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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not include a separate column for notes. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
19
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Site:
Medical-Bottled Water Storage
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Violation:
Two cases of bottled water were stored on the deck.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
05
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Site:
Potable Water-Distant Point
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Violation:
The free halogen residual measured by the halogen analyzer was greater than 0.2 ppm from the halogen residual measured during the manual test. The analyzer measured 0.46 ppm. The inspector measured 0.76 ppm and 1.01 ppm and crew measured 0.86 ppm and 0.91 ppm. The analyzer was immediately calibrated.
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
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Item No.:
03
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Site:
Potable Water-Halogen Residual - Bunkering
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Violation:
The halogen residual was less than 2 ppm during bunkering on 18 February 2026 for one hour starting at 0115 and for another hour starting at 0245. Additionally, the halogen residual was less than 2 ppm during bunkering on 4 February 2025 for over one hour starting at 1530. No comments or manual measurements were recorded on the charts.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device 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.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling for the potable water system occurred every six months; however, the specific sample location was not recorded and only one sample was collected and analyzed. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Bunkering
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|
Violation:
When the inspectors arrived, the potable water bunkering hose was touching the cement pier in two locations. Additionally, in the potable water hose and fitting storage locker, two hoses were not stored with the ends capped or coupled together and all four potable water hoses were not labeled with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (1/2 inch) high at each connecting end.
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|
Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers. Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water, such as on the pier or in the harbor. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Log
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|
Violation:
The reduced pressure zone (RPZ) backflow prevention assembly for the forward shore connection fire line was not listed in the provided cross-connection control log. Test results showing the pressure differences on both sides of the valves were not maintained for the three RPZ backflow prevention assemblies. Additionally, twelve non-testable backflow prevention devices were visually checked 5 October 2025 but did not state the visual inspection results.
|
|
Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections. Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device. Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
40
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|
Site:
Integrated Pest Management-Active Surveillance
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|
Violation:
Active monitoring inspections were not documented; however, Ecolab visits twice a month. Additionally, night inspections were only recorded for housekeeping pantries and lockers. No pests were documented since February 2025, but multiple flies were seen throughout the vessel in nonfood areas.
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|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log. Ensure the IPM plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
33
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
|
|
Violation:
Condensate was on the unit?s evaporator condenser and the deckhead above. No water was observed dripping onto the storage racks or food items below.
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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.:
27
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
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|
Violation:
Black and yellow growth covered some white and metal components of the evaporator condenser.
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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.:
19
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
|
|
Violation:
A tray of prepared donuts was stored unprotected on the top shelf adjacent to the evaporator condenser.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
36
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
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|
Violation:
The light intensity measured less than 110 lux inside all areas of the walk-in refrigerator.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
18
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
|
|
Violation:
Approximately 15 peppers in a container exhibited fungal spoilage, with white mold spots.
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|
Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
16
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|
Site:
Galley-Deck 8 - Walk-in Refrigerator
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|
Violation:
Two deep metal pans of cooked pasta were measured at 63F and 90F. Both pans were covered with plastic wrap and had a preparation date of 29 March 2026. Staff initially stated they were cooled in the blast chiller the day prior. Upon reviewing the cooling log, the log indicated they were cooled on the day of the inspection and reached below 40F. Staff were unable to detail the discrepancy between the production date and the cooling logs, nor did they know why they were at elevated temperatures. In addition, a container of shredded chicken with a production date of 29 March had an internal temperature of 44F. All temperature abused products were discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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|
Site:
Galley-Deck 8 - Preparation
|
|
Violation:
A red cutting board was excessively scored.
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|
Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
17
|
|
Site:
Galley-Deck 8 - Butcher
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|
Violation:
Approximately 50 partially frozen whole raw chickens were thawing in a food preparation sink under running water measured at 85F. The chickens filled the sink compartment and several were not fully submerged. Water was splashing from the surface of the raw chicken onto the adjacent counter and deck below.
Approximately half of the chickens were relocated to the adjacent sink, and water was added to both compartments to ensure full submersion under running water. Some portions of the chicken exceeded 85F, while other portions remained frozen.
Staff reported that the chicken was to be sectioned for cooking within the next few hours. Staff were instructed that during thawing, food items intended for cooking must not exceed 41F for more than 4 hours total, including time under running water and any preparation time prior to cooking.
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|
Recommendation:
Thaw TCS/PHF by one of the following: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F); (3) Completely submerged under running water at a water temperature of 21C (70F) or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F); (4) As part of a cooking process if the frozen food is cooked or thawed in a microwave oven.
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Item No.:
33
|
|
Site:
Galley-Deck 8 - Butcher
|
|
Violation:
Water was splashing from the surface of the raw chicken in a food preparation sink onto the deck below.
