halogen analyzer probe. There was no static mixer installed.
|
|
Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
44
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|
Site:
Potable Water-Bunkering
|
|
Violation:
While bunkering, there was a discrepancy between the analyzer, the ship's test kit, and the inspector's test kit. When testing chlorine residuals, the analyzer read 2.57-2.61 ppm. When testing, the crew member's test kit using the ship's tablets measured the chlorine residual values at 3.61, 3.26, 3.69, and 3.61. The inspector's test kit using the inspector's tablets measured 2.42 and 2.59. When using the ship's tablets, the crew member's test kit measured 3.5 and the inspector's test kit measured 3.51. Using the inspector's tablets, the crew member's test kit measured 3.5 and the inspector's test kit measured 3.02. The two test kits were checked against the test kits' secondary standards and both found to be in range. Later in the inspection, ship staff discovered several of their remaining tablets were discolored. The ship stated this may have contributed to the erroneous readings.
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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 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool #5
|
|
Violation:
The chlorine analyzer was not properly calibrated, resulting in less than 3.00 ppm free chlorine in the open whirlpool. The ship's test kit measured 2.08 and 2.05 ppm Cl in the whirlpool spa, and the inspector's test kit measured 2.06 ppm Cl. In the pump room, the analyzer read 3.2 ppm Cl when manual readings measured 1.81 ppm Cl by the crew and 1.61 ppm by the inspector. When tested again, the analyzer read 3.42 ppm Cl, and the ship's test kit measured 2.73 ppm Cl, and the inspector's test kit measured 2.44 ppm Cl.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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|
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Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool #5
|
|
Violation:
The chlorine analyzer was not properly calibrated, resulting in less than 3.00 ppm free chlorine in the open whirlpool. The ship's test kit measured 2.08 and 2.05 ppm Cl in the whirlpool spa, and the inspector's test kit measured 2.06 ppm Cl. In the pump room, the analyzer read 3.2 ppm Cl when manual readings measured 1.81 ppm Cl by the crew and 1.61 ppm by the inspector. When tested again, the analyzer read 3.42 ppm Cl, and the ship's test kit measured 2.73 ppm Cl, and the inspector's test kit measured 2.44 ppm Cl.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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|
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Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 14 - Children's Pool
|
|
Violation:
Chlorine residual levels measured by both crew and inspector test kits were measured at 1.42 ppm, 1.91 ppm, 1.85 ppm, 1.35 ppm, 1.81 ppm, and 1.59 ppm for a combined average of 1.65 ppm, which did not meet the 2.0 ppm minimum for this interactive facility. The facility was closed and the halogen residual level was adjusted.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 14 - Main Pool Aft
|
|
Violation:
The flotation device was attached to the stanchion base; however, the rope attached to this device could not be unraveled for proper use.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
44
|
|
Site:
Potable Water-Chlorine Generation System
|
|
Violation:
The daily supply of salt for the chlorine generation system was stored in large, gray storage bins located in the chlorine generation room. This storage is acceptable for retrofits; however, according to the ship's variance, newly built ships must store salt in a storage room constructed to meet dry food storage standards.
Staff explained the room designed and constructed to store the salt was used to store the backup supply of chlorine. The ship stated there was nowhere else to store the backup supply of chlorine.
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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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|
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Item No.:
33
|
|
Site:
Buffet-Deck 15 - Solarium Bistro
|
|
Violation:
Some areas of the green decorative bulkhead behind the service lines were scratched and chipped.
|
|
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.:
30
|
|
Site:
Bar-Deck 15 - Vue Bar
|
|
Violation:
A hair was attached to the handwash station faucet handle. The area was not in operation.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 - Windjammer - Favorites (Starboard)
|
|
Violation:
The purple sticker along the front of the toaster was soiled with more than one day's accumulation of grease residue. The area was not in operation and the toaster had been previously cleaned.
|
|
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.:
21
|
|
Site:
Buffet-Deck 15 - Windjammer - Favorites / Eggs and More (Starboard)
|
|
Violation:
The lower support panel for the right-side swinging door next to the soup wells was loose, creating large gaps.
