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Item No.:
*
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Site:
Potable Water-Engine Room
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Violation:
There were no soap dispensers or hand towels provided at all handwash sinks inside the engine room. Corrections started immediately.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The ship's acute gastroenteritis log (AGE) was not in accordance with the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on "date from"). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write "none," "not applicable," "N/A," or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Bunker Station - Starboard Side
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Violation:
The potable water hose locker doors were unable to completely close. The latch and closing fixture were not lined up, prohibiting the locker door from closing properly.
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Recommendation:
Close locker doors when not in use. Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
08
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Site:
Potable Water-Bunker Stations - Starboard Side and Portside
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Violation:
The potable water filling lines did not have screw caps fastened by noncorroding cables or chains. The ship used plastic wrap to seal the end of the opening where the bunkering hose attached to the potable water filling line. This was observed on all potable water filling lines throughout each bunker station. This was identified during the construction inspection conducted from 15 October 2018 until 17 October 2018.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line, located immediately following the potable water production halogen injection point, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only at 5 meter (15 feet) intervals. Corrections started immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Retreat Suite Terrace
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Violation:
The hose type shower connection, located at the Retreat Suite Terrace, did not have a proper backflow prevention device. Corrections started immediately.
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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: (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.
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Item No.:
08
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Site:
Buffet-Deck 14 Coffee Station Starboard Side
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|
Violation:
The two undercounter backflow prevention devices were leaking water inside the technical compartment, located below the coffee machine. Water was observed pooled on the bottom of the technical compartment, directly below these leaks.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 14 Spa Cafe and Juice Bar - Portside
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|
Violation:
The potable water line, located inside the technical space for fire extinguisher station # 14.3.4, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. A sign, located to the left of this line, identified the line as a potable water hose connection. Additionally, staff was unable to identify if there was a backflow prevention device for the hose connection to this potable water line.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Galley-Deck 14 Cleaning Locker
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Violation:
The hot potable water line, located in the technical space above the cleaning locker, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. This potable water line only had one red stripe.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Swimming Pool Midship
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Violation:
Upon inspection of the main swimming pool midship, staff stated a sea wall was inserted post plan review. The wall extended for the width of the pool. Areas of concern were: 1. the gaps from pool wall to sea wall were approximately 1/2 inch large; 2. the base of the wall rested in an approximate eight inch large recess, which extended the width of the pool. Drainage for this area was allocated to two, two-inch drains located on the portside and starboard side of the swimming pool. These drains were designed to rest underneath the wall while erected. Neither of these drains had a drain cover, nor factored in the overall anti-entrapment configuration; 3. the recess or well this wall rested in did not fully drain for cleaning purposes; 4. the recess or well had two, four-inch by four-inch resting stanchion posts. These posts had stainless caps that allowed water to accumulate inside the post, which restricted complete drainage. After the inspection, the cruise line prepared and sent an SOP for VSP review detailing procedures to address these concerns.
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Recommendation:
Ensure recreational water facilities and componenets of the facilities are designed to prevent hair, finger, and limb entrapment inside the facility. For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-General Comment - Safety Equipment
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Violation:
The shepherd's hooks, located at all recreational water facilities, were not placed in prominent positions. Staff stated the ship was waiting on mounting brackets for these pieces of safety equipment. This was identified during the construction inspection conducted from 15 October 2018 until 17 October 2018.
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|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd's hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd's hook crosses the fill line of the RWF.
