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Item No.:
*
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Site:
Potable Water-New Equipment Installations
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Violation:
The ship had recently installed new equipment for the potable water system, including halogen and pH dosing pumps, analyzers, and chart recorders. During the transition from the old equipment to the new, the staff on board kept thorough and detailed records.
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Recommendation:
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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
The AGE surveillance log did not include the date and time of last symptoms. This is a requirement in the 2018 VSP Operations manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
10
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Site:
Housekeeping-Disinfection of Cabin Private Whirlpools
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Violation:
The disinfection instructions of the whirlpools stated use 100 ppm for 5 minutes, which did not achieve a CT value of 600. These instructions changed when the disinfectant changed and the directions stated use for 5-15 minutes. This was done from January- July 2018 for the 96 suites.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Pavilion Pool and Spa Hydro Pool
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Violation:
The shepherd's hooks for both of these pools were telescoping. This was written on the previous inspection. On both hooks, the tightened coupling was loose so that the end of the pole slid easily and was not secure.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Food Workers working while Symptomatic
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Violation:
In the past 5 voyages, two food handler crew members were working while symptomatic with AGE symptoms and no appropriate corrective actions were documented. This is a requirement in the 2018 VSP Operations manual.
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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.:
11
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Site:
Medical-Food Workers working while Symptomatic
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|
Violation:
During the July 13-20 voyage, a food handler for housekeeping had an AGE onset at 0900 on 15 July and did not report to medical until 1100; this crew member worked from 0900-1100. This worker received a notice for investigation for disciplinary hearing. During the July 6-13 voyage, a bartender had an AGE onset of 0500 and did not report to medical until 0911; this crew member worked from 0600-0800. This worker received disciplinary action.
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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.:
13
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Site:
Bar-Corrective Action for Food Worker working while Symptomatic
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Violation:
When the inspector asked if there was any corrective action implemented after it was discovered a bartender was working while symptomatic, the bar supervisor reported they used Virox to disinfect the area. When the inspector reminded this employee that Virox was not approved for use in the food areas, the employee reported they used chlorine to sanitize the area with a concentration around 200 ppm.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (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.
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Item No.:
13
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Site:
Galley-Scullery Flight Type Dishwash
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|
Violation:
Condensate had formed on the top of the clean side of the dishwash machine. The condensate was actively dripping onto plates exiting the machine. The final rinse curtain had been removed before the inspector entered the area.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (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.
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Item No.:
19
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|
Site:
Buffet-Forward Portside Cold Section
|
|
Violation:
The hand contact portion of a pair of tongs was resting in a tray of croissants. This was immediately corrected.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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|
Site:
Galley-Combination Oven
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|
Violation:
This item was identified as out of service since April 5.
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|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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|
Site:
Galley-Blast Chiller
|
|
Violation:
This item was identified as out of order since July 1.
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|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Dishwash
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|
Violation:
One previously cleaned white cutting board contained a difficult to clean deep gouge in the surface.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Buffet-La Piazza
|
|
Violation:
The inspection team returned to the area to inspect the scullery. Three wicker baskets of bread were out for service. The wicker baskets were not lined, allowing the bread to contact the basket directly.
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|
Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
20
|
|
Site:
Bar-Carinthia Lounge
|
|
Violation:
Two espresso machines had four slotted fasteners in the food contact surfaces.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
|
|
Site:
Galley-Verandah
|
|
Violation:
A pasta maker was wrapped in plastic wrap and stored on a dry storage shelf. Staff stated the machine had not been used recently. There was food debris on the food contact surfaces. The machine could not be taken apart to allow for the cleaning of the food contact surfaces. Additionally, the bottom of the machine had a plate on it that was made of holes. This plate was not removable for cleaning.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
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Site:
Galley-Grills Galley
|
|
Violation:
A pasta maker was wrapped in plastic wrap and stored on a dry storage shelf. Staff stated the machine had not been used recently. There was food debris on the food contact surfaces. The machine could not be taken apart to allow for the cleaning of the food contact surfaces. Additionally, the bottom of the machine had a plate on it that was made of holes. This plate was not removable for cleaning.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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|
Site:
Other-Spa Beverage Station
|
|
Violation:
The cable and pipe for the water boiler were draped on the bottom of the cabinet, making cleaning difficult. In addition, the laminate on the front, bottom edge of this cabinet was loose, peeling, or missing, exposing the raw wood.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Starboard and Portside Hot Service Lines
|
|
Violation:
The protective coating on the heating element was peeling off, making the bulbs difficult to clean.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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|
Site:
Galley-Lotus Hood Type Potwash
|
|
Violation:
The final rinse temperature of the hood type potwash was reading 209F. The inspector and staff had a maximum surface temperature of 165F. There was no visible steam in the area.
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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
|
|
Site:
Galley-Dishwash
|
|
Violation:
The rack type dishwasher was identified out of service for low temperature as of this morning.
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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-Dishwash
|
|
Violation:
Rack type #864500188 dishwasher was also identified as out of service for the extraction fan not operating.
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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
|
|
Site:
Galley-Dishwash
|
|
Violation:
The plate conveyor dishwash was reported out of service on July 18.
|
|
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-Dishwash
|
|
Violation:
The drain was clogged and water was backing up in the scupper at the rack type dishwasher #28210 in the scraping area. Staff reported that this item was reported out of service this morning. No galley staff were in the area.
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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
|
|
Site:
Galley-Dishwash
|
|
Violation:
Rack type dishwasher #28210 has a label identifying it as out of service for an extraction fan on June 29.
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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-Scullery Flight Type Dishwash
|
|
Violation:
Condensate had formed on the top of the clean side of the dishwash machine. The condensate was actively dripping onto plates exiting the machine. The final rinse curtain had been removed before the inspector entered the area.
