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Item No.:
08
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Site:
Bar-Calypso Bar
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Violation:
The backflow preventer on the water supply line to the carbonator was leaking from the atmospheric vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Mermaid's Bar
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Violation:
The backflow preventer on the water supply line to the carbonator was leaking from the atmospheric vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Food Service General-Food Equipment Storage
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Violation:
Three separate areas were found during the inspection where food equipment was stored in a manner not meeting the VSP Operations Manual.
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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.
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Item No.:
19
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Site:
Galley-Deck 6 Aft Coffee Station
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Violation:
A large plastic bin of bread crumbs were not labeled with the food product name. This was corrected immediately.
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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:
Galley-Deck 5 Chef's Office
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Violation:
Inside the three-compartment locking cabinet, items such as cooking liquor, paperwork, folders, binders, plastic film, extension cords, a mixer attachment, tasting spoons, vinyl gloves, and knives were stored mixed together inside each cabinet.
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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.:
22
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Site:
Room Service-Deck 11 Bell Box
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Violation:
The far left and second from the right spray nozzles on the final rinse spray arm on the rack-type conveyor dishwash machine were not producing effective spray patterns. This was corrected immediately.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The potwash machine had been out of order for approximately 20 days. Staff stated that spare parts had been ordered.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Provisions-Deck 3 Hotel Locker 3704
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Violation:
Several pieces of food equipment were stored in this locker, including a salamander, four bread warming units, a carving station, a stack of tray lids, a box of new cannoli rollers on its side and split, a counter top mixer, and two pot lids. The box of cannoli rollers was stacked on top of two other boxes, but their contents could not be accessed. Staff stated that some of the electric food equipment was not functional and was stored in this room to use for spare parts, and others were not used anymore. The other items were spares. The deck was soiled and difficult to access because the locker was so full. Two of the bulkheads were made of a soft material, and the deckhead had difficult to clean features, such as exposed pipes, cables, and ducts. The loose equipment stacked on top, including the tray lids, pot lids and carving station were soiled with debris.
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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:
Provisions-Deck 3 Chef's Store
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Violation:
Food equipment, such as a toaster, two chocolate warmers, a trolley of chopping boards for shaving, a coffee machine, a popcorn machine, sushi trays, and a stack of seven racks filled with glasses, were stored in this room with decorative equipment such as sombreros, two large styrofoam animal carvings, a bin filled with many bottles of acrylic paint, and ice sculpture turn tables. In addition, several pieces of round and rectangular raw wood sheets were stored in this room. The food equipment and decorative equipment were stored mixed together in a very disorganized way that made it difficult to inspect the deck for cleanliness and the area for pests. Staff stated that some of the food equipment were spares, some were broken and used for spare parts, and some (wrapped in plastic film) were no longer used.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Deck 5 Chef's Office
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Violation:
Several pieces of food equipment, including a stick blender, juicer, slicer, and can opener, were stored under the desk on the deck. Staff stated that these items were no longer working and were being saved for spare parts. A box of plastic film was stored on the deck in front of the desk. A fondue pot and a plate cover filled with soup spoons were stored on top of the desk. A chef's hat was stored on top of the spoons. Another stick blender was stored behind the door, and a mixing paddle was stored in the corner next to the three-compartment locking cabinet. Inside the three-compartment locking cabinet, items such as cooking liquor, paperwork, folders, binders, plastic film, extension cords, a mixer attachment, tasting spoons, vinyl gloves, and knives were stored mixed together inside each cabinet.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Provisions-Deck 3 Hotel Locker 3704
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Violation:
Several pieces of food equipment were stored in this locker, including a salamander, four bread warming units, a carving station, a stack of tray lids, a box of new cannoli rollers on its side and split, a counter top mixer, and two pot lids. The box of cannoli rollers was stacked on top of two other boxes, but their contents could not be accessed. Staff stated that some of the electric food equipment was not functional and was stored in this room to use for spare parts, and others were not used anymore. The other items were spares. The deck was soiled and difficult to access because the locker was so full. Two of the bulkheads were made of a soft material, and the deckhead had difficult to clean features, such as exposed pipes, cables, and ducts. The loose equipment stacked on top, including the tray lids, pot lids and carving station were soiled with debris.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Dishwash Area
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Violation:
A stack of plate covers was stored on the handwash sink at the soiled end. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 6 Port Forward Dishwash Area
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Violation:
The middle faucet was missing on the three faucet handwashing sink at the soiled drop off. Staff stated that spare parts had been ordered.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
There was no coving at the deck/bulkhead juncture on the side of and behind the condiment table and waste bin at the end of the beverage station next to the ice cream machine.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
Water was dripping from the corner of the deckhead-mounted light box behind the conveyor dishwash machine.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Deck 3 Hotel Locker 3704
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Violation:
Several pieces of food equipment were stored in this locker, including a salamander, four bread warming units, a carving station, a stack of tray lids, a box of new cannoli rollers on its side and split, a counter top mixer, and two pot lids. The box of cannoli rollers was stacked on top of two other boxes, but their contents could not be accessed. Staff stated that some of the electric food equipment was not functional and was stored in this room to use for spare parts, and others were not used anymore. The other items were spares. The deck was soiled and difficult to access because the locker was so full. Two of the bulkheads were made of a soft material, and the deckhead had difficult to clean features, such as exposed pipes, cables, and ducts. The loose equipment stacked on top, including the tray lids, pot lids and carving station were soiled with debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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-Dishwash Area
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Violation:
The potable water line to the detergent dispenser behind the conveyor dishwash machine was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Potwash
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Violation:
The potable water line was leaking at the handwashing station just outside the potwash area. Repairs began before the inspection team left the area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Calypso Bar
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Violation:
The fitting after the carbonator backflow preventer was loose which caused a constant leak of water inside the beverage cabinet.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 6 Port Hot Galley
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Violation:
Condensate had collected on the underside of overshelf above all four sets of bains marie.
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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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