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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.:
27
|
|
Site:
Galley-Deck 8 - Butcher
|
|
Violation:
Water was splashing from the surface of the raw chicken in a food preparation sink onto the adjacent countertops.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 8
|
|
Violation:
Two buckets of sanitizing solution were extremely cloudy, making the wiping cloths difficult to see.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 8
|
|
Violation:
A crew member handled the plastic wrap dispensing equipment without washing their hands after assisting with transferring raw chicken from one preparation sink to another. The crew member was subsequently retrained.
|
|
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.:
12
|
|
Site:
Galley-Deck 8
|
|
Violation:
A crew member assisting with transferring raw chicken from one preparation sink to another was observed leaving the station to obtain plastic wrap to block the drain without washing their hands. The crew member handled the plastic wrap dispensing equipment with contaminated hands. The crew member was subsequently retrained.
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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. Ensure food employees wash their hands.
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Item No.:
33
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Condensate collected on the deckhead above the hood-type potwash machine. Additionally, yellow grease deposits were on the surface of the light cover above the machine.
|
|
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.:
37
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Condensate collected on the deckhead above the hood-type potwash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
23
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The wash temperature of the hood-type potwash machine measured 143F by the inspector's cable thermometer and displayed by the unit's gauge.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
22
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Five nozzles on the hood-type potwash machine's upper wash arm were blocked with pieces of food residue. Additionally, the wash tank was excessively soiled with food scraps.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The rack-type dishwash machine was out of order. Staff reported it had been out of order for the last six days and they were waiting for a service technician to install new parts.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
28
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Multiple stacks of metal pans were stacked inverted while not completely air dried. When they were unstacked, water ran out and dripped onto the deck. Additionally, one pot was stored partially upright and was holding water.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Food soil was on the food-contact surfaces of two previously cleaned and sanitized pots.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
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Item No.:
17
|
|
Site:
Galley-Deck 8 - Hot Galley
|
|
Violation:
Two hot holding trolleys on time control were not physically labeled as on time control, nor were they identified on the posted time control plan.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 8 - Hot Galley - Reach-in Refrigerator
|
|
Violation:
Multiple containers of temperature control for safety (TCS) foods inside a reach-in refrigerator were measured above 41F using both the inspector?s and crew?s thermometers. Items included individual containers of breaded raw beef and chicken, beef bocaditos, yuca bites, and tomato salsa. Temperatures ranged from 44F to 47F. These items were discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 8 - Hot Galley - Reach-in Refrigerator
|
|
Violation:
The ambient temperature of this unit was measured above 41F.
|
|
Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 8 - Beverage Station
|
|
Violation:
Internal temperatures of ground beef in a metal pan measured 44F inside the reach-in refrigerator nearest the handwashing sink. This item was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 8 - Beverage Station
|
|
Violation:
Yellow mold-like residue was on hard-to-clean plastic surfaces surrounding the internal components of the right ice machine, adjacent to the evaporator panel. The same residue was on the left ice machine, but only the upper left corner.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 8
|
|
Violation:
The service counter/deck juncture was missing coving along the worker side. Food residue was in the recessed areas.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. 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.:
21
|
|
Site:
Buffet-Deck 8
|
|
Violation:
Open seams were around the metal wells and countertop in several areas making the surfaces difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 8 - A La Carte
|
|
Violation:
Previously cleaned and sanitized cups, bowls, and plates were stored in the lower compartment of the waiter station, where the surfaces were soiled with general debris and dried food residue.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Dining Room-Deck 8 - A La Carte
|
|
Violation:
Closed bottles of wine and alcohol were stored in compartments of the waiter station with nonfood items to include phone chargers.
|
|
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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 8 - Hot Galley Reach in Refrigerator
|
|
Violation:
Temperature control for safety (TCS) foods were labeled with production dates and not the required discard dates.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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|
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Item No.:
36
|
|
Site:
Bar-Deck 6 - Tides Bar
|
|
Violation:
Deckhead lights at the back bar counter were not working resulting in a light intensity less than 220 lux for cleaning.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 6 - Tides Bar
|
|
Violation:
Standing water was in the previously cleaned and sanitized mixing cup for the beverage mixer.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 6 - Tides Bar
|
|
Violation:
Old beverage splash was on the underside and food splash area of the previously cleaned and sanitized beverage mixer.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 6 - Tides Bar
|
|
Violation:
The right back bar counter electrical outlet was excessively soiled with dried food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 - Meat Freezer
|
|
Violation:
Ice droplets accumulated on the outer box of frozen beef.
|
|
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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 - Meat Freezer
|
|
Violation:
Ice droplets accumulated on the deckhead in front of the condenser unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 - Garage Area #4
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Violation:
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages.
The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas. 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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
33
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Site:
Provisions-Deck 4 - Garage Area #4
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Violation:
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages.
The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.
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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.:
21
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Site:
Provisions-Deck 4 - Garage Area #4
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Violation:
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages.
The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.
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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.
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Item No.:
13
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Site:
Food Service General-Knowledge
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Violation:
Food safety monitoring and knowledge were inadequate, as demonstrated by multiple critical food safety observations, including deficiencies in thawing, temperature monitoring, and food and equipment storage.
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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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (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 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 supervisor or 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 transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF 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 TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (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 points 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 these standards. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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