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Item No.:
*
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|
Site:
Buffet-Line 2
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|
Violation:
The crew handwash station at the entrance to this line measured 123F and the user could not adjust the temperature. This was noted at line 3 as well. Crew lowered the water temperature.
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|
Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
For the past three cruises, the end date for the AGE Log was recorded as the day prior to the disembarkation date. Crew reported that they considered the cruise ended at midnight the day prior to disembarkation. The past three cruises were the only cruises in the electronic medical reporting system. Prior to that, the system was not used and the logs had the correct disembarkation date.
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|
Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 17 February, a passenger on the AGE log was listed as nonreportable due to their medical history; however, there were no comments listed in the comments column about an underlying illness. Crew were unable to edit the cell.
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|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage:(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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Forward Evaporator Unit
|
|
Violation:
The air gap, located beneath the reduced pressure zone (PRZ) assembly backflow prevention device forward of the aft evaporator unit, was not at least twice the diameter of the effective opening. The delivery opening underneath this RPZ measured approximately 2 inches; however, the air gap underneath this opening measured approximately 3 inches. Corrections started immediately.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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|
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Item No.:
08
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|
Site:
Potable Water-Engine Room - Forward Reverse Osmosis Unit
|
|
Violation:
The left potable water line supplying the handwashing sink, located forward of the osmosis unit, was not striped or painted in either accordance with ISO 14726 (blue/green/blue) or blue only. The only stripe present on this line was located on the other side of this area, prior to where the line went underneath the deck. 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-Deck 14 - Technical Compartments to the Left of Cabin # 14211 and Cabin # 14206
|
|
Violation:
The air gaps, located beneath the top reduced pressure zone (PRZ) assembly backflow prevention devices inside each these technical compartments, were not at least twice the diameter of the effective opening. The delivery opening underneath the RPZ, located in the technical space to the left of cabin # 14206, was located inside the funnel below. The air gap beneath the RPZ, located in the technical space to the left of cabin # 14211, measured approximately 0.5 inches.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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|
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Item No.:
08
|
|
Site:
Potable Water-Deck 18 Pool Machinery Room # 0180509
|
|
Violation:
A steady stream of water was observed from the relief vent of the reduced pressure zone (RPZ) backflow prevention device attached to the filling line for the whirlpool spa compensation tank in this room. Staff stated there was an issue with the valve for the relief vent.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
08
|
|
Site:
Galley-Yacht Club Warewash
|
|
Violation:
Water was continuously dripping from the atmospheric vents on the backflow prevention device for the food waste system.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal / Vomit Accident Plan
|
|
Violation:
The Fecal/Vomit Accident Plan identified that a pH level of 7.2-7.5 was required during disinfection. Additionally, the temperature during disinfection was not mentioned. This did not meet or exceed Annex 13.9 of the VSP 2018 Operations Manual. A required pH level of 7.5 or below and a temperature maintained at 77F or above were not identified on this plan. This was a new requirement of the 2018 Operations Manual. The logs for the fecal and vomit accidents were updated with this new information.
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|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Magrodome Swimming Pool
|
|
Violation:
The shepherd's hook for the Magrodome swimming pool was not provided at a prominent location. The shepherd's hook was resting on the side of the planter at the forward side of the pool. The view of the shepherd's hook was obstructed by the starboard whirlpool spa. Additionally, the hook portion of the shepherd's hook was not visible from numerous locations around this swimming pool. The shepherd's hook was not mounted.
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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.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Dueling High-Speed Aquatic Tubes & Slide Boarding Safety Sign
|
|
Violation:
It was not clear whether the safety sign for the Dueling High-Speed Aquatic Tubes & Slide Boarding recreational water facilities included the words, 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever.' The safety sign, located at the bottom entrance of this facility, contained a prominent divider down the middle that instructed guests to enter the Pool Slider recreational water facility on the left, and to enter the Dueling High Speed Aquatic Tubes & Slide Boarding recreational water facility on the right. The statement regarding diarrhea and vomiting was only present on the left side of this safety sign, which was designated for the Pool Slider. Corrections started immediately.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Swimming Pool - Depth Marker
|
|
Violation:
The depth marker for the spa swimming pool was not displayed prominently so it was visible from deck and inside the pool. Due to the low lighting in this room for this facility, the text on the depth marker sign was not discernable when viewed from the side of the pool near the shower. The depth of this facility was greater than 1 meter (3 feet).
