|
|
|
Item No.:
06
|
|
Site:
Potable Water-Data Logger Security Features
|
|
Violation:
Crew reported that the data logger had anti-tampering security features, but could not provide such documentation. Recreational water crew reported it was the same system used for the far point. They contacted potable water crew, who also were unable to provide documentation of certified data security features.
|
|
Recommendation:
Ensure electronic data loggers with certified data security features used in lieu of chart recorders produce records that conform to the principles of operation and data display required of the analog charts, including printing the records.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device Log
|
|
Violation:
The ship's technical backflow prevention device log identified the 73 atmospheric backflow prevention devices were visually inspected on 5 OCT 2016. These atmospheric backflow prevention devices were not inspected within a year period. Nineteen of these devices were inspected on 8 OCT 17, 11 of these devices were inspected on 10 OCT 2017, and 32 devices were inspected on 12 OCT 2017.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device Log
|
|
Violation:
The ship's technical backflow prevention device log identified the 20 reduced pressure zone backflow prevention devices were tested on 5 OCT 2016. These reduced pressure zone backflow prevention devices were not tested within a year period. Two of these devices were tested on 8 OCT 17; six of these devices were tested on 10 OCT 17, and 12 of devices were tested on 12 OCT 17.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical Wards 1 and 3 Restrooms
|
|
Violation:
The potable water lines supplying the reduced pressure backflow preventers for the dialysis connections were not striped blue or blue/green/blue prior to the backflow preventer. This was corrected immediately.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 12 Starboard Corridor
|
|
Violation:
The backflow preventer for the water fountain near the bridge had significant calcium build-up which blocked some vents. Crew contacted technical staff to have it replaced.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5
|
|
Violation:
The backflow prevention device in the hood cleaning system had a steady leak and was corroded. The device was located near the potwash area.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Data Logger Security Features
|
|
Violation:
Crew reported that the data logger had anti-tampering security features, but could not provide such documentation. Recreational water crew reported it was the same system used for the far point. They contacted potable water crew, who also were unable to provide documentation of certified data security features.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool # 7 Analyzer-Chart Recorder
|
|
Violation:
The analyzer for whirlpool spa # 7 was not in calibration and recorded pH values higher than tested. The analyzer in the mechanical room displayed the pH level of whirlpool spa # 7 at 7.27. The inspector measured the pH values of 6.76 and 6.72 at the analyzer sample point in the mechanical room. Additionally, the inspector and staff tested the pH at numerous locations inside of whirlpool spa # 7 and recorded an average value of 6.81. The data logging software recorded pH values all above 7.21 during the time of testing. Staff placed this whirlpool spa out of service.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Maintain calibration throughout operation. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aqua Theater Pool
|
|
Violation:
The Aqua Theater Pool did not have safety sign physically installed near it to provide required safety information. A removable sign with warning information was stored behind a flight of stairs one deck beneath the Aqua Theater Pool. Staff stated this sign would be moved in front of the pool when the pool was open for use.
|
|
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."
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A nonfood handler had AGE symptom onset at 1530 on 23 DEC, but did not report to medical until 25 DEC at 1630. The crew member worked in the spa for two days after symptom onset, and ate 3 meals per day in the crew mess between symptoms. The crew member reported that he/she thought the first episode on the 23rd was from spicy food and did not have symptoms again until the 25th when they consumed the same food product. These episodes were not normal for the crew member. The crew member received a written warning and retraining.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food handler was symptomatic with AGE symptoms. The last symptom was reported at 2000 on 26 DEC. The crew member was released from medical before the completion of 48 hour isolation at 1603 on 28 DEC and reported to work at 1730. Medical staff thought the error may have been a clerical error because another crew member was due to be released at 1600 and was released closer to 2000 that same day; however, the food handler was contacted and confirmed he was released around 1600.
|
|
Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 27 DEC, a nonfood handler became symptomatic with AGE symptoms at 0530, proceeded to eat in crew mess and attend a work meeting, and did not report to medical until 0815. The crew member received a written warning and retraining.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Dining Room-Windjammer
|
|
Violation:
After breakfast service, the food employee refilling salt and pepper shakers was not wearing a hair restraint or gloves.
|
|
Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Seat Cushion Storage
|
|
Violation:
Seat cushions had storage under them in the Windjammer and decks 3, 4, and 5 of the main dining room. These storage areas were heavily soiled with debris, had raw wood, and were located above carpet and/or concrete decks. In these areas, the inspection team found: two closed gallon bottles of drinking water, several bags of neatly folded and bagged linen napkins, a bucket full of silverware, a box of gloves and wiping cloths, wrapped salad stands, several bottles of kitchen degreaser, chlorine bleach, biogel, wet plastic containers, and a large bag with dozens of serving utensils. These were also found along with brooms, dust pans, vacuum cleaners, and other nonfood equipment.
