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Item No.:
07
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Site:
Potable Water-Backflow Disinfection
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|
Violation:
Approximately 20 continuous pressure, double check vacuum breakers installed on food service equipment were repaired without disinfection prior to placing into service. According to crew members, the repair for these devices included changing out the internal springs, checks, and seals. Per the ship's disinfection log, the repaired devices were installed for the following equipment: soda multiflow units, warewashing equipment, and ice machines.
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|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Log
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|
Violation:
The backflow prevention devices for the garbage room eye wash and spray hoses (2) were not recorded on the non-testable backflow prevention device log.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Buffet-Windjammer Beverage Station C
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|
Violation:
The backflow preventer for the juice machine was dripping continuously. The backflow preventer was replaced before the end of the inspection.
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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 3 Juice Station
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|
Violation:
The juice station across from the hot line had an undercounter backflow prevention device that was steadily dripping. This device was for the juice dispenser machine. Remediation began immediately.
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|
Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Baby-Only Water Facility
|
|
Violation:
There were no records for the daily cleaning and disinfection of the play area and attached equipment as specified in the submitted Baby Splash Zone Variance (approved by VSP on 18 December 2018) from 1 January 2019 to 27 November 2019. According to crew members, the RWF log developed by the corporate office did not include an area to document the cleaning and disinfection of this equipment and therefore, was not documented after the work was completed. The ship began using an updated RWF log which contained an area to document this cleaning and disinfection on 28 November 2019. Records from this date forward were reviewed without any associated findings.
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|
Recommendation:
Ensure records are kept for the daily cleaning and disinfection of the play area and attached equipment as specified in the submitted and approved Baby Splash Zone Variance.
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Item No.:
16
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|
Site:
Buffet-Diamond Lounge
|
|
Violation:
The inspector measured the milk inside the coffee machine at 50-52F. A crew member measured the milk at 50F. The area was not open for service, but the milk had a seven day discard label attached to the container. The milk was discarded.
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|
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.
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Item No.:
16
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|
Site:
Other-Giovanni's Show Galley
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|
Violation:
One small hotel pan and one large hotel pan of raw shrimp were measured at a temperature of 47-48F. The shrimp were discarded. The ambient temperature of this unit was measured at 51.4F.
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|
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.
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Item No.:
20
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|
Site:
Other-Giovanni's Show Galley
|
|
Violation:
The inspector measured the ambient temperature of the undercounter refrigerator at 51.4F. The thermometer located inside the unit measured the temperature above 50F. Corrections started immediately.
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|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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|
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Item No.:
20
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|
Site:
Galley-Ice Machine
|
|
Violation:
The plastic housing for the evaporator was cracked in three areas. Remediation began immediately.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. 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
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
A slotted fastener was located in the food contact zone of the bottom oven of the counter-mounted oven. This was corrected.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. 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.:
21
|
|
Site:
Dining Room-Deck 3 Waiter Stations
|
|
Violation:
At the aft portside and starboard side waiter stations, the undercounter cabinet doors were in disrepair, making the areas difficult to clean. Remediation began 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 3 Juice Station
|
|
Violation:
The soda machine supply cables were loosely passing through a bulkhead making the entire assembly difficult to clean.
|
|
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
|
|
Site:
Galley-Deck 3 Roasting Center
|
|
Violation:
The three combination ovens had silicone in several places that was chipping and peeling. Remediation began immediately.
|
|
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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|
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Item No.:
21
|
|
Site:
Other-Deck 4 Izumi Show Galley
|
|
Violation:
The plastic decorative back bulkhead had a seam greater than 0.8 mm at the centerline between the two pieces. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 4 Izumi Show Galley
|
|
Violation:
There were five pots, 20 trays, and a variety of utensils stored on the soiled landing of the dishwashing machine. The area was not in use during the time of the inspection. Staff stated these soiled items were from early morning food preparation time. The inspector talked about no storing soiled items over an extended period of time. Cleaning began immediately.
|
|
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
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
The conveyer-type glass washing machine was not working at the time of the inspection. Staff stated this machine was working prior to the inspection. Remediation began immediately.
|
|
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
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The hood-type potwash was out of service since November 13. Replacement parts were expected January 1, 2020. Staff notified the inspector during the opening meeting that this piece of equipment was out of service. The three compartment sink located next to the machine was being utilized during the inspection.
|
|
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
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The pipes under the hood-type potwash were dripping continuously. The machine was reported out of order on November 13 and had not been working since.
