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Item No.:
22
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Site:
Galley-Deck 6 Starboard Warewash
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Violation:
The top right final rinse spray nozzle in the flight-type dishwash machine was not producing water during operation.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Deck 6 Port Warewash
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Violation:
The water in the wash tank of the flight-type dishwash machine was measured at 141F during operation, and the temperature gauge on the machine for the wash tank displayed the same temperature.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
34
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Site:
Galley-Deck 5 Soup Area
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Violation:
Water was dripping from the deckhead hatch in front of the cleaning material locker to the deck below. Staff stated the water was due to a leaking pipe in the deckhead The area was not in operation and no equipment was impacted.
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Recommendation:
Ensure 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 Starboard Warewash
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Violation:
Water was leaking from a deckhead hatch between the clean storage racks onto the deck below. Staff stated the water was due to a leaking pipe in the deckhead. The area was not in operation and no clean equipment was impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Deck 5 Starboard Warewash
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Violation:
Excess grease dripped from the connection end of a mechanical wire mixer and pooled under the piece of equipment that was stored on the middle shelf in the center new equipment locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Port/Starboard Loading Area
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Violation:
Several pallets of beer, water, and liquor were stored on both sides of the loading area under an open deckhead that had exposed wiring and pipes. A plastic cover was placed over the stored beverages for extra protection. No contamination of the beverages was observed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Port/Starboard Loading Area
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Violation:
Several pallets of beer, water, and liquor were stored on both sides of the loading area under an open deckhead that had exposed wiring and pipes. A plastic cover was placed over the stored beverages for extra protection. No contamination of the beverages was observed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
22
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Site:
Galley-Horizon Court Warewash
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Violation:
The top left final rinse spray nozzles on the flight-type dishwash machine was not producing water during active use.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
28
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Site:
Galley-Horizon Court Pot Wash
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Violation:
A stack of white cutting boards were stored on top of one another on the bottom shelf of the dry storage rack which prevented them from air drying. Standing water was noted between several of the cutting boards when moved.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
19
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Site:
Other-Ice Cream Bar
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Violation:
Two ice cream scoops were stored in the dipper well with no running water during operation.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The curtains between the prewash, wash, and auxiliary rinse tanks in the rack-type dishwash machine were extra-long. This caused the curtains the cover the plate surfaces for a longer period of time as the rack passed through the machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The mechanical pot wash machine had been out-of-order since 17 February. The spare parts needed to repaired the machine were no longer available. The ship was planning to install three new pot wash machines, and documentation provided to the inspected showed the new machines which were due to arrive in San Francisco on 8 August.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
44
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Site:
Buffet-Horizon Court
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Violation:
The horizon court self-service buffet had undergone a renovation after the 2011 VSP Construction Guidelines were implemented, and no handwashing stations were installed for passengers. These areas were not presented to VSP for review prior to the installation to ensure the areas were properly constructed. This was written on the previous inspection in July 2015.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. Install passenger handwash stations at the entrances to the Horizon Court.
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Item No.:
34
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Site:
Pantry-Ice Pantry 10752
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Violation:
Water was dripping from the potable water supply line to the ice machine from the valve just before it entered the machine. The water was dripping into the scupper below the machine. The area was not in active use.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
43
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Site:
Ventilation-Air Handler #2.6.3
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Violation:
The catch tray below the condenser coil on this unit had standing water and contained a black textured slime. Two flies were also observed inside the air handler.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material. Ensure condensation collection pans are self-draining.
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Item No.:
19
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Site:
Pantry-International Cafe
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Violation:
Water was dripping from the chilled water supply line to the ice machine and puddling in the scupper behind the machine due to the ship listing. Water was splashing up from the scupper after each drip and soaking two boxes of canned soft drinks that were stored to the right of the machine. The bottom and half-way up the side of each box was saturated with water.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
34
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Site:
Pantry-International Cafe
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Violation:
Water was dripping from the chilled water supply line and puddling in the scupper. The leak appeared to be chilled water not due to condensation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
29
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Site:
Bar-International Cafe
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Violation:
The water temperature at the handwash station across from the cappuccino machine measured at 127F and could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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