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
11
|
|
Site:
Medical-Late Report
|
|
Violation:
A food worker experienced an onset of AGE symptoms at 2045 on 24 January, but did not report to medical until 1650 the following day. The crew member worked in the galley with soiled items only during the time that he was symptomatic. The crew performed an assessment of any food or clean items he had contacted and concluded he only contacted soiled items. It was unknown if he the crew member ate in crew mess while symptomatic. He received retraining.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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|
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Item No.:
12
|
|
Site:
Buffet-Marketplace Buffet Port Grill
|
|
Violation:
An open bottle of water was hidden behind the right coffee machine at the coffee station on the employee side of the buffet. No employee was actively seen drinking from the water bottle during the inspection.
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|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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|
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Item No.:
13
|
|
Site:
Provisions-Dairy Store
|
|
Violation:
Multiple potentially hazardous food products were measured in the danger zone. When the inspector entered the dairy room for the first time, the door had been closed and the ambient temperature thermometer inside the unit measured approximately 47 48F. After the door was closed for approximately a half hour, the temperature decreased to 41F. Crew explained that the elevation was due to loading. Crew provided the inspector with documentation of the ambient air temperature of the unit for the previous five days. The elevation of 47 48F was not noted on the logs. However, on the day prior to loading, the temperature was elevated above 5C (41F) for approximately 9 hours total, and for a significant amount of time was above 8C. There was no loading during these times except for the normal retrieval of food for service. In addition to this, for approximately 24 hours during the 5 days prior to the inspection, the ambient temperature of the room was documented elevated above 5C, and for a significant amount of time above 8C. Crew explained that this was likely due to a door not being closed properly, which would have caused the evaporative condenser to not turn on.
|
|
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; Ensure the supervisor or person in charge of food operations on the vessel monitors that cold-holding units designed to maintain potentially hazardous foods at 41F or below are maintained in the proper range. Ensure the supervisor or person in charge of food operations on the vessel monitors that potentially hazardous foods stored on temperature control are maintained at 41F or below.
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|
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Item No.:
15
|
|
Site:
Galley-Bistro
|
|
Violation:
Raw, shucked oysters were stored in a stainless steel hotel pan in the reach-in freezer outside their original packaging.
|
|
Recommendation:
Do not remove shucked molluscan shellfish from the container in which they are received other than immediately before preparation for service.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Dairy Store
|
|
Violation:
Multiple potentially hazardous dairy products were measured in the temperature danger zone. Loading was occurring on the day of the inspection; however, the products that were measured were products that had previously been onboard the vessel. When the inspector first entered the dairy store, the door had been closed, but the ambient temperature thermometer inside the room measured approximately 47-48F. The inspector's tip sensitive thermometer measured 44F. Crew reported that during the previous four hours, five pallets were loaded in the dairy store. Crew were instructed to continue loading dairy products into another refrigerator while the dairy store door remained closed. When inspectors returned to the area, the ambient temperature thermometer outside the unit measured 41F; however, multiple food items in the unit were still in the temperature danger zone. The crew and inspectors measured many items together and measured within 1F of each other. The inspector used a tip-sensitive thermometer with an error of accuracy of +/- 0.7F. The following food items were measured in the temperature danger zone: 1) five half-pint cartons of chocolate milk measured 46-48F (there were 150 cartons total); 2) six 5.3-oz yogurts measured 44-47F ( there were 26 boxes containing 12 yogurts); 3) a 5-lb container of mascarpone cheese measured 45F (there were 24 containers total); 4) a 2.2-lb log of goat cheese measured 48F (there were 8 logs); 5) three 8-oz containers of burrata cheese measured 47-48F (there were 13 boxes); 6) two 5-lb containers of cottage cheese measured 45-46F (there were six containers); 7) two 16.5-lb wheels of blue cheese measured 49F (There were six wheels); 8) two 10-lb packages of Monterey jack cheese measured 47F (there were 10 packages); 9) three 3-lb containers of ricotta measured 45F (there were 30 containers); 10) two 11-lb wheels of Savello di Roma sheep's milk cheese measured 46F (there were six wheels); 11) two 7-lb packages of Swiss cheese measured 45F (there were 16 packages); 12) two 1.3kg of Roquefort cheese measured 46F (there were 6 packages); 13) two 12-kg packages of provolone measured 47F (there were 9 packages); 14) one 10-lb package of Gouda measured 47F (there were 6); and 15) four 5-lb containers of mascarpone cheese measured 45F (there were 32 total). Additionally, crew and another inspector measured other dairy products in the temperature danger zone. Crew discarded all potentially hazardous food that was measured in the danger zone.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Buffet-Line 1
|
|
Violation:
The ice cream mix in the ice cream machine measured 43.5F by the inspector. Crew explained that the mixture was changed every two hours; however, there was no time control plan for the machine.
