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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE Log did not comply with 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.:
08
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Site:
Other-Engine Control Room
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Violation:
The backflow prevention device for the coffee maker was corroded; therefore, blocking the vents to this device. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Starboard Side Bunker Station
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Violation:
Four hose end caps were stored inside the locker uncovered. Corrections started immediately.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool Area
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Violation:
One of the shepherd's hooks for the main pool was telescopic. Additionally, another shepherd's hook for the lower pool was not easily identifiable and was resting on the pool rail. The shepherd's hook for the top pool was not long enough for the depth it was designated for. Corrections started immediately.
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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, non-telescoping material with rounded, non-sharp 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.:
13
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Site:
Galley-Deck 9 Hot Galley
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Violation:
A review of the cooling logs for this area identified nine different potentially hazardous food items that exceeded two hours to cool the items from the hot temperature to a temperature below 21°C (70°F). These items included veal rolls, pork neck, and pork ragout prepared on 23 September 2018; duck legs and pork prepared on 22 September 2018; and beef rouladen, veal, deer leg, and pork leg prepared on 21 September 2018. All items began cooling prior to 14:00, and did not have a final temperature taken until after 16:00. All temperatures taken after 16:00 were below 21°F (70°F); however, the logs did not identify if this temperature was achieved within two hours. Staff stated the individual responsible for cooling these items was on break from 14:00 until 16:00, and this staff member did not have a replacement to record the appropriate temperature within the two-hour time period. Crew confirmed none these potentially hazardous food items were discarded and nothing was written on the log to identify this error. These logs were reviewed by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 10 Weite Welt Cooling Logs
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Violation:
The inspector observed a tray of chicken jelly inside the cold galley walk-in refrigeration unit, with a production date marking of 24 September 2018 and a discard date marking of 30 September 2018. When the inspector requested cooling logs for this item, the inspector observed the chicken jelly began cooling from a temperature of 50.3°C at 01:30 on 24 September 2018, and reached 2.1°C at 05:00 on the same date. When the inspector asked staff what date the chicken used to make this jelly was prepared, staff was unsure if it was the chicken prepared on 23 September 2018 or 24 September 2018. Staff and the inspector reviewed the cooling logs, and determined it would not have been possible to use the chicken prepared on 24 September 2018 for this jelly. Date marking 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. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Galley-Deck 9 Hot Galley
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Violation:
A review of the cooling logs for this area identified nine different potentially hazardous food items that exceeded two hours to cool the items from the hot temperature to a temperature below 21°C (70°F). These items included veal rolls, pork neck, and pork ragout prepared on 23 September 2018; duck legs and pork prepared on 22 September 2018; and beef rouladen, veal, deer leg, and pork leg prepared on 21 September 2018. All items began cooling prior to 14:00, and did not have a final temperature taken until after 16:00. All temperatures taken after 16:00 were below 21°F (70°F); however, the logs did not identify if this temperature was achieved within two hours. Staff stated the individual responsible for cooling these items was on break from 14:00 until 16:00, and this staff member did not have a replacement to record the appropriate temperature within the two-hour time period. Crew confirmed none of these potentially hazardous food items were discarded and nothing was written on the log to identify this error. These logs were reviewed by a supervisor.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
17
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Site:
Buffet-Deck 10 Weite Welt - Fruit Line
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Violation:
The bakery cooling log identified a platter of cheesecake began cooling from a temperature of 60.3°C at 05:10 on 17 September 2018. Staff recorded this same platter of cheesecake achieved a temperature of 16.7°C at 07:08 on the same day. This cooling log did not have any additional details regarding the time when a temperature of 5°C or less was achieved.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through 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. 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.
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Item No.:
20
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Site:
Galley-Deck 9 Hot Preparation Cooling Logs
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Violation:
The food-contact surface of the fruit peeler stored inside the knife locker was soiled. This surface was covered with a corrosion-like residue and pieces of debris.
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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.
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Item No.:
20
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Site:
Buffet-Deck 10 Weite Welt - Mexican Island
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Violation:
One plate, out-for-service stored inverted on top of the buffet island, had a chip along the edge between the food-contact and non-food contact surface. This chip made this plate difficult to clean. This plate was not soiled.
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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
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Site:
Buffet-Deck 10 Weite Welt - Mexican Island
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Violation:
One plate, out-for-service stored inverted on top of the buffet island, had a chip along the edge between the food-contact and non-food contact surface. This chip made this plate difficult to clean. This plate was not soiled.
