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Item No.:
*
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Site:
Food Service General-Twist Knob Handwash Stations
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Violation:
The Horizon Bar and Terrace Cafe handwash station faucets had a single twist knob. Users could shut off the faucet using a paper towel in order to not have hand contact after washing their hands.
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Recommendation:
Twist knobs are not recommended. Automatic faucets or large handles than can be turned off with an elbow are preferred.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
According to the chart recorder, active potable water bunkering on the day of the inspection began at 0900. The chart recorder documented a pH level above 9.0 from 0900 to approximately 1330. Hourly manual samples were not conducted on the day of the inspection. The inspector and staff manually measured the residual level at 1315. During this manual test, the pH level measured 9.53 at the analyzer while the manual test measured ?>8.4? for three consecutive manual readings, which is the measuring devices maximum level. Two additional manual tests were taken with the same ?>8.4? out of range reading result. Following the manual tests at the analyzer sample line, potable water tanks 2213, 2113, 2122, and 2222 were sampled. Each tank was sampled two times for a total of eight samples altogether. The pH measured ?> 8.4? for all samples taken. When tank filling began, the tanks were not empty. Additionally, when the inspector and staff took manual measurements of the halogen levels at the bunkering sample point, the analyzer consistently documented 0.6, 0.7, and 0.5 ppm higher than the manual test results. It was determined by the inspector and staff that the analyzer was out of calibration. There was no documentation of calibration conducted that day. Staff and the inspector returned to the engine room to see if an alarm was triggered during the bunkering process. The system verified an alarm was triggered at 1100; however, during dry dock, the sensor was placed on the wrong water line. It was placed on the technical water line and not the bunkering line for potable water. Staff stated that this was why there was no response from the engine room to remediate this situation. Staff stated that the software company needed to come and fix the sensor information. The inspector observed documentation that staff typically manually tested the potable water while bunkering; however, staff stated due to the Coast Guard and VSP inspections taking place on the same day, resources were stretched, so staff relied on the chart recorder exclusively.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
For approximately 4.5 hours, the vessel bunkered potable water with a pH greater than 8.4. During the bunkering process, the analyzer had not been calibrated for pH or chlorine. Hourly manual samples were not documented. Additionally, the adjustment of pH was not documented. Four tanks that were filled (and previously contained water) all measured pH values >8.4. No alarm sounded in the engine control room. A new system was recently installed during the December 2018 dry dock; however, this alarm was installed on the wrong water line.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The permeate water line leading to the potable water tanks, located near the bunkering analyzer, was not striped in accordance with ISO 14726 (blue/gray/blue). This line was striped with a solid blue stripe. Remediation began immediately.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Permeate to Potable Water Line
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Violation:
Blue/Gray/Blue striping was needed on the permeate water line located above the bunker/production analyzer station. This line merged with the potable water line after a shut-off valve and prior to the dosing point and heading to the potable water tanks. Remediation began immediately.
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|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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|
Violation:
There was no backflow prevention device on the potable water line hose connection. Remediation began immediately. Documentation for disinfection was discussed.
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|
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: (7) hose-bib connections.
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Item No.:
13
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Site:
Other-Deck 3 Office 3e035 / Carpenters Shops
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|
Violation:
Refrigeration units containing beverages were stored in multiple workshops and offices not built to food equipment standards. All units were soiled on the inside food-contact and outside nonfood-contact areas. All units contained either food or beverage items. All units had door seals that were in disrepair. All units were either on the carpeted deck or shelving in rooms not designed for food storage.
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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 the 2018 Operations Manual.
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Item No.:
13
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Site:
Galley-Deck 5 Dining Room Pantry
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Violation:
There was excessive black debris that resembled mold on the food-contact and food-splash surfaces of the crushed ice bin. There was excessive thick white debris on the ice scoop that was stored inside the bin. Crew reported it likely was not cleaned after the recent dry dock that ended approximately one week prior to the inspection. The machine was taken out of service for cleaning.
