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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
Water was bunkered in Peru on May 11 from a series of trucks. No pre-bunkering microbiological sampling records were available for this supply or from on board tests conducted at the time of bunkering.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure that water samples collected and analyzed by the vessel for the presence of Escherichia coli are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. If a vessel bunkers potable water from the same port more than once per month only one test per month is required. Ensure that these records are maintained on the vessel for 12 months and available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Bunkering
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|
Violation:
Water was bunkered in Peru on May 11 from a series of trucks. No pre-bunkering records were available for this supply including initial tests of free chlorine residual and pH of the water supplied by each of the trucks.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections. Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
08
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Site:
Bar-The Bar at the Retreat
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|
Violation:
A backflow prevention device was not provided for the non-carbonated potable water connection to the multi-flow spray head in the bar. The hose was long enough to reach the adjacent glass chiller compartment and almost reach the deck. In addition, the cross connection control program had a Watts N9 listed as installed in this area. The staff could not find it.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present: (4) Potable water faucets where hoses are connected. Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
13
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Site:
Buffet-Crew Mess
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|
Violation:
A crew member went into the hot galley and was observed serving himself a plate of food.
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|
Recommendation:
Duties of the Person in Charge: Ensure that persons unnecessary to the food operation are not allowed in the food preparation areas.
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Item No.:
16
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Site:
Buffet-Lido - Port Bistro
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|
Violation:
A large plastic container full of individually wrapped butter with a was found with product temperature range of 48F to 56F in a temperature control plan undercounter refrigerator. The unit's ambient temperature was 42F. The vessel's time control plan specified that this butter was to be discarded at the end of the buffet service rather than be returned to this temperature controlled unit. The staff discarded this food during the inspection.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food of ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (2) The food is served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control.
Follow vessel's time control plan for potentially hazardous food.
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Item No.:
16
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Site:
Buffet-Lido - Starboard Bistro
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|
Violation:
The temperatures of two blocks of butter stored in undercounter refrigerator #8.55 designated for temperature control were measured at 50F. These butter blocks were discarded.
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Recommendation:
Ensure that potentially hazardous food is maintained: (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Lido - Starboard Omelet Station
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|
Violation:
A large pan of eggs was stored in the undercounter refrigerator #8.1A. The eggs had internal product temperatures that ranged from 63F to 64F. The staff instructed the cook at this station to put the eggs on time control per ship's time control plan.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Lido - Aft/Port Bistro Line
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Violation:
There was no serving utensil for a basket of bread. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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|
Site:
Provisions-Walk-In Cooler #11
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|
Violation:
A bag of flour was getting wet due to a leak from the fire sprinkler above it.
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|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; and (2) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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|
Site:
Provisions-Meat Walk-In Freezer
|
|
Violation:
A pork loin case had an accumulation of ice on top.
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|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; and (2) Where it is not exposed to splash, dust, or other contamination;.
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Item No.:
19
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|
Site:
Bar-Officer's Bar Locker #AD11
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|
Violation:
Six cases of beer were stored directly on the deck. Containers of sodas, beer, bottled water, boxes of cigarettes and a box of crackers were stored in a disorganized way all over the locker.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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|
Site:
Bar-Lido Pool Bar - Pantry
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|
Violation:
Cutting board was found severely scored by knives, making the surface difficult to clean. Cutting board was taken away for resurfacing during the inspection.
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|
Recommendation:
Ensure that 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.
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Item No.:
21
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|
Site:
Galley-Upright Refrigerator #8.70
|
|
Violation:
The latch mechanism of the refrigerator door was damaged, preventing the door to be latched closed.
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|
Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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|
Site:
Bar-The Bar at the Retreat
|
|
Violation:
The condensate drain line under the beverage glass chiller had pooled water inside it. The drain pipe line was not sloped down to discharge into the scupper. The problem was corrected by the staff during the inspection.
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|
Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: Maintained in a state of repair and condition that meets the design and operation specifications of these guidelines. Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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|
Site:
Buffet-Officers Mess
|
|
Violation:
The technical compartment under the bain marie was heavily corroded, making it difficult to clean.
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Recommendation:
Ensure that 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 that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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|
Site:
Bar-Lido Pool Bar - Pantry
|
|
Violation:
Undercounter dishwasher has been out of service for 1 month awaiting repair parts. Glassware is currently being washed in Lido galley.
