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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
The backflow prevention assembly below the handwash sink was leaking continuously.
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Recommendation:
Maintain the assembly or repair or replace as needed.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
Chart recorders or data loggers with security features were not installed to measure pH and halogen from the return line before the compensation tank, or from directly from each recreational water facility (RWF).
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Combined RWF
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Violation:
The children's recreational water facility (RWF), the slide and the aft swimming pool are on one combined filtration and halogenation system. The turnover rates for the combined RWF's could not be determined, but it was clear that the swimming pool would not meet the required turnover rate and disinfection requirements for the children's pool.
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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-Signs
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|
Violation:
Safety signs and additional safety signs for whirlpools did not contain all the required information in the 2011 VSP Operations Manual. According to the staff, new signs have been ordered and will be installed as the signs are available.
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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 #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Suction Drain Covers - Midship Whirlpool
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|
Violation:
Two suction drain covers loose and/or missing fasteners. In addition, two suction drain covers not oriented as directed on the raised lettering of the covers. The drain covers were installed upside down.
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Recommendation:
Ensure all drain covers and suction drain covers have all fasteners installed such that the cover is tight. Orient the drain covers per the manufacturer's instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Suction Drain Cover - Aft Whirlpool
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|
Violation:
Cracks were present in the long floor-mounted suction drain cover for the aft whirlpool.
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Recommendation:
Replace the drain cover with an appropriate cover.
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Item No.:
10
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Site:
Recreational Water Facilities-Gravity Drains - Pools
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Violation:
A secondary alarm system was not installed, or drain covers that conformed with ASME A112.19.8 were not installed on the gravity drains for the swimming pools. The existing drain covers were installed by the yard.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/anti-entanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
13
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Site:
Provisions-Beer and Soda Room
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|
Violation:
There was water dripping from the deckhead and the evaporative cooler onto several boxes of dried bowl noddle soup containers. A worker in charge of this area put a thin piece of cardboard on top of these food items when they noticed the leak but continued to store the food items directly under this leak and under the evaporative cooler that was leaking. There were also several boxes of wine that had water leaking onto them from the deckhead panels above. This same individual in charge stored 6 kegs of beer on the deck. When the inspector asked this worker why they had been placed there, they replied that it was only temporary storage; however several cases of soda were also stored on top of some of the kegs. Finally, one of the workers in charge of this area, had placed a cardboard box of items that were supposed to be taken to the bar including two small plastic containers of m ilk, and on can of unopened whipped cream. These products were over 55 degrees Fahrenheit when tested by the inspector. According to the staff in charge, these items were placed here earlier in the morning. The items were discarded.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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|
Site:
Food Service General-Consumer Advisories
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|
Violation:
The signs at the food outlets serving raw or undercooked foods of animal origin such as eggs did not specially describe the foods served raw or undercooked and did not state the correct consumer advisory statement.
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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.
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Item No.:
16
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Site:
Other-Petty Officer Mess
|
|
Violation:
The time control plan posted in this area also included all of the crew areas, equipment, and set-up and discard times. The plan was not specific to this area and it was very difficult to distinguish specific food items used.
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|
Recommendation:
Ensure the time as a public health control plan is specific to each outlet.
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Item No.:
16
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|
Site:
Buffet-Omelettes/Pizzeria Lido
|
|
Violation:
There was no time control plan specifically addressing the foods and units on time control at the omelet station. This same station is used to make pizzas and the time control plan only addressed the foods and units used at the pizza station. The time control plan was redone to include both stations. The hot display cabinet in the omelet/pizzeria outlet was labeled time control and was listed on the time control plan, but the foods are for food display only and are not sold or used for consumption. The time control label was removed from the unit and the unit was removed from the 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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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|
Site:
Buffet-Port
|
|
Violation:
There was no serving utensil for the container of bagels. Also, the serving utensil for the sausage links was in the food container.
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Recommendation:
Provide tongs or other appropriate serving utensils when the buffet lines are open. Ensure that the serving utensils are protected (e.g., under sneeze shield) and are sized such that the utensil does not come into contact or otherwise fall into the food out for service.
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Item No.:
19
|
|
Site:
Other-Petty Officer Mess
|
|
Violation:
There were no tongs for the container of onions. Also, the tongs were inside of the bread container.
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|
Recommendation:
Provide tongs or other appropriate serving utensils when the buffet lines are open. Ensure that the serving utensils are protected (e.g., under sneeze shield) and are sized such that the utensil does not come into contact or otherwise fall into the food out for service.