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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 the 2018 VSP Operations Manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that food equipment is properly sanitized and maintained clean.
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Item No.:
16
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Site:
Buffet-Deck 9 Terrace Café Starboard Omelet Station
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Violation:
A tray containing multiple potentially hazardous food items for the omelet station was labeled with a set-up time of 0530 and discard time of 1030, a period of 5 hours. The time control plan times for embarkation day breakfast stated service times were from 0500 until 0900. Potentially hazardous food items included cooked mushrooms, cooked spinach, sliced tomatoes, cubed ham, shrimp, and two types of cheese. This area was open for service. This label was corrected.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Provisions-Deck 3 Dairy
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|
Violation:
The temperature of a 3 pound container of ricotta measured 43°F by the inspector and 42.3°F by vessel crew. The temperature of a 5 pound container of mascarpone measured 43°F by the inspector and 42.3°F by the crew. The inspector used a tip-sensitive thermometer with a margin of error of +/- 0.7°F. The temperature of the unit was in the proper range but was in defrost mode. During the inspection, the evaporative condenser turned back on. No loading had occurred during the day. Other potentially hazardous food items measured in the inspector's margin of error. More crew were called to measure additional potentially hazardous food items and verify these items were in the proper range.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Provisions-Deck 3 Vegetable Freezer
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|
Violation:
At least 20 containers of frozen pineapple sorbet had a significant amount of ice built up on the containers, and many were frozen together. When the top container was lifted, the two containers under the top container also lifted, since these containers were frozen together. No loading had occurred in this freezer on the day of the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Horizon
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|
Violation:
When the inspector used the handwash sink, water splashed on four bottles of alcohol that were stored on the counter nearby. The water intensity was lowered, and water continued to splash. The bottles were moved.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 3 Carpenters Workshop Portside
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|
Violation:
The portable undercounter refrigerator, located beneath the work bench, was soiled on the inside food-contact area with brown and green food debris. Canned beverages and bottled water were inside the unit when inspected. The room was not constructed to proper food storage standards. Remediation began immediately.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (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. Do not store foods: (5) In mechanical rooms; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 3 Carpenters Workshop Starboard Side
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|
Violation:
The undercounter refrigerator, located beneath the work bench on the starboard side of the shop, was soiled on the inside food-contact surface with brown and green food debris. There were canned beverages and a banana stored inside the unit. The room was not constructed for food storage. Remediation began immediately.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (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. Do not store foods: (5) In mechanical rooms; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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|
Site:
Other-Deck 3 Office 3e035
|
|
Violation:
An undercounter refrigerator was located beneath the desk on the starboard side of the office. This refrigerator was soiled on the inside food-contact surface with brown and green food debris. The room was not constructed for food storage. A bottled beverage was stored in the refrigerator at the time of the inspection. Remediation began immediately.
|
|
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. Do not store foods: (5) In mechanical rooms; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
|
|
Site:
Galley-Deck 5 Dining Room Pantry
|
|
Violation:
The plastic shield inside the ice bin was cracked. There was also loose silicon in the ice bin. These areas were difficult to clean.
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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. Design and construct food 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.:
21
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|
Site:
Other-Deck 3 Carpenters Workshop Starboard Side
|
|
Violation:
The undercounter refrigerator door seals were in disrepair. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Other-Deck 3 Office 3e035
|
|
Violation:
The undercounter refrigerator door seals were in disrepair. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Other-Bridge
|
|
Violation:
The upright refrigerator on the bridge was resting on the deck, was on carpet, and was not considered easily movable for cleaning purposes by the inspector or staff. It was not sealed to the deck and did not have six inches of clearance to clean underneath. Three holes were present on the outside door surface of the unit, making this area difficult to keep clean. The inside of the unit was soiled and had a crack on the bottom shelf housing.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
|
|
Site:
Bar-Deck 9 Terrace Café
|
|
Violation:
The bottom of the espresso machine was open to the technical area, which created a difficult-to-clean space. There was excessive dust built up in this area. Additionally, there were difficult-to-clean gaps around the group screen, which was open to the technical area above.