|
|
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
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
The flight-type dishwash was out of service when the inspector entered the dishwash area. Crew members reported that there was a problem with the wash arm. Crew reported the machine was back in order by the end of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Rack-Type Glasswash
|
|
Violation:
The top final rinse manifold on the rack-type glasswash was not spraying water. Water from the two final rinse manifolds on the sides and the bottom final rinse manifold was not spraying with enough velocity to effectively sanitize the dishes. The machine was in-use during the inspection. At the conclusion of the inspection, staff stated the condenser on the machine had broken. Staff reported the machine was operational by the end of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dish Area
|
|
Violation:
The hood-type potwash, the rack-type glass wash, and the flight type dish wash were not working the morning of the inspection. The inspector was in the area at the conclusion of breakfast service. A significant amount of dishes had accumulated in the area as a result.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Windjammer Rack-Type Glasswash
|
|
Violation:
The top final rinse manifold on the rack-type glasswash was not spraying water. Water from the two final rinse manifolds on the sides and the bottom final rinse manifold was not spraying with enough velocity to effectively sanitize the dishes. The machine was in-use during the inspection. At the conclusion of the inspection, staff stated the condenser on the machine had broken. Staff reported the machine was operational by the end of the inspection.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
|
|
|
Item No.:
26
|
|
Site:
Galley-Giovanni's
|
|
Violation:
The nozzle on the counter-mounted water dispenser was soiled with black and brown debris. This was cleaned immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The ice machine adjacent to the hot line was soiled with a grey material on the lower evaporator support arm. The material was light grey and believed to be a residual material that leached off of the evaporator. Cleaning began immediately.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 4 Izumi Show Galley
|
|
Violation:
The undercounter backflow prevention device for the counter top ice machine was soiled with a slimy green material. Cleaning began immediately.
|
|
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:
Dining Room-Deck 3 Waiter Stations
|
|
Violation:
The portside forward waiter station clean area countertop was soiled with a black oily material. The dining room was open for service at the time of the inspection. Cleaning began immediately.
|
|
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:
Galley-Windjammer Hood Washing Cabinet Near Dishwash
|
|
Violation:
Pipes inside the hood washing cabinet were continuously leaking, causing water to pool inside the cabinet.
|
|
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-Windjammer Beverage Station C
|
|
Violation:
Two stacked racks of wet cups were out for service. In the bottom rack, one of the cups was stored upright.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Other-Sorrento's Beverage Station
|
|
Violation:
One wet cup was out for service. This was sent to be rewashed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
The inspection team went back to the Windjammer dishwash area. Access to the handwash sink from the 'In' door was blocked by a trolley. The trolley was moved.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer Dish Area
|
|
Violation:
The handwash sink in the dish wash area was blocked by a trolley of soiled dishes. The trolley was relocated.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Windjammer Portside Hot Food Island
|
|
Violation:
There were no paper towels in the paper towel dispenser. This was corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Forward Jade Line
|
|
Violation:
The deckhead where the fire screen door slides was soiled with more than one day's worth of dust. This was cleaned immediately.
|
|
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-Fish and Ships
|
|
Violation:
The bulkhead-mounted lantern over the handwash sink was dusty. This was corrected.
|
|
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 3 Roasting Center
|
|
Violation:
There were three combination ovens in this area that were leaking water onto the deck. It was discovered that the drip pans below the ovens were full so the water was spilling onto and pooling on the deck. Cleaning began immediately.
|
|
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:
Pantry-Deck 4 Schooner Bar
|
|
Violation:
There was an excess amount of water pooled on the deck in front of the ice machine and under the clean storage racks. It was determined that a drain pipe was not directed towards the scupper but angled over the deck. Cleaning and remediation began immediately.
|
|
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:
Other-Engine Control Room - Coffee Station
|
|
Violation:
Deck coving was missing at the bulkhead and cabinet deck junctures under the coffee station. General debris was observed in these junctures.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Deck 4 Schooner Bar
|
|
Violation:
There was an excessive amount of water pooled on the deck in front of the ice machine and under the clean storage racks. It was determined that a drain pipe was not directed towards the scupper but angled over the deck. Cleaning and remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer Hood Washing Cabinet Near Dishwash
|
|
Violation:
Pipes inside the hood washing cabinet were continuously leaking, causing water to pool inside the cabinet.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 4 Schooner
|
|
Violation:
The lighting for the back bar beverage storage area was insufficient for cleaning purposes. The maximum light intensity was measured at 106 lux, 84 lux, and 120 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Other-Engine Control Room - Coffee Station
|
|
Violation:
Light intensity behind and around the counter mounted coffee machine was not 110 lux. Additionally, the counter where coffee condiments are offered for self-service was not 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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwashing Area
|
|
Violation:
There was an excess amount of condensate accumulating on the deckhead and inside the hood canopy above the dishwashing machine. Cleaning began immediately.
|
|
Recommendation:
Ensure 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.:
37
|
|
Site:
Galley-Deck 3 Roasting Center
|
|
Violation:
The hot line bain marie station had heavy amount of condensation accumulating on the bottom of the over-shelf. The area was in use; however, no food was impacted.
|
|
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.:
37
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
There was a heavy amount of condensation on the deckhead inside the hood at the soiled end of the flight-type dishwashing machine. Staff stated there was a problem with the extraction system. Remediation began immediately.
|
|
Recommendation:
Ensure 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. 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Sorrento's
|
|
Violation:
A fruit fly was observed near the dishwash area. The pest manager was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Sky Lounge
|
|
Violation:
One ant was observed on the bulkhead by the handwash station.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
One house fly was observed by the beer tap. The pest manager was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Chops
|
|
Violation:
A fruit fly was observed in front of the combination oven. The pest manager was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Windjammer Dish Area
|
|
Violation:
One fruit fly was observed in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Aft Starboard Busing Station
|
|
Violation:
One fruit fly was observed in this area. The pest manager was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Forward Jade Line
|
|
Violation:
Three fruit flies were observed on the deckhead above the Jade Line. The area was not open for service. The pest manager was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Hot Line
|
|
Violation:
Two fruit flies were observed at the beverage station adjacent to the hot line.
|
|
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.
|
|