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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
Prior to 5 March, the AGE surveillance log spreadsheet had locked cells that could not be modified by the medical staff using their medical judgment. Staff stated this was used as a safety precaution to not under-report AGE cases. The column for AGE reportable or non-reportable case had a fixed yes/no response based on the AGE reportable case definition. The medical staff were able to write in the 'underlying illness' column if the symptoms were AGE related, but were unable to accurately identify the patient as reportable or non-reportable case. On 5 March, the AGE surveillance log spreadsheet was updated so medical staff can now accurately identify each patient.
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Recommendation:
Ensure the information on the AGE surveillance logs is correct and accurate.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
On open box of test reagents used for microbiologic testing next to the incubator had an expiration date of December 2013. Another closed box of microbiologic test reagents expiring in August 2014 was available. The expired box of microbiologic test reagents was discarded.
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Recommendation:
Ensure microbiologic test reagents are discarded after their expiration date.
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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. This was written on the last inspection.
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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:
Other-Deck 16 Horizon Court Locker 16.5.05
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Violation:
The vent of the backflow prevention device for the left most carbonator on the starboard side was filled with water and a clear and brown substance was dripping continuously from the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Teen Hot Tub
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Violation:
There was a lot of black debris in the water, the whirlpool bottom, and around the open recreational water facility. The black debris came from the ship's funnel on the deck above this outside whirlpool. Staff stated that they clean the area daily but is very difficult to maintain it clean.
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Recommendation:
Ensure the recreational water facilities are maintained free and clear of debris.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The plan stated the pH levels will be maintained between 7.0 and 7.8 during all disinfection procedures and not between 7.2 and 7.5 for disinfection after a loose stool accident per annex 13.8 of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the fecal and vomit accident plan states the pH level will be maintained between 7.2 and 7.5 for disinfection after a loose stool accident.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
Staff stated that the Crystal Fountain, which is a zero depth water fountain with sprays, music, and light, could be placed in an interactive recreational facility mode usually for kids to play with the water sprays. There was no safety sign for the fountain. Staff stated that children in diapers could potentially use the facility as well. In addition, the safety signs for the Plunge Pool and Lap Pool were located where the user had to go in the pool to read the sign. The signs had a very small font that made it nearly impossible to read it before entering the facilities.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
The rescue hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
On 18 February, a Stateroom Steward had acute gastroenteritis (AGE) symptoms from 02:00 - 08:30. According to his 72-hour self-administered questionnaire he went to the crew mess at 06:30 and his department meeting at 07:30. He reported to the medical center at 09:00.
On 10 February, a Musician had AGE symptoms from 06:00 - 10:00. According to his 72-hour self-administered questionnaire he went to his department meeting at 14:30, crew mess at 15:00, and worked 17:00 - 18:00. He reported to the medical center at 18:10.
Both of these crew members received disciplinary action for their late reporting while symptomatic with AGE symptoms.
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Recommendation:
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:
Buffet-Deck 16 Horizon Court Bistro Port Hibachi Grill
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Violation:
There was a contractor working on a broken rotisserie chicken oven while the buffet was open. The worker set their tools on a preparation counter.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
The soiled area of both in-use conveyor warewash machines was not properly managed. There were too many soiled pieces of equipment and utensils and it was not possible to inspect the soiled sides of the conveyor warewash machines or handwashing sinks and it was very difficult to check the temperatures of the wash and rinse compartments. Also, there was just over one meter from where the soiled items were stored on the soiled landing trays and the clean equipment storage on the opposite bulkheads from each machine.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Crown Grill
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Violation:
Sauces like hollandaise or barnaise were made with raw shell eggs instead of pasteurized eggs.
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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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (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; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Galley-Trident Grill
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|
Violation:
The cooling log indicated grilled chicken was cooled on 4 March at 1140 at 168F, at 1325 at 82F, and at 1540 at 40F. Also, grilled chicken was cooled on 5 March, at noon at 168F, at 1410 at 70F, and at 1625 at 40F. On 7 March, the grilled chicken was cooled at 1100 at 168F, 1315 at 82F, and at 1540 at 40F. On 8 March the grilled chicken was cooled at 1100 at 165F at 1315 at 82F, and at 1520 at 40F. The only grilled chicken that was still onboard was from 8 March and it was discarded during the inspection. The cooling logs were not signed off by a supervisor, but according to the executive chef, all of the cooling logs were checked by the sous chef.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
|
|
Site:
Galley-Deck 15 Production
|
|
Violation:
The cooling logs indicated on 6 March, a container of cooked black beans were cooled at 1825 at 152F, at 2025 at 68F, and at 2435 at 38F. On 8 March, roast pork was cooked and cooled at 0715 at 160F, at 0915 at 72F, and at 1310 at 38F. These food items were no longer on board. The cooling logs were not signed off by a supervisor, but according to the executive chef, the sous chef reviewed all of the cooling logs.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 6 Starboard Forwardt Beverage Station
|
|
Violation:
The milk compartment of the coffee machine was not labeled under time control but was listed on the posted time control plan as such.
