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Item No.:
*
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Site:
Potable Water-Medical Facility - Water Sampling Log
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Violation:
The onboard water sampling is collected and analyzed in the medical facility. For the main galley portside ice machine, positive coliform tests were logged on 14, 20, and 28 of January, and on 4 and 11 of February. In these series of tests, multiple positive results were consistent. Staff stated the ice machine was placed out of service and cleaning and re-testing was followed according to the ship's protocol for each positive result. Optional procedures were discussed with the staff by the inspector.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
In the forward toilet room, the backflow prevention device was constantly dripping water. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Air Gap
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Violation:
The bunker sample line located beneath the analyzer did not have an efficient air gap. The line was below the flood rim level of the drain funnel.
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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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Item No.:
13
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Site:
Food Service General-Blendtique Wine Mixing Activity
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Violation:
The activity involves 3-4 passengers per team, one passenger blending wines and all tasting the blend. Staff stated that they advised the passengers to wash hands before the activity but did not require it. Staff added that they verify that participants were not in the current AGE log. There was no variance for this activity. This activity occurs once a cruise with approximately 20 participants and has been happening for about 1.5 years fleet-wide per staff. A variance is required for this activity.
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Recommendation:
Please contact VSP Variance Coordinator at vsp@cdc.gov. A variance would be required. 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.
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Item No.:
16
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Site:
Dining Room-Sushi on Five
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Violation:
The consumer advisories were partially blocked by the menu covers in the bottom. This was observed in many of the menus. After the finding, the menus were reprinted and the issue was corrected.
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Recommendation:
Ensure that the consumer advisory is never blocked by the menu cover.
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Item No.:
19
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Site:
Buffet-Lido
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Violation:
During breakfast service, three containers with French toasts and pancakes had no serving utensils at the waffle station. In addition, a container of sunflower seeds had no serving utensil at one of the center stations. 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.:
19
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Site:
Galley-Deck 4
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Violation:
At the pastry area, the walk-in freezer near the ventilation vents had an excessive amount of frozen condensate on the deckhead and bulkhead. Five boxes of food were stored below this area. All five boxes had a heavy amount of ice on the top and sides. The food inside the boxes was sealed in plastic and was not directly impacted at the time of the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (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:
Provisions-Meat Freezer
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Violation:
An excess amount of frozen condensate was collecting on the deckhead and bulkhead near the ventilation vents in this freezer. Additionally, ice had collected on the tops and sides of four boxes of frozen food. Remediation began immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Poultry Thawing Room
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Violation:
Water was noticed on the deckhead in this area. Drips of water were falling into packaged chicken stored in plastic containers on the refrigeration storage racks during the inspection. The source of the water was not determined.
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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.:
20
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Site:
Galley-Deck 4
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Violation:
The aft portside ice machine had an excessive amount of frozen water in the ice bath, on the evaporator, and on the evaporator housing. Staff stated the machine was not working properly and placed it out of service it immediately. The machine was clean to sight and touch during the inspection. Remediation began immediately.
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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.
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Item No.:
20
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Site:
Galley-Deck 4
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Violation:
The dough machine in the bakery and pastry areas had two slotted screws located on the mixing arm housing. These screws were in the food splash zone and rotated above the mixing bowl while in use. Remediation began immediately.
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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
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Site:
Galley-Deck 3
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Violation:
At the portside dishwashing area, one of the clean plate storage carts was cracked creating a potential non-food contact surface difficult to clean. The cart was clean at the time of the inspection.
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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.:
21
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Site:
Dining Room-Deck 4
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Violation:
At the aft, forward waiter station, two cabinets used to store linen and restaurant materials had holes in the door where circular door locks were removed. These holes made these areas of the doors difficult to clean. These areas were clean during the inspection. Remediation began immediately.
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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
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Site:
Galley-Deck 3
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Violation:
The in-use starboard side potwashing machine had an excessive amount of steam escaping from the front hood-type door and from the section covering the boiler tank. No condensation was collecting on the deckhead above during the inspection.
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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
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Site:
Galley-Deck 4
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Violation:
The sanitizing bucket adjacent to the hot grill area was cloudy with a soiled cleaning cloth inside. The bucket was changed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Other-Deck 10 - Guest Cabin Corridor
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Violation:
There was a trolley full of soiled dishes and cutlery which was stored in the carpeted corridor area for an excessive amount of time. The inspector passed the area three separate times and the trolley was still there. The inspector prompted staff to take the trolley to a proper dishwashing area in the galley.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Bar-Il Secondo Bacio
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Violation:
The bucket of sanitizing solution located in this area was cloudy. Staff stated that this would be changed right away.
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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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Galley-Deck 4
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Violation:
The sanitizing bucket adjacent to the hot grill area was cloudy with a soiled cleaning cloth inside. The bucket was changed immediately.
