|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Midship Pool
|
|
Violation:
This pool was equipped with spray features which have not been operated since the ship's commissioning in 2008. Until this system is approved and installation work has begun, VSP recommends disabling the piping to these features.
|
|
Recommendation:
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Hi Fog Connection
|
|
Violation:
The two water lines to the aft hi-fog unit were not striped to indicate potable water before the reduced pressure backflow prevention device. This was immediately corrected.
|
|
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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hot Tub Signs
|
|
Violation:
The hot tub signs did not caution against (1) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (2) Elderly persons and children. These signs were added during the December 2015 dry dock.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A Guest Room Attendant had an onset of acute gastroenteritis symptoms on 3 March at 02:30, but did not report to the medical center until 10:55. Her time card indicated she did not work during these hours. She received a formal written warning for late reporting.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
12
|
|
Site:
Galley-Pinnacle Grill Dishwash Area
|
|
Violation:
The crew member at the clean end of the rack-type conveyor dishwash machine was perspiring heavily. No perspiration was observed dripping on clean items, and the crew member was send by the management for a break.
|
|
Recommendation:
Ensure crew members working in the dishwash are not perspiring heavily while handling clean items.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Pinnacle Grill
|
|
Violation:
The menu posted just outside the dining room was arranged in the display case so that the consumer advisory statement was not visible. This was corrected.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
20
|
|
Site:
Other-New York Pizza
|
|
Violation:
The bottom series of rollers on the newly installed dough roller could not be disassembled for cleaning without the use of tools. There were two fasteners in this area that held a clear plastic guard over the rollers and one fastener that held a tension clip connected to the rollers, but staff stated that these were not unfastened for cleaning and the fasteners needed a wrench or spanner to remove them. A technician was called to remove the fasteners and the components were able to be disassembled for cleaning.
|
|
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Other-New York Pizza
|
|
Violation:
On the newly installed dough roller, the metal rod in the smaller roller on the top of the bottom series of rollers was corroded at either end.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The two large red cutting boards in the clean area had several gouges and scores. Staff stated they would be sent to be resurfaced.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Explorations Cafe
|
|
Violation:
The tubes on the two bulk milk containers were longer than one inch (25 mm).
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Dishwash Area
|
|
Violation:
Upon arriving to the area, the alarm light on the flight-type conveyor dishwash machine was flashing. The machine was in operation, and the display panel indicated a fault with the final rinse temperature. However, a manual measure of the final rinse indicated that the temperature was above 160F at the plate surface. In addition, the final rinse spray nozzles on the top arm were not producing an effective spray pattern, although the nozzles from the sides and bottom were. Staff later reported that a sensor had been replaced and both issues were corrected.
|
|
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.:
26
|
|
Site:
Other-New York Pizza
|
|
Violation:
On the previously-cleaned newly installed dough roller, small pieces of dough were found by the inspector by reaching under the bottom series of rollers. In addition, the roller scrapers appeared to be soiled between the scraper and the roller. This area was not able to be disassembled for cleaning without the use of tools. A technician was called to remove the fasteners and once the components were able to be disassembled for cleaning they were sent to the dishwash area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Room Service
|
|
Violation:
The fan guard on the conveyor toaster was heavily soiled with dust. Cleaning began while the inspection team was still in the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
38
|
|
Site:
Galley-
|
|
Violation:
One of the deep fat fryers had been out of service since 11 January 2016. Staff stated spare parts had been ordered and were expected to arrive on 27 March 2016.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Crew Mess Beverage Line
|
|
Violation:
The espresso/coffee machine had been out of order since 15 November 2015. Staff stated it could no longer be repaired and would be removed once the ship repositioned to Europe at the end of the month.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|