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Item No.:
13
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Site:
Galley-Tuscan
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|
Violation:
The inspector asked to see a cooling log for the Gruyere, which is a mixture of cooked potatoes and cheese wrapped in a piece of dough. A crew member first showed the inspector a cooling log, located inside the cooling log binder, from 6 December 2018. Initial temperatures were recorded for four entries of potatoes, two entries of caramelized apples, one entry of pork jowl, two entries of endives, and two entries of braised fennel. No additional temperature measurements were recorded for these items. The inspector asked why no additional temperatures were taken. A few minutes later, another cooling log, with the same food items listed plus a few additional items, was found. This log contained initial times and temperatures for the first check. The times and temperatures were changed for some of the entries. Crew stated there were mistakes made on the completed, original log and a second log was made to correct these mistakes.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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|
Site:
Galley-Tuscan
|
|
Violation:
Crew members stated the potatoes used in the gruyere were cooked and cooled on 3 December 2018. The potatoes were then combined with cheese and then wrapped in dough on 6 December 2018. The 7-day discard label on the gruyere, located inside the walk-in, was labeled with a discard date of 12 December 2018 and a preparation date of 6 December 2018. This food item was discarded.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Other-Food Items and Equipment Stored on the Deck
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|
Violation:
Numerous food items and pieces of equipment were observed stored on the deck of various areas of the ship including the following: 1. eight boxes of wine and two boxes of bottled water were stored directly on the deck in the I 95 corridor. The tops of the boxes were open and not sufficiently protecting the bottled wine inside; 2. six boxes of champagne and nine boxes of bottle water were stored directly on the deck outside of the butler storage locker (FD 12.4.10) on deck 12. The tops of these boxes were open, leaving the champagne and bottled water unprotected; 3. a stack of previously cleaned dishes were stored on top of the champagne boxes, upright and unprotected, out of the deck 12 butler storage locker (FD 12.4.10); 4. two boxes of champagne and one box of bottle water were stored directly on the carpeted deck of the deck 15 stateroom corridor. Cleaned glasses were stored inside these boxes; and 5. five cases of bottled water were stored directly on the deck of the transportation corridor, located on deck 3 midship. Staff stated the previous voyage was chartered.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Food Service General-Time Control Units
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|
Violation:
Numerous units identified on various time control plans were not labeled as 'time control' units. Instances of this lack of labeling were observed in the Le Bistro galley coffee station, the crew mess, the main galley, and the deck 3 pantry.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Tuscan
|
|
Violation:
Crew members stated the potatoes used in the gruyere were cooked and cooled on 3 December 2018. The potatoes were then combined with cheese and then wrapped in dough on 6 December 2018. The 7-day discard label on the gruyere, located inside the walk-in, was labeled with a discard date of 12 December 2018 and a preparation date of 6 December 2018. This food item was discarded.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Buffet-Mess
|
|
Violation:
The time control plan for crew mess identified all under counter hot holding cabinets as units on time control. These individual units were not physically labeled as 'time control' units.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Dining Room-Normandie Galley Entrance
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|
Violation:
Hot holding cabinets A and B were listed on the time control plan as under time control; however, the physical units were not labeled as 'time control.' Corrections started immediately.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
|
|
Site:
Galley-Pastry Deck 3
|
|
Violation:
Refrigeration unit # 0370494 was physically labeled as on 'time control;' however, was it not identified on the time control plan as a unit on time control. Corrections started immediately.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
|
|
Site:
Galley-Tuscan
|
|
Violation:
The inspector asked to see a cooling log for the Gruyere, which is a mixture of cooked potatoes and cheese wrapped in a piece of dough. A crew member first showed the inspector a cooling log, located inside the cooling log binder, from 6 December 2018. Initial temperatures were recorded for four entries of potatoes, two entries of caramelized apples, one entry of pork jowl, two entries of endives, and two entries of braised fennel. No additional temperature measurements were recorded for these items. The inspector asked why no additional temperatures were taken. A few minutes later, another cooling log, with the same food items listed plus a few additional items, was found. This log contained initial times and temperatures for the first check. The times and temperatures were changed for some of the entries. Crew stated there were mistakes made on the completed, original log and a second log was made to correct these mistakes.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
|
|
Site:
Galley-Deck 5 Fine Cut Restaurant Coffee Station
|
|
Violation:
The milk compartment for the countertop coffee machine was listed on the time control plan; however, this unit was not individually labeled as a 'time control' unit. The time control plan was posted in the cabinet directly below this coffee machine.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
18
|
|
Site:
Galley-Deck12 Luminae Cold Room 1207
|
|
Violation:
One hotel tray containing two plastic wrapped packages of ready-to-eat Prosciutto was stored directly below one hotel tray containing two plastic wrapped packages of uncooked pork loin and one package of uncooked bacon. These items were stored along the right side of the walk-in refrigeration room. Corrections started immediately.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
18
|
|
Site:
Galley-Deck 3 Pantry Walk-in Cooler
|
|
Violation:
Cold-smoked salmon canaps were directly stored above orange juice cocktail and ready-to-eat sandwiches inside this walk-in unit. Corrections started immediately.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
18
|
|
Site:
Provisions-Meat and Poultry Storage
|
|
Violation:
A plastic container of fully cooked sausage was stored underneath plastic containers of raw pork and raw beef. Corrections started immediately.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Provisions-Corridor (Outside Butcher)
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|
Violation:
A wet rag was stored on top of a pallet of water bottles. Corrections started 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 least150 millimeters (6 inches) above the deck on shelving racks. 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:
Provisions-Dry Storage
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Violation:
A coat was observed resting on top of a cardboard box containing dried mushrooms. Corrections started 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. 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:
Provisions-Meat Freezer
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|
Violation:
Condensate was actively dripping on several cardboard boxes containing frozen meat and poultry.