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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
|
|
Site:
Other-Deck 3 Carpenters Workshop Portside
|
|
Violation:
The portable undercounter refrigerator door seals were in disrepair. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 10 Toscana Grill
|
|
Violation:
There was a difficult-to-clean gap in both of the grease drip-tray housings for the flat grills. The area was maintained clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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
|
|
Site:
Galley-Deck 10 Toscana Grill
|
|
Violation:
The counter-mounted filtered water machine was mounted on four inch legs; however, the bottom of the non-removable drip tray was only two and a half inches above the counter. Additionally, the filter cover was only 1 and a half inches above the counter. This created a difficult-to-clean space below the machine. The counter was previously cleaned, but was soiled with greater than a day's accumulation of dust and black debris from a charcoal filter. Crew began cleaning the area. Crew reported the machine was recently installed.
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|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment. 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.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The pressure gauge of the hood-type potwash registered a pressure of 30 psi during the final rinse; however, the data plate stated a pressure of 20 +/-5 psi was required.
|
|
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-Deck 4 Dishwash
|
|
Violation:
Excessive water was dripping out of the sides of the rack-type conveyor dishwash machine. Excessive water pooled on the deck below the leaks. The unit was stopped for technical crew to assess the machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Dining Room Pantry
|
|
Violation:
There was excessive black debris that resembled mold on the white plastic ice deflector panel inside the crushed ice bin. The area covered with black debris was approximately 2/3 the length of the plastic panel, and at the widest point was approximately half the width. The debris was on the side facing the inside of the bin in the food-splash zone. Additionally, there was excessive black mold-like debris on the inside of the ice bin walls and the top of the bin near the ice chute. Two patches were approximately six inches by four inches. Debris completely encircled the ice chute on the top of the bin, and was approximately six inches wide at the widest point. There was excessive thick white debris on the ice scoop that was stored inside the bin. The machine was taken out of service for cleaning.
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|
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.
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Item No.:
26
|
|
Site:
Pantry-Horizon
|
|
Violation:
There was white debris on the scoop stored inside the ice bin. There was a small amount of debris on the side of the bin which had become hard. There was black debris along the directions sticker, located on the inside of the outer most cover.
|
|
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.
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Item No.:
26
|
|
Site:
Pantry-Horizon Upright Refrigerator
|
|
Violation:
A tray containing approximately 20 small milk creamer pitchers was soiled with white liquid. These previously cleaned pitchers were stored inverted on the soiled tray.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-Deck 3 Office 3e035
|
|
Violation:
The undercounter refrigerator was soiled on the inside food-contact area with brown and green food debris. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-Deck 3 Carpenters Workshop Starboard Side
|
|
Violation:
The undercounter refrigerator was soiled on the inside food-contact area with brown and green food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
Item No.:
26
|
|
Site:
Other-Deck 3 Carpenters Workshop Portside
|
|
Violation:
The portable undercounter refrigerator was soiled on the inside food-contact area with brown and green food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
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|
Item No.:
26
|
|
Site:
Other-Bridge
|
|
Violation:
The upright refrigerator on the bridge was soiled with food debris on the food-contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-Bridge
|
|
Violation:
The outside top and sides of the upright refrigerator on the bridge were heavily soiled with dust and dirt.
|
|
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:
Other-Deck 3 Carpenters Workshop Portside
|
|
Violation:
The outside nonfood-contact area of the portable undercounter refrigerator was heavily soiled with dust and dirt.
|
|
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:
Other-Deck 3 Carpenters Workshop Starboard Side
|
|
Violation:
The outside nonfood-contact surface of the undercounter refrigerator was soiled heavily with dust and dirt.
