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Item No.:
30
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|
Site:
Galley-Deck 14 Starboard Side Flight-Type Dishwash
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|
Violation:
The handwash sink located at the soiled end of the glass wash machine on the portside had several pieces of heavily soiled food service equipment stacked inside it. In addition, the handwash sink itself was soiled with a yellow liquid residue from the soiled equipment. Crew removed the dishes at the prompt of the inspector and relocated some of the soiled dishes to the starboard side.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
21
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|
Site:
Galley-Deck 14 Starboard Side
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|
Violation:
There was a previously-cleaned wicker basket, which had a plastic tab attached to the bottom. Staff stated that the tab was from the original packaging.
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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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|
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Item No.:
33
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|
Site:
Galley-Deck 14 Starboard Side Flight-Type Dishwash
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|
Violation:
There was a steady leak coming from an unidentified water line beneath the dishwash machine. The water was pooling on the deck beneath the machine and not draining to a scupper. Staff responded to repair the leak.
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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.:
34
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|
Site:
Galley-Deck 14 Starboard Side Flight-Type Dishwash
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|
Violation:
There was a steady leak coming from an unidentified water line. The water was pooling on the deck beneath the machine and not draining to a scupper. Staff responded to repair the leak.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
29
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|
Site:
Galley-Deck 14 Starboard Side Flight-Type Dishwash
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|
Violation:
The handwash sink at the soiled end of the flight-type dishwash machine did not work. The faucet had an automatic sensor. This area was in operation during the inspection. Staff responded to repair the handwash sink.
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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:
Galley-Deck 14 Starboard Side Flight-Type Dishwash
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|
Violation:
The handwash sink located at the soiled end of the glass wash machine on the portside had several pieces of heavily soiled food service equipment stacked inside it. In addition, the handwash sink itself was soiled with a yellow liquid residue from the soiled equipment. Crew removed the dishes at the prompt of the inspector and relocated some of the soiled dishes to the starboard side.
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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.:
27
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|
Site:
Buffet-Deck 14 Portside Beverage Station
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|
Violation:
The ice dispenser machine located on the portside near the tea station had a buildup of dust on the top. Staff responded to clean this right away.
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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.:
33
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|
Site:
Buffet-Deck 14 Portside Aft
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|
Violation:
The laminate flooring near the beverage station in the passenger seating area was lifting which caused a difficult to clean area.
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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. Do not use carpet in these areas.
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|
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Item No.:
27
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|
Site:
Buffet-Deck 7 Di Eataly
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|
Violation:
There was a thin layer of flour dust on top of the display case in this area. Staff stated that the area had not been used since the night prior and was cleaned afterward.
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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.:
26
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|
Site:
Pantry-Deck 7 Cafe Italia
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|
Violation:
There was one previously-cleaned glass stored on the counter top which had a buildup of film on the inside food-contact surface. Staff rewashed this during the inspection.
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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:
Dining Room-Deck 6 Waiter Station Portside
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|
Violation:
There was a small puddle of water inside the clean dish storage compartment of the waiter station nearest the entrance to the dining room. The source of the water could not be identified nor were the dishes wet. Staff cleaned the area right away.
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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.:
38
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|
Site:
Bar-Deck 18 Pool Yacht Club
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|
Violation:
There was a juice machine installed on the counter top which had difficult to clean features (noted on the previous report) and was not being used. Staff stated this machine was awaiting offload but had been out of service for a long time.
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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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|
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Item No.:
33
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|
Site:
Galley-Deck 16 Yacht Club
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|
Violation:
The pit below the food lift was soiled with pooled water, a dirty spoon and two chunks of fruit. This accumulation was in excess of what is expected during the service period.
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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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|
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Item No.:
33
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|
Site:
Bar-Deck 16 Poseidon Starboard side
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|
Violation:
The hatch to the technical space behind the bar had an opening along the right vertical edge, which was larger than 0.8mm. A similar hatch was noted in the Triton Bar.
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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. Do not use carpet in these areas. 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-Deck 16 Triton Portside
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|
Violation:
There were multiple deck tiles which were cracked with water collecting beneath them. The water bubbled out through the crack when stepped on. Staff stated that these would be repaired.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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|
Site:
Galley-Muse
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|
Violation:
There was a large electric warmer stored on the deck in this area with an out-of-order sign attached. This warmer reportedly had not been used in a long time and is not needed for the operation. Staff stated that they wish to offload the unit. The unit was clean inside.
