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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The backflow preventer in the deck A chemical storage room was not listed on the comprehensive listing of backflow preventers.
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Recommendation:
Add this backflow prevention device to the listing held on board,
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Item No.:
08
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Site:
Bar-Explorations Cafe'
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Violation:
The two small vacuum breakers installed in the undercounter technical compartment for the potable water connection to the cappuccino machine are in a continuous pressure location. The type preventer used is not approved for continuous pressure.
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Recommendation:
Ensure that an atmospheric vacuum breaker is installed only in the supply line on the discharge side of the last control valve. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Starboard/Aft Whirlpool Spa
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Violation:
This whirlpool spa was drained, closed, and has been out of use for weeks according to staff. The starboard suction cover was missing. Staff stated that a new cover was on order.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
20
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Site:
Galley-Deck 2 - Pastry
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Violation:
The mixer cover was damaged and the unit had been posted "Out of Order" since May 2009.
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Recommendation:
Ensure that food contact equipment is 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:
Galley-Deck 2
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Violation:
There were missing fasteners and oven door handles on the front side of the hot grill section units.
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Recommendation:
Provide fasteners and the oven door handles on the front side of the hot grill units.
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Item No.:
21
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Site:
Preparation Room-Proofing Oven
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Violation:
There was a hole in the center panel between the two doors.
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Recommendation:
Profile the hole so it is closed tight.
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Item No.:
21
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Site:
Other-Neptune Lounge Pantry - Deck 7
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Violation:
The painted metal storage rack for food and related products was difficult to clean due to the surface damage and heavy rust layer on the shelving, where the original paint was missing.
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Recommendation:
Re-surface or replace the damaged shelves on this storage rack.
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Item No.:
21
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Site:
Pantry-Ocean Bar Pantry
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Violation:
The cracked plastic cap to the large blender lid was held together with strips of a white tape and found stored on the clean rack. The tape was soiled all around the edges of the cap.
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Recommendation:
This damaged cap should not be used at all and a replacement ordered as soon as possible.
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Item No.:
21
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Site:
Buffet-Ice Cream Station - Port and Starboard
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Violation:
The countertop adjacent to the dipper wells was damaged.
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Recommendation:
Ensure that 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:
Preparation Room-
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Violation:
The undercounter dishwasher was posted "Out of Order". Per staff, the unit had been down for 30 days.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The glasswash machine has been out of order since 11/11/2009.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
There was steam coming from the dishwash machine clean end and the machine mounted final rinse temperature measuring device read 230F. The plate surface temperature was measured at 175F. Condensation was formed on the bulkhead and interior ventilation hood surfaces. Condensate was observed dripping onto the front section of the clean dish counter. No dishes were exposed.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Room Service
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Violation:
The interior floor of the plate warmer trolley was soiled.
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Recommendation:
Ensure that 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:
Food Service General-
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Violation:
The technical spaces for undercounter refrigeration units in provisions, deck 2 and 3 main galleys, and the Pinnacle galley were heavily soiled with mold.
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Recommendation:
Ensure that 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-Dishwash
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Violation:
Several hotel pans were cleaned, then stored wet and stacked, impeding air-drying.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Bar-Seaview Bar
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Violation:
The water temperature in the handwash sink at the front bar did not exceed 72 F. The bar was open and serving guests at the time of the inspection. This violation was also noted in the previous VSP inspection of 25 June 2009.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Deck 3
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Violation:
The crew toilet room door was not self-closing.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Dining Room-Deck 2 - Center Wait Station
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Violation:
The bulkhead partition/deck junctures were not coved. There was old food and debris in the hard angle at these points.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that 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:
Galley-
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Violation:
The food elevator door tracks and side panel void spaces were heavily soiled with dust, debris, and food matter. The tracks were cleaned at the time of the inspection.
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Recommendation:
Ensure that 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:
Food Service General-
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Violation:
The deck surfaces in many of the food preparation and service areas was worn, pitted, bubbling, or otherwise damaged.
