|
|
|
Item No.:
07
|
|
Site:
Potable Water-Potable Water / Recreation Water Dosing Stations
|
|
Violation:
At the distribution, production, bunkering, pool, and Jacuzzi dosing stations, the sample line was resting in the drain pan eliminating the air-gap. Remediation began immediately.
|
|
Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections. Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizer / Evaporator # 1
|
|
Violation:
The air-gap from the reduced pressure assembly (RPZ) to the drain pan was insufficient for the mineralizer and evaporator #1. Remediation began immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Device Log
|
|
Violation:
At the distribution, production, bunkering, pool, and Jacuzzi dosing stations, the backflow prevention device listed in the log for the halogen tank filling was an atmospheric vacuum breaker; however, in all of these locations, air-gaps exist as the backflow prevention device. Remediation of the log began immediately.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical Facility Ward # 5
|
|
Violation:
The hose-type shower line did not have a backflow prevention device protecting the potable water line. Proper disinfection of 50 ppm for 4-hours was discussed with the technical department. Remediation began immediately.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sanctuary Pool
|
|
Violation:
The water level for the sanctuary pool was not at the skim gutter level. The ship was listing to the starboard side; however, it was determined by staff and the inspector that the pool water being skimmed at the time of the inspection was about 20% of the total pool volume. Remediation began immediately.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 12 Horizon Court Cold Storage Room 12.2.18
|
|
Violation:
Three trays of fish cakes stored on a mobile storage rack and a tray of eggs, stored inside the cold storage room in the temperature danger zone. The inspector took approximately 20 temperature readings from various locations throughout the top three trays of fish cakes. The temperature readings ranged from 43F to 45F. These temperatures were measured with a calibrated needle-tip thermometer with an error of accuracy of +/- 0.7F. This mobile tray of fish cakes was stored directly in front of the evaporative condenser unit. Additionally, the inspector measured the temperature of three shell eggs at 46F. These temperatures were measured with a calibrated needle-tip thermometer with an error of accuracy of +/- 0.7F. These eggs were stored on a tray on the far side of the cold storage room. The ambient air thermometer by the evaporator condenser unit measured a temperature of approximately 45F, while the ambient air thermometer by the door measured a temperature of 48F. The inspector placed a maximum/minimum registering tip sensitive thermometer near the door and measured an ambient air temperature of 47.3F.
|
|
Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
|
|
|
Item No.:
19
|
|
Site:
Other-Garbage Room / Chemical Storage Locker
|
|
Violation:
Two cases (24-cans) of soda were stored in the chemical locker in the garbage sorting room. The soda was removed and discarded.
|
|
Recommendation:
Do not store foods: In garbage rooms
|
|
|
Item No.:
19
|
|
Site:
Provisions-Shell Door Area
|
|
Violation:
At the shell door area, several boxes of individually wrapped bags of potato chips, granola bars, breath mints and almonds as well as cases of water and juice were stored on the deck. Staff stated they were off-loaded onto the deck, while waiting for food transportation carts to arrive. A plan to implement more efficient procedures with the goal of keeping food off the deck while provisioning was discussed.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 14 Horizon Court
|
|
Violation:
All six cold buffet lines lacked side protection for sneeze guards. The distance between the exposed food and where passengers stood was less than 1-meter (40 inches). Food items stored within 1-meter (40 inches) or passengers included a pan of butter, a tray of cut melons, a tray of smoked salmon, a pan of cut eggs, and a pan of cooked, ground meat. This is a repeat observation from the June 2018 inspection. Staff stated the instillation of the sneeze guards were planned for the January 2019 dry dock. There were no precautions taken to move exposed food 1-meter away (40 inches) from where passengers stood, or create temporary sneeze guards to protect the food.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing-hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1-meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Horizon Court Cold Storage Room 12.2.18
|
|
Violation:
The ambient air temperature inside cold storage room 12.2.18 was within the temperature danger zone. The ambient air thermometer by the evaporator condenser unit measured a temperature of approximately 45F, while the ambient air thermometer by the door measured a temperature of 48F. The inspector placed a maximum/minimum registering tip sensitive thermometer near the door and measured an ambient air temperature of 47.3F. Three trays of fish cakes stored on a mobile storage rack and a tray of eggs, stored inside this cold storage room were out of temperature. The inspector took approximately 20 temperatures from various locations throughout the top three trays of fish cakes and measured temperatures ranging from 43F to 45F. These temperatures were measured with a calibrated needle-tip thermometer with an error of accuracy of +/- 0.7F. This mobile tray of fish cakes was stored directly in front of the evaporative condenser unit. Additionally, the inspector measured the temperature of three shell eggs at 46F. These temperatures were measured with a calibrated needle-tip thermometer with an error of accuracy of +/- 0.7F. These eggs were stored on a tray on the far side of the cold storage room.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Horizon Court Hot Preparation
