|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Water Slide B Halogen Level
|
|
Violation:
On 9 February, the halogen residual level in Water Slide B was above 5.0 ppm from 1:45 pm to 7:00 pm. According to the chart record, the slide was not in operation from 8:00 am (its normal opening time) until 1:45 pm due to a maintenance issue. No notations were made on the chart to explain the high halogen level during the entire operating time of the slide.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The shepherd's hook was secured to the pole in the port aft corner of the main pool with a velcro strap that was only accessible from deck above the pool. The location of the velcro strap made it difficult to access the shepherd's hook in an emergency. Staff stated the velcro was relocated to secure the top of the shepherd's hook to the deck above the pool during windy weather.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Housing Disinfection
|
|
Violation:
The filter housing disinfection for each recreational water facility (RWF) was not properly documented every time cartridge filters were changed. For example, in February 2019, the cartridge filters for each RWF were inspected/changed and the housing disinfected on 1 February, 8 February, 15 February, and 22 February. However, other documentation showed that the cartridge filters were changed on different days. For example, the cartridge filters on the main pool were changed 2 February, the cartridge filter on the mid starboard whirlpool spa was changed 6 February, the cartridge filters on the aft pool were changed 9 February, the cartridge filter on the mid starboard whirlpool spa was changed on 10 February, the cartridge filter on the aft starboard whirlpool spa was changed on 12 February, the cartridge filter on the aft port whirlpool spa was changed on 17 February, the cartridge filter on the aft starboard whirlpool spa was changed on 19 February, the cartridge filter on the mid starboard whirlpool spa was changed on 20 February, the cartridge filter on the forward aft whirlpool spa was changed on 26 February, and the cartridge filters on the main pool were changed on 27 February, The disinfection of the filter housing for these facilities were not documented.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure the filter housing must be cleaned, rinsed, and disinfected each time the filter media-including cartridge filter-is changed.
|
|
|
Item No.:
12
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
A food worker was observed coring heads of lettuce with bare hands and no gloves. The supervisor in the area stated the lettuce would be used for shrimp cocktail.
|
|
Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
|
|
Item No.:
13
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
A food worker was observed coring heads of lettuce with bare hands and no gloves. A supervisor was in the area at the time.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
The black bean salsa in the walk-in refrigerator had a discard date of March 17 and a preparation date on March 11. However, three of the ingredients were prepared before March 11. The tomatoes were diced and cooled on March 8. the black beans were cooked and cooled on March 9, and the corn was cooked and cooled on March 10. Therefore, the discard date for the salsa should have been March 14. The supervisor in charge of the area was not aware that date of preparation of the first potentially hazardous item was to be used to calculate the discard date.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
The black bean salsa in the walk-in refrigerator had a discard date of March 17 and a preparation date on March 11. However, three of the ingredients were prepared before March 11. The tomatoes were diced and cooled on March 8. the black beans were cooked and cooled on March 9, and the corn was cooked and cooled on March 10. Therefore, the discard date for the salsa should have been March 14.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Bar-Azura
|
|
Violation:
The time control plan indicated that batches of sour mix would be placed out at four-hour increments, beginning at 10 am. For example, the batch set up at 10 am would be discarded at 2 pm, the batch set up at 2 pm would be discarded at 6 pm, etc. However, the set up and discard time on the container of sour mix in the ice well indicated a set up time of 11 am and discard time of 3 pm. Staff stated this was because the bar opened one hour late.
|
|
Recommendation:
Ensure the time control operations matches the plan.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Captain's Mess
|
|
Violation:
The front row of crudité on the cold buffet table was not protected by the sneeze guard. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deli
|
|
Violation:
The removable panel on the interior top of the two ovens was clean, but a small amount of silver flaking came off on the inspector's fingers when rubbed. Staff stated new panels had been ordered and were expected to arrive the day of the inspection.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Outside Pastry
|
|
Violation:
Corrosion was on the blades of the bread slicer.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
Two cutting boards on the front counter were made of bamboo, but there was no documentation that these were approved for commercial food use. In addition, the grooves on the board were rough and absorbent. Finally, there were cracks and seams on the raised edge piece on each board where they attached. Staff stated the boards were not used on the work counter and were only for decoration.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
A wire basket used to display lemons stored on worker side of the buffet line was sticky to the touch, corroding, and dusty on the bottom. The basket was removed from the area immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center
|
|
Violation:
The top compartment of the two-stack combination oven was leaking brown liquid from the back, left corner. The liquid soiled the top of the lower compartment and spilled onto the deck below. The oven was in use during the inspection.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Water was continuously streaming from a pipe in the top of the rack-type conveyor warewash machine near the front of the machine. The machine had been taken out of use and a technician repaired the leak before the end of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The potwash machine had been out of order since March 6. Replacement parts had been ordered and staff stated they would arrive in 2-3 weeks.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
A deckstand with soiled pans was stored between the soiled landing and the potwash machine, leaving only 70 cm of walkway to transport sanitized pans from the three compartment sink to the clean storage racks. The pans were being moved when the inspection team left the area.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Ice Pantry Deck 10
|
|
Violation:
A strand of hair was found on the interior side of the white deflector panel inside the ice machine.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deli
|
|
Violation:
The interior back of the two sandwich ovens were soiled behind the removable plate.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Room Service-Dishwash Area
|
|
Violation:
A soiled dustbin was stored behind the soiled landing of the warewash machine. The area was not in operation during 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.:
27
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
A wire basket used to display lemons stored on worker side of the buffet line was sticky to the touch, corroding, and dusty on the bottom. The basket was removed from the area 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-Center
|
|
Violation:
A hair was on the top of the lid for the plastic container of flour. The container was removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash Area
|
|
Violation:
A deckstand with soiled pans was stored between the soiled landing and the potwash machine, leaving only 70 cm of walkway to transport sanitized pans from the three compartment sink to the clean storage racks. The pans were being moved when the inspection team left the area.
|
|
Recommendation:
Ensure there is sufficient clearance between clean and soiled operations.
|
|
|
Item No.:
30
|
|
Site:
Room Service-
|
|
Violation:
At the handwash station next to the dishwash soiled drop off, the paper towels in the dispenser were wet on the right side. A crew member used the handwash station and paper towels before the inspector, but the inspector was the one to point out the issue.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Comfort Kitchen
|
|
Violation:
The decorative bulkhead-mounted sailboat on the worker side of the buffet line had several gaps and seams where it was attached to the wall as well as where the plastic horizontal piece was attached to the base of the boat. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Pastry
|
|
Violation:
In front of the walk-in refrigerator, the deck tiles were cracked and water bubbled from between two tiles when stepped on.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center
|
|
Violation:
At the aft side of the center galley in front of the tilting pans and soup kettles, the deck grout was missing and recessed. Staff stated repairs were scheduled during the upcoming cruise.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
Water was dripping from the deckhead above the soiled drop off.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Azura
|
|
Violation:
The faucet at the utility sink was leaking continuously. Staff stated a work order had already been submitted.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Room Service-Dishwash Area
|
|
Violation:
A soiled dustbin was stored behind the soiled landing of the warewash machine. The area was not in operation during the inspection.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Cleaning Locker
|
|
Violation:
A mop was stored wet with the head down in the deck sink.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|