|
|
|
Item No.:
08
|
|
Site:
Galley-Hamburger Grill
|
|
Violation:
The air relief vents on the backflow prevention device for the ice machine were blocked with an accumulation of sediment.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Bell Box
|
|
Violation:
The air relief vents on the backflow prevention device for the juice machine were blocked with an accumulation of sediment.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Spa Activity Pool
|
|
Violation:
The free chlorine levels were consistently below the required 2.0 ppm minimum for this RWF. Four samples taken by the staff and the inspector from different areas of the pool were 0.50 ppm, 0.90 ppm, 0.71 ppm, and 0.92 ppm. The passengers swimming in the pool were asked to leave the pool and the facility was closed. The analyzer chart recorder in the pump room was measuring 0.69 ppm of free chlorine.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Activity Pool Pump Room
|
|
Violation:
The analyzer chart recorder documented a rapid decline in the free chlorine levels since the RWF was open. The inspection of the dosing area found that the pump for chlorine fell off the top of the drum with chlorine and was not dosing the RWF. The analyzer chart recorder was measuring 0.69 ppm of free chlorine and a visual alarm was active on the display. It was unclear if the alarm went off in a continuously manned space.
|
|
Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer's recommendations. Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Oasis Pool
|
|
Violation:
The water fill level of the RWF was about 2 feet lower than the skim gutter level. Swimmers were inside.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Terrace Pool
|
|
Violation:
The water fill level of the RWF was about 1 foot lower than the skim gutter level. Swimmers were inside.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 5 Fruit Pantry
|
|
Violation:
Pass through refrigerator number 4 was listed as on time control on the posted time control plan and on the unit. However, two trolleys filled with assorted cheeses and fruits were stored in this refrigerator unit with seven day discard labels. Staff stated the food on the trolleys were under temperature control not time control. When measured the temperature of the food items was 39F. Once it was determined the unit was indeed under time control and not temperature control the food was discarded.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Fruit Pantry
|
|
Violation:
Pass through refrigerator number 4 was listed as on time control on the posted time control plan and on the unit. However, two trolleys filled with assorted cheeses and fruits were stored in this refrigerator unit with seven day discard labels. Staff stated the food on the trolleys were under temperature control not time control. When measured the temperature of the food items was 39F. Once it was determined the unit was indeed under time control and not temperature control the food was discarded.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Walk-In Cooler
|
|
Violation:
A lexan box of cut tomatoes was not labeled with a discard label and the production date was unknown. During the discussion of the issue, staff stated that preparation took place the night prior. There was an entry for cut tomatoes on the cooling log that the staff cross-referenced to this specific box. Staff then labeled the box accordingly.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Potentially Hazardous Food Discard Times
|
|
Violation:
Several food items in the gazebo, such as a container of raw shell eggs and containers of omelet ingredients, were labeled with a time control discard time of 11:30AM. When the inspector arrived in this area at 11:45AM these items were still out on the preparation counters and food workers were in this area setting up for the lunch operation. The portable hot cabinet unit under time control also had a tray of omelets and breakfast potatoes with a discard time of 11:30AM stored in the unit at 11:45AM.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bell Box
|
|
Violation:
The in-use container of milk in the bulk dispensing unit was on temperature control but was not labeled with a seven day discard label.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
The handwash station across from walk-in refrigerator 5619 was missing the facuet handle and was down for repair. Another handwash station in working condition was located less than 8 meters away.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Food Employee Men Toilet Room
|
|
Violation:
The toilet and one of the two urinals were in disrepair and out of service.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
31
|
|
Site:
Food Service General-Virox Dispensing Stations
|
|
Violation:
There were Virox dispensing stations in the following food areas: Cafe Caribe galley and pantries for returned trays from the cabins on deck 10 aft and deck 10 forward. Spare bottles of the chemical were stored under the dispensers. This chemical was not to be used or dispensed in food areas.
|
|
Recommendation:
Ensure poisonous or toxic materials are used according to: (1) Law and 2011 VSP Operations guidelines; (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food area; and (3) The conditions of certification, if certification is required, for use of the pest-control materials.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lido Hot and Cold Pantry
|
|
Violation:
The light intensity was less than 220 lux over the preparation counters and handwashing sinks during operation. Ship staff provided documentation showing this area has already been identified and a plan was in place to correct it.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Port and Starboard
|
|
Violation:
The light intensity for the customer self-service counters was less than 220 lux during operation. Ship staff provided documentation showing this area has already been identified and a plan was in place to correct it.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Port and Starboard
|
|
Violation:
Several of the large circular light fixtures were not shielded or equipped with shatter-resistant light bulbs. This was noted during the previous VSP inspection.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pizza Station
|
|
Violation:
Some equipment for the old soda dispensing unit, such as the carbonators, were still located in the soda dispenser cabinet. Staff state this machine had not been used in over a year.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|