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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no backflow prevention device on the potable water line for the aroma bath steam generator. The device was listed on the cross-connection control program.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The list of backflow prevention devices indicated two backflow prevention devices on the hair sinks in the spa, but there were four devices installed. The list also indicated one device on the connection for the high pressure cleaner in the garbage room, but this connection could not be located. The list also did not include the Oxivir dispenser in the Deck A Housekeeping Formulation Room.
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Recommendation:
Correct the list of backflow prevention devices.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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|
Violation:
The aft and mid pools each had two suction lines: one for recirculation and one for special features. The pumps for the special features had been disconnected and all of the suction lines had antientrapment drain covers installed. However, there were no forms of secondary protection for these single, blockable suction lines. In addition, the hydro pool had two suction lines: one for recirculation and one for special features. Both suction lines had antientrapment drain covers installed. However, there were no forms of secondary protection for these single, blockable suction lines.
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|
Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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|
Violation:
There was no documentation for any of the turnover rates.
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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.:
12
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Site:
Children Area-
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|
Violation:
Food was served in this area by youth staff. When asked, the staff stated that they used gloves when serving food but only washed their hands before putting on gloves in the room where there was a handwashing station. In the other room they used hand sanitizer before putting on gloves.
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|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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|
Site:
Children Area-
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|
Violation:
Food was served in this area by youth staff, but the staff had not been trained to always wash their hands before putting on gloves for food service.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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|
Site:
Galley-Deck 3 Cleaning Locker L.3.2.02
|
|
Violation:
The manager in charge did not know that clean equipment could not be stored with cleaning materials and supplies or in utility sinks.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
16
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|
Site:
Bar-Explorations
|
|
Violation:
An opened can of whipped cream topping did not have a 7-day discard label.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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|
Site:
Buffet-Consumer Advisories
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|
Violation:
The signs at the buffet described the different eggs benedict dishes available to order and had consumer advisory statements, but the signs did not state that the eggs were served undercooked. Also, a passenger was seen ordering a poached egg but there was no consumer advisory for this food item and no sign indicating this food could be served undercooked. According to the staff, cold smoked salmon was also available to order, but there was no consumer advisory for this item and no sign indicating this food could be served raw. This was noted on the previous inspection.
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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 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.
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Item No.:
16
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|
Site:
Other-Hamburger Grill
|
|
Violation:
The sign at the outlet did not identify the cheeseburger as cooked to order and there was no consumer advisory statement. Also, there were signs for guests at the ordering window, but the signs did not state the specific food could be served undercooked and there were no signs available for some of the foods of animal origin that were served undercooked.
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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 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.
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Item No.:
16
|
|
Site:
Galley-Deck 2 Room Servie
|
|
Violation:
Eggs were offered sunny side up and over easy on the breakfast menu, but the items were not identified with an asterisk. The menu did have a consumer advisory statement. Also, cold smoked salmon, salmon burger, and steak sandwich was offered on the combined lunch and 24 hour menu but the items were not identified with an asterisk and the consumer advisory statement did not include a caution for individuals with medical conditions.
|
|
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 disclosure is made by one of the two following methods: (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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|
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Item No.:
16
|
|
Site:
Galley-Deck 2 Hot Galley
|
|
Violation:
The cooling log indicated the vanilla sauce was measured at a temperature of 144F at 9:15 a.m. the day of the inspection and at 11:15 a.m. the temperature was measured at 56F. When the inspector and the staff measured the vanilla sauce at 11:45 a.m., the temperature in the center of the pan was 90F. According to the staff, the food was measured at the outer edge of the pan instead of at the center. The food was reheated and cooled correctly.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 2 Hot Galley
|
|
Violation:
A trolley of several heads of lettuce and a container of whole green peppers were not protected and were seen being moved from provisions to the cold pantry.
|
|
Recommendation:
Ensure food is covered and protected during transport.
