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Item No.:
02
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Site:
Medical-
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Violation:
THE GASTROINTESTINAL ILLNESS LOG USED ON THE VESSEL LACKED SOME OF THE DATA ELEMENTS THAT ARE IN THE REVISED LOG IN THE 2005 VSP OPERATIONS MANUAL. THE LOG THAT WAS IN USE LACKED COLUMNS FOR ABDOMINAL CRAMPS, HEADACHE, MYALGIA, AND WHETHER OR NOT THE CASE WAS REPORTABLE.
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Recommendation:
Ensure that all of the data elements in the 2005 VSP Operations Manual gastrointestinal illness log are incorporated in to the vessel log.
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Item No.:
08
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Site:
Potable Water-CROSS-CONNECTION CONTROL PROGRAM
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Violation:
AIR GAPS WERE NOT LISTED IN THE CROSS-CONNECTION CONTROL PROGRAM.
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Recommendation:
5.7.1.1.4 Ensure that the cross-connection control program listing of cross-connections includes air-gaps .
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Item No.:
08
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Site:
Provisions-CORRIDOR
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Violation:
A BACKFLOW PROTECTION DEVICE WAS NOT PROVIDED ON THE POTABLE WATER LINE SUPPLYING THE HOSE CONNECTION NEAR LOCKER 0830
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-DECK 5 GALLEY-PORT COFEE STATION
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Violation:
A BACKFLOW PROTECTION DEVICE WAS NOT INSTALLED ON THE POTABLE WATER LINE SUPPLYING THE COFFEE UNIT.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Buffet-DECK 11 WINDJAMMER HOT GALLEY
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Violation:
A STEADY FLOW OF WATER WAS NOTED FROM THE VENT OF THE BACKFLOW PREVENTER ON THE HOOD CLEANING SYSTEM.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
15
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Site:
Provisions-FRESH FISH ROOM
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Violation:
A SEVERELY DENTED CAN OF COD ROE WAS NOTED IN THIS ROOM. IT WAS DISCARDED DURING THE INSPECTION.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used.
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Item No.:
16
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Site:
Food Service General-
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Violation:
THE END DATE FOR THE 7-DAY DISCARD LABELING REQUIREMENT WAS NOT CONSISTENTLY RECORDED ON THE FOOD CONTAINER LABELS.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. Ensure that refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure that refrigerated, ready-to-eat, potentially hazardous food: (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 by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
19
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Site:
Galley-DECK 3 HOT GALLEY
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Violation:
A CONTAINER OF A SALT AND PEPPER MIXTURE WAS NOT LABELED.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-DECK 11 WINDJAMMER SERVICE LINE
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Violation:
THE TONGS WERE TOO SHORT FOR THE FOOD TRAYS. THE HANDLES OF TWO TONGS WERE OBSERVED IN CONTACT WITH FOOD.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Provisions-BEER AND WINE COOLER
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Violation:
WINE BOTTLES WERE STORED DIRECTLY ON THE DECK.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-OFFICER'S MESS
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Violation:
THE TONGS WERE TOO SHORT FOR THE FOOD TRAYS. TONG HANDLES WERE NOTED IN CONTACT WITH FOOD. OATMEAL CONDIMENTS WERE NOT STORED UNDER A SNEEZE GUARD.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Buffet-DECK 11 WINDJAMMER SERVICE LINE
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Violation:
THE SERVICE LINE COUNTER JOINTS WERE UNEVEN AND HAD RECESSED SEALANT IN A FEW PLACES, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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:
Provisions-FROZEN FISH ROOM
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Violation:
THE DECORATIVE TAPE WAS PEELING ON THE FOOD STORAGE TROLLEYS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-
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Violation:
THE LABELS WERE PEELING OFF OF THE TILT PAN AND GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-
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Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED AROUND THE SUPPORT FOR THE RIGHT GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-DECK PANTRY
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Violation:
A CARDBOARD PLASTIC WRAP DISPENSER WAS NOTED IN THIS AREA. THIS DISPENSER WAS ABSORBENT AND DIFFICULT TO CLEAN.
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Recommendation:
Ensure that 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.:
21
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Site:
Food Service General-
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Violation:
GAPS, SEAMS, HOLES, AND LOOSE SEALANT WERE NOTED ON THE NON-FOOD CONTACT SURFACES OF EQUIPMENT, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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. Ensure that 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:
Galley-DECK 3 HOT GALLEY
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Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED BETWEEN THE GRILLS.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that 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.:
22
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Site:
Galley-POTWASH
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Violation:
THE DATA PLATE DID NOT INDICATE THE MINIMUM WATER TEMPERATURES FOR EACH CYCLE.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Food Service General-
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Violation:
THERE WERE MANY GLASSES NOTED THROUGHOUT THE FOOD SERVICE AREAS THAT HAD A HEAVY FILM. SOME OF THESE GLASSES WERE SOILED WITH DRINK RESIDUE AND LIPSTICK. THIS WAS NOTED IN THE WINE BAR, DINING ROOM, AND CLEAN GLASS STORAGE AREAS OF THE GALLEY.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-DECK PANTRY
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Violation:
THE CARDBOARD PLASTIC WRAP DISPENSER WAS SLIGHTLY SOILED WITH GREASE RESIDUE.
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Recommendation:
Ensure that 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:
Galley-DECK 3 HOT GALLEY
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Violation:
GREASE WAS NOTED ALONG THE VENTS UNDER THE GRILLS. A DIFFICULT TO CLEAN SEAM BETWEEN THE GRILLS WAS SOILED WITH FOOD AND GREASE RESIDUE.
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Recommendation:
Ensure that 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.:
33
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Site:
Galley-DECK 4 HOT GALLEY
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Violation:
BROWN COLORED GREASE WAS DRIPPING FROM BEHIND THE PROFILE STRIP UNDER THE FLAT-TOP GRILL AT THE BULKHEAD JUNCTURE .
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Recommendation:
Ensure that 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.:
33
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Site:
Food Service General-
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Violation:
THE DECK-WAIT STATION COUNTER JUNCTURES WERE NOT COVED, MAKING CLEANING DIFFICULT. THIS IS A NEW REQUIREMENT UNDER THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
7.7.4.1.3 Provide adequate coving at deck/counter junctures at buffets, bars, waiter stations, and dining room counters.
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Item No.:
33
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Site:
Provisions-
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Violation:
THE BULKHEAD PANEL WAS LOOSE NEAR THE DOOR TO THE BUTCHER SHOP, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-DECK 11 WINDJAMMER
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Violation:
THE BULKHEAD AND DECK JUNCTURES WERE NOT COVED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Provisions-
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Violation:
SEVERAL WOODEN PALLETS WERE NOTED IN THIS AREA. THESE PALLETS WERE USED FOR STORAGE WHICH MADE CLEANING OF THE DECK DIFFICULT.
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Recommendation:
Replace the wooden pallets with deck stands.
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Item No.:
34
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Site:
Provisions-
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Violation:
THE DECK DRAIN WAS CLOGGED IN THE PROVISIONS CORRIDOR NEAR THE BUTCHER SHOP.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-DECK 5 DISHWASH
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Violation:
THE DRAIN AT THE SOILED END OF THE DISHWASH UNIT WAS OVERFLOWING AFTER THE UNIT WAS TURNED OFF DURING THE INSPECTION.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-DECK 4 BAKERY
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Violation:
A LEAK WAS NOTED AT THE DECKHEAD BETWEEN THE TWO MIXERS.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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