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Recommendation:
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Other-Deck 16 Beach Resort Pool Area
|
|
Violation:
The menu on the lounge chairs had an ahi tuna item that could be served undercooked but was not identified with an asterisk and there was no consumer advisory statement.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Trident Grill
|
|
Violation:
The cooling log indicated grilled chicken was cooled on 4 March at 1140 at 168F, at 1325 at 82F, and at 1540 at 40F. Also, grilled chicken was cooled on 5 March, at noon at 168F, at 1410 at 70F, and at 1625 at 40F. On 7 March, the grilled chicken was cooled at 1100 at 168F, 1315 at 82F, and at 1540 at 40F. On 8 March the grilled chicken was cooled at 1100 at 165F at 1315 at 82F, and at 1520 at 40F. The only grilled chicken that was still onboard was from 8 March and it was discarded during the inspection. The cooling logs were not signed off by a supervisor, but according to the executive chef, all of the cooling logs were checked by the sous chef.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
|
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Site:
Galley-Deck 15 Production
|
|
Violation:
The cooling logs indicated on 6 March, a container of cooked black beans were cooled at 1825 at 152F, at 2025 at 68F, and at 2435 at 38F. On 8 March, roast pork was cooked and cooled at 0715 at 160F, at 0915 at 72F, and at 1310 at 38F. These food items were no longer on board. The cooling logs were not signed off by a supervisor, but according to the executive chef, the sous chef reviewed all of the cooling logs.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
|
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Site:
Buffet-Deck 16 Horizon Court Starboard Fruit Station
|
|
Violation:
There was one pitcher of regular milk and one pitcher of skim milk on time control but there were no discard labels. This outlet was open for more than four hours. All the other food items on time control in this area were labeled with a discard time. The milk was discarded.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
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Site:
Bar-Ocean Terrace Seafood Bar
|
|
Violation:
A duet of smoked salmon was not cross-referenced with an asterisk to the consumer advisory statement on the menu. In addition, the time control plan stated that the initial set-up time during an embarkation day was 1030 but the potentially hazardous foods placed on time control had discard times of 1500. Staff stated that the set-up time on the day of the inspection was 1100 and 1500 was 4-hours past that set-up time.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. 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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
|
|
Site:
Galley-Alfredo's Pizzeria
|
|
Violation:
The time control plan stated that the initial set-up time during an embarkation day was 1030 but the potentially hazardous foods placed on time control had discard times of 1500. Staff stated that the usual set-up time on embarkation days, such as the day of inspection, was 1100 and 1500 was 4-hours past that set-up time.
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|
Recommendation:
Ensure the time control plan is followed.
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Item No.:
16
|
|
Site:
Buffet-Deck 16 Horizon Court Consumer Advisory
|
|
Violation:
The signs at the omelet outlet indicated eggs could be ordered many different ways, including poached, but the sign did not state the eggs were cooked to order and there was not a consumer advisory statement on this sign.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
|
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Site:
Galley-Deck 15 Cold Pantry
|
|
Violation:
There was one large bin of napa cabbage on the preparation counter that was not on time control. The temperature of the cut cabbage was at 56F or higher when measured by both the staff and the inspector. The cabbage had only been out of the walk-in cooler for 15 minutes according to the staff. The cabbage had been cut several hours earlier on a lower deck. The cabbage was discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
|
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Site:
Galley-Deck 15 Cold Pantry
|
|
Violation:
There was a large bin of cut cabbage stored on temperature control in the walk-in cooler. The temperature of the cabbage as measured by the inspector and the staff was 62F. According to staff, the cabbage had been cut several hours earlier on a lower deck. The cabbage was discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
|
|
Site:
Room Service-Menu
|
|
Violation:
The consumer advisory statement for the eggs cooked to order on the breakfast menu was on the back of the menu. There were no food items or other information related to the items on the menu on this back page.
