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Item No.:
08
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Site:
Potable Water-AC Room 7-2
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Violation:
The potable water line to the hose bib was not striped blue or blue/green/blue. The striping was corrected during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rate and Bather Load
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Violation:
The turnover rate and bather load for the swimming pool were calculated using the manufacturer's pump rate instead of the flow rate from the flow meter.
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Recommendation:
Use the flow rate from the flow meter to calculate the turnover rate and bather load.
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Item No.:
16
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Site:
Other-Consumer Advisories
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Violation:
According to the staff, cold smoked salmon was served on certain cruises and during special events, but there were no consumer advisory signs available at the food outlets and cold smoked salmon was not indicated on the menu when cold smoked salmon was served. The menus did have a consumer advisory statement, but it did not meet the requirements of the 2011 VSP Operations Manual. Smoked salmon was onboard but was not served during the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Bar-
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Violation:
There was one closed bottle of red wine and one open bottle of red wine stored in the bottom right wooden cabinet and the shelf was soiled with dirt and old food debris.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Pool
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Violation:
There was an insect light trap over the preparation counter and next to the cold display cabinet. This area was not in-use during the inspection.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
One box of frozen lamb and one box of frozen pork were stored under the evaporative condenser. The outside of the boxes were wet and had a build-up of ice. The boxes were removed.
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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.
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Item No.:
20
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Site:
Pantry-Pool
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Violation:
There were several slotted screws inside the ice machine in front of and adjacent to the ice cuber panel. Also, the two largest slotted screws on the ice cube thickness sensor were corroded.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There was peeling and chipping paint in several areas of the food-splash zone of the white deck-mounted mixer.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
There was peeling and chipping paint on the nonfood contact surface on the upper portion of the white deck-mounted mixer.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment 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.:
21
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Site:
Pantry-Garden Bar
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Violation:
There were several cables on the bottom of technical cabinet #68, making cleaning difficult.
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Recommendation:
Remove the cables from the bottom of the technical compartment and store them to facilitate cleaning.
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Item No.:
21
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Site:
Pantry-Garden Lounge
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Violation:
There was worn and pitted styrofoam over both evaporative coolers in the technical compartment above the ice dispensing bin of ice machine #6. Also, there was loose and peeling sealant between the styrofoam and the bottom of the technical compartment.
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Recommendation:
Ensure 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. Ensure 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:
Pantry-Garden Lounge
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Violation:
The gaskets were loose around the door frames of upright refrigerators #62 and #63.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Pool
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Violation:
There was loose and peeling sealant on the left side of the cold display cabinet between the glass panel and the frame of the cabinet.
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Recommendation:
Ensure 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:
Pantry-Deck 5
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Violation:
There was soiled and pitted styrofoam over the evaporative coolers in the technical compartment over the ice dispensing bin of the deck-mounted ice machine. Also, there was loose and peeling sealant between the styrofoam and the bottom of the technical compartment.
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Recommendation:
Ensure 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. Ensure 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.:
22
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Site:
Pantry-Garden Lounge
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Violation:
The left-most spray nozzle from the clean end of the in-use conveyor warewash machine for the auxiliary rinse was not spraying water. The spray nozzle was repaired during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
27
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Site:
Pantry-Deck 5 Ice Machine
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Violation:
The styrofoam over the evaporative coolers in the technical compartment over the ice dispensing bin was soiled.
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Recommendation:
Ensure 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-Garden Lounge Beverage Station
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Violation:
There were several crumbs and old food debris in the bottom of the toaster. The machine was not in-use and had already been cleaned.
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Recommendation:
Ensure 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-Garden Lounge Beverage Station
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Violation:
There were two used tea bags, coffee, and an excessive amount of food debris for the time of day in the countertop drainage tray under the in-use water and ice dispensers on the ice/water machine.