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|
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Item No.:
19
|
|
Site:
Buffet-Deck 7 Netune Lounge
|
|
Violation:
There were no serving utensils for the bowl of capers or the bowl of cut lemon wedges out for self-service.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
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Item No.:
19
|
|
Site:
Buffet-Lido Starboard
|
|
Violation:
There was no serving utensil for the container of bread out for self-service.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
|
Item No.:
19
|
|
Site:
Buffet-Deck 7 Netune Lounge
|
|
Violation:
There were five containers of breads, muffins, and pastries at the self-service buffet, but only two serving utensils.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
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Item No.:
19
|
|
Site:
Provisions-Dry Storage #20
|
|
Violation:
There were several pallets of rice, flour, and sugar that were stored with equipment and paper supplies, and some of the food was stored next to a flammable storage locker. The food was removed.
|
|
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
|
|
Site:
Bar-Explorations
|
|
Violation:
The food-splash zones above the milk steamers on Scharf espresso machine were open to wires and pipes and there were slotted fasteners in direct contact with the ground coffee. This was written on the previous inspection. A new espresso machine had been ordered to replace this unit.
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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.:
20
|
|
Site:
Pantry-Explorations
|
|
Violation:
The food-splash zones above the milk steamers on Scharf espresso machine were open to wires and pipes and there were slotted fasteners in direct contact with the ground coffee. According to the staff, this machine would be removed when a new machine was installed in the bar.
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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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|
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Item No.:
20
|
|
Site:
Galley-Deck 2 Cold Pantry
|
|
Violation:
The salad spinner had been broken since April 2012. This equipment is necessary for the operation. According to staff, the equipment should be replaced during the upcoming dry dock in March 2013.
|
|
Recommendation:
Repair or replace the equipment.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 Coffee Station
|
|
Violation:
The outer coating of the copper tubing inside the top right compartment of the left deck-mounted ice machine was peeling in several areas.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 2 Cold Pantry
|
|
Violation:
The extension cord used for the plate warmer was peeling in several areas. The extension cord was being used on a regular basis in place of the broken wall outlet to the right of the plate warmer.
|
|
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.:
21
|
|
Site:
Galley-Deck 3 Galley Store
|
|
Violation:
The metal cabinet used to store several bottles of liquor and new equipment was corroding and had galvanized metal in several areas.
|
|
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:
Buffet-Dry Food Storage Cabinet
|
|
Violation:
There were several raw wood holes on both sides of the cabinet used to store packages of dry food in the crew mess.
|
|
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. 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:
Galley-Pinnacle Warewashing
|
|
Violation:
The left most final rinse spray nozzle from the clean end of the conveyor warewash machine did not have an effective spray pattern.
|
|
Recommendation:
Ensure the final rinse spray nozzle forms an effective spray pattern.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess steam coming from the clean end of the conveyor warewash machine. No clean items were impacted.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Warewashing
|
|
Violation:
There were two large racks of soiled equipment that was stored next to the clean landing and in front of the final rinse compartment of the in-use glasswash machine. There were no equipment or utensils on the clean landing.
|
|
Recommendation:
Ensure drainboards, 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The left most final rinse spray nozzle from the clean end of the glasswash machine did not have an effective spray pattern.
|
|
Recommendation:
Ensure the final rise spray nozzle forms an effective spray pattern.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
The data plate for the rack conveyor warewash machine indicated speed in baskets per hour instead of minimum transit time. This was written on the previous inspection and some of the other data plates had already been updated.
|
|
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.:
26
|
|
Site:
Galley-Port Juice Station
|
|
Violation:
There was brown food residue on a previously cleaned bowl stored on the counter.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Pot Wash
|
|
Violation:
The three storage racks for clean pots and pans were soiled with food residue and a sticky substance in several areas.
|
|
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:
Galley-Port Juice Station
|
|
Violation:
The tray with clean glasses was soiled with a large orange food residue.