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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-Deck 9 Markt Pantry
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Violation:
The space between the deckhead and the top of the locker labeled 'Cleaning Materials' was approximately four inches, creating a difficult-to-clean surface. The top of the locker was dusty to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and gray residue.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Deck 11 Pizzeria
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Violation:
The plastic holding board used to store appetizers for the preparation of pizza was severely chipped along the top and bottom left corners. These chips made this surface difficult to clean. The chipped areas were not soiled. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 9 Scullery
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Violation:
During three different attempts at measuring the final rinse temperature at the final rinse spray arm, the inspector consistently measured the temperature at or above 200F. On the first attempt, the inspector placed both a 180°F temperature registering sticker and a 200°F temperature registering sticker on the final rinse spray arm. These stickers will turn black if the identified temperature on the sticker or greater was reached. Both stickers turned black. The inspector measured a temperature of 152.8°F at the plate surface using a tip sensitive thermometer. The temperature gauge on the machine identified the final rinse temperature was between 80°C (176°F) and 83°C (181.4°F). On the second attempt, the inspector placed two, 200°F temperature registering stickers on the final rinse spray arm. Both stickers turned black, identifying a temperature of 200°F or greater was achieved at the spray arm. The inspector measured a temperature of 162.0°F with a tip sensitive thermometer at the plate surface. The temperature gauge on the machine identified the final rinse temperature was between 77°C (170.6°F) and 80°C (176°F). On the third attempt, the inspector placed two, 200°F temperature registering stickers on two different parts of the final rinse spray arm. Both stickers turned black. The inspector ran a tip sensitive thermometer through the final rinse cycle and measured a final rinse temperature at the plate surface of 177.1°F. The temperature gauge on the machine identified the final rinse temperature was between 76°C (168.8°F) and 83.0°C (181.4°F). Due to the design of the machine, it was not possible to measure the temperature at the final rinse spray arm utilizing any other method.
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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 Scullery - Aft
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Violation:
There was small drip from the front of the final rinse compartment of the rack-type glasswashing machine. Water was observed pooled on the deck below this drip. Staff submitted work order # 13675 to repair this leak.
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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 10 Scullery - Aft
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Violation:
The pipe underneath the rinse compartment of the starboard side rack-type dishwashing machine was steadily leaking. Water was observed pooled on the deck below this leak. Staff submitted work order # 13676 earlier in the morning to repair this 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 10 Scullery - Forward
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Violation:
A small drip was observed from a black pipe underneath the final rinse compartment of the rack-type glasswashing machine. Water was observed pooled on the deck below this leak.
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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 Markt Hot Preparation
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Violation:
The sanitizing solution in the bucket between the two forward-most combination overs was cloudy. A wiping cloth was stored inside this solution. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 10 Scullery - Aft
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Violation:
A steady drip was observed from the bottom of the final rinse compartment of the portside, rack-type glasswashing machine. Water was observed pooled on the deck underneath this leak.
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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.:
23
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Site:
Buffet-Deck 10 Weite Welt - Fruit Line
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Violation:
When staff opened the portside rack-type glasswashing machine, the inspector observed six pieces of sliced fruit and two other pieces of large, food debris inside the solution of the wash compartment. All items were pre-rinsed prior to entering this machine. Corrections started immediately.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are pre-flushed, presoaked, or scrubbed with abrasives.
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Item No.:
24
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Site:
Buffet-Deck 10 Weite Welt - Aft Beverage Station
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Violation:
The sanitizing solution in the bucket, stored inside the technical space, was measured at less than 50 ppm chlorine residual concentration by the inspector. There was a cloth in the solution inside the bucket. Corrections started immediately.
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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).
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Item No.:
24
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Site:
Galley-Deck 9 Scullery
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Violation:
During three different attempts at measuring the final rinse temperature at the final rinse spray arm, the inspector consistently measured the temperature at or above 200°F. On the first attempt, the inspector placed both a 180°F temperature registering sticker and a 200°F temperature registering sticker on the final rinse spray arm. These stickers will turn black if the identified temperature on the sticker or greater was reached. Both stickers turned black. The inspector measured a temperature of 152.8°F at the plate surface using a tip sensitive thermometer. The temperature gauge on the machine identified the final rinse temperature was between 80°C (176°F) and 83°C (181.4°F). On the second attempt, the inspector placed two, 200°F temperature registering stickers on the final rinse spray arm. Both stickers turned black, identifying a temperature of 200°F or greater was achieved at the spray arm. The inspector measured a temperature of 162.0°F with a tip sensitive thermometer at the plate surface. The temperature gauge on the machine identified the final rinse temperature was between 77°C (170.6°F) and 80°C (176°F). On the third attempt, the inspector placed two, 200°F temperature registering stickers on two different parts of the final rinse spray arm. Both stickers turned black. The inspector ran a tip sensitive thermometer through the final rinse cycle and measured a final rinse temperature at the plate surface of 177.1°F. The temperature gauge on the machine identified the final rinse temperature was between 76°C (168.8°F) and 83.0°C (181.4°F). Due to the design of the machine, it was not possible to measure the temperature at the final rinse spray arm utilizing any other method.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Galley-Deck 9 Markt Hot Preparation
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Violation:
The sanitizing solution in the bucket between the two forward-most combination overs was cloudy. A wiping cloth was stored inside this solution. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Buffet-Deck 10 Weite Welt - Aft Beverage Station
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Violation:
The sanitizing solution in the bucket, stored inside the technical space, was measured at less than 50 ppm chlorine residual concentration by the inspector. There was a cloth in the solution inside the bucket. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Buffet-Deck 10 Weite Welt - Fruit Line
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|
Violation:
One plate, stored inverted inside the plate holder, was soiled with pieces of brown and black debris on the food-contact surface. 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 10 Weite Welt - Portside Beverage Station
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Violation:
One espresso cup, stored inverted to the left of the espresso machine, had a piece of brown food debris attached to the beverage-contact surface. 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
|
|
Site:
Buffet-Deck 9 Markt Knife Locker
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|
Violation:
The food-contact surface of the fruit peeler stored inside the knife locker was soiled. This surface was covered with a corrosion-like residue and pieces of debris.