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Recommendation:
Ensure 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:
Bar-Garden Bar
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Violation:
The white shelving unit behind the left wooden door was heavily soiled with dirt, debris, cobwebs, and dead insects. Nothing was stored in this area. According to the staff, this bar was only used for special occasions.
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Recommendation:
Ensure 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-Pastry
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Violation:
There was a thick brown food residue in a few areas on the outside of the mixing bowl for the stainless steel deck-mounted mixer. According to the staff, this mixer was used in the morning and was previously cleaned.
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Recommendation:
Ensure 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-Crew Mess Beverage Station
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Violation:
The sign stating 'orange juice' on the orange juice dispenser was soiled with an old hardened pink residue.
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Recommendation:
Ensure 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:
Bar-
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Violation:
The inside of the bottom right wooden cabinet and the second wooden shelf in the upright wooden cabinet were soiled with dirt and old food debris.
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Recommendation:
Ensure 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-
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Violation:
There were single service cups stored in the bottom right wooden cabinet and the inside of the cabinet was soiled with dirt and old food residue. Also, there were single service utensils stored on the second wooden shelf in the upright wooden cabinet and the shelf was soiled with dirt and old food debris.
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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.
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Item No.:
28
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Site:
Preparation Room-Poultry
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Violation:
The soap dispenser for the handwashing sink was behind the stainless steel clean equipment storage rack. In order to use the soap, the user had to reach over and behind the storage rack, possibly contaminating the equipment. No equipment was stored on the rack during the inspection.
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Recommendation:
Relocate the soap dispenser for the handwashing sink in a location that will prevent the user from contaminating equipment.
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Item No.:
33
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Site:
Pantry-Garden Bar
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Violation:
There was soft sealant used as coving between the rounded equipment storage cabinet and the deck juncture.
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Recommendation:
Use a hard or semi-hard material to cove the cabinet/deck juncture.
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Item No.:
33
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Site:
Bar-Garden Bar
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Violation:
The coving was damaged or missing in some areas at the cabinet/deck juncture under the handwashing sink on the worker side of the bar. According to the staff, this bar was only used for special occasions.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure 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:
Pantry-Pool
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Violation:
There was loose and peeling sealant on the deckhead panels between the ice machine and the stainless steel equipment storage rack.
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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.
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Item No.:
33
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Site:
Pantry-Garden Lounge
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Violation:
There was loose and peeling sealant on the bulkhead panels between the food preparation sink and the fryers.
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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.
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Item No.:
33
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Site:
Dining Room-Garden Lounge
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Violation:
There was soft sealant used as coving at the cabinet/deck juncture of the waiter station.
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Recommendation:
Use a hard or semi-hard material to cove the cabinet/deck juncture.
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Item No.:
36
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Site:
Bar-Pool
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Violation:
There was less than 110 lux of light intensity at the handwashing sink. The bar was not in-use, but there was no way to increase the light intensity.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Bar-Snack
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Violation:
There was less than 220 lux of light intensity in front of the coffee and frozen drink machines on the service side of the bar.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was less than 110 lux behind and around several deck- and counter-mounted equipment such as ice machines, combination ovens, and beverage machines in the crew galley, main galley, pantries, and on the beverage stations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-
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Violation:
The light intensity was not able to be raised to 220 lux during cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-
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Violation:
There was excess condensation collecting on the deckhead above the double stacked combination ovens and dripping onto the deck. No food or clean equipment was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Buffet-Garden Lounge Beverage Station
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Violation:
The four-button juice dispenser on the beverage station between the ice/water machine and the toaster had not been used in several years and staff stated it was not necessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Buffet-Pool
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Violation:
The cold display cabinet #86 had not been used in several years and staff stated it was not needed for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-Garden Bar
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Violation:
There was a live large black hopping insect on the deck to the left of the rounded equipment storage cabinet. This area was not in-use during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Medical Center Public Toilet
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Violation:
There were no signs advising users to wash hands or to use a paper towel to open the door.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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