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Item No.:
08
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Site:
Potable Water-Pipe Installation
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Violation:
Documentation for a new pipe installation on 13 June showed the pipe was properly cleaned and sanitized, but the free residual halogen was not tested or documented before placed into service.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
After the production chlorine injection point, the water pipe was striped blue/gray/blue, indicating permeate/distillate water. The striping was corrected to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
13
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Site:
Galley-Potwash Area
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Violation:
A crew member was observed carrying a soiled pan through the clean area to drop it off in the soiled area.
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Recommendation:
Ensure food employees transport soiled items to the warewash area through the correct route to prevent contamination of clean items.
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Item No.:
16
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Site:
Bar-Lido - Coffee Bar
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Violation:
An open container of whipped cream had an 8-day discard label (27 September - 4 October). The label was corrected to a 7-day discard date of 3 October.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Provisions-Fruits
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Violation:
The feet of 2 deck stands were stored against boxes of cantaloupe. The deck stands were immediately moved.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Food Service General-Undercounter Refrigerator Doors
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Violation:
Many undercounter refrigerator doors had gaps in the lower area where the bottom of the door met the unit. Staff showed the inspector new door handles that would be installed on the center of the doors, as well as a purchase order dated 15 August for 140 door handles to be delivered 9 November.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Lido - Starboard Beverage Station
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Violation:
On the back counter at the far right end, some sealant was missing along the back area of the counter on the top and bottom sides.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
Water was continuously leaking from the doors on the prewash and wash 1 and 2 compartments. It was determined the doors were loose. A technician tightened the door handles, which corrected the issue.
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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.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The final rinse spray nozzle temperature indicated above 180°F using both a thermolabel and thermometer, but the utensil surface temperature was 158°F as measured many times by the inspector and crew. It was determined a wash tank pump was broken, resulting in wash water entering the final rinse compartment.
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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.:
28
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Site:
Buffet-Lido - Outdoor Beverage Station
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Violation:
Many plastic cups out for passenger service were stacked wet. All cups were taken to the dishwash area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-Lido - Starboard Beverage Station
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Violation:
The deck below the beverage station had peeling and chipped paint. Also, some areas of the deck were pitted.
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Recommendation:
Ensure decks, bulkheads, and deckheads 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-Paris Dining Room
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Violation:
The light intensity could not be raised to at least 220 lux on many of the rectangular and circular waiter stations and pantry counters. This was written on the last inspection. Staff showed the inspector purchase orders dated 21 July for new LED lights to be delivered 6 October. Also, 300+ lights were ordered 1 August to be delivered 27 September.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Excess condensation was on the bulkhead and deckhead at the soiled end of the dishwash machine. Staff stated ventilation maintenance was being conducted at that time.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
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Item No.:
39
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Site:
Buffet-Lido - Starboard Beverage Station
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Violation:
There were 2 live fruit flies in the undercounter technical area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-
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Violation:
Two toy trucks had visible soil and debris on the interior of the wheels. This was a difficult to clean area, and staff reported they would discard the toys.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
44
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Site:
Buffet-Blue Iguana Cantina / Guy's Burger
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Violation:
No passenger handwash stations have been installed for these self-service food outlets. The concepts were designed and constructed after the publication of the 2011 Construction Guidelines, but were not presented to VSP for review. No passenger handwash stations have been installed. Drawings were submitted to VSP in early September and are pending review.
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Recommendation:
In accordance with section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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