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Item No.:
19
|
|
Site:
Provisions-Beer and Soda Room
|
|
Violation:
There was water dripping from the deckhead and the evaporative cooler onto several boxes of dried bowl noddle soup containers. A worker in charge of this area put a thin piece of cardboard on top of these food items when they noticed the leak but continued to store the food items directly under this leak and under the evaporative cooler that was leaking. There were also several boxes of wine that had water leaking onto them from the deckhead panels above.
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|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
|
|
Site:
Galley-Hot Line
|
|
Violation:
Food dispensing utensils for cooked rice in the tilting kettle was stored in a pan soiled with a brown residue.
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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
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
Slice bread out for service was not protected by a sneeze guard or was not otherwise protected by a self-closing container.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
An ice cream cone dispenser was stored directly under an insect trap.
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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.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The food splash zone of the left counter-mounted mixer was peeling and chipping.
|
|
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, non-slotted, non-corroding, 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.:
20
|
|
Site:
Galley-Roast Section
|
|
Violation:
The right deck-mounted combination oven 011.056 has been out of order since December 2011. According to the staff, spare parts have been ordered.
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|
Recommendation:
Repair the combination oven, replace the combination oven, or remove it.
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Item No.:
20
|
|
Site:
Galley-Low Level Pantry Port
|
|
Violation:
There was open hardware such as piping and internal machine components in the food splash zone of the espresso machine above the coffee dispensers.
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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, non-slotted, non-corroding, 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.:
20
|
|
Site:
Other-Lido Coffee Shop
|
|
Violation:
There was open hardware such as piping and internal machine components in the food splash zone of the espresso machine above the coffee dispensers, which made cleaning difficult.
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|
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.
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Item No.:
21
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The middle door gasket for the undercounter refrigerator 48.11.103.034 was loose and did not shut properly. No food items were impacted.
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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.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The upper non-food contact areas of the left counter-mounted mixer and the deck-mounted mixer were peeling and chipping.
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|
Recommendation:
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.:
21
|
|
Site:
Other-Crew Mess Food Locker
|
|
Violation:
Corrosion covered several areas of the metal shelf that held condiments, coffee and a box of ice cream cones.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
|
|
Site:
Room Service-
|
|
Violation:
There was one large container of several dirty glasses, plates, and equipment stored on the clean landing of the rack type single glass-wash machine.
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|
Recommendation:
Ensure drain boards, 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
|
|
Site:
Galley-Warewashing Port
|
|
Violation:
The first and third final rinse side spray nozzles on the rack type glass-wash machine were not spraying any water while the machine was in-use. The machine was stopped to be repaired.
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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
|
|
Site:
Galley-Warewashing
|
|
Violation:
The right most final rinse spray nozzle on the in-use glass-wash machine was not spraying effectively. The machine was shut down for repair.
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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
|
|
Site:
Galley-Crew Break Room
|
|
Violation:
A container of soiled glasses was stored on top of a container of approximately 20 previously cleaned ice cream bowls, rather than in a designated soiled dish return area.
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|
Recommendation:
Ensure drain boards, 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
|
|
Site:
Galley-
|
|
Violation:
The control panel displaying the wash temperature of the glass-wash machine was loose and the temperature of the wash compartment was not readable.
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|
Recommendation:
Secure the control panel display. Repair, replace, clean and/or otherwise maintain the temperature dial such that it is readable and accurate.
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Item No.:
26
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The previously clean salamander grill had visible dirt, dust, and grease residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
There was brown liquid in several areas and white dried powered in two areas of the inside lid of the left ice dispensing.
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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.:
26
|
|
Site:
Bar-Deck 10 - Club 02 Bar
|
|
Violation:
Debris and standing water soiled the bottom of the undercounter refrigerators.
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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.:
27
|
|
Site:
Other-Crew Mess Food Locker
|
|
Violation:
Food residue soiled the top shelf where chili sauce was stored.
|
|
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.:
27
|
|
Site:
Galley-Low Level Pantry Port
|
|
Violation:
There was brown liquid on the lower panel before the opening of the ice dispensing bin after removing the lid of the ice machine.
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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
|
|
Site:
Galley-Crew Break Room
|
|
Violation:
Approximately 20 previously cleaned ice cream bowls were stored below a container of soiled glasses.