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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: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; 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:
Provisions-Corridor (Outside of Butcher)
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|
Violation:
A forklift charger was observed resting on top of a pallet of bottled water. Corrections started 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. 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:
Galley-Cypress Storage Locker B-03-6-017
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|
Violation:
Numerous boxes of wine were stored directly on the deck. Staff stated the ship was awaiting shelving for these boxes of wine to prevent storing these items directly on the deck.
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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.
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Item No.:
19
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|
Site:
Galley-Bakery
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|
Violation:
One white bin storing flour inside was not labeled. Corrections started immediately.
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|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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|
Site:
Other-Deck 3 Midship
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|
Violation:
Five cases of bottled water were stored directly on the deck of the transportation corridor. Corrections started 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.
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Item No.:
19
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|
Site:
Other-Deck 15 Stateroom Corridor
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|
Violation:
Two boxes of champagne and one box of bottled water were stored directly on the carpeted deck.
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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. 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:
Galley-Deck 4 Le Grande Bistro
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|
Violation:
The scoop for the gallon containers of ice cream was stored in a container of soiled water, sitting on top of the preparation counter. The inspector measured the temperature of the water at 104F. The water was not running. Staff stated the scoop holder on the counter was not functioning properly since the ship left the shipyard. Corrections started immediately.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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|
Site:
Provisions-I-95 Corridor
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|
Violation:
Eight boxes of wine and two boxes of bottled water were stored directly on the deck in the I-95 corridor. The tops of the boxes were open and not sufficiently protecting the bottled wine inside. The bottles of wine inside the boxes were excessively dusty and dirty. The plastic wrap covering the cases of bottled water was ripped, leaving the bottles stored within unprotected. Corrections started 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. 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 12 Butler Storage Locker (FD 12.4.10)
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|
Violation:
Six boxes of champagne and nine boxes of bottle water were stored directly on the deck. The tops of these boxes were open, leaving the champagne and bottled water unprotected. Corrections started 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. 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:
Buffet-Deck 14 Starboard Fruit Station
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|
Violation:
The hand-contact portion of the serving utensil for sliced watermelon was resting directly on two pieces of sliced watermelon. This area was in service and passengers were present. Corrections started immediately.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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|
Site:
Buffet-Deck 14 Pasta Station - Starboard Side
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|
Violation:
There was no serving utensil present for the right bowl of baked pasta. This area was in service and passengers were present. Corrections started immediately.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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|
Site:
Galley-Deck 14 Ice Station
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|
Violation:
The food splash zone of the white deflector panel, located inside the ice machine, had a small paper sticker attached to the surface. This created a difficult-to-clean surface. This area was not soiled and the paper sticker was not flaking. Corrections started immediately.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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|
Site:
Pantry-Deck 14 Mast Grill
|
|
Violation:
Walk-in refrigeration unit item # 144025 was labeled 'not in service.' Staff stated this unit was not in service since the ship left the shipyard due to a missing compressor unit. Staff submitted issue # 1188 on 19 November 2018.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. 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.
