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Item No.:
*
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Site:
*General Comment-
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Violation:
The records and procedures for the potable water, recreational water, ventilation, medical center, housekeeping, pest management, and child activity center were organized, thorough, and complete.
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Recommendation:
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Item No.:
16
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Site:
Buffet-Coffee Station
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Violation:
Steamed milk on the counter had a thermometer inside reading 100°F. The milk was not on time control. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Bar-Red Frog
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Violation:
Inside the storage cabinets, there were ants on at least two shelves and around the liquor bottles. An open bottle of amaretto had more than 10 ants on it. No ants were observed inside the liquor.
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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.:
19
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Site:
Other-Cassalt Room
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Violation:
The Cassalt Room was used for the Chef's Table. A liquid that appeared to be vinegar was stored uncovered in an unlabeled glass inside the waiter station cabinets.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Other-Deck 6 Locker
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Violation:
Three portable griddles were stored in the locker and the food contact surfaces had signs of corrosion.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Center Galley
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Violation:
There were slotted fasteners around the light fixtures inside the combination oven. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Guy's Burger Joint
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Violation:
There were slotted fasteners on the light fixtures inside the combination oven. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Other-Toppings Bar
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Violation:
There were slotted fasteners in the food-splash zone of the six topping dispensers. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Fish and Chips
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Violation:
The four ceramic warmers had slotted fasteners on their sides in the food contact area. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Other-Deck 6 Locker
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Violation:
Galvanized shelving was used for the food equipment storage.
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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.
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Item No.:
22
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Site:
Galley-Monet Aft Dishwash
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Violation:
One of the upper final rinse nozzles of the in-use flight-type dishwasher was clogged. This was corrected.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The gauge for the hot water sanitizing sink indicated a temperature of 170°F. The temperature as measured by the inspector was 180°F. Calibration of the gauge was begun immediately.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
25
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Site:
Preparation Room-
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Violation:
A wet wiping cloth was draped over the edge of the sanitizing bucket. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Fish and Chips
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Violation:
One of the two previously cleaned food slicers had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
26
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Site:
Galley-Buffet Pantry
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Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
26
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Site:
Other-Deck 6 Locker
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Violation:
Over 100 stacked baking sheets were stored slightly soiled with food residue.
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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.:
26
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Site:
Galley-Blue Iguana Cantina
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Violation:
The ice machine was heavily soiled with brown material on the cuber area. Staff stated the machine was last cleaned about two weeks ago.
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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.:
26
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Site:
Galley-Potwash
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Violation:
On the clean storage racks inside the potwash area, at least three hotels pans were stored with food residues and finger marks. Also, on the clean storage racks outside the potwash area, several hotel pans were either soiled with food residue or finger marks. These pans were sent to be rewashed.
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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.:
26
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Site:
Other-Deck 6 Locker
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Violation:
A water carafe was stored soiled inside a bin with visibly clean plates.
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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.:
26
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Site:
Other-Deck 6 Locker
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Violation:
More than 40 4-inch hotel pan covers were stored soiled in two large bins.
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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.:
27
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Site:
Galley-Blue Iguana Cantina
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Violation:
The bottom of the paper towel dispenser at the handwash station was heavily soiled.
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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.:
27
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Site:
Galley-Guy's Burger Joint
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Violation:
The bottom of the paper towel dispensers at both handwash stations were heavily soiled.
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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.:
27
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Site:
Galley-The Point Steakhouse
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Violation:
The bottom of the paper towel dispenser at the handwash station was heavily soiled.
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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:
Other-Deck 6 Locker
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Violation:
Two large plastic bins with soiled and slightly wet linen towels, oven mitts, power extension cords, and wet cups were stored on top of over 100 baking sheets. The cups were clean and dripping wet.
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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.:
28
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Site:
Other-Deck 6 Locker
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Violation:
Clean plates were stored inside a large bin along with a large bag of charcoal, a soiled water carafe, and a power extension cord.
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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.:
28
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Site:
Other-Cassalt Room
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Violation:
The waiter station cabinets had chinaware and condiments such as salt and pepper. A liquid that appeared to be vinegar was stored in an uncovered glass on the same shelf as the chinaware and condiments.
