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Item No.:
06
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Site:
Potable Water-Monthly Representative Samples
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Violation:
The monthly representative samples did not have different parts of the distribution system checked over the last few months. For example on the last 8 samples, Deck 9 was checked for 4 of them and Deck 8 was checked twice.
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Recommendation:
Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
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Item No.:
08
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Site:
Medical-Bed Pan Washer
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Violation:
The small reduced pressure backflow preventer on the unused bed pan washer water supply line had a constant flow of water from the atmospheric vent. This condition indicates a possible failure of the valve. A work order for repair was placed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The bulk milk dispenser did not have a bulk milk container but instead had six individual containers of milk inside the machine. The dispenser was on time control and was open for 24-hours, but each individual container of milk in the dispenser was not labeled with a discard time. The discard time label was place on the outside of the machine.
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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 (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.
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Item No.:
17
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Site:
Galley-Deck 4 Pastry
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Violation:
The cooling log at the blast chiller had an unfinished entry for coconut milk, but this product were not in the blast chiller when the inspector arrived in the area at 10:00a. The coconut milk was placed in at 7:50a at 18C. Staff stated the coconut milk did not reach temperature and was discarded, but this was not documented on the log.
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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 form 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 5°C (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 4 Pastry
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Violation:
A hotel pan of prepared cheese cake mixed stored in the walk-in refrigerator did not have a cooling log. Staff stated the mix was prepared the day prior, and it was below 41F when measured 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 form 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 5°C (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.:
19
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Site:
Room Service-Deck 5 Galley
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Violation:
Six working containers of oil and vinegar were stored in the right dry store cabinet without labels.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Four different crew members were observed bending over and looking under the Plexiglas sneeze shield above the buffet line bain marie because it was old and worn, which created poor visibility of the food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. 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.
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Item No.:
21
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Site:
Bar-Conservatory Bar
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Violation:
The electrical cords under the espresso machine was draped on the counter, which made cleaning difficult.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Preparation Room-Potato Peelers
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Violation:
The electrical wires for the both potato peelers were exposed and hanging on the side of each machine. Staff stated the proper plugs and sockets for the potato peelers were due to arrive the day of the inspection (6 November).
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines,
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The mechanical potwash machine had been out of order since 22 August due to a broken heating element. Soiled pots and pans were piled high on the soiled staging counter in the potwash area. A trolley cart filled with soiled pots and pans blocked the soiled entrance to the potwash area. The inspector was provided information that the heating element for the mechanical potwash machine was due to arrive the day of the inspection (6 November).
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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.:
22
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Site:
Galley-Warewash
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Violation:
The in-use rack-type dishwash machine was acting erratically when the inspector arrived in the area. A 180°F thermolabel was placed on the final rinse manifold and did not change color, indicating the temperature was not met. The final rinse temperature gauge on the machine was reading about 130°F and the pressure gauge was reading 40 psi. The first two temperature checks at the dish surface level for the inspector was measured at 152°F and 153°F, and 56°C and 58°C for the staff. However, by the third and fourth temperature checks, the final rinse temperature at the plate surface level was measured above 160°F by the inspector and staff. The thermolabel on the final rinse manifold also changed color, indicating the 180°F temperature was reached. Also, the final rinse temperature gauge was reading about 200°F and the pressure gauge about 25 psi.
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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:
Pantry-Crystal Pool Bar
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Violation:
The wash temperature in the under counter glass wash machine was measured between 130°F-137°F for three consecutive cycles.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
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Site:
Housekeeping-Deck Pantries
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Violation:
Sediment was found in the water recirculating bath of the ice makers in deck pantry 6.C002 and 7.C012
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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:
Room Service-Deck 5 Galley
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Violation:
Three of the plastic food containers, cited above, were also still soiled with food debris on the inside food contact surface. All the containers were taken back to be re-washed.
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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 Dry Store
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Violation:
Several of the storage shelves were soiled with dust and debris. Clean equipment and new equipment out of the original packaging were stored on these shelves.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust and other debris.
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Item No.:
28
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Site:
Galley-Deck 4 Dry Store
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Violation:
Several of the storage shelves were soiled with dust and debris. Clean equipment and new equipment out of the original packaging were stored on these shelves.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean location.
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Item No.:
28
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Site:
Room Service-Deck 5 Galley
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Violation:
Approximately 8 small plastic food containers were stored wet nesting on the clean storage rack in the warewash area. All the containers were taken back to be re-washed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
29
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Site:
Galley-Lido Cafe
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Violation:
The water temperature at the handwash station in the galley was measured above 120°F.
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Recommendation:
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.:
31
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Site:
Galley-Ocean View
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Violation:
A Virox dispensing location was located in the galley.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. 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.
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Item No.:
36
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Site:
Galley-Ocean View Beverage Station
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Violation:
The light intensity behind the counter mounted equipment was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The light intensity behind and around the counter mounted beverage equipment was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Pacific
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Violation:
The light intensity at waiter stations 1, 2, 3, 4, 5, 11, and 12 could not be raised to 220 lux for cleaning operations.
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Recommendation:
Ensure the light intensity n bars and dining room waiter stations is 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Combination Oven
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Violation:
The light intensity behind the deck mounted combination oven was less than 110 lux. The light shield for the light above the handwash station to the left of the combination oven was missing, the light bulb was not shatter-resistant.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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:
Buffet-Officer Mess Beverage Station
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Violation:
The light intensity behind and around the counter mounted equipment was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Several of the forward and aft mooring lines were either missing rat guards or had rat guard installed that did not fully enclose the mooring line.
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Recommendation:
Protect entry points where pests may enter.
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Item No.:
40
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Site:
Galley-Lido Cafe
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Violation:
The door to the pantry was kept opened during operation. This outlet was located on the outside deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
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Site:
Ventilation-Fan Rooms
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Violation:
The fan room access to the condensate collection pan for inspection and cleaning was cited on the previous report for some of the fan rooms. The plans for improvement have been developed to correct the problems for these fan rooms. A quote has been received on the installation of additional hatches. These new hatches are planned to be installed in JAN 2017. The condensate pan in the air conditioning unit in the larger fan room examined today was found clean.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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