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Item No.:
*
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Site:
Pantry-Java Caf
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Violation:
Dumped ice was found in the handwash sink of the bar. Another sink used as a utility sink was in the nearby pantry, but the door was closed, making it not accessible.
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Recommendation:
Relocate the utility sink so it is accessible for crew working in the area.
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Item No.:
02
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Site:
Medical-Cabin Mate Follow-up Interview
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|
Violation:
On 4 October, a Hairdresser experienced reportable acute gastroenteritis symptoms and was isolated and followed up correctly. Her cabin mate was followed-up only at the initial interview, and not for the full 48 hours after the Hairdresser became ill.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
The potable water production records from 1 April to 20 October documented the exact same chlorine and pH values every four hours. A chlorine value of 2.5 ppm and a pH value of 7.6 were manually obtained at precisely 24:00, 04:00, 08:00, 12:00, 16:00, and 20:00 each day by three crew members during their assigned watch periods. These records did not appear to be accurate, and no engineer or the supervisor could provide explanations for the repeated values. All records were signed off by the supervisor.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
16
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Site:
Buffet-Line 5 - Egg and Omelet Station
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Violation:
On the food preparation counter next to the egg and omelet station, not all mise en place containers with potentially hazardous foods were labeled with a discard time. This was corrected.
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Recommendation:
As stated in the clarifications page to the 2011 VSP Operations Manual section 7.3.5.3.6, "containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours."
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Item No.:
20
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Site:
Buffet-Line 5 - Egg and Omelet Station
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Violation:
The food employee cooking eggs and omelets did not have a tip-sensitive thermometer. Staff stated that a supervisor had a thermometer, but the supervisor was not in the area. The supervisor arrived to the area later.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 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:
Housekeeping-Ice Pantries
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|
Violation:
In ice pantry FSD 10.2.006 and 11.2.020, the inside of the ice machines had the manufacturer's sticker affixed to the front of the plastic deflector panel.
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Recommendation:
Materials used in the construction of multiuse utensils and 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-Ice Machines
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Violation:
The ice thickness probe on the cuber panels had a slotted fastener. This was being corrected during the inspection.
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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:
Galley-Cold Pantry
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|
Violation:
Most of the door hinges of the undercounter refrigerators had signs of heavy corrosion.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Dessert Station
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Violation:
The technical compartment of the upright freezer had heavy build-up of ice and water from condensate all around the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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:
Dining Room-Port Pantry - Versalles Dining Room
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|
Violation:
The juice dispenser was posted 'out of order' and staff stated it had been broken for at least 4 months.
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Recommendation:
Repair or replace the juice dispenser.
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Item No.:
21
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Site:
Bar-Market Cafe Bar
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Violation:
The technical compartment under the front bar counter was open, exposing this difficult to clean area. The panel door was missing.
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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:
Galley-
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|
Violation:
The drinking fountain next to the Aqua Restaurant dishwash area was not working.
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|
Recommendation:
Ensure nonfood 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.:
21
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Site:
Buffet-Crew Mess - Port Beverage Station
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|
Violation:
The drain pipe from the coffee machine was not sloped to drain and had water and coffee residue inside.
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Recommendation:
Ensure 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:
Preparation Room-
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Violation:
The technical compartment of the proofing cabinet had insulation in a poor state of repair.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Blue Lagoon
|
|
Violation:
The technical compartment of upright freezer #7 had heavy build-up of ice and water from condensate all around the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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:
Galley-Blue Lagoon
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|
Violation:
Both drain pipes of upright refrigerators #5 & #6 and freezer #7 were draining on the deck in front of the units.
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Recommendation:
Ensure nonfood 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:
Galley-La Cucina
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|
Violation:
The technical compartment of upright freezer #5 had heavy build-up of ice and water from condensate all around the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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:
Galley-
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|
Violation:
The technical compartment of the blast chiller had heavy build-up of ice and water from condensate all around the door.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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.:
22
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Site:
Provisions-Deck 3 Potwash
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|
Violation:
The in-use potwash machine had water leaks to the deck from the right front and back bottom corners. The data plate of the machine did not have the wash cycle time.
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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. Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type dishwash machine had a final sanitizing rinse temperature at the manifold of 240F according to the machine's final rinse gauge. The temperature of the final sanitizing rinse at the dish surface was 171F as measured by the inspector's thermometer. Upon inspection of the final sanitizing rinse nozzles, it was noted that no water was coming out of the nozzles, only a large amount of steam.
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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
|
|
Site:
Galley-Potwash
|
|
Violation:
The data plate of the potwash machine did not have the wash cycle time.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
|
|
Site:
Galley-Cagney's Dishwash
|
|
Violation:
The manufacturer's data plates on the hood-type dishwash and glasswash machines did not have wash and final sanitizing rinse cycle times.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The data plate of the potwash machine did not have the wash cycle time.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
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Item No.:
23
|
|
Site:
Galley-Cagney's Dishwash
|
|
Violation:
The in-use hood-type dishwasher had a wash temperature of 144F as measured by the machine's gauge and the inspector's thermocouple.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
|
|
Site:
Housekeeping-Ice Pantries
|
|
Violation:
In ice pantry FSD 10.2.006, the inside of the ice machine where the deflector panel attached to the hinges and along the water supply tube above the cuber were soiled with a brown material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The can opener blade was soiled. The area was previously cleaned and not in operation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Dining Room-Port Pantry - Versalles Dining Room
|
|
Violation:
The juice dispenser was soiled with food residue by the dispensing ports. The dispenser was previously cleaned and not in use, but also smelled of old juice residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
|
|
Site:
Dining Room-Starboard Pantry - Versalles Dining Room
|
|
Violation:
The espresso machine was soiled in the brewed coffee storage.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
On the starboard buffet line, two previously cleaned bowls and two plates were found soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess - Starboard Beverage Station
|
|
Violation:
The cables and tubes under the espresso machine were heavily soiled with more than one day's accumulation of coffee gounds.
