|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
Distillate, permeate, and potable water striping for water lines leaving the reverse osmosis and evaporators were not consistently and accurately stripped in accordance with section 5.3.2.1.1 of the VSP 2018 Operations Manual. Crew reported they had changed stripping after a previous inspection and demonstrated that different stripping was already in place underneath the stripping that was visible, and this was likely due to a misunderstanding. Corrective action began immediately.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Facilities
|
|
Violation:
The rescue hook for the aft outdoor pools (Caldarium, Frigidarium, and outdoor Tepidarium) was not prominently located or visible from the facilities. Additionally, the indoor rescue hook for the indoor portion of the Tepidarium was not located in a prominent location; the hook was difficult to see from the portside of the pool.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Facilities
|
|
Violation:
The depth markers for the Caldarium and Frigidarium were not prominently displayed and visible from the deck entrances to the facilities. They were visible from the facility entrances from the Tepidarium.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Covers
|
|
Violation:
One screw was missing from one Spa Pool antientrapment drain cover and one screw was missing from one Tepidarium drain cover.
|
|
Recommendation:
Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Time Control
|
|
Violation:
There were several time control findings throughout the vessel, but especially at the World Cafe, which showed a pattern of time control issues and a lack of monitoring.
At the World Cafe:
- At 1316, the milk in the portside coffee machine was labeled with a green discard dot, indicating the milk was on time control from 1400-1800. According to the time control plan for the area, the milk should have been labeled with a red discard dot for a service period of 1000-1400. Staff stated there was likely confusion between the time control plan for this coffee station and the starboard coffee station, which had a time control plan using the same colors but different times. For example, at the starboard coffee station, red dots indicated a time control period of 0900-1300, and green dots indicated a time control period of 1300-1700. The milk in the portside coffee machine was relabeled with the appropriate red time control discard dot.
- Three plates of ham and cheese sandwiches, containing a total of 13 sandwiches, were on time control and not labeled with a time control sticker. The sandwiches were discarded.
- Bread with baked marinara sauce and cheese on top was on a rolling rack on time control without a time control label. The rolling rack was also not labeled on time control or listed on the time control plan.
- There was confusion as to which time control plan applied to the two small self-service stations located between the bakery and the pizza station. The area was listed on both time control plans, but the set-up and discard times differed on port days for both breakfast and lunch service. The service periods were greater than 4 hours, and the ship used color dots to indicate discard times. Depending on which station the food came from, food could potentially be on the buffet for 4.5 hours.
In the Main Galley, four fruit and cheese plates and 4 bags of piping cream were in the time control refrigerator at 1537. According to the time control plan, the food should have been discarded at 1530. The area was in operation at the time of the inspection.
Additionally, a temporary buffet was set up in the World Cafe. There were no sneeze guards to protect the food on the buffet.
|
|
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: (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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5- World Cafe
|
|
Violation:
At 1316, the milk in the portside coffee machine was labeled with a green discard dot, indicating the milk was on time control from 1400-1800. According to the time control plan for the area, the milk should have been labeled with a red discard dot for a service period of 1000-1400. Staff stated there was likely confusion between the time control plan for this coffee station and the starboard coffee station, which had a time control plan using the same colors but different times. For example, at the starboard coffee station, red dots indicated a time control period of 0900-1300, and green dots indicated a time control period of 1300-1700. The milk in the portside coffee machine was relabeled with the appropriate red time control discard dot.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5- World Cafe Sandwich Station
|
|
Violation:
Three plates of ham and cheese sandwiches, containing a total of 13 sandwiches, were on time control but not labeled with a time control sticker. The sandwiches were discarded.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5- World Cafe Bakery
|
|
Violation:
Bread with baked marinara sauce and cheese on top was on a rolling rack on time control without a time control label. The rolling rack was also not labeled as being on time control or listed on the time control plan.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 1- Cold Pantry
|
|
Violation:
Four fruit and cheese plates and four bags of piping cream were in the time control refrigerator at 1537. According to the time control plan, the food should have been discarded at 1530. The area was in operation at the time of the inspection.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 5- World Cafe Pastry & Pizza Station
|
|
Violation:
There was confusion as to which time control plan applied to the two small self-service stations located between the bakery and the pizza station. The area was listed on both time control plans, but the set-up and discard times differed on port days for both breakfast and lunch services. The service periods were greater than 4 hours, and the ship used color dots to indicate discard times. Depending on which station the food came from, food could potentially be on the buffet for 4.5 hours. Staff indicated that only one station uses the self-service stations at a time, and modifications to the time control plan were discussed.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 5- World Cafe Bakery
|
|
Violation:
Bread with baked marinara sauce and cheese on top was on a rolling rack on time control without a time control label. The rolling rack was also not labeled as being on time control or listed on the time control plan.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5- Mamsen's
|
|
Violation:
A container of gravlax was stored above ready-to-eat shrimp and salad dressing. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5- World Cafe Gelato Station
|
|
Violation:
The nut/allergy-free ice cream scoop was stored in a container of stagnant water measuring 68°F. This container was replaced with a new container of water measuring above 135°F.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored 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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5- World Cafe
|
|
Violation:
The following food items were unprotected at the temporary buffet: three baskets of crackers, four large blocks of cheese, six plates of fruit and cheese, three plates of fruit, and approximately 10 bowls of snacks and condiments.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1- Cold Pantry
|
|
Violation:
The vegetable grater had 4 soiled slotted fasteners on the food contact surface.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Deck 1- Hot Galley
|
|
Violation:
Water consistently dripped out of the technical compartment of the tilting kettle.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5- World Cafe Potwash
|
|
Violation:
The hood-type potwash was out of order since the morning of the inspection. Staff stated the final rinse temperature gauge was reading low.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5- Mamsen's
|
|
Violation:
A waffle iron with a large amount of crusted food debris was stored in the cabinet.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 1- Cold Pantry
|
|
Violation:
The vegetable grater had 4 soiled slotted fasteners on the food contact surface.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 1- Cold Pantry
|
|
Violation:
Due to a reported leak, the water had been turned off at the handwash sink near the time control refrigerator. There were other handwash sinks in the area that crew members could use.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5- World Cafe
|
|
Violation:
There was no coving at the temporary buffet.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck A- Spirit Store
|
|
Violation:
A house fly was in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5- World Cafe Dishwash
|
|
Violation:
A fruit fly was in this area. The area was operational, and no clean dishes were impacted.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 1- Crew Mess
|
|
Violation:
A house fly was in this area. The area was not operational at the time of the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5- World Cafe
|
|
Violation:
There was one fly at the temporary buffet. The area was operational, and no food was impacted.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5- World Cafe Bakery
|
|
Violation:
A house fly was in this area. The area was operational, and no food was impacted.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5- World Cafe Cold Line Portside
|
|
Violation:
A fruit fly was in this area. The area was operational, and no food was impacted.
|
|
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.
|
|
|