|
|
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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
|
Item No.:
16
|
|
Site:
Buffet-Marketplace
|
|
Violation:
The consumer advisory for the fried eggs out on the buffet line stated that the eggs 'can be cooked to order' instead of ' is served undercooked.' The wording 'is served undercooked' was necessary because the eggs were served on the buffet line.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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|
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Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
In the Meat/Poultry Thaw Room 9, dripping water onto plastic lids covering food and onto plastic wrap covering food was noted. Signs of water droplets and frozen water droplets were noted on many boxes in Fish Freezer 6 and Meat Freezer 14, but the food inside was not impacted. In the dairy store, water was noted on the deckhead in many places. Water was observed dripping in front of a shelf containing food products, and water was observed dripping onto cardboard boxes of beef franks that had just been loaded. A box had become wet from the dripping, but the food inside was not impacted.
|
|
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.:
20
|
|
Site:
Provisions-Dairy Store
|
|
Violation:
Multiple potentially hazardous food products were measured in the danger zone. When the inspector entered the dairy room for the first time, the door had been closed and the ambient temperature thermometer inside the unit measured approximately 47 48F. After the door was closed for approximately a half hour, the temperature decreased to 41F. Crew explained that the elevation was due to loading. Crew provided the inspector with documentation of the ambient air temperature of the unit for the previous five days. The elevation of 47 48F was not noted on the logs. However, on the day prior to loading, the temperature was elevated above 5C (41F) for approximately 9 hours total, and for a significant amount of time was above 8C. There was no loading during these times except for the normal retrieval of food for service. In addition to this, for approximately 24 hours during the 5 days prior to the inspection, the ambient temperature of the room was documented elevated above 5C, and for a significant amount of time above 8C. Crew explained that this was likely due to a door not being closed properly, which would have caused the evaporative condenser to not turn on.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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|
|
Item No.:
20
|
|
Site:
Food Service General-Flat and Grooved Grills
|
|
Violation:
The juncture of the cooking area of the flat grills and the coaming was at a right angle. A small amount of debris was in this area of previously cleaned grills. The same was seen at the grooved grills. These flat and grooved grills were identified in the main galley on decks 5 and 6, in the crew galley, in the lido galley, and various specialty restaurants.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (3) Free of sharp internal angles, corners, and crevices;
|
|
|
Item No.:
20
|
|
Site:
Galley-Marketplace Pastry Pantry
|
|
Violation:
The undercounter blast chiller unit had four slotted fasteners on the fan grate in the back of the unit.
|
|
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:
Pantry-Venchi Crepes Pantry
|
|
Violation:
The small blast chiller had four slotted fasteners on the fan grate in the back of the unit.
|
|
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:
Galley-Shared Specialty Galley
|
|
Violation:
The counter-top mounted blast chiller had two slotted fasteners on the fan grate in the back of the unit. These were replaced immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-One Pool
|
|
Violation:
The plastic material on the two orange peel collection containers below the orange juice machine was peeling. This created a difficult-to-clean surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Flat and Grooved Grills
|
|
Violation:
The junctures of the countertops and the coaming of the flat grills were at a right angle. The same was seen at the grooved grills. These flat and grooved grills were identified in the main galley on decks 5 and 6, in the crew galley, in the lido galley, and various specialty restaurants. In the grease trap housing, there was a seam at the bottom of the grease chute, which was seen at many but not all grills.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Pastry
|
|
Violation:
There were two long seams between the three time control pass-through units.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
In the in-use hood-type potwash machine, one wash nozzle and two final rinse nozzles were soiled. Corrective action began immediately.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Galley-Marketplace Potwash
|
|
Violation:
The water in the wash compartment of the three compartment sink had floating food debris and an oily sheen on the surface during operation. The water was immediately drained and replaced.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
Two of the three water taps, located between the two ice machines, were soiled with brown debris on the nozzle. Corrective action began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Bakery
|
|
Violation:
Bread oven FZQFG14000 was out of service for approximately one month, but was soiled with a small amount of light brown and burned debris on the food contact surface. A crew member immediately began cleaning the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Flat and Grooved Grills
|
|
Violation:
The juncture of the cooking area of the flat grills and the coaming was at a right angle. A small amount of debris was in this area of previously-cleaned grills. The same was seen at the grooved grills.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Water Fountain
|
|
Violation:
There was a light pink debris around the water spout of the crew drinking fountain. This was immediately cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
There was a small amount of food debris on the back of the blade of the dismantled and previously cleaned deli slicer. Crew began cleaning the area immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Butcher's Cut Show Galley
|
|
Violation:
The splash panels in front of the conduit coils under the char grill grates were soiled with encrusted food debris. The area was last in use the night prior to the inspection.
