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Item No.:
26
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Site:
Galley-Deck 16 - Haven Restaurant
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Violation:
Gray mold was found in the upper back corner plastic hinge for the ice deflector in the small ice machine. This area of the machine was very difficult to clean because of the narrow space between the right side of the interior of the machine and the ice maker unit, and the distance and height of the hinge area from the front of the machine. The front hinge area that was easy to access was completely clean. A long-handled brush and ladder may need to be provided for thoroughly cleaning this model of ice machine on the ship. The difficult to access area of the water distribution manifold at the rear of this ice machine could not be seen during this inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection.
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Item No.:
30
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Site:
Galley-Deck 15 - Garden Cafe - Dishwashing
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Violation:
The right faucet on the triple handwashing sink in the soiled drop off area had a substantially reduced flow. Other two faucets were working normally. A repair team replaced the defective faucet while the inspection team was in the dishwashing area.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
26
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Site:
Galley-Deck 14 - Garden Cafe / Flamingo's Production Galley
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Violation:
The blade housing on the wand mixer, that was stored as clean, had a small amount of dried food soil on it. It was returned to the warewashing area for recleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 14 - Flamingo's Bar and Grill
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Violation:
Grease residue was accumulated in the upper part of the grease pan chute of the previously cleaned grooved grill.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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Item No.:
26
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Site:
Galley-Deck 16 - Haven Restaurant
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Violation:
Two dispensing nozzles on the clear plastic juice dispensers, that were stored as clean, were found to have a slight and moderate level of old juice residue on the rubber valve and in the valve housings.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 8 - La Cucina Italian Restaurant - Hot Line
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Violation:
Grease residue was accumulated in the upper part of the grease pan chute of the previously cleaned grooved grill.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The far point charts were not initialed daily since July 2015.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
10
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Site:
Recreational Water Facilities-Coutyard Whirlpool pH Trends
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Violation:
The data logging system had been having on and off communication problems from the pH analyzer to the graphing feature since February 2016. The graphs of pH levels had been found inaccurate. Although the graphing feature was defective, the analyzing feature and alarms were working correctly. Technicians had been visiting the ship to identify and correct the issue and the next visit was already scheduled. In the meantime, the staff was recording and documenting hourly pH values.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
42
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Site:
Children Area-Splash Academy (3-5 y/o Area)
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Violation:
Previously cleaned Lego blocks were stored in a container. Numerous blocks were assembled which prevented proper cleaning and sanitizing.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition. Disassemble the Lego blocks before cleaning and sanitizing.
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Item No.:
42
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Site:
Children Area-Splash Academy - Guppies Play Room (under 3 y/o Area)
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Violation:
Some previously cleaned toys were stored soiled.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
43
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Site:
Ventilation-Deck 15/Zone 4
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Violation:
The air intakes of the a/c unit on deck 15/zone 4 were heavily soiled. Staff stated that coincidentally these were going to get cleaned today.
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Recommendation:
Keep air handling units clean.
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Item No.:
33
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Site:
Dining Room-Savor
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Violation:
During service, dirty dishes were collected on waiter trays set up on tray stands on carpet. These areas were not easily cleanable.
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Recommendation:
Ensure decks in food areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
29
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Site:
Galley-Savor
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Violation:
The water temperature at the handwash at the entrance to this galley from the Savor dining area measured 123F and rising.
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Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
08
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Site:
Galley-Ice Machine
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Violation:
The backflow device attached to the ice machine at the end of the beverage station at the entrance from the Savor dining room was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
34
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Site:
Galley-Soup Kitchen
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Violation:
A steam line behind the kettles was constantly leaking. Staff reported that this was reported to maintenance.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Soup Kitchen
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Violation:
The steam leak was causing over an inch or water to accumulate on the deck that required constant mopping to clear the water.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Bistro
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Violation:
Water was observed collecting on the ventilation filters above the soup preparation area and dripping back on the previously cleaned soup kettles. The area was not in use and no food was impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas - including components such as hoods, -- are designed to prevent grease or condensation from draining or dripping onto food, equipment.
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Item No.:
21
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Site:
Galley-Bistro
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Violation:
The hinge on undercounter reach-in cooler #2 (0640302) was broken preventing the door from closing properly.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as hinges are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
08
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Site:
Galley-Illusionarium
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Violation:
The backflow device at the beverage station attached to the ice machine was constantly leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
38
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Site:
Galley-O'Sheehans
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Violation:
A wet mop was stored in a mop bucket containing water at the dirty end and dish drop off area and could not dry properly.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry.
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Item No.:
34
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Site:
Galley-Cagneys
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Violation:
Water was leaking from the coving at the deck on the port deep fat fryer and puddling. The area was not in service.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Modino
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Violation:
Rusty water was standing in a fire cabinet Deck 8 FZ6 in the technical area labeled TO CO2.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
13
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Site:
Pantry-
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Violation:
When the inspection team arrived in the deck 14 forward ice pantry, the refrigeration technician responsible for ice machines had placed the upper front cover on the dirty area of the warewash machine. He was instructed to wash, rinse, and sanitize the covers before reassembling the machine. While in the deck 13 forward, another refrigeration technician responsible for ice machines started to place the upper front cover on the dirty area of the warewash machine. Before he could place the covers on the dirty area, he was immediately instructed to place the cover on the clean area. As he placed additional ice machine covers on the clean area, another crew member went to move them to the dirty area where more space was available. He was instructed the importance of placing ice machine components in clean areas only.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as maintenance persons entering the food areas comply with the guidelines in this manual.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
A coat was stored onto of a box of artichoke hearts. The coat was immediately removed.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
An empty mop bucket and what appeared to be a wet mop were stored immediately inside the room. The inside of the mop bucket was soiled with debris.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
Near the entrance to the area, the water temperature of the handwash station measured 125F. The user could not adjust the temperature. The area was not in operation during the inspection.
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Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
01
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Site:
Medical-
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Violation:
The 24-hour report submitted to VSP on 17 June at 22:00 stated 4,414 passengers, however the 4-hour report submitted on 19 June at 01:00 stated 4,524 passengers. The ship had a sea day during the submission of both reports. This 100 additional count of passengers appeared to be an error in the electronic medical surveillance system.
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Recommendation:
Ensure the AGE report contains the following: (8) total number of passengers and crew members on the cruise.
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