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Item No.:
01
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Site:
Medical-Medical - GISS 24-hour Report
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Violation:
For the voyage ending 09 July 2008, the ship medical staff filed the 24-hour report on 07 July 2008. The voyage started on 02 July 2008 in Vancouver, Canada with the first US port of call in Ketchikan, Alaska on 04 July 2008. A total of 4 cases would have been reported on 04 July 2008. The ship's medical staff contacted the VSP for guidance and CAPT Vaughan instructed them to report the data immediately. The ship complied with the VSP request and maintained documentation of the report on file.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
08
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Site:
Galley-Dishwash Area
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Violation:
Two of 5 spray arms were equipped with Watts S8 model non-continuous pressure backflow prevention devices.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Potable Water - Tank Coatings
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Violation:
There was potable water tank maintenance, including spot re-coating done in #4 port and starboard tanks. In reviewing the records it was clear that the coating product was certified for this purpose, but there was no statement that the product was applied, dried, and cured according to the manufacturers specifications.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are available for review during inspections.
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Item No.:
16
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Site:
Buffet-Lido - Time as a Public Health Control Plan
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Violation:
The time control plan for the cold lido breakfast and the cold deli displayed an arrow from back-up time control cold holding to another box labeled "food placed in overnight storage (walk-in units). As these foods are being controlled on time alone there cannot be a step following this which involves placement into overnight storage on temperature control. Those foods must be discarded, whether from a time controlled storage location or from the service line display at the point 4 hours from their removal from temperature control.
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Recommendation:
Modify the time control plan to reflect that foods are discarded after 4 hours.
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Item No.:
16
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Site:
Other-Lido - Pizzeria
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Violation:
The time control plan in use at the pizzeria was a log form which stated that pizza on trolleys were to be refrigerated at 40 °F and discarded at 4 hours. Staff stated that they top pizza dough with sauce and cheese, place on trolleys, push full trolleys into the walk-in refrigerator, remove one filled trolley at a time and label with the 4 hour discard time. When the pizza dough has set for 45 minutes to proof they begin cooking and serving according to individual orders. The log entries confirm some of this procedure, but a proper time control plan should be written for this outlet.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
20
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Site:
Buffet-Lido Grand Buffet - Dessert Section
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Violation:
The upper compartment of the 4 glass door reach-in refrigerator HB0921 was posted out of order. According to staff this unit has been out of order for approximately 12 months.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Lido - Deli
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Violation:
The left counter model slicer had an open seam along the backplate of the blade where the sealant was peeling away. There were pieces of food particles in the open seam.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
One of the side panels to hot holding cabinet #6 had gaps, 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:
Galley-Center Galley
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Violation:
Some of the large black waiter trays were damaged along the edges and bottoms, exposing the wire frames, making cleaning difficult.
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Recommendation:
Replace the damaged waiter trays.
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Item No.:
21
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Site:
Galley-Crew Galley - Ice Machine
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Violation:
Peeling sealant was found at the bottom of the ice cuber drip tray. This item was corrected during the inspection.
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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:
Galley-Supper Club Galley
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Violation:
There was a missing exterior panel on the back side of the Vulcan oven/salamander lower section.
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Recommendation:
Replace the missing panel to the Vulcan oven/salamander.
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Item No.:
21
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Site:
Bar-Supper Club Bar
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Violation:
There was excessive sealant applied to the lower left interior panesl inside undercounter technical compartment 4811.103.201 at the front bar counter.
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Recommendation:
Remove the excess sealant.
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Item No.:
26
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Site:
Buffet-Lido - Deli
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Violation:
The left counter model slicer had an open seam along the backplate of the blade where the sealant was peeling away. There were pieces of food particles in the open seam. The slicer was previously cleaned.
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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-Center Galley
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Violation:
The interior of the previously cleaned storage cabinet beneath the wok was soiled. This item was corrected during the inspection.
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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-Crew Galley - Blast Chiller
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Violation:
The gasket was soiled. This item was corrected during the inspection.
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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:
Buffet-Lido Grand Buffet - Dessert Section
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Violation:
The large 4 glass door reach-in refrigerator top exterior surface had a layer of old dust debris.
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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-Lido - Dishwash
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Violation:
There were 5 previously cleaned coffee creamer/milk pitchers on the clean storage rack. The bottom exterior piece was unscrewed and all were soiled with old creamer and mold 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:
Buffet-Lido - Grand Buffet Aft Beverage Station
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Violation:
The interior of the technical compartment beneath the port station ice maker/water dispenser was soiled with mold and dirt debris and had a strong moldy odor. The deck corner beneath the ice maker/dispenser was particularly soiled.