|
|
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:
Preparation Room-
|
|
Violation:
In the vegetable preparation room, water was noted on a deckhead speaker. During the inspection of the area, a crew member pressed on the speaker cover and water dripped into the machine, so crew noted it would be immediately cleaned. Water continued to drip. Water was noted in the machine, but it was not clear if it was from cleaning or the drip.
|
|
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.:
29
|
|
Site:
Galley-Marketplace Warewash
|
|
Violation:
The water temperature of the handwash sink in the warewash area was measured at 130F. The user could not manually adjust the temperature, and the area was in operation.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Galley-Biscayne Bay
|
|
Violation:
A bulkhead profile panel to the left of the handwash station between the ice machine and the pizza oven was loose, creating a difficult-to-clean seam.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-
|
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Violation:
Water, wet condensation, and frozen condensation were noted on the deckhead in many provision rooms and preparation walk in units including Fish Freezer 6, Vegetable Freezer 5, Meat Holding Cold Room 9, and Meat/Poultry Thawing 10. Multiple icicles, up to two inches long, were noted on the deckhead of Vegetable Freezer 5. Frozen water as a result of long term dripping was noted below bulkhead screw caps and between bulkhead seams in the meat freezer. In the Meat/Poultry Thaw Room 9, dripping water onto plastic lids covering food and onto plastic wrap covering food was noted. In the Vegetable Preparation Room, water was noted dripping from a deckhead speaker into a previously cleaned potato peeler. In the Fruit and Vegetable Cold Room, water was noted between deckhead seams and dripping onto the deck. Signs of water droplets and frozen water droplets were noted on many boxes in Fish Freezer 6 and Meat Freezer 14. In the dairy store, water was noted on the deckhead in many places. Water was observed dripping in front of a shelf containing food products, and water was observed dripping onto cardboard boxes of beef franks that had just been loaded. A box had become wet from the dripping.
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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. 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-Venchi Chocolate Bar
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Violation:
The deckhead above the bar, ice cream counter, and display case was absorbent. In addition, the deckhead was scratched, chipped, and soiled in several different locations.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Bistro Warewash
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Violation:
The water supply line to the mechanical potwash machine was dripping water. The water was directed to the scupper below the machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Biscayne Bay Coffee Station
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Violation:
The light intensity behind and around the counter-mounted coffee machines was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Biscayne Bay Combination Oven
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Violation:
Condensation from the exhaust pipe on the combination oven was collecting on the light fixture and the bulkhead behind the unit.
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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.:
39
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Site:
Galley-Deck 6 Bakery
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Violation:
There was one small, live fly near the large deck-mounted dough mixers. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
There were two live flies. The area was in operation.
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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-Rat Guards
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Violation:
The rat guards placed on four different mooring lines were insufficient to exclude the entry of pests onto the vessel. The two rat guards attached to the aft mooring line were placed directly over the dock and allowed approximately 1/2 foot of exposed dock underneath this mooring line. Additionally, the two rat guards placed on the other aft mooring line had an approximate 4-inch large rectangular opening on the inside sides of the rat guards. This opening provided a direct route of access from the pier to the side of the ship. The rat guards, located on forward mooring line in the reverse direction, were placed approximately 3 feet apart with 4-inch large rectangular openings present on each guard. The two rat guards placed on the forward mooring line had an approximate 4-inch large rectangular opening on the inside sides of the rat guards. This opening provided a direct route of access from the pier to the side of the ship. Corrections started immediately.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Integrated Pest Management-Active Sighting Log
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Violation:
The flies identified by the inspector during the morning and early afternoon of the inspection were not recorded into the active sighting log. The pest management inspection was conducted over an hour after the last fly was identified by other inspectors. When the pest manager was asked about these sightings at approximately 15:03, he identified these pests were not reported to him. The active sighting log identified the presence flies was not reported since 7 July 2018.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results. Ensure there is communication between those who note pests in food areas and pest management personnel.
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Item No.:
42
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Site:
Children Area-Baby Area
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Violation:
The diaper changing table was soiled with debris.
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Recommendation:
Clean and disinfect diaper changing, handwashing facilities, and toilet rooms daily and when soiled during use.
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Item No.:
42
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Site:
Children Area-Mini Club
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Violation:
Three netted bags of toys, which were mainly building blocks, were sitting out on a table. Staff stated the netted bags of toys were cleaned in a dishwash machine and were placed on the table to air dry. Water dripped from each bag when they were picked-up by the inspector.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition. Remove the toys from the net bags after washing and spread them out on a clean surface to properly air dry.
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