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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
None of the potable lines in the garbage room were marked for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Bar-La Patisserie
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Violation:
The drain for the backflow prevention devices for the side-by-side multiflow carbonators was connected to each of the devices. The drain was not visible to observe if these units failed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Spa Charts
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Violation:
On 16 April 2018, the Lido starboard whirlpool spa operated with the chart recorder marker above the limits of the chart or with the halogen residual of the whirlpool spa potentially over 10 ppm from 16:30 to 17:00. The chart was operated in this manner again from 18:45 until 21:00. On 10 April 2018, this whirlpool was manually checked and the halogen residual was measured 9.8 ppm when opened at 07:00. The chart recorded off scale until 08:30, not allowing for an accurate chart reading. On 11 April 2018, the Lido portside whirlpool spa was checked at 07:00 and the halogen residual was measured at 9.7 ppm at opening. The chart recorder operated out of range until 08:30. On 29 March 2018, the Lido starboard whirlpool spa #2 was operated above the limits of the chart, which was did not allow accurate halogen residual determination.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 9 April 2018, a food worker reported acute gastroenteritis illness onset at 16:00, and reported to medical at 19:28. The isolation time did not start at the onset of illness. The crewmember did not work after onset of these symptoms. Staff stated this crewmember received disciplinary actions.
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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. 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:
Galley-Deck 5 Garde Manger Cold Room # 5218
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Violation:
A tray of salmon canap on temperature control in the Garde Manger cold room # 5218 was produced on 24 April 2018, but had a seven-day discard date of 30 May 2018. Corrections started immediately.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (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:
Galley-Deck 6 Bakery Cold Room
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Violation:
The liquid vanilla ice cream mix stored in two, five-gallon metal containers was not stored at the appropriate temperature. Both containers of vanilla ice cream mix were on temperature control and were date marked 27 April 2018 to 03 May 18. The inspector took temperatures of the first container of vanilla ice cream mix and recorded temperatures of 48F and 49F with a probe thermometer. An employee stirred the mixture and the inspector then measured the temperature at 46F. This container was discarded. The inspector took the temperature of the second container of vanilla ice cream mix and recorded the temperature at 47F with a probe thermometer. An employee stirred the mixture and the inspector then measured the temperature at 45F. This container was discarded. The inspector measured the ambient temperature inside this cold room at 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Other-Garbage Room
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Violation:
A box of opened hot chocolate mix was stored on top of the cold storage refrigerator while the area was in service.
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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.
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Item No.:
20
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Site:
Galley-Deck 7 Sabatini
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Violation:
The cappuccino machine had two slotted fasteners located in the splash zone to the left and right of the dispenser. These slotted fasteners were soiled with brown debris. Corrections started immediately.
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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. 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.:
22
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Site:
Galley-Deck 6 Dishwashing Station
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Violation:
Water was observed steadily leaking from the middle of the wash compartment of the conveyor-type dishwashing machine. Water was observed pooled on the deck below. This machine was not in service during the inspection. Staff sent in a work order on 5 February 2018 to replace a malfunctioning part in the machine. Staff was waiting on the arrival of the part to fix the machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 Bellbox
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Violation:
One steady drip was observed underneath the wash compartment of the conveyor-type dishwashing machine. Water pooled on the deck below this leak. This machine was in service.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash Station
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Violation:
The temperature dial gauge of the hood-type pot wash machine was not functioning properly when the inspector measured the temperature of the machine. During the final rinse, the inspector measured a maximum temperature of 161F with a thermocouple. The gauge on the outside of this machine rose rapidly to 215F at the start of the final rinse and then dropped to slightly above 195F. The inspector was unable to observe a temperature on the gauge lower than 195F during the final rinse cycle.
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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.
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Item No.:
26
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Site:
Pantry-Deck 7 Sabatini
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Violation:
The slotted fasteners located in the splash zone to the left and right of the dispenser of the cappuccino machine were soiled with brown debris. Corrections started immediately.
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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.:
26
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Site:
Buffet-Deck 14 Starboard Omelet Station
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Violation:
Approximately ten plates soiled with food debris were stored on the passenger buffet line to the right of a clean stack of plates and the storage bins of ingredients for passenger omelets. These plates were removed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The top of the ice machine located in the Garde Manager was soiled with black debris. The inspector rubbed an alcohol swab over the top of the machine, and the swab became soiled with black debris. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Other-I-95 Main Corridor
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Violation:
A two-plate induction heater was stored unprotected in this main corridor across from fire door # 06.04.03. It was not clear if the equipment was out of service or just left there.
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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 14 Starboard Omelet Station
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Violation:
Approximately ten plates soiled with food debris were stored on the passenger buffet line to the right of a clean stack of plates and the storage bins of ingredients for passenger omelets. These plates were removed.