|
|
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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|
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Item No.:
27
|
|
Site:
Bar-Sushi Bar
|
|
Violation:
The left panel of the undercounter refrigerator technical compartment was soiled with a moist material that appeared to be mold.
|
|
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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|
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Item No.:
27
|
|
Site:
Bar-Sushi Bar
|
|
Violation:
The left underside of the sushi display had a heavy build-up of dust.
|
|
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
|
|
Site:
Other-Teppanyaki Tables
|
|
Violation:
The area around the grease drip inserts was soiled with food residue. The area was previously cleaned and not in operation.
|
|
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
|
|
Site:
Dining Room-Starboard Pantry - Versalles Dining Room
|
|
Violation:
The espresso machine was soiled in many nonfood areas.
|
|
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
|
|
Site:
Galley-Starboard Beverage Station
|
|
Violation:
The technical compartment under the coffee machine had a container with overflowing water and coffee gounds. As a result, all surfaces of the technical compartment were soiled with coffee gounds.
|
|
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
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The front covers of the technical compartments of the first two food preparation counters were soiled with food residue. The area was previously cleaned and not in operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Stacks of soup bowls were placed next to splashes of soup. The bowls were adjacent to the soup well.
|
|
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.
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|
|
Item No.:
29
|
|
Site:
Bar-Java Caf
|
|
Violation:
Dumped ice was found in the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
32
|
|
Site:
Room Service-
|
|
Violation:
A large waste receptacle with food remnants was uncovered. The area was not active at the time of the inspection.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
|
Item No.:
33
|
|
Site:
Bar-Market Cafe Bar
|
|
Violation:
In the technical compartment under the front bar counter, the back portion of the deck was covered with a material that appeared to be mold.
|
|
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
|
|
Site:
Buffet-Crew Mess - Starboard Beverage Station
|
|
Violation:
The plastic water pipe supplying water to the ice dispenser penetrated the deck and had a steel pipe around it. A gap was between the plastic and steel pipes.
|
|
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.:
34
|
|
Site:
Galley-
|
|
Violation:
The faucet of the first tilting pan from the left was continuously leaking. Also, the faucet of the utility sink was continuously leaking.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
At least two water leaks were in the technical compartment of the bain marie.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Top Siders
|
|
Violation:
The faucet of the bucket filling station was continuously leaking onto the deck. This station was located under the handwash sink next to the dishwash area.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Market Cafe Bar
|
|
Violation:
In the technical compartment under the front bar counter, water was leaking from one of the water lines onto the deck.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
One of the faucets of the wok station was continuously leaking. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Bar-Market Cafe Bar
|
|
Violation:
In the technical compartment under the front bar counter, water was pooled on the back portion of the deck.
|
|
Recommendation:
Ensure 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-Top Siders
|
|
Violation:
Water was pooled on the deck by the bucket filling station.
|
|
Recommendation:
Ensure 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-Java Caf
|
|
Violation:
Water was pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Provisions-Deck 3 Potwash
|
|
Violation:
Water was pooled on the deck in front and back of the in-use potwash machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Water was pooled on the deck in front and next to the bain marie.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Blue Lagoon
|
|
Violation:
Water from condensate was pooled on the deck in front of upright refrigerators #5 & #6 and freezer #7.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-
|
|
Violation:
Water was pooled in front of the tilting kettles and next to the blast chiller.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess - Port Beverage Station
|
|
Violation:
The light intensity was less than 110 lux behind the bulk milk dispenser. One deckhead light bulb behind the dispenser was not working.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dessert Station
|
|
Violation:
On the portable carving station, the film of the heating bulb was peeled off.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
Water was leaking from the hood canopy of the wok station to the back of the woks. No clean equipment was impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Dining Room-Port and Starboard Pantries - Versalles Dining Room
|
|
Violation:
The espresso machines had 'out of order' signs and staff stated that they have not been used for more than 1 year and there were no plans to use them.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Starboard Beverage Station
|
|
Violation:
The bulk milk dispenser and the espresso machine were posted 'not in use'. Staff stated that they have never been used and there were no plans to use them.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Starboard Beverage Station
|
|
Violation:
A small fly was in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Room Service-
|
|
Violation:
A small fly was in the area.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
Some of the rat guards did not fully protect the entry points onto the ship.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The potable water production records from 1 April to 20 October documented the exact same chlorine and pH values every four hours. A chlorine value of 2.5 ppm and a pH value of 7.6 were manually obtained at precisely 24:00, 04:00, 08:00, 12:00, 16:00, and 20:00 each day by three crew members during their assigned watch periods. These records did not appear to be accurate, and no engineer or the supervisor could provide explanations for the repeated values. All records were signed off by the supervisor.
|
|
Recommendation:
Ensure accurate values are documented.
|
|