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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
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Site:
Bar-Wine Bar
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Violation:
Both wine dispensing units were soiled in the nozzles. The inspector was able to wipe away brown debris with an alcohol pad from several of the nozzles. Staff stated that these machines were to be removed and that the self-cleaning software was not operational.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Murano
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Violation:
The top panels of both flat grill's hot cabinets were soiled with more than a day's accumulation of debris. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Tuscan Grille
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Violation:
The technical space of the pasta machine was soiled with more than a day's accumulation of flour. Corrections started immediately.
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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
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Site:
Room Service-Deck 9 Bell Box
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Violation:
The technical space under the grill was soiled with more than a day's worth accumulation of grease. Corrections started immediately.
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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
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Site:
Dining Room-Deck 4
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Violation:
At the wine cellar, six bottles of wine were stored with an excessive amount of dust on the bottom of the bottle. Remediation began immediately.
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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
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Site:
Galley-Deck 4
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Violation:
At the aft portside beverage station, the countertop backflow prevention device for the juice machine was soiled with blocked vents. No dripping of water was observed during the inspection. Remediation began immediately.
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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.:
28
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Site:
Galley-Deck 3
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Violation:
Ten previously cleaned coffee pots were stored up-right in the clean storage area. All ten pots had an excessive amount of water inside on the food-contact area. Staff stated these coffee pots were to be taken to the outside restaurant area. The inspector and staff decided to make sure there was an air-drying area to take these pots to sufficiently dry prior to taking them to the restaurant area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Pantry-Mast Bar
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Violation:
There were approximately six wet martini glasses stored upright in the glass racks of the clean dish storage. These were previously-cleaned. Staff relocated these to a flat rack and correctly inverted them.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 3
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Violation:
The water temperature for the handwashing sink in the pantry area was measured at 88F through the mixing value after 2-minutes. Remediation began immediately.
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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).
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Item No.:
29
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Site:
Dining Room-Deck 4
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Violation:
At the wine cellar, the handwashing sink water temperature reached a maximum temperature of 84F through the mixing value after 1 minute.
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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).
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Item No.:
33
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Site:
Dining Room-Deck 4
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Violation:
At the wine cellar, coving was added at the bottom shelf to deck juncture because the distance was about 0.5-inches. This coving was soft silicone and was peeling in several areas leaving a sticky residue that was soiled with dust. The instructor discussed using a hard and easy cleanable coving throughout the entire area.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Michael's Club
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Violation:
Soft sealant was used to cove the deck/refrigerators juncture at the self-service bottle and can display. Corrections started immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
An excess amount of frozen condensate was collecting on the deckhead and bulkhead near the ventilation vents in this freezer. Additionally, ice had collected on the tops and sides of four boxes of frozen food. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, 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 4
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Violation:
At the pastry area, the walk-in freezer near the ventilation vents had an excessive amount of frozen condensate on the deckhead and bulkhead. Five boxes of food were stored below this area. All five boxes had a heavy amount of ice on the top and sides. The food inside the boxes was sealed in plastic and was not directly impacted at the time of the inspection.
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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.
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Item No.:
33
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Site:
Other-Deck 7 Hideaway Coffee and Waiter Stations
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Violation:
There was no coving at the deck/counter junctures. Corrections started immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Veranda Center Waiter Station
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Violation:
There was no coving at the deck/cabinet juncture. This was corrected.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 14
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Violation:
The deck was pitted in many areas. Staff stated this deck was going to be repaired in the upcoming months.
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Recommendation:
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:
Provisions-Poultry Thawing Room
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Violation:
Water was noticed on the deckhead in this area. Drips of water were falling into packaged chicken stored in plastic containers on the refrigeration storage racks during the inspection. The source of the water was not determined.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Bar-Michael's Club
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Violation:
The light intensity at the counter-mounted espresso machine facing the passenger area was around 60 lux. After the finding, a new deckhead light fixture was added and the issue was corrected.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Dining Room-Deck 4
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Violation:
At the starboard side waiter station, a light directly above the clean side area was not working. Therefore, it was unclear if the light intensity would reach 220 lux for cleaning operations. Remediation began immediately.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Pantry-Mast Bar
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Violation:
There were two counter-mounted blending machines which were no longer used on the back bar. Staff stated these would be removed.
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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.:
38
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Site:
Pantry-Deck 10 - Forward Pantry
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Violation:
There was a coffee machine and an undercounter warmer installed in this area which are no longer used. Staff stated these will not be used again and will be removed.
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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.:
38
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Site:
Pantry-Mast Bar
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Violation:
There was a broom and dust pan located in the corridor just before the entry to the pantry in this area. Staff relocated this to a cleaning locker.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Glue Board
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Violation:
There was an excessive amount of flies attached to the glue board fly light located near the garbage sorting area. Staff stated that this would be changed as soon as possible.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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