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Item No.:
*
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Site:
Recreational Water Facilities-Outdoor Pool
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Violation:
During the testing of the outdoor pools and whirlpool spas, three passengers with glass beer bottles were observed in the family pool. The safety signs for the pool clearly stated no glassware of food were allowed in the pool, but the inspector needed to bring this to the attention of ship staff to correct.
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Recommendation:
Ensure no glassware is allowed in the pools or whirlpool spas.
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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not.
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Recommendation:
Record the presence or absence of additional close contacts.
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Item No.:
08
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Site:
Galley-Deck 3 Port Warewash
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Violation:
Every time the flight-type dishwash machine would stop water would spill from the top of the atmospheric vacuum breaker on the water supply line for the wash compartment.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Ocean View Cafe Starboard Beverage Station
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Violation:
The backflow preventer on the back of one of the juice machines was leaking continuously and there was a heavy buildup of black material around the atmospheric vent. The device was replaced immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-List of Backflow Prevention Devices
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Violation:
The list of backflow prevention devices indicated 'various decks and fire zones' for cabin showers with hoses (item 64) and the spa (item 65). Upon inspection of the spa, staff stated there were 17 treatment rooms with zero, one, or two shower hoses in each room. The list did not specify the number and location of each shower hose device.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-List of Backflow Prevention Devices
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Violation:
The list of non-testable devices stated 'visual inspection' for the inspections conducted in August 2016. No actual inspection results were documented.
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Recommendation:
Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Outdoor Pools
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Violation:
The shepard's hook for the two outdoor pools was telescoping.
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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.:
10
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The floatation device for the pool was tied to the railing.
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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.:
13
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Site:
Food Service General-Cooking Class
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Violation:
The ship offered a cooking class to passengers that involved passengers entering the galley and observing the chef cook and prepare food items. No food was consumed by the passengers, but the entire class lasted about one hour. The ship had been offering this class for a while, but no variance had been submitted to or approved by VSP.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
14
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Site:
Dining Room-Murano
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Violation:
Management personnel explained that wait staff cook Murano Lobster table side on portable carts. This dish was prepared with raw lobster and other ingredients that were cooked to a final product. Hair restraints were not required to be worn during this cooking process.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Room Service-24 Hour Menu
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Violation:
The consumer advisory for the televised menu was cut off and missing the phrase 'especially if you have certain medical conditions.' This was corrected.
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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:
Buffet-Crew Mess Line 2
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Violation:
Transportation trolley D and the ice cream machine were listed on the posted time control plan as time control units, but neither unit was labeled as a time control unit.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
The discard label for sliced eggs stored in an undercounter refrigerator showed a production date of 10 November and a discard date of 16 November. However, the eggs were originally cooked on 9 November. The discard label was adjusted to show a 15 November discard date.
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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.
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Item No.:
16
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Containers of potentially hazardous foods were set on counters in the hot galley on time control during breakfast service, but the counters were not identified on the posted time control plan.
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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.:
18
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Site:
Galley-Aft Port Pantry
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Violation:
In one of the undercounter refrigerators, a tray of packaged cold smoked salmon was stored above a pan of strawberries. This was corrected immediately.
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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.
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Item No.:
18
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Site:
Galley-Qsine
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Violation:
In upright reach-in refrigerator QT5, a pan of raw ground beef mix was stored above two pans of raw marinated pork. This was corrected immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
18
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Site:
Galley-Tuscan
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Violation:
In upright reach-in refrigerator QT11, a pan of beef carpaccio was stored above several ready-to-eat food items such as cooked farro, baked beets, and sliced salami.
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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.
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Item No.:
19
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Site:
Buffet-Ocean View Cafe
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Violation:
At the bread station, several large, uncut loaves of bread were on display mixed within smaller bread rolls. The larger loaves were meant to be cut by a crew member and served to the guest, but there were no serving utensils for the larger loaves and it was not clear to the consumer that the larger loaves were not self-service.
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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:
Buffet-Ocean View Cafe
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Violation:
At the pasta station, several pans of previously-cooked pasta were on display to be prepared by a crew member. However, the two front pans were within reach of the consumer under the sneeze shield, there were no serving utensils, and it was not clear to the consumer that the pasta was not for self-service.
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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:
Galley-Deck 3 Cold Pantry
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Violation:
The lids on four hotel pans of orzo pasta salad stored on the top storage shelf in the walk-in refrigerator were half way off the pan exposing the food. The salad was not in the cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The bottom of the flat grill had two difficult to clean seams on each side that was heavily soiled with grease and debris.
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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.:
21
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Site:
Other-Cafe al Bascio
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Violation:
The cord for the coffee grinder was draped on the counter.
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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-Deck 4 Pot Wash
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Violation:
The far right upper spray nozzle on the auxiliary rinse manifold in the conveyer pot wash machine was partially blocked creating an ineffective spray pattern.
