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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The two flexible shower hoses in the engine changing room were not listed on the cross-connection control program for inspection.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Other-Deck 2 Cleaning Locker 02-6-021
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Violation:
There was no backflow prevention device on the Hydro Accudose chemical dispenser.
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Recommendation:
Install a backflow prevention device.
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Item No.:
16
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Site:
Buffet-Lido - Ocean View Cafe - Time Control Plan
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Violation:
There was no written time only as a public health control plan for the potentially hazardous foods in the pastry section (cream pastry desserts and cut melons) or the island buffet with salads, cold cuts, and cheeses. These foods were logged as time control, but there was no written plan for their handling under this system.
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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.:
16
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Site:
Buffet-Lido - Ocean View Cafe - Time Control Plan
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Violation:
There was no written time only as a public health control plan for the potentially hazardous foods in the pastry section (cream pastry desserts and cut melons) or the island buffet with salads, cold cuts, and cheeses. These foods were logged as time control, but there was no written plan for their handling under this system.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The time as a public health control plan listed specific items that were on temperature control such as milk, yogurt and butter. The plan stated that all other items were on time control. However, items other than milk, yogurt and butter were also on temperature control in undercounter refrigeration units and the walk-in refrigerator. In addition, the times for the breakfast, lunch and dinner service were not listed on the plan.
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Recommendation:
Ensure that the time as a public health control plan reflects the operations and processes in the galley and service line.
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Item No.:
17
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Site:
Galley-Tuscan Grill -- Cooling Logs
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Violation:
A pan of pasta located in an undercounter refrigerator had been cooked and cooled, but was not recorded on the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
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Item No.:
18
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Site:
Pantry-Mast Grill Pantry
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Violation:
Inside upright reach-in freezer R-14-08 there was a hotel pan of raw turkey burgers over marinated raw chicken, which was above another pan of frozen hot dogs. The pans were rearranged during the inspection.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Pantry-Housekeeping Deck Pantry 08-4-010
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Violation:
There were two ice scoops stored on ice in the pantry ice bin with the handles resting in contact with the ice. Both were corrected during the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Lido - Ocean View Cafe - Grill Section
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Violation:
There were two working pans of oil at the cooking grills which were not labeled with the ingredient name. Additionally, there was one working shaker of a salt/pepper mixture at one grill which was not labeled with the common ingredient name.
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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:
Galley-Ocean View Cafe Galley - Hot Galley
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Violation:
There was one unlabeled working shaker of salt at the countertop spice bin in the hot galley.
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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:
Other-Mast Grill - Beverage Station
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Violation:
The passenger self-service beverage station ice/water dispenser had a very small dispensing trigger which only extends to the lip-contact portion of the cups used there. There was no posted sign and staff stated that passengers are permitted to refill drinks at this station.
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Recommendation:
Ensure that procedures for second portions and refills are as follows: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills. (2) Except as specified below, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
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Item No.:
19
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Site:
Bar-Passport Bar
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Violation:
The bar was open and the ice scoop was found in the ice with the handle in contact with the ice.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Buffet-Lido - Ocean View Cafe - Ice Cream Station
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Violation:
The two EZ-Serve wooden support trays for the counter model topping dispensers were constructed of wood and were absorbent on the surfaces. Additionally, these wood trays were previously cleaned but had some residue on the surfaces from the topping products.
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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. Recommend somehow treating the wood with a clear coat product which makes it nonabsorbent if not replaced fully.
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Item No.:
21
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Site:
Other-Beverage Stations at Buffets and Deck Pantries
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Violation:
The power cables to countertop equipment at beverage stations in the various deck pantries and the self-service beverage stations at buffets were draping the counters and making cleaning difficult.
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Recommendation:
Raise the portion of the countertop equipment cables so the counter can be easily cleaned.
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Item No.:
21
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Site:
Galley-Deck 4 Pastry
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Violation:
There was frozen condensate on the deckhead, plastic door curtain, and racks inside the walk-in freezer, 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.:
22
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
Two dishwash racks were on the deck and used as deck stands for dirty dish storage.
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Recommendation:
Ensure that the washing procedures selected are based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.
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Item No.:
22
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Site:
Galley-Ocean View Cafe Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the operating tank temperature of the pre-wash was 154 °F, wash tank 1 was 173 °F, wash tank 2 was 195 °F, rinse tank was 175 °F, and the final rinse dish level temperature was 160 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Buffet-Lido - Ocean View Cafe - Ice Cream Station
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Violation:
The two EZ-Serve wooden support trays for the counter model topping dispensers were constructed of wood and were absorbent on the surfaces. Additionally, these wood trays were previously cleaned but had some residue on the surfaces from the topping products.
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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:
Bar-Ocean View Bar
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Violation:
This outside bar uses an elevated bottle rack on the aft port section as a place as well to store clean drink glasses, but the shelf and the glasses stored on it were exposed to wind (bar has only one partial bulkhead) and were found dirt and dust soiled. Staff stated they are washed just before service, but it's clear this location is too exposed to environmental contamination to store the glassware there without additional protection.
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Recommendation:
As these glasses are stored in preparation for use in bar drinks there should be a protection for them, such as plastic film covering until some more permanent control such as an enclosure or cabinet can be installed.
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Item No.:
33
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Site:
Bar-Mast Bar
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Violation:
The deckhead beams were soiled throughout the front bar. It was unclear if this was solely from the deck washing done above or a combination of that work and the exposure to the outside (humidity and sea air). There was water on the glass top exterior panels and it appeared some water had rolled to the underside of the deckhead beams where it could contaminate the bar top and clean items stored there. This area should be further evaluated and possibly changed to address this problem.
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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.:
37
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Site:
Galley-Deck 4 Pastry
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Violation:
There was frozen condensate on the deckhead, plastic door curtain, and racks inside the walk-in freezer.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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