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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.:
23
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|
Site:
Bar-Ocean Bar - Pantry
|
|
Violation:
The operating undercounter dishwashing machine's wash temperature was measured at plate surface and in the tank at 128-129 on 4 separate trials with a calibrated VSP thermocouple. The manufacturer's dataplate on this dishwasher specified a wash temperature of 140F. Note that the machine was removed from service during this inspection.
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|
Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
24
|
|
Site:
Galley-Garde Manger
|
|
Violation:
The free chlorine level in the sanitizing solution was 10 ppm. The staff instructed the employees to add chlorine to the solution.
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|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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|
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Item No.:
27
|
|
Site:
Galley-Dishwash
|
|
Violation:
The piping under the pulper was heavily soiled with a black material that appeared to be an accumulation of more than one work shift. This area was in operation at the time of the inspection.
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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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|
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Item No.:
27
|
|
Site:
Galley-Ice Machine #4.04B
|
|
Violation:
The piping behind the ice machine was soiled with a black material that appeared to be mold.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Officers Mess - Beverage Station
|
|
Violation:
The technical compartment under the juice dispenser was soiled with old juice syrup on the electrical lines and juice pipes.
|
|
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
|
|
Site:
Buffet-Lido - Starboard Juice Station
|
|
Violation:
Undercounter refrigerator #7's technical compartment was soiled.
|
|
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
|
|
Site:
Bar-The Bar at the Retreat
|
|
Violation:
The technical compartment for the undercounter refrigerator had accumulations of dust in several places.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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|
|
Item No.:
27
|
|
Site:
Pantry-Upper Level Dining Room
|
|
Violation:
The drain hose behind the ice machine was soiled with a dark material that appeared to be mold.
|
|
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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|
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Item No.:
30
|
|
Site:
Buffet-Lido - Starboard Juice Station
|
|
Violation:
The handwash station had no open waste receptacle for used paper towels. The staff explained that employees had to use one of the nearby covered waste bins. This required the employees to use their clean hands to open the waste bin lid to dispose of the paper towels.
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|
Recommendation:
Ensure that a handwashing facility includes a waste receptacle.
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|
|
Item No.:
30
|
|
Site:
Buffet-Lido - Starboard Bistro
|
|
Violation:
A 'WASH HANDS OFTEN' sign was not at the handwash station in this area. This was corrected.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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|
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Item No.:
30
|
|
Site:
Galley-Crew Restroom
|
|
Violation:
The 'WASH HANDS AFTER USING TOILET' sign was posted above the handwash station, instead of the recommended 'WASH HANDS OFTEN' sign.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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|
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Item No.:
30
|
|
Site:
Buffet-Retreat Area Restrooms
|
|
Violation:
The crew employees working in the Lido food areas use the public restrooms located in this area. A sign advising employees to wash hands after using the toilet was not posted in these restrooms.
|
|
Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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|
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Item No.:
33
|
|
Site:
Galley-Grill Station
|
|
Violation:
The decks under technical compartments #4.17D and #4.18A were soiled.
|
|
Recommendation:
Ensure that decks in food areas are cleaned as often as necessary.
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|
|
Item No.:
33
|
|
Site:
Bar-Locker #AD11
|
|
Violation:
The deck in this locker used to store food items was not coved. The deck was extremely soiled.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Cooler #26
|
|
Violation:
The door curtain was broken on top.
|
|
Recommendation:
Ensure that deckheads and attached equipment in food storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Recessed grout and pitted and rough deck surfaces were found in all galley and dishwash areas, at waiters stations in the main dining room, and in the officers' bar. These conditions make the decks difficult to clean.
|
|
Recommendation:
Ensure that decks in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
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Item No.:
33
|
|
Site:
Buffet-Lido - Starboard Dry Storage Locker
|
|
Violation:
The right corner of the deck under this locker was wet and soiled with a dark material that appeared to be an accumulation of soil from more than one work shift.
|
|
Recommendation:
Ensure that decks in food areas are cleaned as often as necessary.
