|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiological Test Records
|
|
Violation:
The microbiological testing of potable water bunkered in St. Thomas was not recorded consistently since January 2009.
|
|
Recommendation:
Ensure that sample results are maintained onboard the vessel at least 12 months, and are available to the VSP for review during inspections.
|
|
|
Item No.:
15
|
|
Site:
Bar-Pool Bar
|
|
Violation:
There were 6 dead fruit flies found in the bottom of a half-filled bottle of peach brandy stored on a back bar bottle rack. The bottle was drained and discarded during the inspection.
|
|
Recommendation:
Ensure that food is safe and unadulterated.
|
|
|
Item No.:
17
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
There was a hotel pan of cooked bolognese sauce inside upright reach-in refrigerator #4, which was labeled to indicate it was put in cold storage on day 6 of the current cruise, yet there was no record of the cooling in the cooling log for that day.
|
|
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.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Other-Officer's Mess - Hot Buffet
|
|
Violation:
There was no drain installed beneath the hot buffet counter, so the bain marie had a length of hose attached to drain the water bath into buckets, according to staff.
|
|
Recommendation:
Ensure that drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
All the ice machine's have a gap along the rear ice maker interior panel, where the cuber water tube penetrates. There is a styrofoam material in the technical compartment immediately behind this penetration which is getting wet and mold soiled. The panel is food-contact and the penetration is just above the water bath.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
The two door gaskets were split open on undercounter reach-in refrigerator #3.
|
|
Recommendation:
Replace the damaged door gaskets.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
The final rinse lower spray arm center spray nozzle was clogged during active use of the conveyor dishwash machine.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Two pans stored in an undercounter clean pot storage rack were found soiled with food residue. Both pans were returned to the potwash for re-cleaning.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
All the ice machine's have a gap along the rear ice maker interior panel, where the cuber water tube penetrates. There is a styrofoam material in the technical compartment immediately behind this penetration which is getting wet and mold soiled. The panel is food-contact and the penetration is just above the water bath.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Other-Crew Mess Buffet
|
|
Violation:
The deck covering was damaged along the juncture with the stainless steel foundations of the buffet counters. Additionally the deck was heavily damaged and difficult to clean beneath the starboard end of the cold buffet counter.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Entry to Verandah Galley
|
|
Violation:
The foyer entering the galley had a damaged vinyl decking, with gaps along the perimeter bulkhead juncture with the deck.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Verandah Pantry and Buffet Service - Port
|
|
Violation:
The lower edge of the bulkhead tiles installed around the perimeter of this pantry were damaged, soiled, and had a gap where they joined the deck tile immediately below.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Verandah Buffet and Beverage Station
|
|
Violation:
There was no coving where the deck joined the passenger side of the buffet self-service counters port and starboard, and no coving was present in the same position at the self-service coffee counter.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar - Buffet Counter Port
|
|
Violation:
There was a soft sailcloth deckhead over the port buffet counter. Both the ropes attaching the cloth and the steel support braces to which they were tied had a significant dust soil present.
|
|
Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar - Buffet Counter Port
|
|
Violation:
The bulkhead and deckhead attached utilities such as light fixtures, cables, switches, boxes made cleaning difficult immediately around those installations.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
36
|
|
Site:
Bar-Pool Bar
|
|
Violation:
Verify that the deckhead lights over the center of this bar are shatter-resistant. These lights were not covered and no coating could be felt when scratched.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
Staff working at the in-use dishwash machine were perspiring profusely due to the high heat and humidity in this area. This was also noted on the previous VSP inspection in November 2008.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Air-Conditioning Fan Units
|
|
Violation:
The condensate collection pans within each of the 4 AC fan units on the ship were corroded to a point which made them difficult to clean and difficult to judge as clean.
|
|
Recommendation:
Ensure that evaporative condensers are inspected at least annually and cleaned as necessary to remove scale and that sediment and cooling coils and condensate pans are cleaned as necessary to remove dirt and organic material.
|
|
|