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Item No.:
09
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Site:
Recreational Water Facilities-Calypso Pool
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Violation:
The free chlorine residual for this open pool was measured at 0.92, 0.81, and 0.63 ppm using the inspector's test kit and from three different locations. Two ship staff using separate kits had readings of 0.98 and 0.75 ppm for the technician and the pool man registered 0.8 and 0.74 ppm. The final test of all three kits was taken from the same collecting cup. The pool was immediately closed. No alarm registered on the ship, because according to staff the value at the analyzer was 1.20 ppm.
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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.:
16
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Site:
Galley-Horizon Court
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Violation:
A 4-hour discard label on a plastic box of cut melons stated 1330. The team entered the area at 0922. This was discarded. The service period was greater than 4 hours.
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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 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Horizon Court
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Violation:
Three plastic containers of cut melons, stored in time control refrigerator units, did not have 4-hour discard labels affixed to the container. The service period was greater than 4 hours.
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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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Bar-Crooners - Front Bar
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Violation:
During operation of the bar, staff placed the ice scoop directly on the ice with the scoop handle contacting the ice between uses.
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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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
The previously cleaned right potato peeler had seams on the gasket around the chute door and along the chute opening, and food residue was noted in these seams.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections;.
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Item No.:
21
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Site:
Galley-Crown Grill Galley - Beverage Counter
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Violation:
The power cables and water tubing to the two coffee dispensers were in contact with the counter below, making cleaning difficult.
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Recommendation:
Shorten or otherwise elevate power cables and water tubes above the countertop to make cleaning access easy. 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 14 Production- Potwash Area
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Violation:
The pathway between the potwash clean area and soiled area was less than one meter. The storage for soiled pots and pans was insufficient to support the operation, as it was impacting the clean area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Food Service General-Potwashers
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Violation:
The potwashers located in the deck 14, 6, and 5 galleys did not have an alarm installed to indicate a low final sanitizing rinse. The keel laid date of the vessel was after the VSP 2005 Construction Guidelines implementation, and the machines were installed after the Guidelines.
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Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
25
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Site:
Galley-Deck 6- Fruit Pantry
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Violation:
Two wet wiping cloths were stored in an empty sanitizer bucket.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
26
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Site:
Galley-Deck 6- Pastry
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Violation:
One previously cleaned plate had visible food soil. This was sent to be re-cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 6- Midship Soup Station
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Violation:
The previously cleaned buffalo chopper was soiled.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Cafe Caribe
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Violation:
The rotisserie oven had been out of service for a month, and the top interior of the compartment was soiled with old food grease.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Horizon Court- Starboard Line Soup Station
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Violation:
A soup cup was soiled with food residue. This was sent to be re-cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Preparation Room-Potato Peelers
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Violation:
The previously cleaned right potato peeler had food residue in the seams.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Ice Machine
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Violation:
A brown substance was observed on the lower interior surface of the bottom cuber panel. This was immediately re-cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 6- Midship Soup Station
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Violation:
The previously cleaned buffalo chopper had soil on the nonfood contact surfaces beyond a day's accumulation.
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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-Cafe Caribe
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Violation:
On a preparation table, located by the clean end of the dishwasher, three clean racks of glasses and two soiled milk dispensers were stored.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Aft Port Waiter Station
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Violation:
A tray of utensils was stored uncovered and not protected on a waiter station, and in an area where passengers passed and could stand less than one meter.
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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.
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Item No.:
28
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Site:
Galley-Deck 14 Production- Potwash Area
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Violation:
The pathway between the potwash clean area and soiled area was less than one meter.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Buffet-Temporary Waiter Stations
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Violation:
Eight waiter stations, containing salt/pepper shakers and utensils, were set up in a place where the deck was made of carpet. Staff reported these were temporarily placed every embarkation day during the breakfast service.
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Recommendation:
Ensure decks in 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:
Galley-Deck 5- Aft Service Line
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Violation:
Dripping was observed from a deckhead hatch onto the deck. No equipment or food was impacted.
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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 Storage 370
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Violation:
A drip was observed coming from the deckhead. No food or equipment was impacted.
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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.:
36
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Site:
Buffet-Horizon Court- Starboard Line
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Violation:
A light bulb on the warming table was peeling. This was replaced.
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Recommendation:
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-Lighting
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Violation:
The light intensity was less than 220 lux in several areas: under the sneeze shield where food was placed, on tray rail of buffet line where dishware was placed, and at beverage stations where food and cups were placed.
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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 utensil storage and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 6- Tilting Pans
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Violation:
Condensation was observed on the deckhead and ventilation hoods above the tilting pans where active cooking was taking place. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 5- Combination Oven
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Violation:
Condensate was observed on the deckhead above the combination oven, and excessive steam was coming from the right oven.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Room Service-Dishwash Area
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Violation:
Condensation was observed on the deckhead above the soiled side of the dishwasher. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Crew Mess- Forward Hot Service Line
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Violation:
Excessive condensation was observed on the sneeze shield and above the hot foods. No dripping was observed. The line was closed until the issue could be resolved.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. 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.:
38
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Site:
Pantry-International Cafe - Pantry
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Violation:
The counter-mounted bulk milk refrigerator/dispenser was labeled not in use. The counter surrounding was filled with various food utensils, plates, etc. and staff were uncertain if the milk dispenser would ever be used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Crooners - Front Bar
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Violation:
One live fruit fly was observed at the center back bulkhead counter where the liquor bottles were stored. Staff destroyed the fly.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Pantry-Calypso Bar - Pantry
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Violation:
One live fruit fly was observed on the bulkhead above the preparation sink. Staff destroyed the fly.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Other-International Cafe - Front Service Counter
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Violation:
A live fruit fly was observed on the glass overshelf directly above the ice cream dipper well at the front counter. The fly was destroyed immediately after.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Preparation Room-
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Violation:
Three live fruit flies were observed flying in the area.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Preparation Room-
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Violation:
One live fruit fly was observed flying in the area.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Galley-Deck 5- Soup Galley
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Violation:
One live fruit fly observed flying in the area.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Galley-Deck 6- Midship Soup Station
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Violation:
Over 40 ants were crawling on the buffalo chopper.
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Recommendation:
Effectively control the presence of insects 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
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Site:
Galley-Horizon Court- Dishwash Area
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Violation:
One live fruit fly was observed in the soiled drop off area.
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Recommendation:
Effectively control the presence of insects 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:
Medical-Medical Center Ward Room 3
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Violation:
No sign was noted on the door advising use of paper towel to open the door upon exit.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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