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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-Deck 9 Markt Pantry
|
|
Violation:
The top of the locker labeled 'Cleaning Materials' was dusty to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and gray residue. The gap between the deckhead and this locker was approximately four inches, creating a difficult-to-clean surface.
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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.:
27
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Site:
Galley-Deck 9 Markt Pantry
|
|
Violation:
The space between the deckhead and the top of the locker labeled 'Cleaning Materials' was approximately four inches, creating a difficult-to-clean surface. The top of the locker was dusty to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and gray residue.
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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.:
27
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Site:
Galley-Deck 10 Weite Welt Pantry Aft
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|
Violation:
The top of the mobile cabinet labeled 'Weite Weld' was visibly soiled with dust and debris. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with dust and gray debris.
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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.:
27
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Site:
Other-Engine Control Room
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|
Violation:
The coffee station had coffee grounds underneath the coffee machine and on top of the counter. The accumulation was greater than a day's worth. 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.:
27
|
|
Site:
Pantry-Pier 3 Bar
|
|
Violation:
The lid gaskets for five, previously cleaned ice tea coolers were soiled with brown tea residue. The inspector rubbed an alcohol wipe over this residue, and it became soiled brown. 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.:
27
|
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Site:
Pantry-Pier 3 Bar
|
|
Violation:
The backflow prevention device for the counter top ice machine was soiled with brown and green debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. 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.:
29
|
|
Site:
Other-Garbage Room
|
|
Violation:
The handwashing sink inside the garbage room was blocked by the sorting table, making the sink inaccessible during garbage sorting periods.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
|
Site:
Other-Garbage Room
|
|
Violation:
The handwashing sink inside the garbage room was blocked by the sorting table. Additionally, the sorting table had food residue on the table that had fallen into the handwashing sink. A hose soiled with debris and black residue, used to fill the cleaning buckets, was resting inside the handwashing sink. The handwashing sink did not have towels, soap, or proper signage. Staff stated the crew would leave the garbage room and wash their hands at the entrance to the crew mess. Corrections started immediately.
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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. Keep handwashing facilities clean and in good repair. Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Buffet-Deck 10 Weite Welt - Austria Station
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Violation:
The employee hand washing station, located at the Austria buffet station, did not have a sign stating 'wash hands frequently or similar wording.' Corrections started immediately.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
35
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Site:
Galley-Deck 10 Scullery - Aft
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Violation:
A steady drip was observed from the bottom of the final rinse compartment of the portside, rack-type glasswashing machine. Water was observed pooled on the deck underneath this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 9 Scullery - Aft
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Violation:
There was a small drip from the front of the final rinse compartment of the rack-type glasswashing machine. Water was observed pooled on the deck below this drip. Staff submitted work order # 13675 to repair this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 10 Scullery - Forward
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Violation:
A small drip was observed from a black pipe underneath the final rinse compartment of the rack-type glasswashing machine. Water was observed pooled on the deck below this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 10 Scullery - Aft
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Violation:
The pipe underneath the rinse compartment of the starboard side rack-type dishwashing machine was steadily leaking. Water was observed pooled on the deck below this leak. Staff submitted work order # 13676 earlier in the morning to repair this machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Galley-Deck 9 Markt Pantry
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Violation:
When the inspector opened the technical space underneath the wine bottle filling station, there was one small fly flying throughout the space. Additionally, the inspector observed two small, live flies resting on a black pipe. 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.:
39
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Site:
Galley-Deck 10 Weite Welt Cold Preparation
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Violation:
One small fly was observed flying in front of the cold galley walk-in refrigeration unit. 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.:
39
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Site:
Galley-Deck 10 Weite Welt Pantry
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Violation:
When the inspector opened the technical space to the right of the door labeled 'Galley Distribution 10563,' a live fly flying inside this space was observed. 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.:
39
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Site:
Galley-Deck 10 Scullery - Aft
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Violation:
One small fly was observed flying in front of the clean area. This area was in service with clean dishes stored.
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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:
Buffet-Deck 10 Weite Welt - Aft Beverage Station
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Violation:
When the inspector opened the technical space underneath the juice machine, a small fly exited the space and flew into the buffet area. This area was not 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.:
42
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Site:
Children Area-Kids Club
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Violation:
A bench inside the activity center had a cushion with a fabric cover. This cover was not easily cleanable. Corrections started immediately
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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