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|
|
Item No.:
33
|
|
Site:
Galley-Upright Refrigerators #8.59 & #8.60
|
|
Violation:
Gaps were noted on the technical compartments of these refrigerators where electrical lines penetrated the bulkhead.
|
|
Recommendation:
Ensure that bulkheads are maintained in good repair.
|
|
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Item No.:
33
|
|
Site:
Buffet-Lido - Starboard Ice Cream Station
|
|
Violation:
The door frame had several holes. In addition, there was a gap on the deckhead that appeared to be from a missing deckhead light.
|
|
Recommendation:
Ensure that bulkheads and deckheads are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Locker #AD11
|
|
Violation:
The deck in this locker being used for food storage was not coved and extremely soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food storage areas are constructed and maintained for easy cleaning. Ensure that decks in food preparation storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
The deck under the pallets holding clean glasses was soiled with broken glass and a large piece of moldy bread.
|
|
Recommendation:
Ensure that decks in food warewashing areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Upright Refrigerators #8.69 & #8.70
|
|
Violation:
Gaps existed in the technical compartments of these refrigerators where electrical lines penetrated the bulkhead..
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido - Port Bistro
|
|
Violation:
The left corner under the buffet line was rough and soiled with a dark material.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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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|
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Item No.:
33
|
|
Site:
Buffet-Lido - Port Ice Cream Station
|
|
Violation:
Corrosion was found on the deck under technical compartment #26 that had the pooled water.. The deck under the ice cream machine was soiled. The area was previously cleaned and not in operation at the time of the inspection.
|
|
Recommendation:
Ensure that 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-Dishwash
|
|
Violation:
A gap from a missing deckhead light was noted above the flight-type dishwash machine. Recessed deck grout was also found in this area. These conditions made the cleaning of these areas more difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that 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-Upper Level Dining Room
|
|
Violation:
A continuous leak was noted from the bucket filling faucet under the handwash station.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Crew Toilet - Crew Mess Area
|
|
Violation:
The crew restroom by the crew galley was posted out of order.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Lido - Starboard Bistro
|
|
Violation:
A continuous leak from the piping under the induction units was observed.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The two faucets to fill the bain maries were continuously leaking.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
There was water leaking from a deckhead panel in this area.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Walk-In Cooler #11
|
|
Violation:
The fire sprinkler over the flour bags was leaking and impacting the flour bag on top of the stack.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Saladier
|
|
Violation:
The faucet of the vegetable wash sink was continuously leaking.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Lido - Port Ice Cream Station
|
|
Violation:
There was pooled water on the deck under technical compartment #26.
|
|
Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Upper Level Dining Room
|
|
Violation:
Pooled water was found at the deck drain under the handwash station. The deck drain was not draining.
|
|
Recommendation:
Ensure that gray water does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dishwash
|
|
Violation:
The deck drain under the handwash station was not draining.
|
|
Recommendation:
Ensure gray water does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Lido - Port Bistro
|
|
Violation:
The deck drain was not draining and gray water was pooled on the deck.
|
|
Recommendation:
Ensure that gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Upper Level Dining Room
|
|
Violation:
The areas behind the ice machine and the espresso machine were difficult to clean because these areas had insufficient light.
|
|
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 pantries.
|
|
|
Item No.:
36
|
|
Site:
Galley-Fish Preparation Room / Walk-In Freezer #28
|
|
Violation:
Frozen water was inside the deckhead mounted light fixture cover which made the freezer too dark for proper cleaning.
|
|
Recommendation:
Ensure that 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 during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
Four deckhead mounted light fixtures behind the deck ovens did not have light bulbs which made this area difficult to clean.
|
|
Recommendation:
Ensure that 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensate was collecting on the deckhead in the soiled dish end of the outboard flight-type conveyor dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley - Entremetier
|
|
Violation:
Heavy condensation was collecting on the deckhead over the open kettles with steaming vegetables. The food did not appeared to be impacted at the time of the inspection.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
Heavy condensation was observed on the deckhead vent covers at the soiled side entrance of the galley and inside the glasswash area. This area was not in operation at the time of the inspection.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads.
|
|
|
Item No.:
38
|
|
Site:
Food Service General-Out of Order Equipment
|
|
Violation:
A number of different pieces of equipment were posted as out of order in the food areas of the ship. The ice cream machine in the Lido, a few undercounter refrigerators in the galley areas, a walk-in cooler in bakery/pastry, a hood-type dishwasher in Pinnacles galley had been posted as out of order for time periods ranging from several weeks up to several months.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-AC Station 02.2.01
|
|
Violation:
Condensation pan at the bottom of the evaporator coil was heavily soiled with wet dust and debris creating conditions for possible bacterial growth. Lower large condensate pan was clean.
|
|
Recommendation:
Ensure that evaporative condensers are cleaned as necessary to remove scale and that sediment and cooling coils and condensate pans are cleaned as necessary to remove dirt and organic material.
|
|