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Item No.:
29
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Site:
Pantry-Bridge Pantry
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Violation:
Two crew members were using the handwashing sink to clean rags and drain strainers.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
13
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Site:
Pantry-Bridge Pantry
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Violation:
Two crew members were using the handwashing sink to clean rags and drain strainers. A utility sink was available two feet away.
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Recommendation:
Ensure employees understand the importance of using the handwashing sink only for handwashing and for no other purpose.
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Item No.:
20
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Site:
Pantry-Bridge Pantry
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Violation:
The food splash zone above the steamers of the espresso machine was heavily corroded.
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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.:
*
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Site:
Recreational Water Facilities-Pool Machinery Room 14.2.4
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Violation:
The compensation tank for the Lotus port whirlpool had a leak that made the deck under it to have a significant amount of pooled water. Staff stated a repair is to be completed during the March 2014 dry dock.
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Recommendation:
Repair the leak.
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Item No.:
30
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Site:
Pantry-Deck 8 Aft Ice Pantry
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Violation:
There was no 'WASH HANDS OFTEN' sign at the handwashing station.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed that two food workers experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) a bartender experienced AGE symptoms with an onset on 16 September at 13:45, but reported to the medical center at 16:45 that day, and (2) a junior assistant purser experienced AGE symptoms with an onset on 1 September at 03:00, but reported to the medical center at 18:50 that day and had breakfast and lunch in the officer's mess. Both cases had written disciplinary actions included in their medical records.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
02
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Site:
Medical-Three-day Assessments of Crew Members with AGE Symptoms
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Violation:
Documentation of the 3-day assessment of a bar steward that reported having AGE symptoms before joining the vessel was not available for review. Staff explained that it was transferred to the corporate office.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel.
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Item No.:
33
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Site:
Buffet-Horizon Court Starboard
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Violation:
Two ventilation grates above the hot buffet had more than a day's accumulation of dust.
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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.:
36
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Site:
Buffet-Horizon Court Beverage Stations
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Violation:
The three port and three starboard beverage stations had less than 110 lux behind the counter-mounted ice and water dispensers. Staff stated that these beverage stations were intended to be replaced with undercounter machines during dry dock in March 2014.
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Recommendation:
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.:
16
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Site:
Galley-Horizon Court Beverage Stations
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Violation:
The portable hot holding unit was listed as a time control unit on the time control plan, but was not physically labeled as such.
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Recommendation:
Ensure plans list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
The left ice machine by the dishwash area had a significant amount of black sediment accumulated in the water bath.
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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.:
34
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Site:
Galley-Lido Pizzeria
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Violation:
Water was dripping from the sprinkler monitor valve access hatch outside cold room #14318.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
30
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Site:
Galley-Deck 12 Food Workers Toliet
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Violation:
The bathroom door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
19
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Site:
Galley-Deck 12 Gard Manger Pantry
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Violation:
Multiple binders were stored on the top shelf of the dry food locker along with food items.
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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.:
36
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Site:
Galley-Deck 12 Pot Wash
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Violation:
The light intensity at the hand wash sink by the clean storage shelves was 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.:
33
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Site:
Galley-Food Elevator #1
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Violation:
The top ventilation slots closest to the door on both bulkheads were heavily soiled with dirt and grease residue.
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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.:
16
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Site:
Room Service-Cream Dispenser
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Violation:
The container of cream inside the dispenser did not have a seven day discard label. This unit was on temperature control. This was corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 6 Starboard Beverage Station
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Violation:
The milk and cream containers inside the milk and cream dispenser unit did not have a seven day discard label. This unit was on temperature control. This was corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
26
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Site:
Galley-Deck 5 Gard Manger
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Violation:
There was old food residue on the recessed ledge under the blade of the previously cleaned deli slicer.
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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:
Buffet-Crew Mess Beverage Station
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Violation:
The previously cleaned underside of the juice machine by the dispensing nozzles was heavily soiled with more than a day's accumulation of old juice 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:
Buffet-Crew Mess Beverage Station
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Violation:
The interior sides of the ice bin for the undercounter ice machine were soiled with several streaks of a black 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.:
34
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Site:
Preparation Room-
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Violation:
There was a water leak from a deckhead seam that was dripping water directly on both preparations counters. No food preparation was taking place at the time of the inspection. This violation was cited in the previous inspection report. Staff stated a refrigeration brine line was above the deckhead and condensation around the line was causing the leak. Staff had addressed the problem since the previous inspection and had a plan in place to continue addressing the problem. Some insulation around the brine line had already been replaced and more insulation had been ordered to complete the repair.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
21
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Site:
Provisions-Vegetable Freezer
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Violation:
The gasket around the freezer door was not properly in-place when the freezer door was closed. This allowed warm air to enter the freezer and condense around the deckhead, bulkheads, and boxes of food stored closest to the door.
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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.:
19
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Site:
Provisions-Vegetable Freezer
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Violation:
Several boxes of food stored by the door had a significant amount of frozen condensate. The frozen condensate completely covered several boxes of hash brown and French fries and was present in the seams of the boxes. Boxes covered with frozen condensate were discarded.
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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.:
27
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Site:
Bar-Lobby Bar
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Violation:
There was an accumulation of old dirt, dust, and coffee grounds on the counter under the moveable coffee machine. This soil appeared to be more than a day's accumulation.
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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.:
36
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Site:
Bar-Lobby Bar
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Violation:
The small light fixtures around the deckhead of the bar had gaps between the light fixture and shield which did not enclose the light fixtures. The light bulbs did not appear to be shatter-resistant.
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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.:
26
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
Staff stated that cleaning and sanitation of the underside of the juice machine by the dispensing nozzles was conducted every three days. On the day of the inspection, this area was heavily soiled with more than a day's accumulation of old juice residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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