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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-Potwash Area
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Violation:
Water was leaking from the bottom, front, left corner of the potwash machine while it was in-use.
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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.:
25
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Site:
Room Service-Hot Area
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Violation:
A wet rag was draped on the edge of the handwash sink.
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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:
Galley-Blu Dishwash Area
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Violation:
Approximately 5 bowls stored on the clean storage rack were slightly soiled. The entire rack was sent for rewashing.
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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:
Pantry-Deck 7 Midship Housekeeping Pantry (Zone 4, Stair 41)
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Violation:
Juice residue was behind the middle juice machine dispensing port. This machine was posted out of service. Staff stated the machine had been out of service for 3 to 4 months.
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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 3 Pot Wash
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Violation:
Four previously cleaned cutting boards on the clean storage rack were slightly soiled with food debris. These were sent back to be rewashed.
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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:
Galley-Deck 4 Specialty Area
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Violation:
The bottom of the half flat, half grooved grill was soiled with grease residue. The grill had not been in-use the day of the inspection and was cleaned the night prior.
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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:
Galley-Deck 4 Hot Galley
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Violation:
The bottom of the flat grill had two difficult to clean seams on each side that was heavily soiled with grease and debris.
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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:
Galley-Aft Port Pantry
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Violation:
The clean storage shelf between the handwash station and ice machine was wet on the bottom shelf. It appeared that the water splashed from the bucket fill station below the handwash sink. In addition, during the use of the handwash station, a small amount of water splashed onto the middle shelf. No items were stored on the shelf, but the chef stated that fruits were stored there during the breakfast service.
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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:
Pantry-Deck 7 Midship Housekeeping Pantry (Zone 4, Stair 41)
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Violation:
Juice residue was behind the middle juice machine dispensing port. This machine was posted out of service. Staff stated the machine had been out of service for 3 to 4 months.
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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-Potwash Area
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Violation:
Two sets of serving boards were stacked on the clean racks in a way that impeded air drying. The surfaces that were not exposed for air drying were still slightly wet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Room Service-Hot Area
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Violation:
A wet rag was draped on the edge of the handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Dining Room-Murano
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Violation:
Management personnel explained that wait staff cook Murano Lobster table side on portable carts. This dish was prepared with raw lobster and other ingredients that were cooked to a final product. There were no handwash stations within 8 meters of the cooking area.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
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Site:
Galley-Deck 4 Pastry
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Violation:
The water temperature at the handwash station by the walk-in freezer was measured at 125°F. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Blu
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Violation:
The water temperature at the two-faucet waiter handwash station was measured at 129°F. The temperature could not be adjusted by the user. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Buffet-Crew Mess Line 1
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Violation:
The handwash station on the employee side of the buffet did not have a waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a waste receptacle.
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Item No.:
32
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Site:
Room Service-Dishwash Area
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Violation:
This area was not in service during the inspection and an open waste bin approximately 1/4 full of food waste was stored without a lid.
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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:
Room Service-Hot Area
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|
Violation:
The two previously cleaned rubber deck mats were still soiled with food debris. This was correct immediately.
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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:
Dining Room-Murano
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|
Violation:
Approximately 5 previously opened bottles of wine were stored in the decorative wine display cabinets. The deck in front of the cabinets was carpet instead of a hard, durable, and easily cleanable deck material.
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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.:
33
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Site:
Dining Room-Murano
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Violation:
Management personnel explained that wait staff cook Murano Lobster table side on portable carts. This dish was prepared with raw lobster and other ingredients that were cooked to a final product. The area was not constructed for food preparation and the deck was carpet.
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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.:
34
|
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Site:
Galley-Murano
|
|
Violation:
The water from the handwash station faucet near the hot line was leaking. This was corrected immediately.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Dining Room-Murano
|
|
Violation:
Management personnel explained that wait staff cook Murano Lobster table side on portable carts. This dish was prepared with raw lobster and other ingredients that were cooked to a final product. The cooking process was not conducted with a minimum light intensity of 220 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Dishwash Area
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|
Violation:
Condensate had collected inside the exhaust hood and on the deckhead and bulkhead above the soiled end of the flight-type conveyor dishwash machine.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Excessive steam was escaping from bain marie 4 and 5 and condensing on the underside of the overshelf above the bains marie. No condensation was observed dripping into food.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
One small live fly was in the undercounter area by the vacuum waste system.
|
|
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
|
|
Site:
Galley-Blu
|
|
Violation:
One small live fly was inside the dry stores locker.
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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
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards on the mooring lines were not effective in preventing rodents from entering the ship. The rat guards were made of wood or plastic trash can lids which partially circled the mooring lines, leaving large openings on the sides, bottom, and between where two lines came together.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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