|
|
Violation:
Combination oven #3 was emitting an excessive amount of steam from the bottom right corner, directly underneath the door. Steam was observed collecting as condensation on the deckhead above and on the sides of the oven. Water was observed dripping from the sides of the machine and pooling onto the deck. The ventilation above the machine was functioning properly.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4
|
|
Violation:
The caulking located under the ledge on the back plate of the deli slicer in the exit path for sliced food was peeling and in disrepair. This surface was not soiled.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Potwashing Station
|
|
Violation:
The front-loading potwashing machine was violently ejecting water from the bottom of the door junction and machine. Staff ran the machine, and large quantities of water ejected from beneath the door, splashing onto the deck in front of the machine and the bulkhead beside the machine. A large quantity of water was observed on the deck, and staff was observed actively mopping this area. Staff attempted to press against the door; however, water was still observed splashing out.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 12 Horizon Court Potwashing Station
|
|
Violation:
The front-loading potwashing was labeled as out-of-order since 27 November 2018. Staff stated this machine was out-of-service due to a malfunctioning solenoid. Staff stated a work order was submitted to replace the solenoid.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Deck 9 Bell Box
|
|
Violation:
A steady drip of water was observed coming from the middle of the final rinse compartment of the rack-type dishwashing machine. Water was observed pooled on the deck directly underneath this leak. Staff submitted work order #91/8052232 on 21 December 2018 to repair this leak.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
The sanitizing solution inside the red bucket, located at the soup station, was cloudy. A wiping cloth was present inside this solution. Correction started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Potwashing Station
|
|
Violation:
The front-opening potwashing machine was steadily leaking around the back, right leg. Water was observed pooled on the deck below this leak. Staff submitted work order # 91/ 8052407 on 22 December 2018 to repair the leak.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Horizon Court Scullery
|
|
Violation:
The wash tank of the conveyor-type dishwashing was visibly soiled with an excessive amount of food debris, including numerous small pieces of yellow, brown, and gray debris. This machine was in service. Remediation began immediately.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Horizon Court Scullery
|
|
Violation:
Continuous drips were observed coming from the middle and edges of the wash compartment for the rack-type dishwashing machine. Water was observed pooled on the deck underneath these leaks. This area was in service.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
The sanitizing solution inside the red bucket, located at the soup station, was cloudy. A wiping cloth was present inside this solution. Correction started immediately.
|
|
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. 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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 4 Crew Mess
|
|
Violation:
One coffee mug, stored inverted and out-for-service, was soiled with pieces of black and red debris on the food contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 14 Horizon Court Pastry Station
|
|
Violation:
One small dessert plate, stored inverted in a pile of dishes at the portside of the pastry station, was visibly soiled with brown residue on the food-contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Horizon Court Starboard Waiter Station Aft
|
|
Violation:
Three (3) serving trays were visibly soiled on the non-food contact surface with a brown, liquid residue. These trays were stacked at the clean waiter station. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Horizon Court Starboard Beverage Station
|
|
Violation:
The backflow prevention device for the coffee and tea machine, located in the technical space under the counter, was visibly corroded and covered with a white residue. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Horizon Court Pastry Station
|
|
Violation:
The mobile pastry storage cart was soiled to the sight and touch. The inspector rubbed an alcohol wipe over multiple areas of the carts surface and the wipe became soiled with a black residue. This area was in service at the time of the inspection. No food was in the cart at the time of the inspection. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Medical Facility
|
|
Violation:
The top of the food storage cabinet was soiled with more than a day's worth of accumulated dust. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Portside Dishwashing Station
|
|
Violation:
The hose of the chemical dispenser, used for the sanitizing sink, was covered with an encrusted brown residue. This area was recently cleaned and not in service. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Main Entrance
|
|
Violation:
At the entrance to the galley, two previously cleaned plate storage carts used for clean plate transportation were stored under the insect control device. No plates were in the carts at the time of the inspection. The carts were removed and cleaned immediately.
