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Item No.:
*
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Site:
Potable Water-Pipe Disinfection
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Violation:
The company procedures for disinfecting potable water pipes before installation indicated that a CT Value (concentration and time) of 12,000 should be used. The procedures included a table of chlorine residuals and time as follows: 50 ppm for 240 minutes (4 hours); 100 ppm for 120 minutes (2 hours); and 200 ppm for 1 hour. However, the 2011 VSP Operations Manual section 5.3.4.1.4 states that a concentration of 50 ppm for 4 hours must be used for disinfection of the potable water system. In an emergency, the concentration may be increased to 200 ppm and the time shortened to 1 hour. There is no reference to any other acceptable concentrations, contact times, or CT Values.
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Recommendation:
As stated in the 2011 VSP Operations Manual section 5.3.4.1.4, disinfect the potable water system with 50 ppm free residual halogen for 4 hours. In an emergency, the concentration may be increased to 200 ppm and the time shortened to 1 hour. The circumstances of the emergency must be documented.
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Item No.:
08
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Site:
Galley-Deck A Buffet Line
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Violation:
The vent on the backflow prevention device for the coffee machine was leaking continuously.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Deck A Meat Freezer
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Violation:
Condensate from a deckhead vent had dripped and was refrozen on the outside of 2 boxes of ground beef. The boxes were removed.
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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:
Galley-Deck A Preperation Area
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Violation:
A previously cleaned white cutting board had deep gouges in the surface that made it hard to clean. The board was removed from service.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 4 Beside Escalator
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Violation:
In the ice-making compartments of the two ice machines in this area, an absorbent grey foam insulation covered the outside of the white interior panel. One of the machines was in operation and one was not in use.
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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.:
22
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Site:
Pantry-Lido
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Violation:
Two dishwash racks of soiled glasses were stored on the deck on top of another empty dishwash rack. This was corrected.
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Recommendation:
Do not store dishwash racks directly on the deck.
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Item No.:
30
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Site:
Galley-Deck 4 Pinnacle Pastry Area
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Violation:
The two handwash stations in this area were out of order. The area was in operation during the inspection. Another handwash station was available within 8 meters. There were work orders already placed.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 8 Ice Cream Service
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Violation:
The bulkhead inside the undercounter technical space adjacent to the refrigerator was difficult to clean and had a large, narrow open void.
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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:
Buffet-Taco Bar and Hamburger Grill
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Violation:
The newly installed deck material around the buffet service area for both the Taco Bar and Hamburger Grill was absorbent.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Galley-Deck 4 Potwash
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Violation:
The deck in this area was soiled, stained, and in disrepair.
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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. 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:
Provisions-Deck A Vegetable Preperation Area
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Violation:
The paint on the deck in this area was peeling and in disrepair. A work order had been submitted.
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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 A
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Violation:
The bulkhead above the stove adjacent to the handwash sink had a small gap. There was soft silicone peeling in this area and there was evidence of condensate coming from this gap
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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 4
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Violation:
In the technical space for the bain marie #5, a large hole in the bulkhead led into a wet void space.
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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.:
34
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Site:
Galley-Deck 4
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Violation:
The area under the five technical spaces for the bain maries had leaking pipes that were dripping on the deck. In spaces #2, #4, #6, and #7, the pipes were leaking from a water shut off valves. In space #5 there was a leak and a large hole in the bulkhead leading into a wet void space.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck A Buffet Line
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Violation:
The juice dispenser had been installed the previous day and was leaking was at the filter connection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 Dishwash Area
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Violation:
There were 2 active leaks in the deckhead adjacent to the in use dishwasher in this area. There was no evidence of condensate. However, it was reported that the adjacent sprinkler head was recently repaired.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 4 Pinnnacle
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Violation:
The lighting around the preparation sink to the right of the deep fat fryers measured 116 lux. There were two lights burned out.
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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.:
36
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Site:
Galley-Deck 4 Pinnacle Pastry Area
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Violation:
Three pairs of light fixtures were out in this area. The area over counter 342 measured 185 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.:
36
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Site:
Pantry-Explorations Cafe
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Violation:
The plastic coating on the light bulb inside the countertop popcorn machine was peeling.
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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.
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Item No.:
39
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Site:
Pantry-Ocean
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Violation:
In the service area outside the pantry, there were two small flies.
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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:
Provisions-Deck A Dry Spice Area
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Violation:
There was one small white moth in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck A Middle Food Preperation Counter
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Violation:
There was one house fly on the deckhead in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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