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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
|
|
Site:
Bar-Deck 10 - Club 02 Bar
|
|
Violation:
Hot water was turned off for the handwash station.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
|
Site:
Bar-Deck 10 - Club 02 Bar
|
|
Violation:
A sign stating 'wash hands often,' or similar was not installed at the handwash station.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
|
|
Site:
Galley-Warewashing Port Toilet Rooms
|
|
Violation:
The door to the male toilet room adjacent to the warewashing port area was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
|
|
Site:
Galley-Main Preparatioin Area
|
|
Violation:
The deck grouting and tiles were worn and recessed in several areas in cold store and freezer 11-10.
|
|
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
|
|
Site:
Galley-Pot Wash Area
|
|
Violation:
The grouting and deck tiles were worn and recessed in several areas. This was also noticed in the adjacent center hot galley.
|
|
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
|
|
Site:
Other-Crew Mess Food Locker
|
|
Violation:
Coving was not installed where food and clean equipment was stored. In addition, food residue and dust soiled the deck.
|
|
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). 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
|
|
Site:
Galley-Crew Break Room
|
|
Violation:
The bulkhead also had visible dirt and food residue in several areas near the clean and soiled equipment.
|
|
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:
Galley-Steakhouse
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Violation:
The grout, coving, and deck tiles were worn and recessed in the cold store #103-01A
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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-Beer and Soda Room
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Violation:
There were 6 kegs of beer stored on the deck. When the inspector asked this worker why they had been placed there, they replied that it was only temporary storage; however several cases of soda were also stored on top of some of the kegs. In addition, there was black mold and mildew along the entire horizontal deckhead seam that ran the length of this rooms and several vertical seams. There was water collected in several areas of the deckhead, including in some of the light covers. Food items were stored directly under all these areas.
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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.:
34
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Site:
Bar-Deck 10 - Club 02 Bar
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Violation:
Gray water back flowed into undercounter refrigerator from the combined drain line from the handwash sink and the condensate collection drain line.
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Recommendation:
Maintain plumbing systems. Ensure that where drain lines from gray water collection from condensate collection lines from refrigerators do not have direct plumbing connections to other large volume gray water systems, such as handwash sinks and potentially other gray water sources.
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Item No.:
36
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Site:
Other-Crew Mess Food Locker
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Violation:
The light intensity was less than 220-lux in this locker.
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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:
Food Service General-Lighting
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Violation:
The lighting behind and around several pieces of counter-mounted and deck-mounted was less than 110 lux such as the beverage machines in the lower level port of the main galley pantry, warewash machines in the smaller galleys in the lido area, the soda vending machine next to the food locker in the crew mess, and the ice machines in the deck pantries.
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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.:
36
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Site:
Other-Lido Coffee Shop
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Violation:
There was less than 220 lux in front of the espresso machine.
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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-Port Forward Beverage Center
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Violation:
The lighting was less than 220 lux in front of the beverage machines. Also, the light behind and around these machines was less than 110 lux.
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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. 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-
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Violation:
There was excess condensation collecting on the deckhead above the in-use glass-wash machine.
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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.
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Item No.:
37
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Site:
Galley-Warewashing Port
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Violation:
There was excess condensation accumulating on the deckhead above the soiled end of the conveyor flight type warewash machine and there was steam escaping from several of the machine's compartments.
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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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Item No.:
38
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Site:
Galley-Food Locker Port
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Violation:
Two plastic containers of cleaning brushes, cleaning supplies, and one container of clean rags and a pair of cleaning boots were stored on the same shelving as single service items and clean equipment such as plastic cups, chop sticks, skewers, and cupcake tins. There were also two large cardboard boxes stored on the deck. This locker was located adjacent to the port warewashing area and galley toilet rooms.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. 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.:
39
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Site:
Bar-Crew Bar
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Violation:
Three live fruit flies were found along the bulkhead along the back of the bar and one addition fruit fly was flying in the vicinity of the walk-in refrigerator.
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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:
Dining Room-Staff Mess
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Violation:
There was one large live house fly over the serving utensil of the cut-up vegetables on the buffet line.
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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:
Other-Crew Mess Food Locker
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Violation:
There were 2 small live fruit flies in this locker.
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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.:
40
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Site:
Other-Rat Guards
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Violation:
Numerous rat guards were not placed on mooring lines. Some guards ineffectively placed, which could have allowed rodents to gain entry to the vessel.
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Recommendation:
Ensure rat guards are effectively placed on mooring lines.
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Item No.:
43
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Site:
Housekeeping-Showerhead Disinfection
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Violation:
Showerhead disinfection logs listed HB-Quat as the chemical used to disinfect showerheads and not a halogen-based chemical disinfectant. According to the staff, showerheads are first disinfected in HB-Quat, then disinfected using chlorine.
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Recommendation:
Ensure procedural guidelines and practices include a halogen-based disinfectant to be used as outlined in section 11.2.2.1.2, with a CT value of not less than 600 (ppm-minute). As a safety note, ammonia based compounds when mixed with chlorine based compounds may produce gas that could be potentially harmful. This process should be further evaluated for safety and health, especially if chlorine and ammonia compounds are used.
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