|
|
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. Ensure the supervisor or person in charge of food operations on the vessel monitors that food products and food service equipment are stored in areas that are properly constructed for such storage and are not stored along with toxic materials.
|
|
|
Item No.:
13
|
|
Site:
Galley-Park Café
|
|
Violation:
Cooling logs documenting incomplete cooling were signed off by the supervisor.
|
|
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. Ensure that the areas of knowledge include: (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; and (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
14
|
|
Site:
Pantry-The Pub
|
|
Violation:
The food employee racking up glasses into the hood-type glasswasher had no hair restraint on the head and no facial hair restraint for his goatee.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
14
|
|
Site:
Dining Room-Windjammer
|
|
Violation:
After breakfast service, the food employee refilling salt and pepper shakers was not wearing a hair restraint or gloves.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
17
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The cooling of lobster bisque and peppercorn sauce on 28 DEC only had the initial temperature documented. In addition, the cooling of mushroom soup on 16 DEC and potato mix on 12 DEC only had the initial and 2-hours temperatures. None of these foods had documented temperatures down to 41°F or less.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
|
|
|
Item No.:
17
|
|
Site:
Galley-Park Café
|
|
Violation:
The cooling of fruit cups (including cut melon) on 28 DEC and egg muffin sandwich on 1 DEC only had the initial temperature documented. These foods had no documented temperatures down to 41°F or less.
|
|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Windjammer
|
|
Violation:
After breakfast service, the food employee refilling salt and pepper shakers was not wearing a hair restraint or gloves.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Bar-Park Café Coffee Bar
|
|
Violation:
Both serving utensils for the food in the glass display were unprotected in the front counter. This was corrected.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
|
|
|
Item No.:
19
|
|
Site:
Food Service General-Seat Cushion Storage
|
|
Violation:
Seat cushions had storage under them in the Windjammer and decks 3, 4, and 5 of the main dining room. These storage areas were heavily soiled with debris, had raw wood, and were located over carpet and/or concrete decks. In these areas, the inspection team found: two closed gallon bottles of drinking water, several bottles of kitchen degreaser, chlorine bleach, biogel, and wet plastic containers. These were also found along with brooms, dust pans, vacuum cleaners, and other nonfood equipment.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Other-Tween Deck
|
|
Violation:
In the perfume/liquor shop, a plastic ice cooler had 13 beverage cans and bottles stored inside. This cooler was on the deck next to the main desk.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Tween Deck Area
|
|
Violation:
The photo/print shop had a coffee station that was not suitable for food service. The coffee station was a table situated amongst a variety of printing supplies. On the table was a used, soiled, drip-style coffee maker that staff stated had not been used in some time, yet the coffee maker was soiled on both the food and non-food areas. Three of five bags of coffee grounds were opened. A variety of condiments such as sugar packets, non-dairy creamers, a stack of soiled napkins, an open bottle of soy sauce, two plastic containers soiled with food debris, an open box of printing paper, a box of business cards, and an open box of rubber bands were stored at the coffee station. The coffee was stored on the counter. Two of the coffee containers were open and coffee had spilled out onto the counter. In addition, there was an undercounter refrigerator that was not commercial grade that was soiled inside with food debris, a candy wrapper, a cup of red liquid, five open beverage bottles, and four closed sealed beverage bottles inside.
|
|
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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Other-Zone 3B Retail Store
|
|
Violation:
Several boxes of liquor were stored on wood pallets that were very difficult to clean. Deckhead pipes and cable trays were heavily soiled with dust.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Deck 5 Silk Dining Room
|
|
Violation:
The starboard side, aft waiter station, adjacent to the galley entrance had one open bottle of balsamic vinegar stored on top of the counter. The station was not in service and staff stated that it was there from the night before.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Portside Ice Machine
|
|
Violation:
The ice cuber sensor had a crack in the thickness sensor body, creating a difficult to clean surface.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Sorrento
|
|
Violation:
One of the trays with pizzas inside a trolley was heavily in disrepair. The pizzas were directly in contact with the trays.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Other-Zone 3B Retail Store
|
|
Violation:
Several boxes of liquor were stored on wood pallets that were very difficult to clean.
|
|
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:
Dining Room-Deck 5 Silk Dining Room
|
|
Violation:
The mid-aft waiter station had caulking peeling away from the corners on the clean and dirty station areas making the areas difficult to clean. New food grade caulking was administered during the inspection.
