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Item No.:
08
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Site:
Buffet-Deck 8 Lido
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Violation:
The backflow prevention devices for two countertop coffee makers on the starboard side beverage station were continuously dripping water during the inspection. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 8 Lido
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Violation:
The countertop coffee maker and ice machine at the portside beverage station had backflow prevention devices that were dripping water continiously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Wild Harvest-Starboard Side
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Violation:
The backflow prevention device for the countertop juice machine was continuously dripping water. Remediating began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 Soup Station Area
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Violation:
The coffee station adjacent to the soup station had two backflow prevention devices, one for each countertop coffee maker, that were corroded and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Units 1 and 2
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Violation:
The air gap on the brine discharge lines of reverse osmosis units 1 and 2 had been modified, creating an insufficient air gap. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Deck 3 Aft Forward Port and Starboard Side Mooring Stations
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Violation:
The port and starboard side reduced pressure assemblies on the main fire lines were installed with the vent facing upwards. Staff provided documentation showing that the devices should be installed horizontally, but could not provide documentation that the devices could be installed with the vent facing upward.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
A can of whipped topping had a date mark of 12 February 2019. Staff stated the whipped topping was labeled with the 'opened' date and not a 7-day discard date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Other-Engine Control Room Coffee Station
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Violation:
In the cabinet below the sink, chemicals for cleaning the coffee machine were stored with instant coffee and other coffee items. The chemicals were removed.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Salad Bar
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Violation:
A plastic transportation cart was inside the salad buffet island area resting against the buffet counter where open, ready-to-eat food was placed. The cart was heavily soiled with dust and food debris. Additionally, three pieces of previously-cleaned equipment were stored on the shelves of the cart. Staff stated the cart was being used to transport soiled dishes from the salad bar line. The salad bar was open for service at the time of the inspection.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Pantry-Dive-In Taco Bar
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Violation:
The upright refrigerator located in the pantry was leaking water from the base of the unit and pooling on to the deck below. The source of the water could not be determined. A black, slimy debris was on the deck where the water was pooled. Remediation began immediately.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 4 Wine Bar Area
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Violation:
The ice machine was out-of-order at the time of the inspection. A work order was placed during the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The cords from the coffee machine were draped across the counter. The counter under the cords was soiled with coffee beans and dust. The cords were lifted off the counter immediately.
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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:
Bar-Oceans
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Violation:
There was a large hole in the sliding door of the neutral soda cabinet. Raw wood was exposed, making the sliding door difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Potwashing Mid-Ship
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Violation:
The final-rinse plate surface water temperature measured 165F, and 163F with a thermocouple measuring device, while the temperature measuring device inside the potwashing machine registered water temperatures of 159F, and 162F. Calibration began immediately.
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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-Dishwashing Mid-Ship
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Violation:
The dishwashing machine had five final-rinse nozzles that did not have a fan-like spray pattern. The machine was closed and the nozzles were cleaned.
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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-Dishwashing Mid-Ship
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Violation:
A heavy amount of food was resting below the soiled-side conveyor belt of the flight-type dishwashing machine. The machine was stopped and the food was removed during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Dishwashing Mid-Ship
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Violation:
The wash-tank curtains for the flight-type dishwashing machine were curled and not effective. The curtains were changed immediately.
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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 8 Lido Dishwashing Area Entrance
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Violation:
Three transportation carts were stored with soiled dishes and utensils on a carpeted area at the main entrance. Staff stated the dishwashing area was backed up and the dishes could not be washed in a timely manner. It was determined the dishes had been there over an hour. Staff designed a plan to relocate many of the dishes to the main galley dishwashing area during this busy time of service.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 4 Wine Bar Area
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Violation:
The dishwashing machine was out-of-order at the time of the inspection. A work order was placed during the inspection.
