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Item No.:
*
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Site:
Other-Potable and Recreational Water Records
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Violation:
The records for potable and recreational water were accurate, thorough, and complete.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Crystal Decorative Fountain Machinery Room
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Violation:
There was a bent piece of metal between the vent on the reduced pressure assembly device and the funnel for the drain line, which eliminated the air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Potable Water Hose Locker
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Violation:
All of the potable water hose lockers were labeled 'Box for Fresh Water Hoses' instead of 'Potable Water Hose and Fitting Storage.'
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Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was a hose with a valve at the end connected to the bucket fill tap at the handwashing station. The backflow prevention device on the bucket fill station was for noncontinuous pressure instead of continuous pressure.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Medical-Sluice Deckhead Technical Cabinet
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Violation:
The air gap below the vent of the backflow prevention device was less than 25 millimeters (1 inch). It was difficult to determine if the device was leaking.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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Violation:
The turnover rates and bather loads for all RWFs were calculated using the expected pump flow rate instead of the actual flow rate.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
16
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Site:
Other-Ocean Terrace - DK 7
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Violation:
Potentially hazardous foods on time control at this outlet were being labeled with the set-up time rather than the discard time.
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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.:
16
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Site:
Galley-Deck 6 Main Galley - Hot Service Line
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Violation:
There were two small working bowls of cut spinach and cooked sausage set on the preparation counter at the egg station under time as a public health control but were not labeled with a discard time.
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Recommendation:
Label the food with the discard time.
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Item No.:
16
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Site:
Buffet-Horizon Court - Coffee Bar
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Violation:
The time control plan for this outlet identified refrigerator #1 on time as a public health control, however, the unit was operating under temperature control.
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Recommendation:
Correct the time control plan.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
There was a general statement on all posted time control plans indicating that hot and cold holding equipment can function on both time and temperature control. The statement was as follows. 'Equipment held under both time and temperature control during different service periods will include time control hours'. Current VSP operational requirements do not allow units to function on both time and temperature control. This practice was observed in Alfredo's Pizzeria. The time control plan posted there listed fridge 064402 on time control from 1000 to 2400 and on temperature during the other hours. This refrigerator was physically labeled as on time control. Also, the time control plans did not describe the flow of PHF from when last in temperature control to placement on time control.
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Recommendation:
Ensure hot and cold holding equipment function as either time or temperature control, and not both. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Horizon Court - Pastry Midship
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Violation:
Four uncovered bowls of waffle/pancake toppings were not located underneath the sneeze shield or otherwise protected from possible contamination.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Other-International Cafe
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Violation:
Near the handwash station at the far back counter, trays of quiche and pot pies were not covered.
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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:
Other-Swirls - DK 14
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Violation:
The popcorn machine located at this outlet had multiple slotted fasteners on the interior side where the popcorn was popped. According to staff, this machine was not being used and will be replaced with a different machine.
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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.:
22
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Site:
Galley-Deck 6 Main Galley - Fwd. Dishwash
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Violation:
Staff were observed loading plates in the flight-type conveyor dishwash machine without proper spacing between. Several were overlapping, which prevented unobstructed spray of all the surfaces of each passing through each cycle.
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Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
26
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Site:
Buffet-Horizon Court - Stbd Beverage Station
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Violation:
A previously cleaned and sanitized coffee mug out for passenger self-service had old dried coffee residue on the interior.
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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.:
28
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Site:
Other-Bell Box Store Room - DK 11
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Violation:
The deckhead in this room where single service items and other food service equipment was stored was not closed, exposing electrical cables, ventilation duct piping, and water lines. Equipment being stored in this room included: cleaned and sanitized coffee pitchers, wine glasses, hotel pans, packaged single-service items, and a variety of unused boxed food service utensils, glassware, and other food equipment.
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Recommendation:
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Item No.:
28
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Site:
Other-International Cafe
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Violation:
Stacks of previously cleaned plates on a trolley were not inverted or covered. The plates were not actively in use.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Pantry-International Cafe
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Violation:
In the clean area, previously cleaned plates and silverware were not inverted or covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Other-International Cafe
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Violation:
The deckhead vent above the stack oven was soiled with 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.:
33
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Site:
Buffet-Horizon Court - Port International Line
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Violation:
The deckhead exhaust grate above the two circular induction units had a heavy accumulation of dust debris.
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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.:
34
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Site:
Other-International Cafe
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Violation:
At the back counter, the faucet of the utility sink was leaking.
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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:
Other-Alfredo's - DK 6
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Violation:
The light intensity at the pizza oven was less than the required 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.:
36
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Site:
Other-Prego's Pizzia
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Violation:
Two of the 5 warming lamp bulbs were not shielded, coated, or otherwise 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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards did not completely prevent the entry of pests. Where the mooring lines were tied to the pier, there was only one rat guard for two combined lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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