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Item No.:
06
|
|
Site:
Potable Water-Microbiological Monitoring
|
|
Violation:
The thermometer used to monitor the internal incubator temperature was not accurate. The incubator thermometer measured a temperature of 31C while the inspector's thermometer measured 35C.
|
|
Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Forward Starboard Bunker Station
|
|
Violation:
The chain for the lower left bunker cap was not attached and the cap was on the filling pipe during bunkering.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Bunker Hose Storage Locker
|
|
Violation:
The bottoms of both hose storage lockers were soiled with dirt and other debris. No hoses were stored in these lockers because bunkering was taking place at the time of the inspection.
|
|
Recommendation:
Ensure bunker hose lockers are kept clean in order to prevent contamination.
|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
The backflow prevention device for the counter ice/water dispenser was leaking from the vent. The device was replaced.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
There were no safety sings posted for the RWFs. New signs that complied with the 2011 VSP Operations Manual were on the vessel but had not been installed yet. According to staff, they would be installed in the next few hours.
|
|
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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|
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Item No.:
18
|
|
Site:
Provisions-Meat Thaw Room
|
|
Violation:
A tray of top round beef was stored under several trays of ground beef. The top round beef was moved.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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|
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Item No.:
19
|
|
Site:
Galley-Forward Dining Room Wine Cellar
|
|
Violation:
Two large boxes of flowers were stored on top of 12-packs of canned soda in the walk-in refrigerator.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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|
|
Item No.:
19
|
|
Site:
Galley-Aft Dining Room Store Room FSD 3.080
|
|
Violation:
Twenty-four boxes of wine were stored directly on the deck in this room. The deckhead was unfinished and there were exposed duct work and cables.
|
|
Recommendation:
Protect food from contamination by storing the food: (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.:
19
|
|
Site:
Buffet-Comfort Kitchen
|
|
Violation:
The bread on display for self-service was not under a sneeze shield. This was corrected. In addition, cakes and cookies on display behind the bread were not for self-service, but were within one meter of where passengers could stand.
|
|
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:
Buffet-Chef's Choice Center Station
|
|
Violation:
A bowl of cookies was not completely protected by the sneeze shield. The cookies were moved.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Galley-Center Galley
|
|
Violation:
A crew member was observed stacking soiled trays on top of uncovered pans of fish and batter that were to be cooked in the adjacent fryer.
|
|
Recommendation:
Protect food items from contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deli
|
|
Violation:
Six bowls of salads and garnishes on display were not protected by a sneeze shield and were within one meter of where passengers were standing. A portable sneeze shield was added.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Galley-Crew Break Room
|
|
Violation:
Three boxes of ice cream cones were stored on a shelf next to two first aid boxes. The cones were moved.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
A bucket of crispy potatoes on the toppings bar was not under a sneeze shield. This was corrected.
|
|
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).
|
|
|
Item No.:
21
|
|
Site:
Provisions-Corridor Outside Cold Room 18
|
|
Violation:
The three pallets for bottled water were made of raw wood.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Cold Room 1
|
|
Violation:
The three pallets for bottled water were made of raw wood.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Undercounter Regrigerator Doors
|
|
Violation:
In the main, crew, and lido galleys, some of the undercounter refrigerator doors were warped at the bottom and there were large gaps where the bottom of the doors did not seal to the frame. No potentially hazardous food was impacted. This was written on the previous inspection. The vessel had identified additional doors with this problem and the doors were in the process of being repaired. Documentation was provided for an order of two additional doors to expedite the repair process.
|
|
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-
|
|
Violation:
The panel on the underside of the combination oven across from the handwashing station had a loose fastener and part of the panel was on the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-
|
|
Violation:
The data plate on the rack conveyor warewash machine indicated the conveyor speed in racks per hour instead of minimum transit time. This was corrected.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
|
Item No.:
25
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
A wet wiping cloth was stored at the handwashing station. This was removed.
|
|
Recommendation:
Restrict wiping cloths to the following: (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.
