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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
The record review found that on 4 February a pipe section on deck 1 was changed. The notes described the disinfection as done by submerging the pipe in a 200 ppm of chlorine solution for 2 hours. This was a planned repair and not an emergency.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Midship/Port Whrilpool Spa
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Violation:
The drain cover in the bottom of the whirlpool spa was cracked and in bad state of repair. The whirlpool spa was not in operation at the time of the finding. The cover was replaced by the staff and verified by the inspector.
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Recommendation:
Ensure the antientrapment drain cover is properly installed.
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Item No.:
13
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Food equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture. Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
15
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Site:
Galley-Port Pizza Station
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Violation:
A piece of paper towel was in the pan of alfredo sauce in the bain marie. The sauce was discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Port Bistro Station
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Violation:
A pan of baked pasta was stored in a warming cabinet on time control without a yellow sticker. The lido operation is longer than 4-hours and the time period of 10:30-14:30 is denoted with a yellow sticker.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
19
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Site:
Galley-Deck 2 Soup Station
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Violation:
Water was leaking from the far left galley exhaust duct access lid onto the middle technical compartment between two in-use soup kettles. The right soup kettle was filled with chicken stock. Some water splash was observed on the side and the lid of the soup kettle but the lid was closed and the food was not impacted. Pasta noodles were cooking in the left soup kettle with the lid open. No water was observed splashing on or into the left soup kettle but the lid was immediately closed to protect the pasta.
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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.
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Item No.:
19
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Site:
Provisions-Poultry Thawing Room #10
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Violation:
Ice was accumulating around the permanently closed and sealed door frame on the bulkhead leading to the poultry freezer. A shelf full of thawing poultry was stored against the bulkhead with the ice accumulation.
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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.
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Item No.:
20
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Site:
Pantry-Captain's Pantry
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Violation:
A household microwave oven was mounted on the food preparation counter. Also, the cooking area of the microwave oven had burned plastic areas that were rough and not easily cleanable.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Bar-Explorations Cafe
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Violation:
The milk compartment of the espresso machine on the back bar had two long pieces of shipping material that were absorbent and difficult to clean. The machine was about 2 months old per staff. This was corrected.
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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.:
21
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Site:
Bar-Explorations Cafe
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Violation:
The braided metallic hoses supplying water to the espresso machine, undercounter warewasher, dipper well, utility and handwashing sinks were rough and difficult to clean.
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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.:
21
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Site:
Bar-Explorations Cafe
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Violation:
The ribbed drain line of the undercounter warewasher was difficult to clean.
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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:
Pantry-Captain's Pantry
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Violation:
The braided metallic hoses supplying water to the espresso machine and the ribbed conduits with power cables were rough and difficult to clean.
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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.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The outside of the deflector over the cuber panel of the ice machines in galleys and pantries had a foam material that was absorbent and not easily cleanable. The foam material in the ice machines in Deck 7 and 8 Midship Pantries was also in poor repair.
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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.:
21
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Site:
Galley-Deck 3 Hot Line
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Violation:
The grease trap for the grooved grill to the left of cold room #30 had a gap around the chute that was soiled with grease and food residue.
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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:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.
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Recommendation:
Store soiled equipment in proper warewash areas.
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Item No.:
22
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Site:
Galley-Deck 2 Pastry
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Violation:
The undercounter glasswash machine did not have a data plate.
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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: (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.:
26
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Food equipment and nonfood equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture. Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. A stack of black trays used for cooking pizza in the conveyer belt pizza oven were stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.
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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-Deck 3 Hot Line
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Violation:
The grease trap for the grooved grill to the left of cold room #30 had a gap around the chute that was soiled with grease and food residue.
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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-Deck 2 Cold Pantry
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Violation:
The shelves in the chemical locker cabinet were heavily soiled with dust, dirt, and debris.
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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:
Pantry-Captain's Pantry
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Violation:
The braided metallic hoses supplying water to the espresso machine were rough and difficult to clean and some 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.:
28
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 2 Hot Line
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Violation:
The water temperature at the handwash station on the hot line was above 130°F when measured. The faucet had a handle to adjust the temperature but the temperature did not change when the handle was moved from side to side.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 2 Toilet Room
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Violation:
The toilet was clogged and out-of-order while the galley was in operation. The toilet was fixed by the end of the inspection.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 Soup Station
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Violation:
Water was leaking from the far left galley exhaust duct access lid onto the middle technical compartment between two in-use soup kettles. The right soup kettle was filled with chicken stock. Some water splash was observed on the side and the lid of the soup kettle but the lid was closed and the food was not impacted. Pasta noodles were cooking in the left soup kettle with the lid open. No water was observed splashing on or into the left soup kettle but the lid was immediately closed to protect the pasta.
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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:
Galley-Deck 2 Pinnacle Grill
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Violation:
Water was dripping from a technical hatch and the deckhead speaker on the soiled drop-off side of the warewash area.
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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:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Food equipment and nonfood equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture.
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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. 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:
Provisions-Poultry Thawing Room #10
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Violation:
Ice was accumulating around the permanently closed and sealed door frame on the bulkhead leading to the poultry freezer. A shelf full of thawing poultry was stored against the bulkhead with the ice accumulation.
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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-Explorations Cafe
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Violation:
The drain line of the undercounter warewasher was resting on the deck making the area difficult to clean.
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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.:
33
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Site:
Bar-Crow's Nest Bar
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Violation:
The passageway from the pantry to the bar was carpeted. Clean glassware, bottled water, juices, soda, and beer were stored in 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. Do not use carpet in these areas.
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Item No.:
34
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Site:
Pantry-Captain's Pantry
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Violation:
The faucet of the utility sink was leaking continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Bar-Explorations Cafe
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Violation:
Water was pooled under the drain line of the undercounter warewasher. The drain line was not sloped to the drain.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Lido Port Bistro Station
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Violation:
The light bulb above the handwash station on the crew side of the buffet was burnt out resulting in a light intensity less than 220 lux.
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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 food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
There was no record documenting that the provision master, the inventory specialist, the spa manager, the casino manager, one of the florists, and the art auctioneer currently performing and documenting IPM inspections of incoming supplies had any IPM training. Section 4.0 of the current IPM plan, revised on June 2013, required all crew members involved in IPM activities to be trained in IPM. It also stated that computer based training was available for that training. However, staff stated that the computer based training was discontinued around 2012 and only in-person training was available. This significant change was not updated in the IPM plan.
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Recommendation:
Document the IPM plan evaluations and changes in the IPM plan. Document the training of the pest-control personnel.
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