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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-Dishwashing Area
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Violation:
The rinse compartment water for the three-compartment-sink had an excess amount of food floating on the surface. This water was drained immediately. The area was in use at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Buffet-Deck 8 Lido
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Violation:
The water in the sanitizing buckets for the port, and starboard side waiter stations did not have the minimum 50-ppm halogen residual level. The sanitizing buckets were removed.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
The ice machine had a small amount of pink and brown debris on the fill arm. An alcohol pad was used to remove the debris. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Main
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Violation:
The forward ice machine was soiled with black and pink debris on the ice-cube-thickness sensor and the fill arm. The machine was closed and cleaned immediately. The area was not in service at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Main
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Violation:
The aft ice machine was heavily soiled with black and pink debris on the ice-cube-thickness sensor and the fill arm. The machine was closed and cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The inside of the undercounter refrigerator was soiled with brown debris. This was cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 4 Breakfast Pantry
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Violation:
The backflow prevention device for the countertop coffee maker was soiled with debris. Cleaning began immediately.
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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:
Other-Engine Control Room Coffee Station
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Violation:
The cords from the coffee machine were draped across the counter. The counter under the cords was soiled with coffee beans and dust. The counter was cleaned immediately.
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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:
Other-Engine Control Room Coffee Station
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Violation:
The inside of the cabinet used to store mugs was soiled with brown debris and was wet. No mugs were stored in the cabinet at the time of the inspection. This area was 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:
Galley-Salad Bar
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Violation:
A plastic transportation cart was inside the salad buffet area resting against the counter where open ready-to-eat food was placed. The cart was heavily soiled with dust and food debris. Additionally, three pieces of previously-cleaned equipment were stored on the shelves of the cart. Staff stated the cart was being used to transport soiled dishes from the salad bar line. The salad bar was open for service at the time of the inspection.
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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:
Galley-Salad Bar
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Violation:
A plastic transportation cart was inside the salad buffet island area resting against the buffet counter where open, ready-to-eat food was placed. The cart was heavily soiled with dust and food debris. Additionally, three pieces of previously-cleaned equipment were stored on the shelves of the cart. Staff stated the cart was used to transport soiled dishes from the salad bar line. The salad bar was open for service at the time of the inspection.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Dishwashing Mid-Ship
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Violation:
The clean utensil air-dry storage area had two trays of previously cleaned glass cups stored up-right, which prevented them from air-drying effectively. Remediation began immediately.
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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.:
30
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Site:
Galley-Deck A
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Violation:
The toilet used by the crew-galley workers did not have a towel dispenser and the door was not self-closing. Remediation began immediately.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Other-Engine Control Room Coffee Station
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Violation:
A bottle of multi-purpose cleaner was stored on the counter between the handwash station and the coffee machine. This was removed.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
31
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Site:
Other-Engine Control Room Coffee Station
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Violation:
In the cabinet below the sink, chemicals for cleaning the coffee machine were stored with instant coffee and other coffee items. The chemicals were removed.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Other-Deck 8 Lido Pizzeria
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Violation:
Three access hatches located on the deckhead above the pizza ovens were sagging from the deckhead creating difficult to clean gaps. Additionally, the sides of the sagging hatches had an oily residue build-up. The area was in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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-Dive-In Taco Bar
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Violation:
The upright refrigerator located in the pantry was leaking water from the base of the unit and pooling on to the deck below. The source of the water could not be determined. A black, slimy debris was on the deck where the water was pooled. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Pantry-Dive-In Taco Bar
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Violation:
The tiles under the upright refrigerator were lifted and the grout was chipped and soiled due to the excess amount of pooled water on the deck under the unit.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Buffet-Deck 8 Lido
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Violation:
The deckhead tiles above the starboard side, aft waiter station was soiled with food debris. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Other-Engine Control Room Coffee Station
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Violation:
Chemicals used for cleaning the coffee machine were stored in a cabinet under the sink. The cabinet was not labeled 'Cleaning Materials Only.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Other-Deck 8 Lido Pizzeria
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Violation:
One live-moth was resting on the bulkhead adjacent to the pizza over. The pest manager was called immediately.
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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.:
44
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Site:
Recreational Water Facilities-River Pool
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Violation:
While testing the river pool, which has a waterfall feature that flows into the facility, the inspector asked the staff member testing the facility for the appropriate halogen level range. The staff member said the range was 1-5 ppm bromine. When the inspector asked the staff member's supervisor the same question, the supervisor said the appropriate range was 1-5 ppm bromine. The halogen level at the facility was 3.2 ppm.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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