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Item No.:
22
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Site:
Galley-Center Plate Wash Conveyor
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Violation:
The far left spray nozzle on the final rinse compartment was partially blocked causing an ineffective stream for sanitizing plates in this machine. The washer was in use.
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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.:
24
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Site:
Dining Room-Scarlet
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Violation:
What appeared to be a fresh bucket of HP Quat set out for cleanup after breakfast contained a 0 concentration of a sanitizer. The bucket was located under the starboard handwash sink. Crew were in the area cleaning.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Housekeeping-Deck 1 - Forward / Port Deck Pantry
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Violation:
A black sediment was noted in the recirculating ice water bath. The technical team immediately took the machine out of service sanitized and cleaned the machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
32
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Site:
Dining Room-Lido Crew Break Room
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Violation:
Trash containing food debris was disposed in the handwashing sink waste receptacle in this area. The area was open for breakfast.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
33
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Site:
Provisions-Frozen Fish
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Violation:
A significant amount of condensation was collecting on the deckhead and storage racks during active provisioning. Additional crew were added to expedite the process and better control the humidity in the area.
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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-Lanai Barbeque
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Violation:
This outdoor venue did not have correct equipment installed, to include a deckhead. Two portable grills and other equipment were used in the venue that is assembled on sea days for lunch service. This area is due for renovation in the January dry dock. This is a repeat item.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Galley-Soup Preparation
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Violation:
A deck sink in this area was clogged. About 5 cm of dirty water and grease were standing in the bottom. The area was preparing lunch at the time.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Lido
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Violation:
The light intensity was inadequate behind the service line at the utility sink and the cold well and measured 135 lux. The area was open for breakfast.
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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:
Buffet-Lido
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Violation:
The lighting intensity was inadequate between the conveyor toaster and the bulkhead to the right of this toaster located to the right of the handwash sink measured 35 lux and made cleaning difficult.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Potwash Conveyor
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Violation:
A large amount of condensation was collecting on the deckhead above the dirty end of the machine and dripping onto the deck. No clean dishes were impacted. The machine was in operation.
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Recommendation:
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.:
39
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Site:
Galley-Slotted Grill
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Violation:
One housefly was observed on the surface of the black slotted grill in this area. The area was in the process of cleaning up from breakfast.
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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.:
39
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Site:
Galley-Soup Kitchen
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Violation:
One house fly was observed on the bulkhead in the soup kitchen during lunch preparation.
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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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