|
|
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.:
35
|
|
Site:
Galley-Deck 16 - Windjammer - Potwash
|
|
Violation:
Water pooled on the deck below the in-use handwash station at the entrance to the potwash area. It appeared the drain scupper holes were not large enough to allow the water to pass through.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 16 - Windjammer - Hot Galley
|
|
Violation:
Steam escaped the exhaust hood overhang when the left soup kettle was in use. Condensate accumulated the three deckhead exhaust vents above the in-use preparation counter. A few drops of condensate were on the counter.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate 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.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Windjammer - Hot Galley
|
|
Violation:
Condensate accumulated on the three deckhead exhaust vents above the in-use preparation counter.
|
|
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 17 - Coastal Kitchen
|
|
Violation:
A piece of tape was covering a hole on the deckhead exhaust vent above the glasswash machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 8 - Chops Grille
|
|
Violation:
The light intensity measured less than 220 lux at the handwash station near the entrance. During the inspection, staff showed the inspector a picture that this was corrected.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
|
Item No.:
20
|
|
Site:
Buffet-Deck 6 - Johnny Rockets
|
|
Violation:
Slotted fasteners were on the food splash area of the front counter soda dispensers.
|
|
Recommendation:
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.:
33
|
|
Site:
Pantry-Deck 5 - Bell and Barley Pub
|
|
Violation:
Condensate was on the back bulkhead above the rack-type glasswash machine. The bar was in operation and the glasswash machine had been used before the inspection team entered the area.
|
|
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.:
19
|
|
Site:
Pantry-Deck 5 - Boleros Bar
|
|
Violation:
The counter-recessed ice well was open when no one was in the area.
|
|
Recommendation:
Protect food from contamination by storing the food: Covered or otherwise protected.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3- Warewashing Area Midship
|
|
Violation:
Excessive steam exited the dirty-end of the starboard conveyor-type warewashing machine and collected as condensate on the deckhead above. The ventilation duct over the dirty end was blowing outward, directing steam away from the duct.
|
|
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.:
37
|
|
Site:
Galley-Deck 3 - Warewashing Area Midship
|
|
Violation:
The ventilation duct over the dirty-end of the starboard conveyor-type warewashing machine was blowing outward, directing steam away from the duct. Excessive steam exited the dirty-end and collected on the deckhead as condensate.
|
|
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.:
34
|
|
Site:
Galley-Deck 3 - Warewashing Area Midship
|
|
Violation:
The drain for the handwashing sink at the clean-end of the warewashing area was unable to prevent gray water from overshooting the drain and pooling on the deck. Crew initiated corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Warewashing Area Midship
|
|
Violation:
Liquid pooled on the deck next to the floor-drain for the handwashing sink at the clean-end of the warewashing area due to improper design. Crew initiated corrective action.
|
|
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.:
38
|
|
Site:
Galley-Deck 3 - Forward Entrance Cleaning Area
|
|
Violation:
The bristles of a soiled and out-of-service mop were stored inside a container of cloudy liquid. Crew initiated corrective action.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 - Forward Entrance Cleaning Area
|
|
Violation:
Four trolleys storing various soiled items were stored in front of the handwashing sink, blocking access. Crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
Crew identified the mobile hot unit was a unit that operated on 'time control;' however, this unit was not physically labeled as a unit on time control. Crew initiated corrective action.
|
|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
22
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
The water pressure delivered for conveyor-type potwash machine's final rinse nozzles was insufficient to produce a fan-like spray pattern. Crew initiated corrective action.
|
|
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.:
24
|
|
Site:
Galley-Deck 4 - Portside Bakery
|
|
Violation:
The only under counter warewashing machine was unable to deliver a plate-surface sanitation temperature above 160F during the final rinse. Crew and the inspector ran the warewashing machine for three cycles, and this machine would not switch to the final rinse cycle following wash cycle completion. The maximum plate surface temperatures measured during each of the three wash cycles were 152F, 156F, and 157F. Crew initiated corrective action.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 - Hot Preparation Area
|
|
Violation:
Excessive steam exited from the bottom of a drain line protruding from the bulkhead between the two combination ovens. Crew identified the steam was from a mechanism for the tilting pan to relieve the system during high pressure events. This discharge line for steam was not directed towards the ventilation system. Condensation collected on the bulkhead and dripped to the deck.