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Recommendation:
Ensure that 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:
Preparation Room-
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Violation:
There was a hole in the bulkhead below the Solmat work counter.
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Recommendation:
Profile the hole in the bulkhead.
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Item No.:
33
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Site:
Provisions-Vegetable Freezer Room
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Violation:
The profile on the initerior right-side of the first door was damaged.
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Recommendation:
Repair or replace the damaged profile.
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Item No.:
33
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Site:
Provisions-Cold Storage, Freezers, Dry Stores
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Violation:
The decks at the bulkhead/deck junctures under the deck stands were soiled with food matter, dust, and other debris.
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Recommendation:
Ensure that 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:
Preparation Room-Undercounter Unit #B.03B
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Violation:
The support legs and the bulkhead/deck juncture below the unit were soiled with mold.
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Recommendation:
Ensure that 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:
Provisions-Mixed Forzen #8
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Violation:
There were missing fasteners and excess sealant at the deckhead access panel just inside the first entry door.
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Recommendation:
Replace missing fasteners and remove excess sealant. This access panel is removable and no sealant is required here.
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Item No.:
33
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Site:
Provisions-Freezing Room #1
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Violation:
There was excessive sealant around the condenser front cover panel. There were also numerous cuts in the deckhead panels, exposing the foam insulation.
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Recommendation:
Remove excess sealant and repair damaged deckhead panels.
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Item No.:
33
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Site:
Provisions-Lido Prep
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Violation:
The deck was soiled under the dry store cabinet.
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Recommendation:
Ensure that 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:
Provisions-Vegetable Stores
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Violation:
A lower bulkhead panel on the support pillar was damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-
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Violation:
There was liquid dripping from the deckhead fire damper access panel (CO/40A15FD) onto the deck.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Vegetable Stores
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Violation:
There was a plastic bag inserted into the condenaste collection drain line funnel. Per staff, the wastewater sometimes backs up and spills over onto the deck.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Pinnacle
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Violation:
There was inadequate lighting at the back room service staging and dry condiments storage area.
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Recommendation:
Ensure that 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:
Galley-Deck 2 - Pastry
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Violation:
The stack oven lights were not functional.
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Recommendation:
Repair the oven or replace the lights.
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Item No.:
36
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Site:
Buffet-Ice Cream Station - Starboard
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Violation:
There was inadequate lighting in front of the reach-in refrigeration unit (#9.22B).
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Recommendation:
Ensure that 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.:
37
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Site:
Buffet-Service Lines
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Violation:
There was excessive steam coming from the baine marie units and condensation was forming on the underside of the sneeze shields. No condensate was observed dripping onto foods.
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Recommendation:
Ensure that 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.
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Item No.:
37
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Site:
Galley-Deck 3 - Dishwash
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Violation:
There was steam coming from the dishwash machine clean end and condensation was formed on the bulkhead and interior ventilation hood surfaces. Condensate was observed dripping onto the front section of the clean dish counter. No clean dishes were exposed.
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Recommendation:
Ensure that 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.
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Item No.:
39
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Site:
Other-P.O. Mess
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Violation:
There were 3-4 drain flies on the bulkhead to the right of the juice dispenser.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Children Area-Club HAL
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Violation:
There was no written guidance on the symptoms of common childhood infectious illnesses maintained in the child activity center. Additionally, there was no written policy or procedures found in the center describing what happens when a child develops symptoms of an infectious illness while at the center.
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Recommendation:
Ensure that written guidance on symptoms of common childhood infectious illnesses is maintained in the child-activity center. Ensure that the child-activity center has a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center.
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Item No.:
41
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Site:
Children Area-Club HAL
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Violation:
A number of the previously cleaned Lego blocks were noted to be connected as they were air-drying on a counter.
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Recommendation:
Completely disassemble the Lego blocks prior to dishwashing to ensure that all surfaces are exposed for cleaning in the machine.
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