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Item No.:
08
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Site:
Potable Water-Tank Disinfection Log
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Violation:
Potable water tank records indicated that the paint manufacturer's curing recommendations were not followed on two separate occasions after application.
Tanks 2 Portside- documented curing time for the epoxy coating was less than the recommended 72 hours at 15°C. Curing was recorded as starting at 1230 on August 13, 2023, and ending at 0030 on August 16, 2023.
Tank 3 Portside- documented curing time for the epoxy coating was less than the manufacturer's suggested 48 hours at temperatures above 20°C. Curing was recorded as starting at 0820 on September 25, 2023, and ended at 1020 on September 26, 2023.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
13
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Site:
Galley-Deck 1- Buffet Preparation Area
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Violation:
A pan of chipotle salad, a pan of roasted potato salad, and a pan of chickpea salad were stored in the walk-in cooler, each labeled with a preparation date of 9/3 and a discard date of 9/9. The cooling log had entries for ingredients used in the preparation of those three foods (roasted sweet potatoes, roasted redskin potatoes, and roast eggplant) with a preparation date of 9/2.
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Recommendation:
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 preparation, food storage, or warewashing 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 the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods 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 potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods 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 that are transmissible through food. 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: (1) By compliance with these guidelines; (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 that the areas of knowledge include: 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 the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 1- Buffet Preparation Area
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Violation:
A pan of chipotle salad, a pan of roasted potato salad, and a pan of chickpea salad were stored in the walk-in cooler, each labeled with a preparation date of 9/3 and a discard date of 9/9. The cooling log had entries for ingredients used in the preparation of those three foods (roasted sweet potatoes, roasted redskin potatoes, and roast eggplant) with a preparation date of 9/2.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
19
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Site:
Buffet-Deck 9- Lido Aft Salad Bar
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Violation:
The tong handles were resting on washed apples stored in a container.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 1- Cold Room 11-10
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Violation:
One panel on the plastic strip curtains was ripped. Staff showed the inspector a work order for the panel that was from the morning of the inspection.
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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.:
21
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Site:
Pantry-8 Captain's Pantry - Forward
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Violation:
The gasket for the coffee machine's milk cold-holding unit was compromised and worn, causing moisture to exit the inside of unit and collect on the exterior surface as condensate. Condensate dripped on the counter from the exterior of the coffee machine.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Pantry-8 Captain's Pantry - Forward
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Violation:
Condensate collected on the exterior of the coffee machine milk cold-holding unit and dripped onto the counter below.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Potable Water-Deck A - Recycling Center
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Violation:
The vents for the backflow prevention device serving the eye wash were obstructed with a blue/gray accumulation. Staff 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.:
28
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Site:
Provisions-Deck A 1-95 Corridor
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Violation:
An unknown liquid dripped from the bulkhead onto eight cardboard boxes of single-service paper napkins stored below. The liquid accumulated on the top of the boxes.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Deck grouting throughout the food service outlets was recessed. However, significant improvement had been made since the previous inspection. Crew had documentation showing that the decks were in the process of being repaired one section at a time.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck A- Team Dining #1
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Violation:
There was a small gap in the bulkhead next to the handwash sink. This was closed prior to the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck A- Team Dining #1
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Violation:
Two tiles were pulling away from the bulkhead across from the salad station, creating gaps between the tiles and the bulkhead. The gaps were sealed prior to the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Bar-Deck 9- Red Frog Rum Bar
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Violation:
One small fly was across from the beer dispensers.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 9 Serenity Bar - Aft
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Violation:
One fruit fly was inside the pantry during provisioning. Staff initiated corrective action.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 9- Lido Center Galley
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Violation:
One small fly was in the doorway between the lido center galley and the cold room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 9- Lido Forward Starboard Buffet
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Violation:
One small fly was in this area. The area was open and no food was impacted.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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