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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.:
29
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Site:
Galley-Deck 9 Bellbox
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Violation:
The handwashing sink in the aft part of the galley achieved a maximum temperature of 91F after the inspector ran the hot water for approximately two minutes. This handwashing sink was unable to be adjusted by the user. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 4
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Violation:
The inspector ran the handwashing sink next to the deli slicer for a time period of approximately three minutes and measured a maximum temperature of 94F. Immediately prior to the inspector's arrival at this handwashing sink, a crew member washed his hands in the sink. Corrections began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 14 Scullery
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Violation:
The handwashing station to the right of the conveyor-type dishwashing machine did not have a paper towel waste receptacle. Staff added a waste receptacle to this sink.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 14 Scullery
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Violation:
Water was pooled on the deck directly below two steady leaks from the bottom of the final rinse compartment of the rack-type dishwashing machine. Staff stated these leaks were due to a failure in the pipe system. Staff stated a new part was ordered.
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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 14 Scullery
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Violation:
An excessive amount of steam was leaving the dirty end of the conveyor-type dishwashing machine. The steam rose to the deckhead and collected on the deckhead as condensation. Condensation was observed dripping from the deckhead onto the deck below. A pool of moisture was observed on the deck to the right of the dirty end of this machine. No clean utensils were impacted.
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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 9 Bellbox Hotel Locker 9252
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Violation:
A layer of pooled water accumulated inside the hotel locker along the edge of the door to the galley. No water was observed dripping from the deckhead. This area was not in service. Corrections started immediately.
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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 9 Bellbox
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Violation:
Water was observed pooled on the deck directly below a leak from the wash compartment of the conveyor-type dishwashing machine.
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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 6 Dishwashing Station
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Violation:
Water was pooled on the deck directly below a steady leak from the middle of the wash compart of the conveyor-type dishwashing machine. This machine was not in use during the inspection. Staff stated the leak was due to a malfunctioning part that required replacement.
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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 12 Potwash Station
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Violation:
Water was pooled on the deck directly below a steady leak from the bottom of the hood-type potwash machine. Staff stated this leak was due to a failure with the kit pump gasket. Staff stated a new part was ordered.
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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:
Pantry-Outbreak Pantry Deck 5
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Violation:
The ventilation vent over the clean dish area was soiled with a significant amount of dust. No dishes were present underneath this vent.
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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 5 Portside Dishwash Station
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Violation:
Pooled water was observed on the deck underneath the conveyor-type dishwashing machine. Water was not observed dripping from the bottom of this machine. This machine was not in service during the inspection. Staff stated the machine was last used the previous day.
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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.:
34
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Site:
Galley-Deck 12 Potwash Station
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Violation:
The bottom of the hood-type potwash machine was steadily dripping onto the deck below. Staff stated the kit pump gasket was malfunctioning. Staff submitted defect # T716172367 on 27 April 2018 to replace this malfunctioning part. Water was observed pooled on the deck directly below this leak.
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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:
Galley-Deck 14 Scullery
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Violation:
Two steady leaks were observed from the bottom of the final rinse compartment of the rack-type dishwashing machine. Water was pooled on the deck directly below these two leaks. Staff stated this was due to a failure in the pipe system, and submitted request # 716180831 to replace the faulty piece of equipment. Staff was waiting for the piece of equipment to arrive.
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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:
Galley-Deck 7 Sabatini Cold Room # 7518
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Violation:
The light intensity above the storage rack on the right side of cold storage room # 7518 was insufficient. The inspector measured a maximum light intensity of 72 lux in this area. The right bulb in the fixture above this storage rack was burnt out. Corrections started immediately.
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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.:
37
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Site:
Galley-Deck 14 Scullery
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Violation:
An excessive amount of steam was leaving the dirty end of the conveyor-type dishwashing machine. The steam rose to the deckhead and collected on the deckhead as condensation. Condensation was observed dripping from the deckhead onto the deck below. A pool of moisture was observed on the deck to the right of the dirty end of this machine. No clean utensils were impacted.
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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.
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Item No.:
37
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Site:
Pantry-Outbreak Pantry Deck 5
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Violation:
While in the area, steam was observed escaping from the scupper below the clean area next to the bulkhead. Staff explained that this steam was probably from the potwash on the lower deck. No condensation was observed on the deckhead.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
39
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Site:
Other-Garbage Room
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Violation:
Three fruit flies were observed in the garbage room on the deckhead. This area was in service.
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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.:
40
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Site:
Galley-Deck 5 Vegetable Preparation
|
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Violation:
Two dead flies were observed inside the insect control device located in the technical space on the left side of the middle island. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool Spa Charts
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Violation:
On 16 April 2018, the Lido starboard whirlpool spa operated with the chart recorder marker above the limits of the chart or with the halogen residual of the whirlpool spa potentially over 10 ppm from 16:30 to 17:00. The chart was operated in this manner again from 18:45 until 21:00. On 10 April 2018, this whirlpool was manually checked and the halogen residual was measured 9.8 ppm when opened at 07:00. The chart recorded off scale until 08:30, not allowing for an accurate chart reading. On 11 April 2018, the Lido portside whirlpool spa was checked at 07:00 and the halogen residual was measured at 9.7 ppm at opening. The chart recorder operated out of range until 08:30. On 29 March 2018, the Lido starboard whirlpool spa #2 was operated above the limits of the chart, which was did not allow accurate halogen residual determination.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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