|
|
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:
Galley-Deck 2 Cold Pantry
|
|
Violation:
The extension cord used for the plate warmer was soiled in several areas. The extension cord was being used on a regular basis in place of the broken wall outlet to the right of the plate warmer.
|
|
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-Deck 7 Netune Lounge
|
|
Violation:
The shelf at the beverage station with packaged hot chocolate and tea was visibly soiled with dust and dirt.
|
|
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-Deck 7 Netune Lounge
|
|
Violation:
The three shelves with inverted clean coffee cups were visibly soiled with dust and debris.
|
|
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:
Bar-Explorations
|
|
Violation:
The drain box in the technical compartment for the undercounter refrigerator was heavily soiled on the sides.
|
|
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:
Galley-Deck 3 Hot Galley
|
|
Violation:
The CTX oven was soiled with grease and dirt, especially around the gauges and control units.
|
|
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-Warewashing
|
|
Violation:
Three stacks of clean plates and two clean serving platters were stored upright and not covered on a clean storage rack at the clean end of the conveyor warewash machine. Also, several stacks of clean bowls, plates, and glasses were stored upright and not covered on the clean storage shelf in front of the conveyor warewash machine.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 7 Netune Lounge
|
|
Violation:
Inverted clean coffee cups were stored on three shelves that were visibly soiled with dust and debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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|
|
Item No.:
28
|
|
Site:
Galley-Port Corridor
|
|
Violation:
Equipment used in the food operation such as seven day discard labels and parchment paper for the waffle makers were stored on the soiled landing shelf above the undercounter warewash machine. There were soiled equipment and utensils on the soiled landing area.
|
|
Recommendation:
Ensure equipment used in food operations are not stored in soiled areas.
|
|
|
Item No.:
28
|
|
Site:
Other-Hamburger Grill
|
|
Violation:
There were two stacks of paper towels, seven day date labels, and temperature log sheets stored on the soiled landing shelf above the undercounter dishwasher. There were soiled equipment and utensils on the soiled landing.
|
|
Recommendation:
Ensure equipment used in food operations are not stored in soiled areas.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Pot Wash
|
|
Violation:
There were three fruit flies on the food contact surfaces of clean equipment stored on three large soiled clean storage racks.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
A technician stored his dirty cloth towel on the clean storage rack at the clean end of the conveyor warewash machine. There was clean equipment on the storage rack.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Cleaning Locker L.3.2.02
|
|
Violation:
Several pieces of clean equipment such as bowls, heating elements, cake stands, and silver trays were stored in and among cleaning equipment on the storage shelves and surrounding areas. A clean cake stand was in the utility sink with plumbing equipment.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 Coffee Station
|
|
Violation:
A worker set the lid of the left deck-mounted ice machine on the deck after opening the machine for the inspector.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 Warewashing
|
|
Violation:
There was one tray of clean coffee pitchers that were not covered or inverted on the top of the clean storage rack at the entrance of the warewashing area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Coffee Station
|
|
Violation:
The stainless steel removable bars for the front of the clean storage rack were stored on the deck.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
There were three stacks of clean bread baskets that were not covered or inverted. Also, there was a handwritten note from housekeeping on a piece of cardboard in one the baskets and there was a piece of paper with table information in another basket.
|
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Deck 3 Galley Store
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Violation:
A clean salad spinner was stored among several items used for display only.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Buffet-Deck 7 Netune Lounge
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Violation:
A soiled drinking glass was stored with a tray of clean glasses below the juices out for self-service.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Port Juice Station
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Violation:
There were more than 20 clean drinking glasses stored upright and not covered on a soiled tray. Also, there were two stacks of clean bowls stored upright and not covered. One of the bowls was soiled with a brown food residue.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Warewashing
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Violation:
There was a pair of soiled tongs on the basin of the handwashing sink at the soiled side of the glasswash machine. Also, there were several pieces of food debris on the sink basin and on the right splash shield of the sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Children Area-
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Violation:
There was no handwashing station available in one of the rooms where staff regularly served food. Staff stated that they used hand sanitizer in this room before serving putting on gloves and serving food.
