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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Since the last inspection in December 2015, all 12 potable water tanks underwent inspection, with 11 of the 12 tanks receiving touch-up paint. Tank 4 starboard was painted on 19 March 2016, disinfected using 200 ppm for 2 hours on 20 March, and placed into service on 21 March. The temperature inside the tank was 85F. Tank 5 port was painted on 27 December 2015, disinfected using 200 ppm for 2 hours, and placed into service on 29 December. The temperature inside the tank was 88F. The manufacturer required 6 days curing time at 86F. Insufficient curing was conducted for these tanks. Also, tanks 5 starboard and 6 port were painted, but no dates were documented to show the amount of paint curing, disinfection, or when the tanks were placed into service.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chlorination
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Violation:
At the end of shock chlorination, the chlorine level was less than 10 ppm. On 14 May, 15 May, and 21 May, the chlorine levels were documented as 8-9 ppm.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Youth Activities Counselor experienced an onset of acute gastroenteritis symptoms at 23:00 on 10 June, but did not report to the medical center until 13:10 on 11 June. He did not work while symptomatic, but no information was available if he remained in his cabin or went around the ship, possibly infecting other crew members and passengers. He received a written warning for late reporting.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Preparation Room-Time Control
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Violation:
A rack stand filled with potentially hazardous foods was used as time control in the buffet preparation room, and the stand had one 4-hour discard label, which stated 09:30-13:30. The individual containers of foods did not have 4-hour discard labels affixed. Staff reported the food was going up to the Beach Blanket (BB) buffet for lunch, and the discard time was15:00, according to the BB time control plan. No time control plan was posted in this area.
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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.
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Pinnocchio's Pizzeria
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Violation:
The ceramic plates of pizzas on the front service counter were not individually labeled with 4-hour discard labels. One 4-hour discard label was attached in the area. Also, the individual containers of potentially hazardous foods of pizza toppings did not have the 4-hour discard labels affixed to the containers, but the labels were placed adjacent to the containers. The service period exceeded 4 hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
19
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Site:
Galley-Deck 3 Triton
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Violation:
A waiter was observed transporting a shrimp cocktail on a tray, which was not protected or covered.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Other-Outside Crew Shop (deck 1)
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Violation:
Two pallets of food and beverages were stored outside the Crew Shop, with one pallet secured to the bulkhead. Approximately 43 boxes of chips, 40 boxes of bottled water, and 10 boxes of paper towels were stored in this area which was not constructed for food storage. The deckhead was open and had exposed pipes. There was no deck/bulkhead coving.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: (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
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Site:
Buffet-Officer Mess
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Violation:
A tray of bread was not adequately protected under the sneeze shield of the dessert station.
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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
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Site:
Buffet-Mess Dessert Station
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Violation:
The dessert station was a glass refrigerator, and when crew members opened the doors the food was not adequately protected. For example, a whole pan of cake was exposed and crew members could scoop out pieces.
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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.:
20
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Site:
Room Service-Ice Machine
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Violation:
A slotted fastener was noted in the ice thickness probe of the ice machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 3 Triton Hot Section
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Violation:
A seam, as well as four screw holes, were noted around the grease chute in the grease pan housing for the grooved and two flat top grills.
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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.:
22
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Site:
Preparation Room-Fish
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Violation:
The wash compartment of the three-compartment sink was soiled with food debris. The area was not in use.
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Recommendation:
Ensure compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Triton Dishwash
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Violation:
The wash tank temperature gauge was inaccurate, by 10F. The gauge was immediately replaced.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
26
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Site:
Galley-Deck 3 Triton
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Violation:
The buffalo chopper was soiled with white debris. The buffalo chopper had not been used in some time, and there were plans to remove this during dry dock.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Pinnocchio's
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Violation:
Black debris was noted in the three beer taps.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Preparation Room-Fish Walk-in Freezer
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Violation:
A stack of food drip trays were on the deck underneath a deck stand in the freezer.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were in disrepair in all the galleys, with the exception of the crew galley. The decks were recessed and chipped, especially in the areas around equipment or drains, making cleaning difficult. Water had accumulated in many of the recessed areas. This was noted on the last 2 inspections. Staff reported all decks will be replaced and/or repaired in the September 2016 day dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Provisions-Dry Supply Store
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Violation:
The deck underneath the single service articles was excessively soiled with dirt.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Triton Dishwash
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Violation:
Standing water was observed on the deck to the right of the clean side of the dishwasher.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Goofy's Galley Ice Cream
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Violation:
The deck was not coved at the self-service area ice cream outlet.
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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.:
35
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Site:
Galley-Pinnocchio's Pizzeria Dishwash
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Violation:
Water was noted on the soiled end on the deck of the dishwasher, and was not directed to a scupper or drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Palo
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Violation:
The light intensity was less than 220 lux at the pasta cooking and fryer area. Staff had identified this area for the dry dock in September to add more lighting.
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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-Parrot's Cay Kid's Line
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Violation:
The light intensity was less than 220 lux in the food preparation area. Staff had identified this area for the dry dock in September to add more lighting.
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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-Dishwash
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Violation:
The light intensity was less than 220 lux at the clean landings of the two dishwashers. Staff had identified this area for the dry dock in September to add more lighting.
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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-
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Violation:
The light intensity was less than 110 lux behind the deck-mounted mixer. Staff had identified this area for the dry dock in September to add more lighting.
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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:
Buffet-Mess Line #1
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Violation:
The light intensity was less than 220 lux where the bread and spare spoons/tongs were placed. Staff had identified this area for the dry dock in September to add more lighting.
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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.:
37
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Site:
Buffet-Mess Line #2
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Violation:
Condensate was noted on the sneeze shield and above the hot food on line #2. No dripping was observed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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:
Provisions-Bone Crusher Room
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Violation:
Staff reported the bone crusher had not been used in the past 5 years. It is no longer necessary for the operation, and should be removed.
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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.:
39
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Site:
Preparation Room-
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Violation:
One live fruit fly was observed. It was immediately destroyed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Pinnocchio's Pizzeria
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Violation:
One live fruit fly was observed. It was immediately destroyed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 Triton Pastry
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Violation:
One live fruit fly was noted in front of the walk-in freezer.
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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.:
44
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Site:
Potable Water-Tank Maintenance
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Violation:
Records showed the manufacturer's paint curing time was not followed for two potable water tanks. Also, no dates were documented for maintenance conducted on two additional tanks to show proper curing time, disinfection date, and when the tanks were placed into service. Tank 4 starboard was painted on 19 March 2016 and placed into service on 21 March. Tank 5 port was painted on 27 December 2015 and placed into service on 29 December. Temperatures inside these tanks were 85F and 88F, respectively. The manufacturer required 6 days curing time at 86F. Also, tanks 5 starboard and 6 port were painted, but no dates were documented to show the amount of paint curing, disinfection, or when the tanks were placed into service.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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