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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator # 1
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Violation:
The left pipe supplying potable water to the handwashing sink, located to the right of the evaporator unit, was not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. 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:
Potable Water-Deck 14 A.C. Unit # 5.1.4
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Violation:
The potable water line supplying the distant point analyzer was not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. 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:
Buffet-Deck 11 Cabanas Starboard Beverage Station #2
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Violation:
The backflow prevention device for the countertop juice machine was dripping water continuously. Corrections started 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:
Galley-Deck 11 Mid-Ship Starboard Coffee Station
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Violation:
The backflow prevention device for the countertop coffee maker was dripping water continuously. Corrections started 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:
Galley-Deck 11 Sweet On You
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Violation:
The backflow prevention device for the countertop coffee machine was dripping water continuously. Corrections started 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:
Buffet-Deck 11 Cabanas Starboard Beverage Station #3
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Violation:
The backflow prevention device for the countertop juice dispenser was dripping water continuously. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 3 Wine Station
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Violation:
A personal, refillable water bottle was stored on the counter in the wine station. The inspector asked a crew member in the wine station if the water bottle was theirs and the crew member said it was. The crew member said they used the water bottle while working in an open deck bar area and that they filled the water bottle up in the crew mess. The inspector did not observe the crew member drink from the water bottle.
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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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Item No.:
13
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Site:
Other-Deck 3 Garbage Sorting Room
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Violation:
When the inspector approached the area, staff were actively discarding alcohol beverage contents from unopened bottles left by passengers. A staff member opened a bottle of whiskey, walked over to the handwashing station, and disposed the alcoholic beverage contents into the drain of the handwashing sink. The inspector advised management this was not an appropriate location to dispose waste contents. Staff stated there was a small drain opening, located on the sorting table, which was intended for the disposal of liquid waste. This employee was reprimanded.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands.
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Item No.:
13
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Site:
Galley-Deck 3 Wine Station
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Violation:
A personal, refillable water bottle was stored on the counter in the wine station. The inspector asked a crew member in the wine station if the water bottle was theirs and the crew member said it was. The crew member said they used the water bottle while working in an open deck bar area and that they filled the water bottle up in the crew mess. The inspector did not observe the crew member drink from the water bottle.
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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. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee.
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Item No.:
13
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Site:
Room Service-Deck 2 Bellbox
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Violation:
A crew member was observed drying the base of a portable water dispenser with a paper towel. The crew member tucked the paper towel into their pocket once they realized the inspector was in the area.
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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. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
13
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Site:
Galley-Crew Galley and Officer's Mess Time Control Plan
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Violation:
The time control plan for the Crew Galley/Crew Mess identified breakfast service on sea days occurred from 06:00 to 10:00. Additionally, this plan identified breakfast service occurred from 05:45 until 09:45 on port days. The time control plan for the Officer's Mess, which was stocked with foods prepared in the Crew Galley, identified breakfast service occurred from 05:30 until 09:30 on port days. Staff stated one crew member prepared breakfast for the Officer's Mess, and this crew member followed the time control plan for the Officer's Mess that stated the times of 05:30 until 09:30.
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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. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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Item No.:
16
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Site:
Dining Room-Royal Court Dinner Menu
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Violation:
The inspector reviewed several menus from the same dinner service. Three of the dinner menus were missing the words, 'your risk for foodborne illness, especially if you have certain medical conditions,' on the consumer advisory.
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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: (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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Item No.:
17
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Site:
Galley-Crew and Officer's Mess Time Control Plan
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Violation:
The time control plan for the Crew Galley/Crew Mess identified breakfast service on sea days occurred from 06:00 to 10:00. Additionally, this plan identified breakfast service occurred from 05:45 until 09:45 on port days. The time control plan for the Officer's Mess, which was stocked with foods prepared in the Crew Galley, identified breakfast service occurred from 05:30 until 09:30 on port days. Staff stated one crew member prepared breakfast for the Officer's Mess, and this crew member followed the time control plan for the Officer's Mess that stated the times of 05:30 until 09:30.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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, and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
One of the screws inside the deck oven was not fully screwed in, creating a difficult-to-clean surface. This difficult-to-clean surface was not soiled. This was immediately corrected.
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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:
Galley-Deck 11 Cabanas Aft Ice Machine
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Violation:
The plastic housing that encases the evaporator unit was cracked in several areas where screws were inserted, which created a difficult-to-clean surface. During the inspection, this area was clean to sight and to touch. This ice machine had a recirculating bath.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 11 Flo's Cafe
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Violation:
The ice machine had several cracks in the plastic housing surrounding the evaporator unit and ice making tray, creating a difficult-to-clean surface. The area was clean to sight and to touch during the inspection. This unit had a recirculating bath.