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Recommendation:
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Item No.:
30
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Site:
Galley-Deck A Men's Toilet Room
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Violation:
The toilet room used by food workers had several paper towels overflowing from the waste basket and on the deck. Also, the lid for the soap dispenser was on the basin of the handwashing sink and there were paper towels in the sink. Finally, there was no sign stating 'wash hands after using toilet'.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
31
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Site:
Housekeeping-Deck A Housekeeping Storeroom
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Violation:
Four large boxes of chocolate were stored in this room along with a large bag with individual-sized toiletry bottles. The bottles were not in contact with the boxes of chocolate.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Housekeeping-Deck A Housekeeping Storeroom
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Violation:
Four large boxes of chocolates were stored in this room, but the room was not constructed for food storage. The deckhead had exposed pipes and other difficult to clean features and one of the bulkheads was covered with a soft material. In addition, several boxes and other items were stored on the deck and parts of the deck were soiled.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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:
Bar-Officer's Bar Locker 4.7.04
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Violation:
Several cases of beverages were stored in this locker but it was not constructed for food storage. There was no coving at the deck/bulkhead juncture. The vinyl deck material was peeling in a few locations. The bulkhead was covered with a soft material and the deck head had wires, pipes, and other difficult to clean features.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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:
Other-Deck 7 Netune Lounge
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Violation:
The bulkheads in the dry food storage area were not made of a durable material that was easily cleanable. The bulkheads had many scratches, sticky residues, holes, and black paint on the surface.
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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. 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.
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Item No.:
33
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Site:
Buffet-Deck 7 Netune Lounge
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Violation:
There was no coving at the deck/counter juncture of the beverage station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Port Hood Cleaning Cabinet
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Violation:
There was an open electrical penetration in the deckhead.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 3 Galley Store
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Violation:
The deck was pitted and chipped in a few areas.
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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-Deck 3 Soup Station
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Violation:
There was a gap in the bulkhead to the left entrance of the emergency exit.
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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-Deck 3 Ice Cream Station
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Violation:
There was a leak at the handwashing station.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-8.5.01
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Violation:
There was a small leak from the potable water line connected to the ice machine filter.
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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:
Bar-Explorations
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Violation:
The light intensity at the handwashing station was less that 110 lux during operations. Additional lighting was turned on and the light intensity was acceptable.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Port Juice Station
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Violation:
The light intensity was less than 220 lux at the handwashing station.
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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:
Galley-Starboard Ice Cream Station
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Violation:
The light intensity was less than 220 lux at the handwashing station.
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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 light intensity was less than 110 lux behind and around several pieces of deck-mounted and counter-mounted equipment in several areas including: the ovens and ice machines in the galleys, the ice machine in pantry P.7.4.01, and the coffee machine in the Neptune Lounge.
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Recommendation:
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-Warewashing
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Violation:
There was excess condensation on the deckhead above the conveyor warewash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation on the bulkhead next to the clean landing and on the deckhead above the clean landing of the in-use glasswash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Housekeeping-Deck A Housekeeping Storeroom
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Violation:
Four large boxes of chocolate were stored in this room along with a vacuum cleaner, clean uniform coats, new pillows, extension cords and umbrellas. None of these items were in contact with the boxes of chocolate.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Starboard
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Violation:
There was a squeegee stored against the bulkhead next to the pre-rinse spray hose and sink.
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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.
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Item No.:
38
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The CTX oven has been out of order for at least six months and was not needed for the operation. This oven was soiled with grease and dirt, especially around the gauges and control units.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 3 Cleaning Locker L.3.2.02
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Violation:
There was no sign stating 'cleaning materials only'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Galley-Deck 3 Pot Wash
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Violation:
There were three fruit flies on the clean pots and pans on the clean storage racks.
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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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