|
|
|
Item No.:
08
|
|
Site:
Potable Water-Fin Stabilizer Room
|
|
Violation:
The potable water lines for filling the technical water tanks were not striped blue or blue/green/blue before the reduced pressure assembly backflow prevention device.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Midship Port Bunker Station
|
|
Violation:
The lettering on the in-use bunker hoses was very faded and difficult to read.
|
|
Recommendation:
Ensure the lettering is readable. Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Forward Pool and Slide
|
|
Violation:
On the 10 June chart records, the chlorine levels inside the pool and slide were 0 ppm from 13:00 - 17:30 when the facilities were in operation. No notations were written on the charts explaining these low levels. According to the records maintained by the Housekeeping Department, the facilities were closed due to replacement of the sand for the filters.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sea-To-Sea Mode
|
|
Violation:
Some RWF charts had 0 ppm chlorine levels for a few hours. Staff stated the facilities were in sea-to-sea mode during those times, however this was not documented.
|
|
Recommendation:
Document on the charts when the RWF is in sea-to-sea mode.
|
|
|
Item No.:
16
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
Two large pans containing 8 smaller mise en place pans of chopped ham, grilled onion, shredded cheeses, sauteed peppers, cut tomatoes, and cooked mushrooms were set on preparation counter MG-13 under time control for the omelet set-up. There was one large pan beside this station of hollandaise sauce also on the preparation counter. There were no 4-hour discard labels attached to any of these pans. There was a second omelet station at preparation counter MG-1 where once again the two large pans containing 8 smaller pans of ingredients were set at the counter with no 4-hour discard labels. Staff labeled all containers during the inspection with 4-hour discard times.
|
|
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.
Containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time even if the outlet is open less than four hours. (VSP Clarifications to the 2011 Operations Manual)
|
|
|
Item No.:
19
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
During active cooking in this area, there was a hood system cleaning that occurred. This caused a continuous release of a steam product which contained an oil and chemical smell to it and completely filled the cooking area while there were products in the oven below, where oil was in and exposed at the deep fryer. Engineering staff stated this cleaning and release of steam throughout the area was automatic and runs four times per day according to company policy.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. It was advised to re-program the hood system cleaning so it does not occur during cooking times, or during minimal cooking times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Galley - Potwash
|
|
Violation:
The hot water sanitizing rinse sink had a water temperature of 180F, but the mounted gauge displayed 172F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Casino Bar
|
|
Violation:
During active use of the undercounter dishwash machine the wash temperature displayed 127-132F. Using three thermometers the wash temperature was verified to be 136F. The manufacturer's data plate specified a wash temperature of at least 150F. This was repaired during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
During active potwashing, the water in the final, hot-water sanitizing sink measured 173F, but the mounted gauge indicated the water was 165F. Later in the inspection, staff showed the inspector a purchase order dated 21 May 2015 for six replacement thermometers.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
During active potwashing, the water in the final, hot-water sanitizing sink measured 175F, but the mounted gauge indicated the water was 152F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
23
|
|
Site:
Pantry-Casino Bar
|
|
Violation:
During active use of the undercounter dishwash machine the wash temperature displayed 127-132F. Using three thermometers the wash temperature was verified to be 136F. The manufacturer's data plate specified a wash temperature of at least 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
28
|
|
Site:
Other-Pizza Pirate - Front Preparation Area
|
|
Violation:
Eight stacks of clean plates at the height of the passenger counter and within reach of passengers were stored upright and uncovered on the crew side of the service counter.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
33
|
|
Site:
Bar-Casino Bar
|
|
Violation:
At the front bar, there was a false stone deckhead that was installed as beams surrounding the bar top, and two 5 meter long curved deckhead sections of this false stone were running through the center of the bar. This material was rough along the uneven surface and difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Blue Iguana Salsa Bar
|
|
Violation:
The deckhead above the salsa bar had a false cement material along the front section which was very rough by design. The deckhead over all the remaining surface was a raised stucco material panel which was very rough and not cleanable.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Blue Iguana Front Preparation Area
|
|
Violation:
The brick bulkhead throughout the front preparation area was not sealed, so it absorbed both water and oil in many areas. The uneven surface was not smooth for easy cleaning and required at least a few layers of a lacquer to fill gaps in the surface and make the entire bulkhead smooth and non-absorbent.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Port Forward Ice Cream Station
|
|
Violation:
There was a 450 mm deckhead section above the two self-serve soft ice cream machines constructed of a cement-type stucco material. This material had a raised cement that was absorbent and very rough. The forward corner of the deckhead trim piece had heavy dust debris stuck in the deckhead surface.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Starboard Forward Ice Cream Station
|
|
Violation:
There was a 450 mm deckhead section above the two self-serve soft ice cream machines constructed of a cement-type stucco material. This material had a raised cement that was absorbent and very rough.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Guy's Burger Toppings Bar
|
|
Violation:
The deckhead above the toppings bar had a false cement material along the front section which was very rough by design. The deckhead over all the remaining surface was a raised stucco material panel which was very rough and not cleanable.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Port Forward Ice Cream Station
|
|
Violation:
A small live filth fly was on the stainless steel counter between the two in-use self-service soft ice cream machines.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Grand Buffet Service Line
|
|
Violation:
During active passenger self-service, a live fruit fly was on the deckhead over the center of the buffet counter.
|
|
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.
|
|