Posted June 8th, 2017, 05:03 AM
Here is the CDC write up for the poor Amsterdam which did not do so well on the last inspections :Score 86
(Other HAL ships did much better - all in the mid or high 90's - and several got the perfect 100 scores)
Item No.: 13Site: Food Service General-Lido Poolside Luau BBQ
Violation: A BBQ function occurred last on 25 November on the pool deck, which is not a food area. Staff explained how grills were staged next to a food employee-served buffet station. Although the area had a retractable roof, staff explained how this area is opened for the function since the function is done weekly and only weather permitting. This setup does not provide adequate protection for food and the nearest handwashing stations for the food employees were over 8 meters away.
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; (12) 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.
This sounds like the inspectors were really looking for something to write up and enforce. Simple solution is to provide a portable approved hand washing station. And roll out counter refrigerator. Having refit cruise ship galleys and shore side restaurants, I would trust food from a modern cruse ship vs shore side restaurant for cleanses.
Sent from my iPhone using Forums
Didn't do well is an understatement. Any score less than 86 is a "fail" and warrants immediate corrective action.
Like many of these reports, the written description doesn't really cover the infraction, and unfortunately, HAL and the Amsterdam have not submitted a Corrective Action Report since this inspection in December, and these CAR's really show the detail of infraction and the actions taken.
I have seen many BBQ's on ships, and have set up quite a few. I suspect that the main problem was the open roof, combined with a possible lack of covering for the food, both in the prep (cooking) area and the serving area. It would also appear that the person in charge of the BBQ did not demonstrate sufficient knowledge of food protection measures like what kind of materials are allowed, how the presentation stations should be covered/protected, and how time controls are used for food safety in a service like this. The handwash sink is a secondary concern.
If you read the Amsterdam's report, you will see the detail that the inspectors get to with regards to both operation and construction of the food areas on the ships. There are a couple of mentions of "slotted fasteners" in equipment. Standard slotted or Phillips head screws are not allowed on food equipment that meets USPH requirements, because you cannot clean the slots or "crosses" in the screws. There are special fasteners that must be used, and this adds to the cost of the equipment bought, if it must meet USPH standards.
I'm not sure the statement that all cooking must be done in "designated/certified kitchens" is correct (not doubting the poster, just the person supplying the information). Provided the equipment used meets USPH construction standards, and the food preparation and service meets USPH operational standards, I know of no reason that an outdoor BBQ would not be allowed, though the USPH is working on a revision to the VSP, that hasn't come out yet.