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Item No.:
09
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Site:
Recreational Water Facilities-Pool 2
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Violation:
The free chlorine residual was measured at 5.87 and 6.51 on consecutive tests from different parts of the pool. The pool was closed immediately. Upon inspecting the pool machinery room, the analyzer was reading 3.48 ppm of chlorine. This significant difference from the analyzer reading and the pool measurements prevented the system to activate the alarm for high chlorine concentration in the pool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-Pool 3
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|
Violation:
The free chlorine residual was measured at 6.11 and 6.57 on consecutive tests from different parts of the pool. The pool was closed immediately. Upon inspecting the pool machinery room, the analyzer was reading 2.41 ppm of chlorine. This significant difference from the analyzer reading and the pool measurements prevented the system to activate the alarm for high chlorine concentration in the pool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Pool 3 Machinery Room
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|
Violation:
The free chlorine residual was measured at 6.11 and 6.57 on consecutive tests from different parts of the pool. The pool was closed immediately. Upon inspecting the pool machinery room, the analyzer was reading 2.41 ppm of chlorine. This significant difference from the analyzer reading and the pool measurements prevented the system to activate the alarm for high chlorine concentration in the pool.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool 2 Machinery Room
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Violation:
The free chlorine residual was measured at 5.87 and 6.51 on consecutive tests from different parts of the pool. The pool was closed immediately. Upon inspecting the pool machinery room, the analyzer was reading 3.48 ppm of chlorine. This significant difference from the analyzer reading and the pool measurements prevented the system to activate the alarm for high chlorine concentration in the pool.
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|
Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
13
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Site:
Galley-Deck 3 Pastry
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|
Violation:
The temperature of an extra-large and deep container of whipped cream was 53°F at 1200. The container was being cooled down since 0855 according to the cooling log. The temperature recorded at 0855 was 54°F. It was unlikely that the temperature at the center of the large container at 0855 was 1°F higher than the temperature measured 3 hours later. The whipped cream was transferred to smaller containers at the request of the inspector. As a result, the accuracy of the log entry stating that the cooling started at 0855 was also questionable and thus it was unclear if the cream was being cooled down to less than 41°F in 4 hours or less as required.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
13
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Site:
Buffet-Windjammer Port/Forward Beverage Station
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|
Violation:
The food employee cooking burgers explained to the inspection team that he could cook burgers to order. He added that he cooks the burgers medium well. There was no consumer advisory for the burgers.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety.
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Item No.:
13
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|
Site:
Galley-Deck 3 Hot Line
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|
Violation:
A supervisor was plating dishes and was not using a head hair restraint or hat. This was corrected.
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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; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
14
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|
Site:
Dining Room-Giovanny's Table
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|
Violation:
Approximately 6 food employees were making silverware linen wrapping on one of the tables and only 2 were wearing hair restraints.
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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.:
14
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Site:
Galley-Deck 3 Hot Line
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|
Violation:
A supervisor was plating dishes and was not using a head hair restraint or hat. This was corrected.
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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.:
14
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|
Site:
Other-Pool Deck Yogurt Station
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|
Violation:
The food employee serving yogurt to the passengers had a heavy mustache and was not wearing a facial hair restraint.
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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:
Other-Pool Deck Yogurt Station
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|
Violation:
The temperature of the chocolate and vanilla yogurt inside the hopper bins of the yogurt machine was 59°F.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Crew Mess
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|
Violation:
At the beverage station, the bulk milk bag was labeled with an 8-day discard date. The labeled stated that the bag was opened on 17 October and was good to be used until 24 October.
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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. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Windjammer Port/Aft Burger Line
|
|
Violation:
The food employee cooking burgers explained to the inspection team that he could cook burgers to order. He added that he cooks the burgers medium well. There was no consumer advisory for the burgers.
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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 disclosure is 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.
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Item No.:
16
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Site:
Bar-Café Promenade
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|
Violation:
At the self-service milk station, the temperature of the dispensers of cream and whole milk was 59-60°F at 0940. These dairy products were on time control since 0930 per the attached label. It was unclear if these dairy products were at or below 41°F when they were put on time control 10 minutes before the temperature check. The area surrounding the milk station was cool and fresh. The cream and the milk were discarded.
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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 (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control.
