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Item No.:
38
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Site:
Food Service General-Equipment
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Violation:
The following items have not been used for a long time and are no longer necessary for food operations:
Deck 19, Yacht Club Galley: counter-mounted brew-and-juice machine.
Deck 16, Yacht Club Bar: counter-mounted brew machine.
Deck 16, Hola Cantina Galley: multi-flow soda cabinet.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 19 Yacht Club
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Violation:
One ant and fruit fly were in the soiled dropoff area near the hood-type dishwash machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Bar-Deck 16 Yacht Club
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Violation:
Two fruit flies were in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
22
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Site:
Galley-Deck 16 Specialty Restaurant - Flight-Type Dishwash
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Violation:
The water pressure gauge for the final sanitizing rinse went above 25 psi. This was adjusted immediately.
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Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range.
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Item No.:
33
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Site:
Bar-Deck 16 Hola Cantina
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Violation:
The exhaust vent was soiled with dust above the counter-mounted coffee machine.
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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.:
12
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Site:
Buffet-Deck 8 Buffet Marketplace
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Violation:
Crew members who were handling food items were observed not washing their hands before touching clean equipment and food items. The following areas were involved:
Burger Station: Two crew members placed burgers on the self-service counters, then proceeded to touch passengers? plates to serve hot dogs and to operate the hot grills without removing their gloves or washing their hands.
Pizza Station: A crew member placed ready to eat pizza on the passenger service counter without gloves, then touched raw dough to prepare new pizzas without washing their hands.
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Recommendation:
Ensure food employees wash their hands. 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 do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
19
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Site:
Buffet-Deck 8 Buffet Marketplace - Carving Station
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Violation:
Separate bowls of oregano, chili, and parmesan were missing a serving utensil.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
31
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Site:
Food Service General-Waiter Stations Countertops
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Violation:
More than 10 disinfectant spray bottles were stored on multiple waiter stations throughout dining rooms and food preparation areas, including where eating utensils were present. Many bottle labels were faded or either peeling making it difficult to identify the product. Crew members stated these disinfectants were intended for use on nonfood-contact surface. However, there was no proper chemical storage for the disinfectants, and no documentation or labeling was provided to confirm that the products were ?food-contact safe? or otherwise approved to be stored in close proximity to food, food-contact surfaces, or utensils. A similar finding was reported per the last inspection.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Preparation Sauce Station
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Violation:
The silicone surrounding the hoist of the deck-mounted mixer was peeling and missing, creating a difficult-to-clean surface. Crew initiated corrective action.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Preparation Sauce Station
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Violation:
The top drawer for the mobile time-control holding unit # 1 would not shut and remain latched. No food items were stored inside. Crew initiated corrective action.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
16
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Site:
Galley-Deck 5 Walk-In Refrigeration Unit # 28 - Fish Station
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Violation:
The walk-in refrigeration unit was unable to maintain containers of temperature control for safety (TCS) sour cream and packaged tofu with internal temperatures below 41F. Using a calibrated thermometer, the internal temperature of one, 5-pound sealed plastic container of sour cream measured 44F with a calibrated thermometer. Additionally, the internal temperatures of two, 10.8-ounce cardboard containers of tofu measured 45F. The ambient thermometer inside the unit measured a temperature of 58F. Crew initiated corrective action.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
20
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Site:
Galley-Deck 5 Walk-In Refrigeration Unit # 28 - Fish Station
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Violation:
The walk-in refrigeration unit was unable to maintain containers of time/temperature control for safety (TCS) sour cream and packaged tofu with internal temperatures below 41F. The ambient thermometer inside the unit measured a temperature of 58F. The inspector's maximum/minimum registering thermometer placed in the warmest part of the unit measured an ambient temperature of 60F. The internal temperatures of packaged time/temperature control for safety (TCS) sour cream and tofu stored inside measured more than 41F. Crew initiated corrective action.
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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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Deck 5 Potwashing Area
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Violation:
The wash cycle for the deck-mounted potwashing machine ran for more than three minutes. Crew reported that they periodically had to manually release steam from a valve in the technical compartment to allow the machine to transition from the wash cycle to the final rinse cycle. Manual intervention was required to control the temperature and permit the machine to complete the cycle.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (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.:
33
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Site:
Galley-Deck 5 Hot Preparation Station
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Violation:
The deckhead-mounted alarm light fixture was soiled with more than a day's accumulation of grease. Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 5 Hot Preparation Station
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Violation:
The previously cleaned and sanitized counter-mounted deli slicer blade was soiled with an accumulation of brown and beige food debris. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Deck 5 Warewashing Area
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Violation:
The sensor-activated right faucet at the soiled-area handwashing station delivered water at 123F. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were identified in the following food service areas:
Deck 4 - Crew Mess Beverage Station: One small fly was on the bulkhead between the counter-mounted juice dispensers.
Deck 4 - Crew Mess Street Food Buffet Line: One small fly was on the bulkhead above the condiment station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Buffet-Deck 4
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Violation:
The bottom surface inside the counter-mounted microwave was soiled with more than a day's worth of liquid and yellow splatter. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 4 Scullery
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Violation:
The sanitizing solution inside the bucket had a greasy film and food residue. It was not possible to see the bottom of the solution, or the wiping cloth stored inside. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
25
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Site:
Galley-Deck 4 Scullery
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Violation:
A wiping cloth was stored inside a sanitizing solution soiled with grease and food residue. It was not possible to see the bottom of the solution. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
18
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Site:
Provisions-Deck 3 Dry Storage Room
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Violation:
The top and bottom seams of two, 5-pound cans of hermetically sealed baked beans were covered in brown and orange corrosion. Crew initiated corrective action.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
17
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Site:
Preparation Room-Deck 3 Walk-In Thawing Refrigeration Unit
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Violation:
The ambient temperature inside the walk-in thawing room measured 59F with a maximum-minimum registering thermometer. Additionally, the ambient thermometer near the door of the walk-in unit measured a temperature of 62F. Using a calibrated thermometer, the internal temperature of raw beef ribs packaged in plastic measured 43F. The internal temperatures of all other raw meat items stored inside this unit measured less than 41F. Crew initiated corrective action.
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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.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
The potable water hoses used during active bunkering were not maintained in good repair. All four hoses in use had extremely frayed exterior surfaces and were observed dripping water in several locations, particularly near the hose couplings. Concentrated sodium hypochlorite was also being provisioned by a forklift directly over the frayed hoses. Staff stated that new hoses had been ordered.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easy-to-clean materials approved for potable water use and maintain them in good repair.
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Item No.:
13
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Site:
Food Service General-Deck 8 Buffet Marketplace
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Violation:
Crew members who were handling food items were observed not washing their hands before touching clean equipment and food items. The following areas were involved:
Burger Station: Two crew members placed burgers on the self-service counters, then proceeded to touch passengers? plates to serve hot dogs and to operate the hot grills without removing their gloves or washing their hands.
Pizza Station: A crew member placed ready to eat pizza on the passenger service counter without gloves, then touched raw dough to prepare new pizzas without washing their hands.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, 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.
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