|
|
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:
Galley-150 Central Park Dishwash
|
|
Violation:
The hood-type warewasher was not in use, but the upper spray arm was soiled with a piece of lemon.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the 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; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Mid-Ship Potwash
|
|
Violation:
Two nozzles on the final rinse spray arm, one on the far right and the other on the far left, were clogged and not presenting an effective fan-like pattern of spray. One set of curtains were torn and damaged as well. The curtains were replaced during the inspection.
|
|
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. Ensure warewashing machines, drainboards, and the 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; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash Pantry Area
|
|
Violation:
The undercounter dishwasher was out of service since 27 DEC 2017.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Ice and Detergent Station 17853
|
|
Violation:
The undercounter dishwasher was leaking, which caused water to pool on the deck below. A work order had been placed and was expected to be fixed by the end of January. In addition, 6 wash nozzles and 1 final rinse nozzle was blocked with debris. The machine was in use with a rack of glasses.
|
|
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. Ensure warewashing machines, drainboards, and the 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; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer
|
|
Violation:
The plastic deflector over the cuber panel of the ice machine was soiled with dark and pink residue which appeared to be mold.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Wine Pantry
|
|
Violation:
Twenty-four hurricane glasses stored on the clean rack had an excessive amount of dust on the top of the glasses. The ventilation duct above the clean rack area was in operation. Staff stated that was probably where the dust was coming from.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Tween Deck
|
|
Violation:
The photo/print shop had a coffee station that was not suitable for food service. On the table was a used, soiled, drip-style coffee maker that staff stated had not been used in some time, yet the coffee maker was soiled on both the food and non-food contact areas. Two plastic containers were soiled with food debris. The coffee was stored on the counter. There was also a coffee maker that was not being used and was stored soiled on the same desk as well as a soiled French press coffee maker stored inverted on the sink adjacent to the table. The refrigerator was soiled inside with food debris, a candy wrapper, a cup of red liquid, five open beverage bottles, and four closed sealed beverage bottles inside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Other-Tank Top Facility Locker
|
|
Violation:
Two coolers were wet and soiled with materials that appeared to be mold.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Tank Top Housekeeping Store
|
|
Violation:
Two water kettles were stored along with nonfood materials. One of the kettles was half-full of water. Also, one glass had lipstick on the lip-contact area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5
|
|
Violation:
The ice machine near the portside juice/coffee station had brown debris on the ice thickness sensor. The sensor was cleaned during the inspection.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Tank Top Hotel Store
|
|
Violation:
Two coolers were stored soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Wine Pantry
|
|
Violation:
Twenty-four hurricane glasses stored on the clean rack had an excessive amount of dust on the top of the glasses. The ventilation duct above the clean rack area was in operation. Staff stated that was probably where the dust was coming from.
|
|
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:
Other-Tween Deck
|
|
Violation:
The photo/print shop had a coffee station that was not suitable for food service. On the table was a used, soiled, drip-style coffee maker that staff stated had not been used in some time, yet the coffee maker was soiled on both the food and non-food contact areas. Two plastic containers were soiled with food debris. Two of the coffee containers were open and coffee had spilled out onto the counter. There was also a coffee maker that was not being used and was stored soiled on the same desk as well as a soiled French press coffee maker stored inverted on the sink adjacent to the table.
|
|
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-Deck 4 Wine Pantry
|
|
Violation:
Twenty-four hurricane glasses stored on the clean rack had an excessive amount of dust on the top of the glasses. The ventilation duct above the clean rack area was in operation. Staff stated that was probably where the dust was coming from.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tween Deck
|
|
Violation:
In the perfume/liquor shop, a plastic ice cooler had 13 beverage cans and bottles stored inside. This cooler was on the deck next to the main desk.
|
|
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:
Other-Tween Deck Area
|
|
Violation:
The photo/print shop had a coffee station that was not suitable for food service. The coffee station was a table situated amongst a variety of printing supplies. On the table was a used, soiled, drip-style coffee maker that staff stated had not been used in some time, yet the coffee maker was soiled on both the food and non-food areas. A stack of soiled napkins, an open box of coffee stirring sticks, two plastic containers soiled with food debris, an open box of printing paper, a box of business cards, and an open box of rubber bands were stored at the coffee station. The coffee was stored on the counter. Two of the coffee containers were open and coffee had spilled out onto the counter. There was also a coffee maker that was not being used and was stored soiled on the same desk as well as a soiled French press coffee maker stored inverted on the sink adjacent to the table. In addition, there was an undercounter refrigerator that was not commercial grade stored on the deck. The refrigerator was soiled inside with food debris, a candy wrapper, a cup of red liquid, five open beverage bottles and four closed sealed beverage bottles inside.
