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Item No.:
*
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Site:
Buffet-Crew Mess Handwashing Station
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Violation:
There was no handwashing station available for crew members upon entering the crew mess or near the buffet line.
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Recommendation:
To prevent crew members using the handwash station on the worker side of the buffet line, install a handwash station at the entrance to the crew mess.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide, Forward Pool, Kid's Pool
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Violation:
The slide, forward pool, and kid's pool were one combined facility. The turnover rate for this facility was 2 hours, 30 minutes. This was written on the last inspection. The ship, corporate office, and VSP have been in communication to determine ways to increase the turnover rate. Also, it was unclear if the kid's pool should be classified as a kid's pool or a wading pool.
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Recommendation:
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: (3) children's pool: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
An Assistant Cook had an onset of acute gastroenteritis (AGE) symptoms on 25 February at 01:00, but did not report to the medical center until 09:20. According to his Fun Time work record, he worked from 07:35 - 08:58.
A Third Officer had an onset of AGE symptoms on 9 February at 20:45, but did not report to the medical center until 10 February at 09:45. According to his Fun Time work record, he worked on 9 February from 20:05 to 10 February at 00:10 am, and on 10 February at 07:58 to 09:45.
A similar violation was written during the July 2013 inspection in which a food worker reported late to the medical center and worked while symptomatic.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
The inside of the exhaust hood frame on top of the in-use glasswash machine and above was soiled with a heavy brown residue and a green slime mold. The top components of the exhaust hood frames attached to the deckhead on most of the glasswash machines in the food areas were soiled with a heavy brown residue and was heavily corroded. According to staff responsible for these area, they only cleaned the parts of the exhaust hood they could reach and that these components were not part of their maintenance plan.
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Recommendation:
Ensure the staff responsible for cleaning and maintenance of the exhaust hood frames are routinely cleaning these components effectively.
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Item No.:
13
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Site:
Buffet-Woker Area
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Violation:
A nonfood worker was seen going from the waiting line to the worker side of the buffet area to wash their hands at the handwashing sink. The crew member then went back to the buffet line.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
19
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Site:
Buffet-Lido Port Fruit Station
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Violation:
Two plates were not covered or inverted on the counter at the entrance to the self-service line.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
The gauge for the wash compartment indicated 170 °F throughout three full cycles.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The upper left side final rinse sanitizing spray nozzles of the in-use conveyor warewash machine had an ineffective spray pattern. The machine was shut down for repair.
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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.:
28
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Site:
Galley-Warewashing
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Violation:
Seven stacks of large clean plates, one trolley with four stacks of small clean plates, and six containers of clean silverware were stored with the food contact surfaces upright and not covered or inverted. According to staff, these items were going to be checked again before they were put in final storage, but there was no one checking the items during the inspection. After several minutes, a worker arrived to the area and had to be given instruction on how to check the plates.
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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:
Buffet-Lido Starboard Locker
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Violation:
A previously cleaned lemon cutter was stored up against eight pots of fake grass that were used for decoration.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Coffee Machine
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Violation:
Workers were seen leaning up against the coffee machine, including the milk compartment, that was near the front of the buffet line while waiting in line for the lunch service.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Provisions-Deck Zero
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Violation:
There were 11 stacks with at least 10 bins in each stack of previously cleaned gray plastic bins used for food transportation from the provisions area to all the other food areas. The deckhead above all of the bins was soiled with a heavy dust residue and the deckhead had open slots with exposed ventilation ducts and electrical cabling. Also, a few of the bins on top of the stacks were not covered or inverted.
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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. 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:
Provisions-Deck Zero
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Violation:
A worker was seen rolling a trolley with two previously cleaned white plastic bins with the top bin not covered or inverted.
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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:
Buffet-Lido Starboard Forward Beverage Station
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Violation:
A worker was seen pushing a trolley of clean cups to fill the beverage station and the cups were not covered or inverted.
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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:
Provisions-Deck Zero
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Violation:
There was no coving at the bulkhead/deck juncture where 11 stacks with at least 10 bins in each stack of previously cleaned gray plastic bins were stored and would be used for food transportation from the provisions area to all the other food areas. Also, the deckhead above all of these bins was heavily soiled with a thick layer of dust and the deckhead was not closed.
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Recommendation:
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). 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, 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:
Galley-Rosie's
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Violation:
There was an open pipe penetration at the back bulkhead of the technical compartment where there used to be a coffee machine.
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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.:
34
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Site:
Galley-Steakhouse
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Violation:
Inside walk-in cooler #54, there was a continuous stream of water pouring from the fire alarm onto the deck below. No food items were impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Lincoln Pantry Starboard
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Violation:
The light intensity was less than 220 lux at the juice machines, ice dispensers, and handwash station.
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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:
Dining Room-Port Forward Pantry Lincoln
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Violation:
The light intensity was less than 220 lux at the juice dispenser and the adjacent counter. Also, the light intensity could not be raised to 220 lux at the waiter station.
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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. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Dining Room-Lincoln and Washington
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Violation:
The light intensity could not be raised to 220 lux at some of the circular and square waiter stations in the Lincoln dining room. Also, the light intensity could not be raised to 220 lux at the circular and square waiter stations on the aft side of the Washington dining room. This was written on the previous two inspections and there was no lighting plan indicating how these areas were going to be corrected or any type of time frame for correction.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation around the exhaust hood of the in-use glasswash machine. Condensation was dripping back onto the machine.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation around the exterior exhaust hood and on the deckhead above the in-use glasswash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Food Service General-Glasswash Exhaust Hoods
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Violation:
The inside of the exhaust air ducts on top of the glasswash machines were soiled with a heavy brown residue. This was observed in the lido galley, room service, main galley, and crew galley. The inside of the exhaust air duct of the glasswash machine in the lido galley was also soiled with a green slime mold. The top component of the exhaust air duct attached to the deckhead was also soiled with a heavy brown residue and was heavily corroded. All of these glasswash machines were either in-use or had been cleaned before the inspection.
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Recommendation:
Ensure filters and other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned-in-place and intake and exhaust air ducts are cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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