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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-Scullery Flight Type Dishwash
|
|
Violation:
One piece of brown paper, one half of a mushroom, and two pieces of what looked like fish were found in the clean side of the dishwash. The machine was taken out of service and cleaned.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Chefs Galley Hood Type Pot Wash
|
|
Violation:
The final rinse gauge on the hood type potwash read 205F. The inspector placed a 200F irreversible thermolabel sticker on the final rinse manifold. The sticker did not turn black, indicating that the final rinse temperature was not above 200F.
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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-La Piazza Hood Type Pot Wash
|
|
Violation:
A piece of plastic wrap was found inside the potwash.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
|
|
Site:
Medical-Pantry
|
|
Violation:
The concentration of the sanitizing solution was over 200 ppm as indicated by the test strip in the medical food pantry. The directions for the chlorine tablets stated use 9.5 liters with one tablet, but the employee use 3 liters for 1 tablet.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
|
|
Site:
Bar-Golden Lion
|
|
Violation:
The two upside down U-shaped nozzles for draft beers was very soiled with old fruit debris. This was reported to be cleaned on the 10 July.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Buffet-La Piazza
|
|
Violation:
A pasta maker was wrapped in plastic wrap and stored on a dry storage shelf. Staff stated the machine had not been used recently. There was food debris on the food contact surfaces. The machine could not be taken apart to allow for the cleaning of the food contact surfaces. Additionally, the bottom of the machine had a plate on it that was made of holes. This plate was not removable for cleaning.
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|
Recommendation:
|
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Item No.:
26
|
|
Site:
Galley-Grills Galley
|
|
Violation:
A pasta maker was wrapped in plastic wrap and stored on a dry storage shelf. Staff stated the machine had not been used recently. There was food debris on the food contact surfaces. The machine could not be taken apart to allow for the cleaning of the food contact surfaces. Additionally, the bottom of the machine had a plate on it that was made of holes. This plate was not removable for cleaning.
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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
|
|
Site:
Galley-Grills Galley
|
|
Violation:
The underside of the portable carving station was soiled with a sticky substance. This was immediately cleaned.
|
|
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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|
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Item No.:
27
|
|
Site:
Other-Spa Beverage Station
|
|
Violation:
The bottom of the cabinet with the water boiler was wet and soiled with a dark material. In addition, the cable and pipe draped on the bottom were soiled.
|
|
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
|
|
Site:
Galley-Scullery Flight Type Dishwash
|
|
Violation:
Condensate had formed on the top of the clean side of the dishwash machine. The condensate was actively dripping onto plates exiting the machine. The final rinse curtain had been removed before the inspector entered the area.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
|
|
Site:
Galley-La Piazza
|
|
Violation:
The adjustable handwash sink located next to the upright mixer had a minimum temperature of 125F. This was corrected before the end of the inspection.
|
|
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
|
|
Site:
Galley-Handwash Station
|
|
Violation:
The water at the handwash station at the entry side of the galley starboard side measured 125F.
|
|
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
|
|
Site:
Galley-Handwash Station
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Violation:
The water at the handwash sink outside the storage for room service measured 122F.
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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-Male Toilet
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Violation:
This toilet was identified as out of service since the morning.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Preparation Room-Handwash Stations
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Violation:
Many handwash stations were labeled as out of service for out for temperature issues. Some of those observed were located at Vegetable Preparation and Buffet Preparation.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Bar-Godiva
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Violation:
The soap at the front handwash station was diluted with water.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-La Piazza Galley
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Violation:
The handwash sink in this area was out of order and wrapped in plastic.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Dining Room-Princess Grill
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Violation:
One open container of steak sauce, one open container of table salt, four bags of table salt, three containers of olive oil and vinegar, one large container of olive oil and one jar of fresh rosemary were stored in a cabinet installed on carpet. The food items were moved to another cabinet installed on a hard deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Other-Spa Beverage Station
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Violation:
There was no coving at the deck/cabinet juncture or the deck/bulkhead juncture where the waste bin was stored. Food and food equipment items such as tea bags, sugar packets, wooden stirrers, coffee mugs and disposable cups were stored in the cabinets. Debris was visible in the corners of these junctures.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure 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-Escalator
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Violation:
The grating at the landings at both escalators into the galleys contained a significant amount of dirt and food debris beyond a day's accumulation.
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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-Handwash Station
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Violation:
The drain was clogged and water was backing up in the scupper at the rack type dishwasher #28210 in the scraping area. Staff reported that this item was reported out of service this morning. No galley staff were in the area.
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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-La Piazza
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Violation:
The filling spouts for the two soup kettles were continuously dripping. The technical compartment of soup kettle number two was also continuously dripping. This was noted on a repair list.
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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:
Buffet-Starboard and Portside Hot Service Lines
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Violation:
The protective coating on the heat lamps above food was peeling off.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Scullery Flight Type Dishwash
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Violation:
Condensate had formed on the inside of the clean side of the dishwash machine. The condensate was actively dripping onto plates exiting the machine. The final rinse curtain had been removed before the inspector arrived in the area. The inspection team returned to the area at the end of the inspection. Condensate was still on the inside of the clean side, though not as much as on the first visit. Condensate had also collected on the deckhead above the clean side of the machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensate was collecting on the deckhead above the combination oven beside FD 2.8.19. The oven was not in service and no crew were in the area.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
Four fruit flies were on the deckhead above the fresh macaroons stored in this area.
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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.:
39
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Site:
Preparation Room-Potato Peeler
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Violation:
One fruit fly was observed on the bulkhead in this area.
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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.:
39
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Site:
Preparation Room-Fish
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Violation:
One fruit fly was observed on the deckhead in this area. No food was present.
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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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