|
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Sabitini's
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Violation:
Four pans of chicken gravy prepared and cooled on 8 March did not have a final cooling temperature recorded on the cooling log. The temperature of the gravy was measured between 36F and 39F by the inspector.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Preparation Room-Walk-In Refrigerator
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Violation:
Two containers of sliced watermelon prepared on 8 March were not listed on the cooling logs. The internal temperature of both containers was measured at 39F by the inspector. Also, several containers of chopped lettuce were not listed on the cooling logs. According to staff ice is added to the containers of chopped lettuce for cooling but the cooling process was not monitored and documented on the cooling log by crew for the ship. The internal temperature of several trays of lettuce was measured between 32F and 37F and ice was still present in several containers.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 5 Garde Manger
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Violation:
Two pans of beef and kidney pie prepared on 8 March were not properly identified on the cooling log. The cooling log entry listed kidney pie cooled on 8 March but this was a different product than beef and kidney pie. One pan of kidney pie was stored with the two pans of beef and kidney pie. The pan of kidney pie was prepared on 5 March and had a proper corresponding cooling log entry.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Preparation Room-Walk-In 4705
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Violation:
Two trays of hamburger patties were stored above whole cuts of steak.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Crown Grill
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Violation:
Sauces like hollandaise or barnaise were made with raw shell eggs instead of pasteurized eggs.
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Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
19
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Site:
Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters
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Violation:
The utility sinks drain pipes were open ended and not connected to appropriate waste systems.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
19
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Site:
Buffet-Deck 16 Horizon Bistro Hot Counter
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Violation:
No serving utensil was available for the tray of breakfast sandwiches.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
19
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Site:
Other-Deck 15 Trolley Store 15614
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Violation:
There was one box with nine cans of soda and one bottle of champagne stored on the deck in this locker. The deck was soiled, there were several difficult to clean electrical cables attached to the deckhead and bulkhead, exposed ventilation pipes and ducts, and a gray water drain pipe in the deckhead.
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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:
Bar-Princess Life Cafe
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Violation:
An open can of cold coconut milk was left on the side stand. The milk was exposed to possible contamination. The area was unattended and not in operation at the time of the inspection. The milk was 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.:
19
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Site:
Provisions-Frozen Meat and Ice Block Walk-In
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Violation:
Ice blocks were stored in direct contact with boxes of frozen meat. Staff stated the pallet of frozen meat was moved to accommodate provisioning. The pallet with the ice blocks was relocated.
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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:
Buffet-Deck 16 Horizon Court Starboard Fruit Station
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Violation:
There was no serving utensil for the container of plums.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
20
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Site:
Galley-Deck 15 Cold Pantry
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Violation:
There were two slotted fasteners in the food-splash panel of the small mixer.
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Recommendation:
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Galley-Deck 5 Pastry
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Violation:
The dough sheeter belt was worn and frayed in several locations.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Other-16509 Dining Room Locker Starboard
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Violation:
Two popcorn machines in this locker had several slotted fasteners inside the unit where popcorn was popped.
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Recommendation:
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Buffet-Deck16 Horizon Court Starboard Beverage Station
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Violation:
There were slotted fasteners in the food-splash panel of the iced tea machine.
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Recommendation:
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
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Site:
Buffet-Deck 16 Horizon Court International Line
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Violation:
A decorative bread basket on display had roses carved into the sides creating difficult to clean surfaces.
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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:
Galley-Warewashing
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Violation:
There was not enough space for soiled storage in this area. For example, there were so many soiled trays and stacks of soiled equipment and utensils that the inspector could not even get to the soiled sides of either in-use conveyor warewash machines. Also, it was very difficult to check the wash and rinse tanks of both machines because so many soiled trays of equipment and utensils were stacked up against the machine and they had to be moved to the clean side of the machine to get to all of the compartments. Also, trays of soiled equipment and utensils were so far over the soiled tray landing that they were just over one meter from the clean equipment storage on the opposite bulkhead for both machines.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The final rinse spray patterns in the upper manifolds of both in-use conveyor warewash machines did not have an effective spray pattern. Both machines were shut down for repair.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
A few large brown trays were not loaded correctly into the in-use conveyor warewash machine which prevented all of the surfaces from being washed, rinsed, and sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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|
Violation:
The digital temperature gauge on the mechanical pot wash machine displayed a temperature of 87F during the wash cycle. The inspector's thermometer read 169F during the wash cycle.