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Item No.:
20
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|
Site:
Galley-Pastry
|
|
Violation:
There were two small holes in the food splash zone for the small mixer, creating a difficult-to-clean surface.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
The slicer and shredder plates for the vegetable chopper each had two slotted fasteners on the food contact surface. The fasteners for the shredder plate were soiled with food debris, greater than a day's worth of accumulation.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
There were slotted fasteners in the food-splash zone of the espresso machine. These fasteners were not soiled.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Bar-Cafe al Bacio
|
|
Violation:
Two espresso machines had at least nine slotted fasteners each, located in the food-splash zones of these machines. These fasteners were not soiled.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
There was a small hole in the corner of the knife locker. This created a difficult-to-clean surface. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
Item No.:
21
|
|
Site:
Other-Deck 12 Butler Storage Locker (FD 12.4.10)
|
|
Violation:
A cart used to remove dishes from the staterooms was stored outside of this locker. This cart had a sticky, glue-like residue on the side of the handle, creating a difficult-to-clean surface. Staff stated the sticky residue was from when a sticker was removed.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
|
|
Site:
Galley-Deck 14 Dishwashing Station
|
|
Violation:
The rack-type dishwashing machine was labeled as 'out of order.' Staff stated this machine was placed out of order earlier during the day due to issues with the conveyor jumping.
|
|
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:
Buffet-Deck 14 Pasta Station
|
|
Violation:
The bucket of sanitizing solution stored inside this area was cloudy. A wiping cloth was stored inside this sanitizing solution. Corrections started immediately.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
Item No.:
22
|
|
Site:
Galley-Deck Main Galley Dishwash
|
|
Violation:
A slice of lemon and a packet of sugar were observed on the clean exit of the dishwashing machine. Corrections started 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).
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Item No.:
25
|
|
Site:
Buffet-Deck 14 Pasta Station
|
|
Violation:
The bucket of sanitizing solution stored inside this area was cloudy. A wiping cloth was stored inside this sanitizing solution. Corrections 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.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Le Grande Bistro
|
|
Violation:
One plate, stored upright underneath the heat lamp, was soiled with several pieces of brown and orange food debris on the food-contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Pantry-Deck 14 Mast Grill
|
|
Violation:
One rectangular white dish was stored on the clean storage rack with a piece of food debris on the food-contact surface. This item was recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
The slotted fasteners located on the shredder plate for the vegetable chopper were soiled with food debris on the food contact surface. This accumulation was greater than a day's worth.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
One soiled knife was observed inside the knife locker. This knife was previously cleaned and soiled on the food-contact surface. This item was sent for rewashing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Cosmopolitan Galley
|
|
Violation:
One soiled plate cover was observed on the clean storage rack. This plate was previously cleaned. This item was soiled on the nonfood-contact surface.
|
|
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 12 Butler Storage Locker (FD 12.4.10)
|
|
Violation:
A cart used to remove dishes from the staterooms was stored outside of this locker. This cart had a sticky, glue-like residue on the side of the handle making, creating a difficult-to-clean surface. Staff stated the sticky residue was from when a sticker was removed.
|
|
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:
Galley-Normandie Galley
|
|
Violation:
The outside corners of two previously cleaned plates were soiled with black debris on the nonfood-contact surface. Corrections started 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:
Galley-Normandie Galley
|
|
Violation:
The back, left corner of a previously cleaned combination oven had food debris on nonfood-contact surface. 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:
Galley-Normandie
|
|
Violation:
The outside surface, located under the lip of the two, flat-top grills, was soiled with a heavy accumulation of grease. 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-Hot Grills
|
|
Violation:
Grease accumulated on the top of the sneeze shields. Staff stated the ventilation was not sufficient over the grills, located adjacent to the buffet line.
|
|
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 12 Luminae Bar Storage
|
|
Violation:
A white bin containing approximately twenty bottles of wine was stored on the right side of the countertop. When the inspector removed this white bin, a spot of brown, sticky residue was observed on the countertop. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This area was recently cleaned. 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:
Buffet-Deck 14 Pasta Station
|
|
Violation:
The three bain-marie units, located on the forward side of the pasta station, were left uncovered. An excessive amount of steam was rising from these units, and was collecting on the deckhead above. Moisture was observed dripping from the deckhead onto the counter below. Staff stated there was no ventilation duct over these bain-marie units.