|
|
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:
Other-Deck 3 Office 3e035
|
|
Violation:
The outside nonfood-contact surface of the undercounter refrigerator was soiled heavily with dust and dirt. Remediation began immediately.
|
|
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:
Bar-Deck 9 Terrace Café
|
|
Violation:
There was an excessive amount of dust built up in the technical area of the espresso machine. The area exposed was located on the bottom of the machine.
|
|
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 10 Toscana Grill
|
|
Violation:
The counter below the counter-mounted filtered water machine was previously cleaned, but was soiled with greater than a day's accumulation of dust and black debris from a charcoal filter. Crew began cleaning the area. Crew reported the machine was recently installed.
|
|
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 4 Hot Galley Starboard
|
|
Violation:
The backflow prevention device for the stacked combination ovens was excessively soiled with greater than a day's accumulation of grease and debris. Crew submitted a work order. It was discussed that if the device is replaced, a new device should be sanitized with 50 ppm chlorine for 4 hours prior to installation.
|
|
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:
Pantry-Horizon Upright Refrigerator
|
|
Violation:
A tray containing approximately 20 small milk creamer pitchers was soiled with white liquid. These previously cleaned pitchers were stored inverted on the soiled tray.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 9 Terrace Café
|
|
Violation:
A spoon was stored inside the bottom of the espresso machine in an area open to the technical space. There was an excessive amount of dust built up in this 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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 3 Office 3e035 / Carpenters Shops
|
|
Violation:
Refrigeration units containing beverages were stored in multiple shops and offices not built to food equipment standards. All units were either on the carpeted deck or shelving in rooms not designed for food storage.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Food Service General-Handwash Station Temperatures
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Violation:
The temperatures of multiple handwash sinks measured above the proper range of 100-120°F including the following areas: 1) the handwash sink, near the elevator in the butcher area, measured 122-123°F; 2) the handwash sink at the top of the escalator in the deck 5 dining room pantry measured 131°F and rising; 3) the crew galley dishwash handwash sink measured 123°F and rising; and 4) the crew galley hot galley handwash sink measured 136°F and rising. Crew were actively working in the crew galley. There were no other handwash sinks available in the crew galley. The inspector used a sensitive-tip thermometer with a margin of error of +/- 0.7°F. The temperatures could not be adjusted by the user. Similar violations were noted on the previous August 2018 report in other areas. Technical crew were contacted for corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 10 Toscana Grill
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Violation:
The handwash sink near walk-in refrigeration unit #2 only produced a slow drip of water. The water flow was not sufficient for proper handwashing. A crew member was actively slicing meat less than one meter from the sink. Technical crew responded to correct the issue.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 4 Potato Peeler Room
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Violation:
The handwash sink did not have a sign advising users to 'wash hands often', 'wash hands frequently', or similar wording in a language that was understood by the food employees. Crew reported a sign was installed.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
The handwash sink in this area was heavily soiled with dirt and debris on the out and inside areas. Additionally, a large amount of sand and dirt was in the basin of the sink, while the lid to the soap dispenser was resting inside the container and in the soap. Crew reported the handwash sink area had not been cleaned or attended to since the recent dry dock. Remediation began immediately.