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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.:
28
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Site:
Galley-Potwash
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Violation:
On the clean storage racks outside the potwash area, several hotel pans had signs of being wiped down, instead of properly air dried.
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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.:
30
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Site:
Galley-Blue Iguana Cantina
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Violation:
Behind the show galley service counter, the paper towel dispenser of the handwashing station was about 10 inches off the deck. The paper towels were slightly wet.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Dining Room-Monet Lower Level
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Violation:
The uncovered waste receptacle of the handwashing station at the port waiter station had open cartons of milk and cereal.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Buffet-Crew Mess Cleaning Locker
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Violation:
There were gaps around the two bulkhead pipe penetrations behind the shelving unit. This was corrected.
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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.:
33
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Site:
Bar-The Point Steakhouse
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Violation:
There was no coving at the back bulkhead of the food employee side.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-The Point Steakhouse
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Violation:
There was no coving at the service counter and the adjacent waiter station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Food Service General-Bulkhead-mounted Phones
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Violation:
Most of the bulkhead-mounted phones had chipped paint and the handsets were soiled with old food residues.
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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. Do not use carpet in these areas. Ensure 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:
Buffet-Port Ice Cream Station
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Violation:
The deck behind the right ice cream machine was heavily soiled.
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Recommendation:
Ensure 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:
Other-Fish and Chips
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Violation:
There was no coving at the deck/cabinet junctures for the waiter stations or the service counter. Also, the coving at the beverage station was in bad repair.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure 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:
Bar-Red Frog
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Violation:
The deck under the storage cabinets was made of wood. Open bottles were stored inside the storage cabinets.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Blue Iguana
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Violation:
The deck under and in front of the storage cabinets was made of wood. The wood had stains in front of the cabinets with open liquor bottles.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Water was pooling on the utility sink and the adjacent food preparation counter. There was a water leak from the deckhead light fixture above the utility sink.
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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-Renoir
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Violation:
The light intensity at the center waiter station and at the waiter stations next to tables 202, 209, and 240 could not be raised to 220 lux for cleaning operations.
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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.:
36
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Site:
Other-The Point Steakhouse
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Violation:
The light intensity at the waiter stations could not be raised to 220 lux for cleaning operations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and 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:
Galley-The Point Steakhouse
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Violation:
The light intensity next to the front-loading warewash machine was less than 110 lux.
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Recommendation:
Ensure 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. 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:
Other-Fish and Chips
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Violation:
The light intensity at both waiter stations could not be raised to 220 lux for cleaning.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and 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:
Dining Room-Monet Lower Level
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Violation:
The light intensity at the aft waiter station could not be raised to 220 lux for cleaning.
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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.:
38
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Site:
Buffet-Crew Mess Cleaning Locker
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Violation:
A wet mop was stored against a bulkhead, Water was dripping from the mop head and accumulating on the deck.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Bar-Red Frog
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Violation:
One ant was next to the blender at the back bar.
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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.:
39
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Site:
Bar-Red Frog
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Violation:
Inside the storage cabinets, there were ants on at least two shelves and around the liquor bottles. An open bottle of amaretto had more than 10 ants on it.
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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.:
39
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Site:
Other-Cassalt Room
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Violation:
A small fly was around the uncovered glass of liquid that appeared to be vinegar.
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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.:
39
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Site:
Galley-Pastry
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Violation:
One small fly was observed in the area over clean utensils placed on a food preparation counter.
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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.:
39
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Site:
Galley-Center Galley
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Violation:
There were at least two ants on the handles of two different tilting kettles. The kettles were in use at the time.
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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.:
44
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Site:
Food Service General-Passenger Handwashing Stations
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Violation:
Blue Iguana Cantina and Guy's Burger Joint were added during the November 2012 dry dock. Both of these outlets have passenger self-service areas and no passenger handwashing stations were installed. These areas were not presented for VSP review prior to the installation. This was written on the previous inspection. The cruise line had recently submitted plans with handwashing station locations for VSP to review.
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Recommendation:
Per 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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