|
|
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:
Galley-Deck 12 Luminae Bar Storage
|
|
Violation:
One, recently cleaned cocktail mixing spoon was observed inside the bottom of the recently cleaned countertop ice well. This ice well was open. This area was not in service and was recently cleaned. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 12 Luminae Bar Storage
|
|
Violation:
A white bin containing approximately twenty bottles of wine was stored on the right side of the countertop. When the inspector removed this white bin, a spot of brown, sticky residue was observed on the countertop. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This area was recently cleaned. Corrections started immediately.
|
|
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 12 Butler Storage Locker (FD 12.4.10)
|
|
Violation:
A stack of previously cleaned dishes were stored on top of champagne boxes, upright and unprotected. Corrections started immediately.
|
|
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.:
28
|
|
Site:
Other-Deck 15 Stateroom Corridor
|
|
Violation:
Two boxes of champagne and one box of bottled water were stored directly on the carpeted deck. The inspector observed previously cleaned glasses inside champagne boxes. These glasses were stored upright and not protected.
|
|
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). Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cosmopolitan Galley
|
|
Violation:
Three stacked plate covers were stored wet on the rack identified for 'clean' dishes. These plates were stored in a matter that did not allow for proper air-drying. Water was observed dripping from these plate covers.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Rolling Cart Near the Entrance to the Cosmopolitan Galley
|
|
Violation:
A baseball cap was observed inside a rolling cart storing clean serving trays. Corrections started immediately.
|
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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 least150 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:
Provisions-Handwashing Station (Outside Liquor Storage)
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Violation:
The handwashing station located outside the liquor store was blocked by a pallet of water, making it inaccessible. Corrections started immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Deck 14 Scoops
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Violation:
There was no sign present stating 'wash hands often,' 'wash hands frequently,' or similar wording in a language understood by food employees at the employee handwashing sink, located across from the ice cream topping station.
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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:
Galley-Deck 4 Le Grande Bistro Show Galley
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Violation:
The paper towel dispenser, located at the employee handwashing station, was empty when the inspector approached the area. This area was in service and staff was present. Corrections started immediately.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck14
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Violation:
The tops of the bulkhead mounted fog alarm light and speaker were soiled to sight and touch. The inspector rubbed an alcohol wipe over these surfaces, and the wipe became soiled with a black residue. This accumulation was greater than a day's worth. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 Fine Cut Restaurant
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Violation:
The top of the bulkhead mounted technical box for the hood washing system, labeled VCUVUC45, was soiled to sight and touch. When the inspector rubbed an alcohol wipe over this surface, this wipe became soiled with dust and debris. This accumulation was greater than a day's worth. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 15 Rooftop Cafe Show Galley
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Violation:
The chilled water line, located in the technical space above item # 156014, was covered in condensate and steadily dripped onto the bottom of the technical space. Water was observed pooled on the bottom of this technical space. This chilled water line was not insulated, and this show galley was exposed to the outdoors.
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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:
Buffet-Mess
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Violation:
The grouting, located behind the handwashing station and forward service lines, was absorbent. The inspector observed a color change when water splashed on this grouting.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 3 Pantry Freezer
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Violation:
There was a large accumulation of ice covering the entire deck of the walk-in freezer.
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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:
Bar-Martini Bar
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Violation:
Several, protective outer light shields for the decorative light fixture, located above the bar, were soiled with dust and debris. Staff stated a cleaning company was due on the ship the day of the inspection to clean this chandelier. Bar employees were observed working underneath this decorative light fixture.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-Deck 14 Coffee Station Starboard Side
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Violation:
The two undercounter potable water lines were leaking water inside the technical compartment, located below the coffee machine. Water was observed pooled on the bottom of the technical compartment, directly below these leaks.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 15 Rooftop Cafe Show Galley
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Violation:
The chilled water line for the refrigeration unit, located in the technical space above item # 156014, was covered in condensate and steadily dripped onto deck of the bottom of the technical space. Water was observed pooled onto deck of the bottom of this technical space. This chilled water line was not insulated, and this show galley was exposed to the outdoors.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Pantry-Deck 14 Mast Grill
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Violation:
Following the end of each cycle for the undercounter front-loading dishwashing machine, used gray water was observed leaving the machine through a pipe that was directed towards the drain. Water was observed splashing outside of the drain and landing onto the side of this dishwashing machine and the deck below. Water was visibly pooled on the deck to the left of the drain.