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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-Warewash
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|
Violation:
The final curtains on the mechanical dishwash machine were severely warped and discolored. The curtains were replaced while the inspection team was in the area.
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Recommendation:
Ensure the curtains in the mechanical dishwash machine are maintained clean and in good repair.
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Item No.:
22
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Site:
Galley-Warewash
|
|
Violation:
Two middle nozzles on the final rinse spray were completely blocked with debris. The far right nozzle on the final rinse spray was partially blocked causing water to drip instead of dispensing in the fan pattern.
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Recommendation:
Ensure all spray nozzles are free from debris and produce an effective spray pattern.
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Item No.:
22
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|
Site:
Other-Deck 11 Crew Corridor
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|
Violation:
There were four upright soiled trolleys of soiled dishes and utensils from the cabin stored in the four corners of this area next to food lifts and a few trolleys of luggage. There was also a soiled tray of dishes and utensils stored on the deck. According to staff, they did not have enough space in the soiled area of the room service warewashing areas to store all of the soiled trolleys.
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Recommendation:
Ensure soiled food equipment is stored in a designated soiled staging location in a warewashing area.
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Item No.:
22
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Site:
Bar-Deck 17 Aft Smoking Area
|
|
Violation:
A soiled tray, ice scoop, and a utensil holder was found on the top shelf of the wooden cabinet to the left of this portable bar set-up.
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Recommendation:
Move soiled items to a warewashing area.
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Item No.:
24
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|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
The chlorine concentration of a sanitizing bucket was less than 50 ppm when measured.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
24
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Site:
Bar-Piaza Bar
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Violation:
The chlorine concentration in the sanitizer bucket was less than 50 ppm when measured.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
25
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Site:
Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters
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Violation:
Soiled wiping clothes and a towel were stored on the bottom shelves.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters
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|
Violation:
The two portable bar were closed and stored against the bulkheads. The bar tops were heavily soiled with food residue. Cups stored as clean were visibly soiled.
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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:
Galley-Deck 6 Garde Manger
|
|
Violation:
The recessed ledge on the back plate of the deli slicer was soiled with food 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:
Galley-Deck 6 Port Aft Beverage Station
|
|
Violation:
The underside of the juice machine by the dispensing nozzles was soiled with juice residue. This machine was last used the previous night.
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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:
Galley-Deck 16 Horizon Court Starboard and Port Pantries
|
|
Violation:
There was old yellow and black food residue in the interior corners and in the seams of the food-splash panel of the in-use counter-mounted juice machines.
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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:
Galley-Pizzeria Pantry
|
|
Violation:
There was a pink slimy material on the most left edge of the ice deflector panel in the lower compartment of the deck-mounted ice machine.
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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
|
|
Site:
Other-16509 Dining Room Locker Starboard
|
|
Violation:
The food and food-splash areas in the interior of the two popcorn machines were soiled.
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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
|
|
Site:
Buffet-Deck 16 Horizon Court International Line
|
|
Violation:
The decorative bread basket on display was soiled with dust throughout the difficult to clean surfaces.
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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
|
|
Site:
Galley-Deck 6 Port Side
|
|
Violation:
The interior side wall of the left ice machine had a brown residue to the left of the top ice maker.
|
|
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
|
|
Site:
Galley-Deck 5 Starboard Port Ice Machines
|
|
Violation:
The interior side wall of the right ice machine had a brown residue to the left of the top ice maker.
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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
|
|
Site:
Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters
|
|
Violation:
The utility sinks and the bottom shelves were soiled with dark debris.
|
|
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
|
|
Site:
Galley-Deck 5 Galley Locker 5603
|
|
Violation:
Sauce cups stored in this area were not inverted or covered.
|
|
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
|
|
Site:
Bar-Mermaid's Tail
|
|
Violation:
Several clean plastic cups were stored on the front bar counter upright and not covered.
|
|
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
|
|
Site:
Galley-Warewashing
|
|
Violation:
Both workers standing at the clean end of the in-use conveyor warewash machines were wiping down all of the equipment coming out of the machines with a blue cloth that was previously in the sanitizer buckets. The equipment was then stacked on a table next to the machines. It was unknown if the equipment would then be air dried.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Do not wipe down clean equipment with a wet cloth after exiting the machine.