|
|
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:
Food Service General-Seat Cushion Storage
|
|
Violation:
Seat cushions had storage under them in the Windjammer and decks 3, 4, and 5 of the main dining room. These storage areas were heavily soiled with debris, had raw wood, carper and/or concrete decks. In these areas, the inspection team found: several bags of neatly folded and bagged linen napkins, a bucket full of silverware, a box of gloves and wiping cloths, wrapped salad stands, several bottles of kitchen degreaser, chlorine bleach, biogel, wet plastic containers, and a large bag with dozens of serving utensils. These were also found along with brooms, dust pans, vacuum cleaners, and other nonfood 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. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The area was very hot and humid at the time the inspection team arrived after breakfast. Food employees were washing pots at the time. Heavy condensation was collected on the deckhead and bulkheads and heavy dripping was noted, including in the clean storage area where dozens of pots were stored. Food and beverage supervisory staff stated that a fire damper test was being conducted at the time by technical staff, as the reason why the ventilation was not working. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tank Top Housekeeping Store
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust. Two water kettles were stored along with nonfood materials.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tank Top Facility Locker
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust. Two soiled coolers were stored below.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Tween Food & Beverage Locker
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust. Boxed glassware, dishware, and food equipment were stored in this locker.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Starboard Potwash Area
|
|
Violation:
The handwash station temperature measured 126°F during the inspection. This station was equipped with a sink where the water temperature cannot be adjusted manually. The area was not in use at the time. A similar violation was noted on the previous report.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Soup Station Area
|
|
Violation:
The handwash sink temperature measured a maximum of 94°F after waiting at least two minutes. The temperature never reached 100°F. This station was equipped with a sink where the water temperature cannot be adjusted manually. The areas was in use at the time of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer
|
|
Violation:
The water temperature of the handwashing station in front of the ice machine was over 120°F and rising. The temperature could not be adjusted by the user. This was immediately corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
31
|
|
Site:
Food Service General-Seat Cushion Storage
|
|
Violation:
Seat cushions had storage under them in the Windjammer and decks 3, 4, and 5 of the main dining room. In these areas, the inspection team found: two closed gallon bottles of drinking water, several bags of neatly folded and bagged linen napkins, a bucket full of silverware, a box of gloves and wiping cloths, wrapped salad stands, several bottles of kitchen degreaser, chlorine bleach, biogel, wet plastic containers, a large bag with dozens of serving utensils. These were also found along with brooms, dust pans, vacuum cleaners, and other nonfood equipment.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. 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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Ice and Detergent Station 17853
|
|
Violation:
The undercounter dishwasher was leaking, which caused water to pool on the deck below.
|
|
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:
Other-Tween Food & Beverage Locker
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust. Boxed glassware, dishware, and food equipment were stored in this locker.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Seat Cushion Storage
|
|
Violation:
The plastic cover of the deckhead light fixture was cracked and difficult to clean.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Other-Tank Top Hotel Store
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Tank Top Facility Locker
|
|
Violation:
Deckhead pipes and cable trays were heavily soiled with dust. Two soiled coolers were stored below.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Zone 3B Retail Store
|
|
Violation:
Several boxes of liquor were stored on wood pallets that were very difficult to clean. Deckhead pipes and cable trays were heavily soiled with dust.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
Located on the bulkhead, in back of the soup kettle area, a technical hatch door was broken and would not fully close making the bulkhead difficult to clean. In addition, the technical space inside the hatch area was heavily soiled with dust. The hatch was fixed and the bulkhead cleaned during the inspection.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Potwash Sink
|
|
Violation:
The 3-compartment sink was leaking at the bottom of the wash station bin, causing water to pool on the deck. Staff stated that is was from the drain valve.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 4 Potwash Sink
|
|
Violation:
The 3-compartment sink was leaking at the bottom of the wash station bin, causing water to pool on the deck. Staff stated that is was from the drain valve.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
The drain on the bottom of the soup kettle did not have a drain hose directing the water into the scupper; therefore, water pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The area was very hot and humid at the time the inspection team arrived after breakfast. Food employees were washing pots at the time. Heavy condensation was collected on the deckhead and bulkheads, including in the clean storage area where dozens of pots were stored. Food and beverage supervisory staff stated that a fire damper test was being conducted at the time by technical staff, as the reason why the ventilation was not working. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Dining Room-Deck 5 Silk Dining Room
|
|
Violation:
Portside-aft waiter station had three dirty brooms and three dust pans resting on the carpet just outside of the waiter station. The waiter station was not in use and was filled with clean dishes and utensils.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. 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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Aquanauts 3-5 Year Old Area
|
|
Violation:
The couches had large rips and tears which exposed the insulation below. This area was absorbent and difficult to clean. Adventure Ocean crew reported that they submitted two requests for the couches to be replaced and the crew hoped it will be completed in dry dock.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|