|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer Chart Recorders
|
|
Violation:
The sample lines for the analyzer chart recorders for all of the whirlpool were located after the compensation tanks.
|
|
Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs posted at the pools and whirlpools did not contain all elements of the 2011 VSP Operations Manual sign requirements. A work order for new signs was in place.
|
|
Recommendation:
Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Depth Markers
|
|
Violation:
The depth markers in the pools listed depth only in feet. A work order for new depth markers was in place.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shepherd's Hooks
|
|
Violation:
The pools had telescoping shepherd's hooks.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
|
|
Violation:
The standard design covers for the suction fittings located more than 3 feet apart in all swimming pools did not meet the antientrapment/antientanglement drain cover requirements.
|
|
Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court Gazebo
|
|
Violation:
The consumer advisory posted at the omelet station was not specific to eggs that could be cooked to order.
|
|
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 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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court Gazebo Galley
|
|
Violation:
Three undercounter refrigerators that were listed on the time control plan as time control units were not physically labeled as such.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
The menus for the specialty restaurants and the dining rooms did not have consumer advisories. There were animal-derived foods on the menus that could be cooked to order.
|
|
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 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 Cold Pantry
|
|
Violation:
A hotel pan of sliced cherry tomatoes had temperatures ranging from 41F to 46F. Staff stated that the tomatoes were sliced two hours prior and were sent to the blast chiller.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Galley-Sabatini's
|
|
Violation:
The ice scoop handle was stored in direct contact with the ice inside the ice machine.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Two heavily scored cutting boards were on the soiled staging area of the potwash. These cutting boards were used at the carving station. The heavy scoring prevented these cutting boards from being easily cleanable.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Room Service
|
|
Violation:
The ice machine internal side panel where the ice scoop was stored was heavily corroded.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Cappucino Machines
|
|
Violation:
There were approximately 6 cappuccino machines located throughout the food service areas with at least 6 slotted fasteners in the food splash zones of each machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Potato Tumbler
|
|
Violation:
The gasket on the exit chute to the right potato peeler was in a poor state of repair.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Forward Beverage Station
|
|
Violation:
The cappuccino machine had rusted and corroded areas in the food splash zone, making cleaning difficult.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Horizon Court Gazebo Staging Area
|
|
Violation:
The electrical cords to the two counter-mounted juice machines were draped on the counter, making cleaning difficult.
|
|
Recommendation:
Shorten or support the electrical cords above the counter to allow for easy cleaning.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Horizon Court Gazebo Staging Area
|
|
Violation:
Three moist and partially soiled blue wiping cloths were underneath the far right counter-mounted juice machine.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
25
|
|
Site:
Food Service General-Wiping Cloth Storage
|
|
Violation:
Moist and soiled wiping cloths were stored in empty buckets throughout several different food areas. These areas included: Horizon Court beverage stations, Horizon Court galley, and Sabatini's galley.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Horizon Court Gazebo Staging Area
|
|
Violation:
The electrical cords to the two counter-mounted juice machines were soiled with a sticky residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Forward/Port Beverage Station
|
|
Violation:
The top of the coffee dispensers were soiled with dust beyond a day's accumulation. The outside of the ice chute of the ice/water dispenser was soiled with a brown sticky residue. Also, the technical compartments below the coffee dispensers were heavily soiled with old coffee residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Forward/Port & Starboard Beverage Stations
|
|
Violation:
Approximately 40 plastic cups at both stations were stacked inverted while still wet. Water dripped from the cups when they were removed from the stack. The cups were sent back to be re-cleaned and allowed to properly air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Horizon Court Gazebo Staging Area
|
|
Violation:
A rack of the combination oven located next to the juice dispensers was stored on the deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Trident Grill
|
|
Violation:
The deck behind the deck-mounted ice machine was soiled with food debris beyond a day's accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The deck tiles located between the rotating ovens had recessed grouting and were soiled with old food residue.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Three Compartment Sink
|
|
Violation:
The previously cleaned deck under the three compartment sink was soiled with food debris.
|
|
Recommendation:
Ensure 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-Crooner Bar Pantry
|
|
Violation:
The previously cleaned deck to the left of the deck-mounted ice machine was soiled with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Cooked and Smoked Fish Freezer
|
|
Violation:
Water was leaking from a deckhead light fixture. No food was impacted.
|
|
Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Forward/Port Beverage Station
|
|
Violation:
The light intensity over the self-service beverage station was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Gazebo Staging Area
|
|
Violation:
The light intensity at the service area of the two counter-mounted juice machines was less than 220 lux. The staff explained to the inspector that identified low light areas like this one had a work order to be corrected in upcoming weeks.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was heavy condensation on the deckhead over the soiled end of the in-use flight-type dishwash machine. The condensation was dripping on the soiled landing.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Loading Inspections
|
|
Violation:
Only incoming shipments of food and hotel goods were documented. Staff explained that incoming shipments of mechanical spare parts or other shipments for the technical department were not checked for pests.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
Recommendation:
Include in the written OPRP procedures for informing passengers and crew members of the outbreak, including procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage and procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
The previously cleaned slide in the gym area for kids under 3 years old was soiled in many areas and was in a bad state of repair which made it difficult to clean.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
|
|