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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. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Dining Room-Deck 12 Remy Restaurant
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Violation:
The back plate, located on countertop ice cream blender, was chipped and peeling, creating a difficult-to-clean surface. This area was clean to sight and to touch during the inspection. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 11 Cabanas Starboard Beverage Station #1
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Violation:
The stainless steel backsplash for the countertop had gaps along the bulkhead juncture, creating a difficult-to-clean surface. Corrections started 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.:
21
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Site:
Other-Deck 3 Outside of Engineer's Office
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Violation:
The bottom right corner of the drip tray for the purified water dispensing system was corroded around fastener and along the edge. This purified water system was located outside the door to the engineer's office. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Galley-Deck 3 Animator's Palate Beverage Station
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Violation:
The left-most deflector panel on the ice machine had a sticker residue located on the food-contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 11 Cabanas Aft Ice Machine
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Violation:
The ice machine in this area had four evaporator units in one machine. This unit was the only ice machine for this area. When the machine was opened during the inspection, the water supply arm for each evaporator was soiled with a black material along the entire area. The inspector used an alcohol pad to remove the debris. The area was in service at the time of the inspection. The machine was closed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Buffet-Deck 11 Cabanas Starboard Beverage Station #2
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Violation:
One tray of previously cleaned plastic glasses was stored wet at the clean storage rack for the beverage station. Water was pooled on the bottom of the inverted glasses and dripped from the glasses when lifted off the rack. This tray of glasses was removed for cleaning.
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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.:
28
|
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Site:
Room Service-Deck 2 Bellbox
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Violation:
A crew member was observed drying the base of a portable water dispenser with a paper towel. The crew member tucked the paper towel into their pocket once they realized the inspector was in the 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:
Galley-Deck 3 Wine Station
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Violation:
The inspector walked by the open door to the wine station and saw a personal, refillable water bottle on the counter. This water bottle was stored in close proximity to cleaned equipment. The inspector did not observe the employee inside this station drinking from this bottle.
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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.
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Item No.:
29
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Site:
Other-Deck 3 Garbage Sorting Room
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Violation:
When the inspector approached the area, staff was actively discarding alcohol beverage contents from unopened bottles left by passengers. A staff member opened a bottle of whiskey, walked over to the handwashing station, and disposed the alcoholic beverage contents into the drain of the handwashing sink. The inspector advised management this was not an appropriate location to dispose waste contents. Staff stated there was a small drain opening, located on the sorting table, which was intended for the disposal of liquid waste. This employee was reprimanded.
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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.:
33
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Site:
Other-Deck 3 Outside of Engineer's Office
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Violation:
The deck underneath the counter mounted purified water dispensing system was soiled with greater than a day's accumulation of dust and debris, including one popcorn kernel. 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:
Buffet-Deck 11 Cabanas Portside Dry Storage Locker
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Violation:
Several holes were present throughout the bulkhead inside the storage locker. The silicone inside these holes was chipping and deteriorating, creating difficult-to-clean surfaces. The area was clean during the inspection. Corrections started immediately.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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:
Buffet-Deck 11 Cabanas Portside Fruit and Cereal Station
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Violation:
The lighting above the condiment station was insufficient. The inspector measured the light intensity at 78 lux.
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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.
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Item No.:
36
|
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Site:
Buffet-Deck 11 Cabanas Starboard Fruit and Cereal Station
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Violation:
The lighting above the handwashing station and the condiment station was insufficient. The inspector measured the light intensity at 74 lux and 85 lux, respectively.
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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.
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Item No.:
37
|
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Site:
Galley-Royal Court Starboard Dishwashing Station
|
|
Violation:
Condensate collected on the air supply vent, located next to the soiled end of the flight-type dishwashing machine. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
|
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Site:
Buffet-Officer's Mess
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|
Violation:
A laptop bag with a laptop inside was stored in a neutral storage cabinet behind the officer's mess buffet line. Bottles of sealant in a bag, an open box of gloves, and a roll of paper towels were stored inside this cabinet. Staff stated the laptop was for tracking galley operations. The laptop and sealant were relocated to the Chef's office.
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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.:
40
|
|
Site:
Integrated Pest Management-Sighting Log
|
|
Violation:
Many instances of pest sightings on record did not document the immediate action taken. Staff utilized an external contractor that boarded the vessel every week (on turnaround day). On 8 December 2018, a drain fly was observed in the crew mess dishwashing area. Foam treatment and follow-up by the contractor was documented on 15 December 2018. Additionally, a passenger reported a cockroach inside a cabin on 24 December 2018. Corrective action spray was documented by the contractor on 29 December 2019. Additional follow-up from the contractor was documented on 3 January 2019. Staff explained immediate action may be taken; however sometimes it was not documented. Pest management staff provided the passenger complaint log to document that internal follow-up occurred; however, this documentation was not observed on any integrated pest management monitoring log.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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