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Item No.:
08
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Site:
Potable Water-Distribution
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Violation:
Technical water piping immediately following the RPZ separating it from potable water system piping had a stripping color that appeared to be the same as the potable water piping. [Corrected during the inspection.]
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Recommendation:
Stripe or paint these lines at 5 meters (15 feet) intervals. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Distribution
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Violation:
Distillate and permeate water piping after the production systems and before the production chlorination station were not painted blue/green/blue or blue only in accordance with ISO 14726. [New requirement 2011 VSP Operations Manual]
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools, Whirlpool Spas, Not-A-Pool
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Violation:
Work is in progress at corporate level to comply with new signage requirements. Bather load had already been added to current sign. [New requirement 2011 VSP Operations Manual]
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
The menus for the Trident and Parrot Cay dining rooms, as well as the menus for the Palo restaurant, did not have asterisks at the animal-derived foods that could be served raw or undercooked and a footnote stating: consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. [New requirement 2011 VSP Manual]
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
The time only control equipment throughout the area were not physically labeled as time control. [New requirement 2011 VSP Manual]
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Recommendation:
List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Bar-Signals
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Violation:
The ice scoop handle for the ready to serve ice at the bar counter was in direct contact with the ice.
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Recommendation:
Ensure food dispensing utensils are stored: (1) In the food with their handles above the top of the food.
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Item No.:
19
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Site:
Bar-Diversions
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Violation:
The ice scoop handle for the ready to serve ice at the bar counter was in direct contact with the ice.
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Recommendation:
Ensure food dispensing utensils are stored: (1) In the food with their handles above the top of the food.
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Item No.:
20
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Site:
Galley-Slotted Fastners
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Violation:
There were slot-head screws fastened into the heating element on the fry arm located in fryers in both the Triton (#365, 373) and Parrot Cay (#261) hot galleys making the space difficult to clean.
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Recommendation:
Materials used in the construction of food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Food Service General-Tip Sensitive Thermometers
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Violation:
Tip sensitive food thermometers were not readily accessible. [New requirement 2011 VSP Manual]
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Recommendation:
Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
A mixer was observed in the buffet prep room that has been out of service for 3 weeks.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The sliding door on the hood type potwash machine was dented and would not close flush against the door track allowing steam to exit from this area.
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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.
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Item No.:
26
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Site:
Bar-Pinnochio Bar
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Violation:
The draft beer dispensing nozzle was observed to have a buildup of dried beer residue. The nozzle was disassembled and sent to be cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Dining Room-Parrot Cay Waiter Station
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Violation:
Difficult to clean Christmas decorations were aligned on the deckhead immediately above several waiting stations in this area.
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Recommendation:
Ensure deckheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks throughout the dishwash and food preparation areas had difficult to clean surfaces. Many of these decks had gouges, chipping and recessed grout, especially around the drain gutters. This condition was noted on the previous two inspections.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Trident and Parrot Cay
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Violation:
The lighting intensity at most of the waiter stations could not reach 220 lux with the lights fully raised. [New requirement 2011 VSP Manual]
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Recommendation:
In dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
Less than 110 lux of light was noted behind and beside many pieces of deck- and counter-mounted equipment throughout the food areas, including housekeeping pantries. [New requirement 2011 VSP Manual]
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Diversions
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Violation:
The light intensity at the hand sink located by the service counter was not 110 lux. [New requirement 2011 VSP Operations Manual]
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
38
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Site:
Galley-Parrot Cay Cold Galley
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Violation:
A counter-mounted food chopper was observed in this area that has been out of service for the past 2 years making cleaning difficult on the counter.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation areas.
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Item No.:
38
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Site:
Preparation Room-Vegetable Chopper
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Violation:
A counter-mounted food chopper was observed in this area that has been out of service for the past 2 years making cleaning difficult on the counter.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Management Procedures Plan
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Violation:
Ensure the plan includes procedures for notifying passengers and crew members on the affected voyage and those embarking on the next voyage of an outbreak. [New requirement 2011 VSP Operations Manual]
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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