|
|
Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 14 Horizon Court Portside Soup Station
|
|
Violation:
Three soup cups, stored inverted and out-for-service, were visibly wet and dripping onto the tray below. Passengers were present in the area. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 14 Horizon Court Starboard Hot Line
|
|
Violation:
The handwashing sink, located at the hot line, took approximately two minutes to achieve the appropriate handwashing temperature above 100F through the mixing valve. The inspector utilized a maximum registering tip-thermometer to record the temperature. This area was in service and staff was present serving guests. A staff member was observed using this sink prior to the inspector. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 14 Horizon Court Scullery
|
|
Violation:
A plastic bag of soiled items and two stacks of soiled dishes were stored directly underneath the soap dispenser for the handwashing sink, located at the dirty area of the scullery. The soap dispenser was constructed over the far edge of the soiled items counter. Crew were required to maneuver over a bag of soiled items in order to dispense soap for handwashing. This area was in service.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 14 Horizon Court Preparation
|
|
Violation:
The handwashing sink, located near the entrance to the preparation galley, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately four minutes, and the temperature stabilized at 97.4F. The inspector utilized a maximum registering tip-thermometer to record the temperature. Staff were not present in this area; however, were finishing breakfast service at the buffet. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 14 Horizon Court Pastry Station
|
|
Violation:
The handwashing sink, located at the starboard side of the employee service area, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately two minutes, and the temperature stabilized at 96.2F. After two minutes, the temperature dropped to 93.4F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff were present. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 14 Horizon Court Bar
|
|
Violation:
The handwashing sink, located at the employee service side of the bar, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately three minutes, and the temperature stabilized at 96.1F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Other-Garbage Room / Handwashing Sink
|
|
Violation:
The handwash station at the entrance of the garbage room was out-of-order, blocked, heavily soiled with trash and debris, and did not have proper signage encouraging the washing of hands. Staff stated that the suction pump for the drain line was not working; therefore, the sink and the cleaning bucket drain lines would not drain properly. The inspector verified the work order and parts shipment for the pump as due to arrive on 22 December, the day of the inspection.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Sauce Station
|
|
Violation:
The handwashing stations located on either side of sauce station took over two minutes to achieve a temperature of 100F through the mixing valve. The inspector ran each handwashing for a period of two minutes, and measured the temperatures with a calibrated needle-tip thermometer. Staff were present in the area and actively working.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 12 Horizon Court Soup Station
|
|
Violation:
The handwashing sink, located across from the soup kettles, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately three minutes, and the temperature stabilized at 97.3F. The inspector utilized a maximum registering tip-thermometer to record the temperature. Staff were present in this area. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
30
|
|
Site:
Other-Garbage Room / Handwashing Sink
|
|
Violation:
The handwash station at the entrance of the garbage room was out-of-order; blocked, heavily soiled with trash and debris; did not have proper handwashing signage; no paper towels; no receptacle and a damaged soap holder, which was empty of soap. Remediation began immediately.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand. Keep handwashing facilities clean and in good repair. Provide easily cleanable receptacles for waste materials. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Other-Garbage Room / Chemical Storage Locker
|
|
Violation:
Two cases (24-cans) of soda were stored in the chemical locker in the garbage sorting room. The soda was removed and discarded. Chemicals were present in this locker as well.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Other-Garbage / Cold Storage Room
|
|
Violation:
The deckhead in the cold storage room was excessively rusted, had small holes and seams at the bulkhead to deckhead juncture. Remediation to begin during dry-dock in January of 2019.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck tiles in numerous locations were in disrepair. Numerous tiles were chipped and cracked. Additionally, grout was recessed or missing in many areas. Standing water was pooled inside the missing grout. This was observed in the following locations: 1. Starboard Lido Buffet Hot Station, 2. Starboard Lido Buffet Yogurt Station, 3. Starboard Lido Buffet Omelet Station, 4. Portside Lido Buffet Yogurt Station. Staff stated that new decking was planned for all galleys and the lido buffet during the upcoming dry dock in January 2019.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Horizon Court Cold Room 12250
|
|
Violation:
The bulkhead mounted electrical equipment box was soiled to sight and touch. Additionally, this box was wrapped in tape, creating a difficult-to-clean surface. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and black debris. This accumulation was greater than a day's worth. This area was in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Horizon Court Hot Preparation
|
|
Violation:
Combination oven # 3 was emitting an excessive amount of steam from the bottom right corner, directly underneath the door. Steam was observed collecting as condensation on the deckhead above and on the sides of the oven. Water was observed dripping from the sides of the machine and pooling onto the deck. The ventilation above the machine was functioning properly.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Horizon Court Hot Preparation
|
|
Violation:
