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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The water level of this pool was elevated to the pool deck (beach level), but only a small section on the port side was actually touching the outer deck and reaching the outer gutterway for recirculation. Easily three quarters of the pool was not undergoing overflow and recirculation as designed at that water level.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The main pool had six bathers inside and the water level was above the skimmer gutters and the pool edge at the deck( beach level). The water level was still 25 mm below the level needed to reach the beach level gutterway to achieve proper recirculation as designed.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A galley steward who experienced GI illness symptoms at 12 noon on 7 May reported his symptoms to the medical facility at 8:30 am on 8 May. He declared eating the dinner meal at the crew mess on the evening of 7 May and a late night snack at the crew mess the same day.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.
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Item No.:
16
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Site:
Bar-Red Frog Rum Bar
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Violation:
During the inspection at 12:45, the container of supreme mix on time control in the cold well was labeled with a discard time of 10:30. Staff stated that 10:30 was the set-up time and the discard time was 14:30, as according to the time control plan. The discard label was changed to 14:30.
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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.
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Item No.:
16
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Site:
Buffet-Starboard Omelet Station
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Violation:
The chafing dish was not labeled as a time control unit even though it was listed as a time control unit on the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Aft Galley
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Violation:
At 10:00, two hotel pans of eggs benedict and one hotel pan of sliced ham were stored in time control hot box #4 with a discard time of 09:45.
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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 (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Appetizer Walk-in Refrigerator
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Violation:
Shredded lettuce stored in a six inch deep lexan container was measured at 46F at 11:30 by the inspector. According to the cooling log, the lettuce was cooled during the night and reach 40F at 4:45a. The lettuce was immediately re-cooled below 41F by staff.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Lido Chef's Choice
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Violation:
The ladle for the oatmeal and grits was stored in a tall metal container of standing water between use by the crew members. The water was not circulating and was at 94F when measured. Both ladles were immediately replaced.
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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.:
19
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Site:
Galley-Pot Wash
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Violation:
An insect control light was mounted on the bulkhead above the drinking fountain by the soiled-drop off.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Provisions-Dairy Room 19
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Violation:
A wet wiping cloth was stored on a brown floor stand and was in contact with a box of food.
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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.:
20
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Site:
Buffet-Blue Iguana
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Violation:
The coating on the rotating metal plates on the tortilla maker was cracked and peeling in several location.
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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; (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.
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Item No.:
21
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Site:
Buffet-Starboard Omelet Station
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Violation:
The bottom of the right door on undercounter refrigerator CT-01 did not close properly when closed. The gap on the bottom of the door was large enough to slide a set of folder papers through.
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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
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Site:
Galley-Aft Port Warewash
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Violation:
Two of the left final rinse spray nozzles on the top manifold in the flight type dishwash machine were completely blocked while the machine was in operation.
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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-Warewash
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Violation:
The last final rinse curtain on the flight type dishwash machine was stained with a back residue. The residue appeared to be burnt into the curtain and was not easily removed by scrubbing.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
25
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Site:
Buffet-Crew Mess Hot Line
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Violation:
A chef used the same towel used to carry hot hotel pans to the bain marie to wipe off the counter in front of the bain marie on the employee side of the buffet. The chef was going to continue to use the towel until stopped by the inspector. The towel was wet to the touch.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Provisions-Dairy Room 19
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Violation:
A wet wiping cloth was stored on a brown floor stand and was in contact with a box of food.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Pantry-Deck 9 Pantry near cabin 9269
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Violation:
The in-use ice cube machine was opened and pink mold residue that could be wiped away with a cloth was found on the interior surfaces of the cuber plastic deflector panel. There was also pink mold along the crevice on the top of the cuber panel and below the water drip tube. Staff stopped the machine for cleaning.
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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.:
28
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Site:
Buffet-Guy's Burger Joint
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Violation:
Four stacks of ceramic plates were stored on the bottom shelf of the storage rack on the employee side of the buffet. The ceramic plates were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Room Service-Ice Machine
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Violation:
The ice machine had been out of order since the previous day, but the water in the water bath had not been drained.
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Recommendation:
Drain the water in the water return bath when an ice machine is placed out-of-order.
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Item No.:
33
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Site:
Galley-Center Hot Galley
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Violation:
Several deck tiles were cracked and grouting was missing and recessed around most of the deck scuppers.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, 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:
Galley-Pot Wash
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Violation:
Water was dripping from a deckhead seam into the rinse compartment of the three compartment sink. The three compartment sink was filled up with water at the time, but no pots and pans were actively being washed and sanitized.
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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:
Galley-Pot Wash
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Violation:
Water was dripping from a technical hatch in the deckhead to the deck in front of the handwash sink by the soiled storage.
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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.:
34
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Site:
Galley-Bakery
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Violation:
The drain line from the handwash sink was not tight which caused water to flow onto the deck when the handwash sink was used,
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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