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Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was one tray of knives and one tray of forks, knives, and spoons in the clean storage rack that were not covered. Also, there were four trays of clean forks, knives, and spoons on the clean landing of the right hood type machine. No one was checking these items and the items were stored there for several minutes. Workers were seen moving soiled items through this area and the area was mopped and cleaned. The utensils were not covered.
|
|
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
|
|
Site:
Galley-Deck 6 Port Side
|
|
Violation:
The handwash station to the left of the ice machines was blocked by two movable plate trolleys.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Housekeeping Pantry 10607
|
|
Violation:
The soap dispenser was empty at the handwash station.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
|
Item No.:
31
|
|
Site:
Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters
|
|
Violation:
Cleaning chemicals were stored on the bottom shelves.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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|
|
Item No.:
33
|
|
Site:
Galley-Warewash
|
|
Violation:
A small leak was noted from the deckhead technical hatch by the clean end of the mechanical dishwash machine. The flange for the drain line from the technical hatch to the scupper was loose and not flush against the deckhead.
|
|
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
|
|
Site:
Provisions-Dairy Walk-In 3607
|
|
Violation:
Water was dripping from a deckhead seam in the right side of the room.
|
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
33
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Site:
Other-16509 Dining Room Locker Starboard
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Violation:
Two popcorn machines and several single service items were stored in this locker. There was no coving at the deck/bulkhead juncture. There was also a gap between the perimeter of the top of the baseboard and the bulkhead.
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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, 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-Deck 16 Horizon Court Port and Starboard International Line
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Violation:
The port exhaust vent in the deckhead above the two induction units was soiled with a thick layer of dust. This was written on the previous inspection. This was noted starboard as well. The exhaust duct was visible through the deckhead and there was a large amount of dust accumulated inside the vent. According to staff, toast is kept in ceramic dishes on these units during the breakfast service. Reportedly, the exhaust vents are cleaned weekly and the ducts are cleaned monthly.
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Recommendation:
Ensure dust does not accumulate in the exhaust vents.
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Item No.:
33
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Site:
Other-Deck 15 Trolley Store 15614
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Violation:
This room was not properly constructed for food or single-service equipment. There was one box of nine cans of soda and one bottle of champagne stored on the deck in this locker. There were also at least three packages of napkins that were not in the original packaging stored in this room. The deck was soiled and there were several difficult to clean electrical cables attached to the deckhead and bulkhead, exposed ventilation ducts and pipes, and a gray water drain pipe in the deckhead.
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Recommendation:
Ensure rooms with food and food service equipment stored are properly constructed.
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Item No.:
34
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Site:
Galley-Alfredo's Pizzeria
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Violation:
The bucket filling tap of the handwashing station was continuously leaking. Staff provided documentation showing the leak was reported the previous day to be 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.:
35
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Site:
Bar-Deck 17 Aft Smoking Area
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Violation:
The drain line for the sink used in this portable bar set-up was not connected to a waste system. Also, there were two large white coolers with drains in the bottom, but there was no waste system for these drains. According to staff, buckets stored in this area are used to drain the water from all of these areas.
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Recommendation:
Ensure black and 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-Deck 16 Horizon Court International Line
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Violation:
There were a few cracks in the in the light shields above the hot line. There was no food under the lights.
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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.:
36
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Site:
Other-16509 Dining Room Locker Starboard
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Violation:
The lights inside the two popcorn machines were not shatterproof or shielded.
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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.:
37
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Site:
Room Service-Deck 11 Warewashing
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Violation:
There was excess condensation on the deckhead above the final rinse sanitizing compartment of the in-use conveyor machine. The condensation was dripping back onto the machine, but no clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Buffet-Crew Mess
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Violation:
Four moveable cabinets used to store cleaning materials were not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Provisions-Chef's Decoration Store
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Violation:
Three mops were stored in various locations behind boxes and next to shelving. Several brooms and dust pans were stored in standing water in the front left of the store room.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Other-Food Lift G
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Violation:
There were two small live flies on the bulkhead of this lift. There was no food in the lift during the inspection.
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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.:
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. This was written on the last inspection, however improvements had been made to the placement and design of the previous guards. The Environmental Officer and inspector discussed at length ways to construct effective rat guards when multiple mooring lines were tied to the pier.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Public Restroom Signs
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Violation:
In the restrooms located in the Engine Control Room and the Chief Engineer's Office, there were no signs posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the doors.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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