The top of the bulkhead mounted speaker and alarm system was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and orange residue. This accumulation was greater than a day's worth. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 4 Starboard Line
|
|
Violation:
The deckhead, located behind the starboard crew buffet line, was in disrepair. There was a visible gap measuring approximately 1/2-inch thick, which created an opening to the plenum above. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 Sabatini's / Pizzeria
|
|
Violation:
The top of the bulkhead mounted speaker and alarm system, located to the right of the door, was soiled to sight and touch. The inspector rubbed an alcohol wipe over the surface, and the wipe became soiled with a brown and orange residue. This accumulation was greater than a day's worth. This area was not in service and was recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Other-Garbage Room / Handwashing Sink
|
|
Violation:
The handwash station at the entrance of the garbage room was out-of-order. Staff stated that the suction pump for the drain line was not working; therefore, the sink and the cleaning bucket drain lines would not drain properly. Staff verified a work order had been placed and that they were waiting on parts for the suction pump to arrive.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Medical Facility
|
|
Violation:
The refrigerator drain line was not directed to the scupper. There was no indication that any liquid had drained onto the deck during the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 14 Horizon Court Scullery
|
|
Violation:
Continuous drips were observed coming from the middle and edges of the wash compartment for the rack-type dishwashing machine. Water was observed pooled on the deck underneath these leaks. This area was in service.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 4 Potwashing Station
|
|
Violation:
The front-loading potwashing machine was violently ejecting water from the bottom of the door junction and machine. When staff ran the machine, large quantities of water ejected from beneath the door, splashing onto the deck in front of the machine and the bulkhead beside the machine. A large quantity of water was observed on the deck, and staff was observed actively mopping this area. Staff attempted to press against the door; however, water was still observed splashing out.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Room Service-Deck 9 Bell Box
|
|
Violation:
A steady drip was observed the middle of the final rinse compartment of the rack-type dishwashing machine. Water was observed pooled on the deck directly underneath this leak. Staff submitted work order #91/8052232 on 21 December 2018 to repair this leak.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 6 Potwashing Station
|
|
Violation:
The front-loading potwashing machine was steadily leaking around the back, right leg. Water was observed pooled on the deck below this leak. Staff submitted work order # 91 / 8052407 on 22 December 2018 to repair the leak.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Freezer # 5207
|
|
Violation:
The light intensity inside the middle of walk-in freezer # 5207 was insufficient. The inspector utilized staff's calibrated light meter, and measured a maximum light intensity of 76 lux in the middle of the freezer. Staff stated the corrections would take place during dry dock.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 Butcher Station Cleaning Locker
|
|
Violation:
Seven buckets, two labeled for 'wash only,' and two red buckets for sanitizing solution, were stored inside the cleaning materials locker stacked and upright. Corrections started immediately.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
38
|
|
Site:
Room Service-Deck 9 Bell Box
|
|
Violation:
A wet mop was stored inside a yellow cleaning container without liquid inside. The area was in service. Corrections started immediately.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Medical Facility
|
|
Violation:
Staff stated the countertop coffee machine was consistently out-of-order as far back as they could remember. Staff stated they would either have the coffee maker fixed or removed. The coffee maker was clean at the time of the inspection.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 Horizon Court Pastry Station
|
|
Violation:
One live fruit fly was observed flying in front of the middle pastry self-service line. This area was in service and passengers were present.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Ice Station
|
|
Violation:
One live fruit fly was observed flying near the entrance to the ice station. This area was in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Outdoor Playing Area
|
|
Violation:
The 3 to 6 year old outdoor playing areas, located immediately outside the aft-glass doors of the indoor facility, had play equipment that was excessively damaged. Both sets (port and starboard side) of equipment were excessively soiled with rusted screws and dilapidated plastic. The equipment area immediately outside the indoor facility had a slide that was excessively soiled and rusted, tri-cycle/scooters with rusted screws that were soiled, and surfaces that were excessively dirty. Both of the outside play areas were closed immediately, and the play equipment was dismantled and discarded during the inspection.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure toys used in the child-activity center are maintained in a clean condition. Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose. Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
|
|
|
Item No.:
44
|
|
Site:
Children Area-Outdoor Playing Area
|
|
Violation:
The 3 to 6 year old outdoor playing areas, located immediately outside the aft-glass doors of the indoor facility, had play equipment that was dilapidated. Both sets (port and starboard side) of equipment were excessively soiled with rusted screws and dilapidated plastic. The equipment area immediately outside the indoor facility had a slide that was excessively soiled and rusted, tri-cycle/scooters with rusted screws that were soiled, and surfaces that were excessively dirty. Both of the outside play areas were closed immediately, while the play equipment was dismantled and discarded during the inspection.
|
|
Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP 2018 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 10 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|