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Item No.:
08
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Site:
Ventilation-
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Violation:
The potable water lines were only striped at the water taps, and not at least every 5 meters, in every fan room.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
19
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Site:
Buffet-Mongolian Starboard Beverage Station
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Violation:
A consumer was observed rinsing their personal travel coffee mug with hot water at the coffee machine and filling the mug with coffee. The nozzles of the hot water and coffee were inserted into the mug.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A pallet containing approximately 25 bags of rice was stored below an insect light trap installed on the bulkhead in the provisions corridor.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage areas. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Buffet-Oceanside BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. VSP had previously reviewed several proposals presented by the corporate office for correcting this area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
Loose and peeling sealant was observed between the control box and the bulkhead on steam kettle 10-HA6.
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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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Item No.:
26
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Site:
Buffet-Deli
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Violation:
One of the previously cleaned cutting boards on the front counter was slightly soiled. It was removed for cleaning.
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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.
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Item No.:
26
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Site:
Galley-Ice Machine- Port Side
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Violation:
Black powder was noted in the recirculating ice water bath of the ice machine. Management showed email correspondence with the ice machine manufacturer and seller detailing this concern. According to staff, the manufacturer is in the process of investigating this matter. The email correspondence was dated March 2013.
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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.
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Item No.:
27
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Site:
Bar-Port Pool Bar
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Violation:
The bottom exterior underside of the front counter was heavily soiled with a black material. In addition, the bottom of the drain line for the ice bin next to the blender was soiled with what appeared to be a slime mold.
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Recommendation:
Ensure 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-Steakhouse
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Violation:
When the drinking fountain was used, the water from the spout splashed on to the side of the upright refrigerator to the left, the bulkhead behind the fountain, and the clean storage rack to the left. The water pressure was reduced.
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Recommendation:
Store cleaned equipment and utensils: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
A stack of soiled dishes were stored directly adjacent to a shelving rack with clean dishes labeled 'pre-check.'
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Oceanside BBQ
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Violation:
No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. VSP had previously reviewed several proposals presented by the corporate office for correcting this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Buffet-Sea Dogs
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Violation:
The retractable umbrella deckhead was constructed of a soft vinyl material instead of a hard material. The vessel had submitted a variance to VSP and the variance was still pending at the time of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Port Lido Ice Cream Station
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Violation:
The light intensity in front of both ice cream machines was less than 220 lux. A work order had already been issued for this.
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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 consumer self-service areas.
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Item No.:
38
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Site:
Buffet-Tandoor
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Violation:
The center and right tandoor grills had been out of order since February 2013. The vessel was waiting for spare parts and provided a work order.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation areas.
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