|
|
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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Hot Preparation Area
|
|
Violation:
Condensate collected on the bulkhead and dripped to the deck from excessive steam exiting the drain line between the two combination ovens. Crew identified this steam was from a mechanism for the tilting pan to relieve the system during high pressure events.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 4 - Hot Preparation Area Walk-In Refrigeration Unit
|
|
Violation:
Crew could not demonstrate 3 beef tenderloins and 5 metal containers of diced beef (all pieces of meat containing pink interiors) cold holding inside the walk-in refrigeration unit achieved the appropriate cooking temperature prior to cold storage. Crew identified the procedure is to cook these raw beef items to a medium-rare temperature, and then place them in a hot-holding unit set at 140F for immediate service. All unused pieces of medium-rare beef are then cooled using the appropriate parameters and placed into cold holding. Crew then would reheat these stored beef items to a temperature of 165F prior to service. A review of the cooling logs identified the 5 metal containers of diced beef began cooling with an initial temperature of 115F to 118F, with a written comment 'half cook.' Additionally, the cooling logs identified the 3 beef tenderloins began cooling with an initial temperature of 130F, with a written comment 'seared.'
|
|
Recommendation:
Do not follow a non-continuous cooking process. Ensure all cooled food reaches the appropriate cooking temperature prior to being cooled.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 4 - Hot Preparation Area Walk-In Refrigeration Unit
|
|
Violation:
Crew could not demonstrate 3 beef tenderloins and 5 metal containers of diced beef (all pieces of meat containing pink interiors) cold holding inside the walk-in refrigeration unit achieved the appropriate cooking temperature prior to cold storage. Crew identified the procedure is to cook these raw beef items to a medium-rare temperature, and then place them in a hot-holding unit set at 140F for immediate service. All unused pieces of medium-rare beef are then cooled using the appropriate parameters and placed into cold holding. Crew then would reheat these stored beef items to a temperature of 165F prior to service. A review of the cooling logs identified the 5 metal containers of diced beef began cooling with an initial temperature of 115F to 118F, with a written comment 'half cook.' Additionally, the cooling logs identified the 3 beef tenderloins began cooling with an initial temperature of 130F, with a written comment 'seared.'
|
|
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. Do not follow a non-continuous cooking process. Ensure all cooled food reaches the appropriate cooking temperature prior to being cooled.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 - Walk-In Refrigeration Unit # 1262
|
|
Violation:
Six plastic bags of granola - removed from their original containers - were not identified with the common name of the food item. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Beverage Station Midship
|
|
Violation:
Four recently cleaned and sanitized plastic plate covers were stored dripping wet inside a mobile plate holding trolley. Water dripped off the surfaces when removed. Crew initiated corrective action.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
The three plastic buckets used inside the centrifuge for cleaning vegetables were maintained in disrepair, with numerous rough and peeling food-contact surfaces.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Deck 2 - Potwash Room 0738
|
|
Violation:
One trolley containing two stacks of soiled trays was stored on the clean-side of the warewashing area, approximately one foot away from stored clean items. When the inspector arrived, this room was locked and no employees were inside conducting warewashing operations. Crew initiated corrective action.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 2 - Hot Buffet Islands # 8 and # 9, Aft
|
|
Violation:
The time control plan identified the aft hot buffet islands #8 and #9 maintained a service period between 10:00 until 15:00, but numerous TCS food items stored inside the undercounter time-control holding units were not labeled to identify the time 4 hours past the removal from temperature control. Three metal containers of chicken curry were held inside the undercounter hot holding unit for buffet line #9 without labeling. Additionally, two metal containers of beef rendang were held inside the undercounter hot holding unit for buffet line # 8 without labeling. Crew initiated corrective action.
|
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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 to 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Deck 2 - Hot Buffet Islands Forward
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Violation:
The time control plan identified the forward hot buffet islands maintained a service period between 10:00 until 14:30, but the two metal containers of chicken curry were not labeled to identify the time 4 hours past the removal from temperature control. Crew initiated corrective action.
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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 to 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
34
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
The drain for the handwashing sink next to the soup kettles was unable to prevent gray water from overshooting the drain and pooling on the deck. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
13
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Site:
Buffet-Deck 2
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Violation:
Metal containers of cooked chicken curry and beef randang were stored inside under counter hot-holding units identified on time control without identification to indicate fours hours past the time these items were removed from temperature control. The time control plan for the forward service lines identified a service period from 10:00 until 15:00, while the plan for the aft service lines identified a service period from 10:00 until 14:30.
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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: Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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