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Item No.:
16
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|
Site:
Galley-Deck 3 Pastry Walk-in Cooler
|
|
Violation:
The temperature of an extra-large and deep container of whipped cream was 53°F at 1200. The container was being cooled down since 0855 according to the cooling log. The temperature recorded at 0855 was 54°F. It was unlikely that the temperature at the center of the large container at 0855 was 1°F higher than the temperature measured 3 hours later. The whipped cream was transferred to smaller containers at the request of the inspector. As a result, the accuracy of the log entry stating that the cooling started at 0855 was also questionable and thus it was unclear if the cream was being cooled down to less than 41°F in 4 hours or less as required.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
16
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|
Site:
Galley-Deck 3 Pastry Walk-in Cooler
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|
Violation:
A tray of chocolate mousse and tutti frutti mousse was not labeled with a discard or production date. There was an entry on a cooling log naming these items from 12 October. It was unclear if the cooling log entries were for the unlabeled pastries.
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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.:
17
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|
Site:
Galley-Deck 3 Pastry Walk-in Cooler
|
|
Violation:
The temperature of an extra-large and deep container of whipped cream was 53°F at 1200. The container was being cooled down since 0855 according to the cooling log. The temperature recorded at 0855 was 54°F. It was unlikely that the temperature at the center of the large container at 0855 was 1°F higher than the temperature measured 3 hours later. The whipped cream was transferred to smaller containers at the request of the inspector. As a result, the accuracy of the log entry stating that the cooling started at 0855 was also questionable and thus it was unclear if the cream was being cooled down to less than 41°F in 4 hours or less as required.
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|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food. 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:
Galley-Deck 3 Pastry Walk-in Cooler
|
|
Violation:
On a trolley, the top tray of crème brûlée was uncovered and unprotected. This was corrected.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
|
|
Site:
Galley-Deck 3 Crunch Time Office
|
|
Violation:
Coffee bags were stored in the lower raw wood drawer of the desk.
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|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-Windjammer Port/Forward Beverage Station
|
|
Violation:
A number of glasses full of ice and other with juice were unprotected. The station was staged for these glasses being served by a food employee but the station was unmanned, leaving the area ready for consumers to serve themselves. After several minutes of being inspecting the area, an employee was placed in the station.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Windjammer Port/Forward Buffet Line
|
|
Violation:
There was no serving utensil for a container of olives.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
|
|
Site:
Other-Multiflow Storage 2723 FD 2.3.03
|
|
Violation:
Condiment dispensers, such as for salt, pepper, and cinnamon were stored along with a number of other items that were not visibly clean. Soda syrup bags were also stored in this locker. The locker bulkheads and deck were heavily soiled.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Pantry-Pool
|
|
Violation:
The ice scoop was inside the ice container with the handle in contact with the ice.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The ambient temperature of undercounter refrigerator 4024 was 64°F. When fully closed, the doors had gaps around allowing cold air to drift to the outside and warm air to drift inside.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
|
|
Site:
Galley-Windjammer Pantry
|
|
Violation:
The right door of the upright refrigerator 7303 was not closing tight allowing cold air to drift to the outside and warm air to drift inside. The refrigerator was empty at the time of the inspection, but water was pooled on the bottom panel suggesting that the temperature exchange was creating condensation.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry and Cold Pantry
|
|
Violation:
The doors for the undercounter refrigerators 4024, 4009, 4009A, 4009B, and 3004 were in disrepair. When fully closed, the doors had gaps around allowing cold air to drift to the outside and warm air to drift inside. This was written on the previous inspection report of May 2015. At the time, staff explained to the inspector that new doors were received and more were on the way for replacement. During this current inspection, staff explained that undercounter refrigerator doors had been replaced in different food areas.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The solutions in the compartments for wash, rinse, and sanitize of the in-use three-compartment sink were cloudy. Also, the wash solution had no soapy suds and the final rinse solution had a food remnant. The solutions were changed immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Waiter trays were being washed flat on the conveyor of the flight-type machine. This was corrected.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Water was pooled on the deck, mostly between and under the warewash machines. There were a few water leaks from under the machines.
|
|
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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|
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Item No.:
22
|
|
Site:
Pantry-Pool
|
|
Violation:
The wiping solution in the bucket in this area was dirty and opaque.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type warewasher had a final rinse temperature at the manifold of 197-202°F. In addition, the in-use rack-type warewasher had a final rinse temperature at the manifold of 212°F. Steam was observed coming out of the final rinse nozzles.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines.