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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:
Other-Garbage Room Cold Storage
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Violation:
Inside the cold storage room, there was a two inch by two inch hole in the deckhead just right of the door. It created a difficult-to-clean area. Remediation began immediately.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Horizon
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Violation:
Two difficult-to-clean light fixtures were recently installed above the bar. The fixtures were composed of over 100 star shaped columns. Crew reported they were cleaned with a duster. Three 3000 gram coffee canisters were stored on the counter below one light fixture. Additionally, clean glasses were stored on the counter below the other light fixture.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Deck 4 Chef's Locker
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Violation:
There was a small amount of water on the deckhead just inside the door. Dripping was not observed; however, there was a small amount of water underneath this area on the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Preparation Room-Deck 3 Vegetable Store
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Violation:
Aluminum tape was used on many areas of the deckhead and evaporative condenser. The tape had begun to peel and was torn in some areas, which created difficult-to-clean areas. The tape on the deckhead located near the evaporative condenser had begun to turn brown.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Preparation Room-Deck 3 Vegetable Wash
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Violation:
A bulkhead strip adjacent to the handwash station was not flush with the bulkhead. There were gaps and seams which made the area difficult to clean.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The light shield over the technical area for the tilting pan was heavily soiled with grease. There was no food present.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 2 Main Dry Store
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Violation:
The deck in the dry store was in disrepair, which made it difficult to clean. In the aft portside area of the room, the painted deck had begun to bubble up and had torn, which exposed the concrete below. There were many rectangular patches of the painted deck that had approximately one inch of separation between the rectangular patch and the main deck. These areas were not flush with the rest of the 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Bridge
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Violation:
The upright refrigerator on the bridge was resting on the carpeted deck. On either side of this unit, debris and dust rested between the unit and the adjacent bulkheads.
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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. 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:
Other-Deck 3 Office 3e035 / Carpenters Shops
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Violation:
Refrigeration units containing beverages were stored in multiple shops and offices not built to food equipment standards. All units were either on the carpeted deck or shelving in rooms not designed for food storage.
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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.:
35
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Site:
Galley-Deck 4 Dishwash
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Violation:
Excessive water pooled on the deck below the rack-type conveyor dishwash 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.:
37
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Site:
Galley-Deck 9 Scullery
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Violation:
Excessive condensation accumulated over the in-use rack-type conveyor dishwash machine. No dripping was noted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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:
Food Service General-Pest Management
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Violation:
Fourteen mosquitoes and flies were identified in food areas in the following locations throughout the ship: 1) one housefly on a bowl containing pears out for service at the Terrace Café; 2) one mosquito on the bulkhead behind the outdoor Waves Grill when the area was not in service; 3) two small flies near the cleaning locker in the main galley; 4) one housefly in the main galley cold pantry; 5) three small flies in the deck 3 vegetable wash room during loading (one small fly in the salad washer, one small fly on the bulkhead behind the utility sink, and one small fly on the bulkhead-mounted clock); 6) one small fly at the Horizon Bar 24 hour coffee station during service; 7) one small fly in the deck 10 dining room pantry; 8) one mosquito on the bulkhead and one small fly in the area of the Waves Bar during service; and 9) two small flies in the Horizon Bar pantry during 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:
Other-Bridge
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Violation:
One live house fly was inside the upright refrigerator on the bridge at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Pest Monitoring Log
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Violation:
No results were listed in pest monitoring log for the glue strip fly traps dating back at least six months. The inspector and staff went to three locations listed in the log to view fly traps and found several flies in each trap.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Integrated Pest Management-Pest Monitoring Log
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Violation:
No results were listed in pest monitoring log for the glue strip fly traps dating back at least six months. The inspector and staff went to three locations listed in the log to view these fly traps and found several flies in each trap. Additionally, there were numerous live pests found by the inspectors in food areas.
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Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP-during inspections and on request-knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 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 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Potable Water-Bunkering
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Violation:
For approximately 4.5 hours, the vessel bunkered potable water with a pH value greater than 8.4. During the bunkering process, the analyzer had not been calibrated for pH or chlorine. Hourly manual samples were not documented. The adjustment of the pH value was not documented. Four tanks that were filled (and previously contained water) all measured pH values >8.4. No alarm sounded in the engine control room. A new system had recently been installed during the December 2018 Dry Dock; however, the alarm was installed on the wrong water line. Typically staff took hourly manual measurements of pH and chlorine while bunkering; however, staff stated that due to Coast Guard and VSP inspections taking place on the same day, resources were stretched, so staff relied on the chart recorder exclusively on the day of the inspection.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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