|
|
|
Item No.:
25
|
|
Site:
Pantry-Near Cabin 10-61
|
|
Violation:
A soiled and damp wiping cloth was stored in an empty bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Ice Machines
|
|
Violation:
There was black granular powder along the length of the left white plastic water return tray immediately below the ice cubers of the ice machines located in the deck pantries across from cabins 10-61 and 9-267.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Dining Room Wine Cellar
|
|
Violation:
The inside of the ice-making compartment of the ice machine was slightly soiled. The inside of the plastic cover for this area panel was slightly soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Dining Room Wine Cellar
|
|
Violation:
The outside of the plastic cover for the ice-making compartment of the ice machine was slightly soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
The storage shelf holding a stack of trays used for serving burgers was covered with a thin film of grease. The other shelves on this rack also were covered with a thin film of grease.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Aft Dining Room Store Room FSD 3.080
|
|
Violation:
Several pieces of food service equipment, pans, utensils, and dispensing containers were stored in this room. The deckhead was unfinished and there were exposed duct work and cables. The equipment, pans, utensils, and dispensing containers were stored mingled with, on top of, and below several nonfood service items, including paperwork, binders, ice carving tools, and wax for decorative displays. According to the staff, all of the equipment would be cleaned and sanitzed before use and there was a sign in the room indicating this.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination;
|
|
|
Item No.:
28
|
|
Site:
Bar-Red Frog
|
|
Violation:
A stack of beer buckets were stored directly on the deck.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
A wet wiping cloth was stored at the handwashing station. This was removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Bar-Cafe France
|
|
Violation:
The deckhead covering over the worker side of bar was made of soft cloth.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Room Service-
|
|
Violation:
The deck grout was chipped in a few areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Dining Room Store Room FSD 3.080
|
|
Violation:
Food and food service equipment were stored in this room. The deckhead was unfinished and there were exposed duct work and cables.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Chef's Choice Starboard Beverage Station
|
|
Violation:
There was dust between the deckhead slats above the clean glasses.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Linen Locker FSD 3.064
|
|
Violation:
There were holes in the door where the locking mechanism was missing.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garde Manger
|
|
Violation:
The deck grout was chipped.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Hot Service Line
|
|
Violation:
The deck grout was chipped.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
Several of the deck tiles were cracked and one tile was missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Garde Manger
|
|
Violation:
The scupper drain below the countertop cold well near the walk-in refrigerator was clogged. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
Water was leaking from the bulkhead to the deck behind the ice machine.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
The faucet was leaking on the bucket fill tap below the handwashing station by the potwash clean storage area. This was a corrected.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
There was a leak from the bottom of the combination oven directly across from the handwashing station.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
The drain line for the dipper well was not directed to the scupper. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from the deckhead panel near the handwashing sink and the edge of the exhaust hood.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Forward Dishwash
|
|
Violation:
Water was dripping from a deckhead panel to soiled dishes below. This area was not in use.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Forward Dining Room Wine Cellar
|
|
Violation:
Water was dripping from the deckhead in several locations just outside the wine cellar. A leak in a water line was located once a deckhead panel was opened.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The faucet was leaking on the bucket fill tap below the handwashing station near the entrance.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The light intensity behind the combination oven was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Near Cabin 10-61
|
|
Violation:
The light intensity was less than 110 lux around and behind the deck-mounted ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Comfort Kitchen Port and Starboard Beverage Stations
|
|
Violation:
The light intensity behind the equipment was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Chef's Choice Port Condiment Station
|
|
Violation:
The light intensity was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Center Galley
|
|
Violation:
The light intensities behind the upright combination ovens and the two-deck combination ovens were less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Center Galley
|
|
Violation:
The light intensities behind the two-deck combination ovens were less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew, Staff, and Officer's Messes
|
|
Violation:
The lights on both levels of the two-level salad bars were not installed yet. The light intensities were less than 220 lux. The salad bars were added during the dry dock just prior to the inspection.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity behind the cappuccino machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was condensate on the deckhead above the soiled end of the conveyor dishwash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Guy's Burger Joint
|
|
Violation:
Condensate was on the deckhead above the combination oven. The exhaust hood above the oven was not working. Several staff members were already working on diagnosing the problem with the hood when the inspector arrived.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
The exhaust hood for the in-use grills was not working. Condensate was collecting on the underside of the shelf above the grills. The crew member cooking the burgers was sweating and the entire area was filled with grease and odors. Several staff members were already working on diagnosing the problem with the hood when the inspector arrived.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
A large fly was just outside the pastry. The fly was killed.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not indicate a contact time for the HB Quat used to disinfect public surfaces and cabins. Also, there were no concentrations for the vital oxide sanitizer used to disinfect case cabins or for fogging.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC Station 5.10S
|
|
Violation:
The bottom of the filter compartments for both units in this room were soiled with rust deposits and dirt debris.
|
|
Recommendation:
Keep air handling units clean.
|
|