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|
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Item No.:
26
|
|
Site:
Galley-Clean Utensil Storage
|
|
Violation:
On the clean racks, 2 insert pans had their rims soiled with food remnants.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Forward Ice Pantry
|
|
Violation:
A black granular residue was in the drip pan reservoir of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Champagne
|
|
Violation:
Food debris was burned onto a previously cleaned champagne glass.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 12 F&B Locker 12.7.7.5
|
|
Violation:
The storage shelves were soiled with dust. Chinaware in the original packaging was stored in the locker.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A serving utensil for bread had sticky glue on the handle from a recently removed stick-on label. The utensil was removed from the line.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
On the clean storage racks, a rack of clean cups was soiled with food debris.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck.
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|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
On the clean storage racks, a tray full of china plates for scallops was unprotected. The plates were not covered or inverted. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Crunch Time Office
|
|
Violation:
Coffee filters along with office staples were stored in the upper raw wood drawer of the desk.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-Multiflow Storage 2723 FD 2.3.03
|
|
Violation:
At least 8 racks of clean bar glassware were stored in this locker. The locker bulkheads and deck were heavily soiled. Also, on top of four of these racks, a rack full of a number of different items, such as souvenir cups, condiment dispensers, napkins, and other bar items. These items were not visibly clean.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Other-Multiflow Storage 2723 FD 2.3.03
|
|
Violation:
The operational handwashing station was blocked by pallets and boxes.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Other-Pool Deck Yogurt Station
|
|
Violation:
The closest handwashing station for the food employee at this station was more than 8 meters away in the Windjammer.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Bar-Pool
|
|
Violation:
The temperature in one handwash station in this area was over 120°F.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The lowest water temperature of the handwashing station was 122°F.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Potwash
|
|
Violation:
The handwashing station was 27 inches above the deck and the user had to reach excessively to wash their hands.
|
|
Recommendation:
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
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Violation:
The handheld of the bulkhead-mounted phone, next to the dry store, was soiled with food residues.
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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:
Provisions-Dry Store 1
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Violation:
The deck was soiled with dust and debris.
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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:
Galley-Deck 4 Wine Pantry
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Violation:
The top of the door frame was heavily soiled with dust.
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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:
Galley-Deck 3 Liquor Locker
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Violation:
The right panel of the door frame was soiled with accumulated dust.
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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:
Galley-Deck 5 Dessert Station
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Violation:
The bulkhead-mounted phone was soiled.
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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:
Other-Deck 12 F&B Locker 12.7.7.5
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Violation:
The exposed deckhead pipes and ducts were soiled with dust. The deck was soiled with dust. Chinaware in the original packaging was stored in the locker.
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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:
Other-Multiflow Storage 2723 FD 2.3.03
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Violation:
The locker bulkheads and deck were heavily soiled. Bar equipment and food was stored in this locker.
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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.:
34
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Site:
Galley-Deck 5 Dishwash
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Violation:
The deck drain for the pulper was clogged and soiled water was going over the coaming rim.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 5 Dishwash
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Violation:
Water was pooled on the deck, mostly between and under the warewash machines. There were a few water leaks from under the machines. Also, the deck drain for the pulper was clogged and soiled water was going over the coaming rim.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Dishwash
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Violation:
Water was pooling on the deck under the handwashing station.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 4 Dishwash
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Violation:
On the clean storage area, a deckhead light fixture was removed. As a result, the light intensity was less than 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.:
36
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Site:
Other-Deck 12 F&B Locker 12.7.7.5
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Violation:
The light intensity at the farthest area from the door was less than 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.:
36
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Site:
Other-Multiflow Storage 2723 FD 2.3.03
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Violation:
Bar equipment, such as blenders, souvenir cups, and clean glassware were stored in this locker along with some food items, such as condiments and soda syrup. The light intensity was less than 220 lux through the entire locker.
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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:
Bar-Sky
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Violation:
Condensate was collecting on a vent above clean dishware. No impacted dishware was observed.
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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
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Site:
Galley-Deck 5 Potwash
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Violation:
There was excessive condensation inside the canopy over the in-use hood-type potwasher.
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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
|
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Site:
Bar-Sky
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Violation:
Two house flies were observed in the pantry above the preparation area.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention Plan
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|
Violation:
The plan instructed that 1000 ppm chlorine was to be used in the place of Oxivir in the ice pantries. No contact times or instructions were located for how to apply the 1000 ppm solution. Procedures were clear on Oxivir and Pure procedures in other areas.
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Recommendation:
Ensure not to use 1000 ppm of chlorine in ice pantries during regular operations. This would be only acceptable when responding to a public vomit/diarrhea incident, followed by a rinse. Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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