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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:
Buffet-Lido - Grand Buffet Aft Beverage Station
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Violation:
There was a strong odor and a mold and dirt liquid residue along the underside surfaces of the ice maker/dispenser unit in the undercounter technical compartment of the beverage station starboard.
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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.:
28
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Site:
Other-Lido - Pizzeria
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Violation:
The paper towel dispenser at the front service counter was installed over the preparation counter beside the handwash station. When handwashing was performed the counter was contaminated by water dripping while reaching for the paper towels.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Center Galley
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Violation:
One of the handwash sinks was posted out of order since the day prior to the inspection. There were other handwash stations in the work area.
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Recommendation:
Repair the handwash sink.
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Item No.:
33
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Site:
Galley-Pastry Walk-in Refrigerator 11-17
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Violation:
A loose profile strip was noted on the bulkhead. The stainless steel technician is due onboard 30 July 2008.
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Recommendation:
Ensure that 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:
Galley-Pastry Walk-in Refrigerator 11-18
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Violation:
Loose, peeling sealant was noted on the door frame of this unit.
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Recommendation:
Ensure that 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:
Galley-Potwash Area
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Violation:
A loose profile strip was noted on the bulkhead adjacent to the conveyor potwasher.
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Recommendation:
Ensure that 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:
Galley-Roast Section
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Violation:
Recessed and missing grout was noted between deck tiles in this area.
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Recommendation:
Ensure that 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:
Galley-Roast Section
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Violation:
A loose profile strip was noted on the bulkhead beside the combination oven next to the tilting pan area.
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Recommendation:
Ensure that 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:
Galley-Center Galley
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Violation:
Some recessed and missing grout, as well as rough grout was noted between deck tiles in this area.
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Recommendation:
Ensure that 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:
Other-Main Dining Room Pantry (Deck 3 Starboard)
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Violation:
The corner of the bulkhead at the entrance of the pantry was separating at the seam, making cleaning difficult.
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Recommendation:
Ensure that 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:
Galley-Crew Galley - Decks
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Violation:
Recessed or missing grout was noted between deck tiles in this area.
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Recommendation:
Ensure that 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:
Galley-Combination Oven Section
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Violation:
A loose profile strip was noted on the deckhead above the combination ovens.
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Recommendation:
Ensure that 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-Lido - Asian Corner
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Violation:
There was a large open void in the deckhead over the starboard section of the buffet counter, over the induction cook tops, where a panel was missing and light cords were hanging below the deckhead.
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Recommendation:
Ensure that 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:
Other-Lido - Pizzeria
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Violation:
The front service area had dirty food residue on the deckhead.
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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:
Other-Lido - Grand Buffet Salad Bar
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Violation:
There was a build-up of dust debris on the exterior surfaces of the deckhead mounted exhaust air duct cover.
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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:
Other-Lido - Grand Buffet Salad Bar
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Violation:
There was a difficult to clean gap at the swing door frame between the door frame and the bulkhead in the service area of the salad bar.
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Recommendation:
Ensure that 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:
Other-Supper Club - Preparation/Service Area
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Violation:
There was oil residue noted in the ventilation hood over the front preparation/service counter of the supper club. The deckhead panels surrounding were previously cleaned, but the metal panels appear soiled with dirt residue.
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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.:
34
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Site:
Preparation Room-Poultry Preparation
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Violation:
Water was noted dripping from the light fixture on the deckhead above the preparation counter. There was no food preparation ongoing at the time of this finding.
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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.:
37
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Site:
Galley-Crew Galley - Dishwash Area
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Violation:
Condensate was found dripping from the hood above the center section of the conveyor dishwasher to the deck below. A large amount of condensate was noted collected in the lower lip of the ventilation hood.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Bar-Supper Club Bar
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Violation:
One fruit fly was noted inside a bottle of lime syrup stored on the back bar counter
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido - Grand Buffet Aft Beverage Station
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Violation:
There were 3 fruit flies inside the undercounter technical compartment of the port beverage counter, beneath the ice maker/dispenser.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Other-Lido - Pizzeria
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Violation:
There were 3 fruit flies noted in the front service area on the deckhead.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Supper Club Galley
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Violation:
A fruit fly was noted behind the Vulcan oven/salamander broiler unit.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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