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Item No.:
*
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Site:
*General Comment-
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Violation:
The records for potable water, recreational water, medical, housekeeping, and pest management were thorough and complete. The staff members in these areas as well as the children's center and ventilation were knowledgeable about their areas related to public health.
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Recommendation:
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Item No.:
13
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Site:
Galley-Horizon Court - Dishwash Machine
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Violation:
The inspector asked to be directed to the wash tank to take a temperature. The responsible crew member directed the inspector to the first compartment of the machine, which was the prewash tank, and temperatures were taken by the inspector and crew member. Many crew members in the area agreed this was the wash tank, despite the inspector pointing to the data plates indicating the prewash tank was the first compartment. Temperatures of 141-145°F were obtained by the crew members and inspector. The manufacturer's data plate indicated a minimum wash temperature of 160°F. The responsible crew member stated the low temperatures may be a result of Ecolab working on the machine earlier in that morning. Once the correct compartment was determined, appropriate temperatures were obtained.
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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; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
21
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Site:
Galley-Soup Area - Deck 6
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Violation:
Inside the technical compartment of the left bain marie, the insulation material was loose and peeling in many areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-
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Violation:
The plastic lid of a rice container was severely damaged and cracked. A chef stated a new lid had been ordered and was expected to arrive the day of the inspection. The damaged lid was removed and plastic wrap was used to cover the food.
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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.:
25
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Site:
Galley-Forward Coffee Station - Deck 5
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Violation:
A wet cloth was stored inside an empty sanitizing solution container.
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Recommendation:
Restrict wiping cloths to the following: (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.:
27
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
Old juice residue soiled the underside of the door hinge of the juice machine.
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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:
Provisions-Loading Area
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Violation:
Many coolers used to transport food while docked in Princess Cay were stored in the ship's loading area under exposed deckhead pipes and cables.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Horizon Court Omelet Station
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Violation:
The food contact portion of clean plates and bowls were being touched with bare hands by both the crew member taking orders and by the cooks in the omelet station filling the orders. The crew member taking orders placed the order slip inside the plate or bowl and the cooks would obtain the slip, also touching the plate or bowl.
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Recommendation:
Ensure the plates and bowls are not handled with bare hands during plating and service.
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Item No.:
28
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Site:
Dining Room-Michaelangelo - Decks 5
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Violation:
During the extended disembarkation procedure, a temporary beverage station was set up in the dining room. Plates for passenger self-service were not inverted or covered.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
33
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Site:
Galley-Potwash Area - Deck 5
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Violation:
Near the dirty storage area, a corner of the deckhead water trap was constantly dripping condensation onto the deck. An engineer determined condensation was inside the ventilation duct and there were no leaking pipes.
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Recommendation:
Ensure water from the deckhead does not drip to the deck.
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Item No.:
33
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Site:
Provisions-Loading Area
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Violation:
Many coolers used to transport food while docked in Princess Cay were stored in the ship's loading area under exposed deckhead pipes and cables.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
36
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Site:
Dining Room-Decks 5 and 6
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Violation:
The light intensity at some of the waiter stations in the three dining rooms could not be raised to at least 220 lux. This was observed mostly on the sides of the counters. It was observed that some of the light bulbs were yellow and some were white. The white bulbs appeared to luminate all areas of the counters.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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