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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:
Buffet-Deck 14 Pasta Station
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Violation:
The three bain-marie units, located on the forward side of the pasta station, were left uncovered. An excessive amount of steam was rising from these units, and was collecting on the deckhead above. Moisture was observed dripping from the deckhead onto the counter below. Staff stated there was no ventilation duct over these bain-marie units.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Buffet-Hot Grills
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Violation:
Grease accumulated on the top of the sneeze shields. Staff stated the ventilation was not sufficient over the grills, located adjacent to the buffet line.
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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.
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Item No.:
38
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Site:
Dining Room-Rolling Cart Near the Entrance to the Cosmopolitan Galley
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Violation:
A baseball cap was observed inside a rolling cart storing clean serving trays. Corrections started immediately.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Normandie
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Violation:
One housefly was observed in this area. This area was not in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Martini Bar
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Violation:
One housefly was observed in this area. This area was in service and passengers were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Deck 3 Camp at Sea
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Violation:
The handwashing sink, located to the right of the children's toilet, was not supplied with soap, paper towels or air driers, and a waste towel receptacle. Additionally, this handwashing station did not have a sign posted advising providers to wash their hands and children's hands after assisting children using the toilet.
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Recommendation:
Ensure soap, paper towels or air dryers, and a waste towel receptacle are located at handwashing stations. Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
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Item No.:
42
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Site:
Children Area-Deck 3 Camp at Sea Children's Toilet
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Violation:
The children's toilet room was not provided with a supply of disposable gloves and sanitary wipes. These items were stored outside of the toilet facility in a cabinet located approximately two meters away. Staff stated a shelf was planned inside this children's toilet facility to store disposable gloves and sanitary wipes; however, this shelf was not present during the inspection. A diaper changing station was present inside the children's toilet room.
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Recommendation:
Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
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Item No.:
42
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Site:
Children Area-Deck 3 Camp at Sea Children's Toilet
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Violation:
The children's toilet had an opening that measured 220 millimeters from inside edge to inside edge. A booster seat was not provided. Staff stated a booster seat was ordered; however, this booster seat was the incorrect size. Staff stated a new booster was reordered.
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Recommendation:
Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
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Item No.:
42
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Site:
Children Area-Deck 3 Camp at Sea
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Violation:
The bowl of the handwashing sink, located to the right of the children's toilet, was 730 millimeters above the deck. Staff provided a step stool in front of this handwashing sink; however, the distance between the top of the step stool and the bowl of the handwashing sink was 600 mm. Since this ship was recently constructed, providing a portable step stool does not meet compliance with section # 10.2.2.1.1 of the 2018 VSP Operations Manual.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
44
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Site:
Children Area-Deck 3 Camp at Sea
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Violation:
Numerous areas of the child activity center were not constructed to meet the guidelines in the 2018 VSP Operations manual, including: 1. The handwashing sink, located to the right of the children's toilet, was not supplied with soap, paper towels or air driers, and a waste towel receptacle. Additionally, this handwashing station did not have a sign posted advising providers to wash their hands and children's hands after assisting children using the toilet. 2. There was no shelf to store a supply of disposal gloves and sanitary wipes for the diaper changing station inside this toilet facility. 3. The children's toilet had an opening that measured 220 millimeters from inside edge to inside edge. A booster seat was not provided. 4. The bowl of the handwashing sink, located to the right of the children's toilet, was 730 millimeters above the deck. Staff provided a step stool in front of this handwashing sink; however, the distance between the top of the step stool and the bowl of the handwashing sink was 600 mm. Since this ship was recently constructed, providing a portable step stool does not meet compliance with section # 10.2.2.1.1 of the 2018 VSP Operations Manual. This area must comply with the 2011 VSP Construction Guidelines. The child activity center was not ready for inspection during the construction inspection conducted from 15 October 2018 until 17 October 2018.
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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.
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