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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
Since the last inspection in September 2014, approximately five bunkering records did not indicate the analyzer-chart recorder was calibrated prior to the start of bunkering operations.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
19
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Site:
Galley-Deck 3 - Bakery
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Violation:
A stack of soiled bins from the adjacent dishwashing area was leaning against a shelf of finished baked products.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Bar-Deck 0 - Service Counter
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Violation:
A new martini shaker could not be disassembled for cleaning or inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are: (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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Beverage Station
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Violation:
An open hole was in the ice/water dispensing unit that was difficult to clean.
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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:
Buffet-Deck 9 - Port Waiter Station
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Violation:
A sanitizer solution bucket was heavily soiled with grease and food debris.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Forward Dishwashing
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Violation:
Stacks of soiled plastic bins extended the length of the walkway along the bulkhead across from the closed dishwashing area. The stacks of bins extended around the corner into a bakery storage area.
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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:
Bar-Deck 9 - Lido Coffee Bar
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Violation:
Soiled utensils were found on the counter behind the dump sink in the closed coffee bar.
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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-Deck 0 - Dishwashing
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Violation:
The third nozzle from the inlet end on the upper final rinse manifold in the dishwasher was missing. The pressure for all of the nozzles on this manifold were reduced and there was no fan spray pattern in this portion of the final rinse cycle. The missing nozzle was located in the bottom of the machine and repairs were complete before the team left the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
23
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Site:
Buffet-Deck 0 - Officer Mess
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Violation:
The plastic milk tube between the milk reservoir and the coffee machine had not been removed for cleaning after the service was closed. The milk reservoir had been removed. Milk residue was observed in the tube.
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Recommendation:
If washing in sink compartments or a warewashing machine is impractical, ensure washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) equipment is disassembled as necessary to allow access of the detergent solution to all parts; and (3) equipment and utensils are washed.
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Item No.:
24
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Site:
Bar-Red Frog
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Violation:
A container of sanitizing solution measured less than 50 ppm chlorine.
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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).
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Item No.:
25
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Site:
Buffet-Deck 0 - Staff Mess
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Violation:
Wet, clean wiping cloths were found stored in an empty sanitizer solution bucket. The area was closed at the time of the inspection.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
26
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Site:
Buffet-Deck 0 - Beverage Station
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Violation:
On the coffee machine on the service line, old coffee residue was on the bottom of a panel above the dispensing nozzle.
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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
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Site:
Buffet-Deck 9 - Beverage Station
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Violation:
An open hole was in the ice/water dispensing unit with mold growing in it.
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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
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Site:
Buffet-Deck 9 - Hot Serving Line
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Violation:
A sticky residue was on the upper back portions of four sneeze guards.
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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.:
28
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Site:
Galley-Deck 3 - Bakery
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Violation:
The clean, but not air-dried, roll form had been placed back in the roll machine. Water was observed on the form and the machine.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
32
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Site:
Pantry-Casino Bar
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Violation:
Two paper cups with a small amount of coffee in each and some used tea bags were inside the uncovered handwash station waste receptacle. The bar was not in active operation during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 - Bakery
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Violation:
A chocolate cookie was found on the deck under the storage shelf.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 9 - Deli Station
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Violation:
Heavy dust accumulations were in the recessed track area for the pass-through fire doors.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Buffet-Deck 9 - Pizza Station
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Violation:
A house fly was seen landing on clean utensils and pizza pans. These items were removed for immediate washing. The fly was eliminated.
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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.:
39
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Site:
Buffet-Deck 9 - Salad Line
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Violation:
A fruit fly was in the area of the covered salads on the closed line.
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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.:
39
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Site:
Bar-Deck 3 - Wine Cellar / Dining Room Service Bar
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Violation:
A house fly was in the closed bar.
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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.:
39
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Site:
Galley-Deck 3 - Forward Dishwashing
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Violation:
A house fly was in the closed dishwashing area. The dishwashing area was completely full of soiled items awaiting processing.
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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:
Some of the rat guards on the forward and aft mooring lines did not fully prevent the entry of pests onboard the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Camp Carnival
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Violation:
Some of the large plastic toys were soiled with dust of more than one day's accumulation. Staff stated these toys were cleaned weekly.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition. Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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Item No.:
44
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Site:
Buffet-Food Service General
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Violation:
Blue Iguana Cantina and Guy's Burger Joint were added during the November 2012 dry dock. Both of these outlets have passenger self-service areas and no passenger handwashing stations were installed. These areas were not presented for VSP review prior to the installation. This was written on the previous two inspections. The cruise line has submitted plans with handwashing station locations for VSP to review.
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Recommendation:
Per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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