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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.:
28
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|
Site:
Galley-Muse Galley
|
|
Violation:
There were approximately six hotel pan lids stored on the clean dish drying racks which were stacked tightly together preventing them from air drying.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Photo Lab
|
|
Violation:
Two reduced pressure principle backflow prevention assemblies were listed at the photo lab sink on the cross connection control log. However, two dual check with intermediate atmospheric vent (DCIV) backflow prevention devices were installed in this location. Additionally, the potable water lines were not striped blue or blue/green/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Toboggan Slide Safety Sign
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|
Violation:
Neither of the safety signs for the Toboggan Slide advised users to shower before entering. Crew reported the closest shower was located aft. The sign also did not advise users that children in diapers or those who were not toilet trained were prohibited from entering. Crew noted that children under seven years old were not allowed and there was a height requirement of 47.24 inches. This facility was not located in the Aural Thermal Spa where an approved variance existed.
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|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained; and (3) shower before entering the facility.
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Item No.:
*
|
|
Site:
Other-Deck 5 and 7 Female Public Toilets
|
|
Violation:
In two toilet rooms, there were containers of hand sanitizer located next to the diaper change station. There were no baby wipes or sanitizers for the diaper change station. The location of the hand sanitizer wipes was not a good public health practice as it may encourage passengers to use wipes in lieu or handwashing, or to inappropriate use the wipes on babies or the diaper change station.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The pulper machine in the potwash area was not operational during the inspection. The pulper hopper was completely filled with food debris and not covered.
|
|
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
|
Item No.:
32
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The pulper machine in the potwash area was not operational during the inspection. The pulper hopper was completely filled with food debris and not covered.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
A mop was stored resting against the bulkhead near the soiled storage rack.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
Water was leaking from the potable water supply line to combination oven #057523. The water was not pooling onto the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
A rolling bin of white powder was not labeled to identify its contents. Additionally, the scoop inside the rolling bin of polenta was resting with its handle touching the food.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Two large waiter trays stored on the clean storage rack were in disrepair. The edges on both waiter trays were cracked and chipped and the vinyl surface was significantly peeling.
|
|
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 Warewash
|
|
Violation:
The curtains inside the wash compartments of both the flight-type conveyor and rack-type conveyor were soiled with food debris during operation.
|
|
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.:
12
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
An open bottle of water was hidden inside the technical compartment of the pulper. No crew members were observed drinking from the water bottle in the galley.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
One previously cleaned sauce plate and three soup bowls were stored with food debris on the clean storage shelf. These were immediately removed to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Two ice scoops inside the ice machines were soiled with a white, sticky debris on the inside surface of the scoop.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The water temperature at the far left faucet in the dirty drop-off handwash station was measured at 130F. The small knob on the side of the faucet to adjust the water temperature could not be turned.
|
|
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.:
28
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Five stacks of oval-shaped plate covers were stored wet and stacked on the clean storage rack. Each stack had at least 15 oval-shaped plate covers.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The water temperature of the chlorine sanitizing solution in the three-compartment sink was measured at 72F. The three-compartment sink was in-use.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The inside lip of the canopy hood above the sanitizing compartment of the three-compartment sink was soiled with an accumulation of dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Butcher Preparation
|
|
Violation:
The water temperature of the chlorine sanitizing solution in the three-compartment sink was measured at 71F. The three-compartment sink was in-use.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Butcher Preparation
|
|
Violation:
The water temperature at the handwash station at the soiled storage area by the three-compartment sink was measured at 74F. The small knob on the side of the faucet did not adjust the temperature when it was turned.
|
|
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.:
20
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The sides of the in-use dough sheeter belt were heavily frayed.
|
|
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. 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.:
38
|
|
Site:
Galley-Deck 5 Corridor by Crew Toilets
|
|
Violation:
A mop resting inside a mop bucket was left stored in the corridor by the toilet rooms and cleaning locker.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
The housing cover, which includes the compartment to hold flour during operation, in the middle of the dough sheeter was chipped and bent in several locations.
|
|
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. 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.:
26
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
The recessed ledge on the back plate of the previously-cleaned deli slicer was heavily soiled with the food debris. The back side of the deli slicer blade was also soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Three large waiter trays stored on the clean storage rack were in disrepair. The edges on all three waiter trays were cracked and chipped and the vinyl surface was significantly peeling.
|
|
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.:
26
|
|
Site:
Galley-Deck 6 Service Line
|
|
Violation:
At least 10 previously-cleaned plates were stored soiled with food residue in the neutral cabinets underneath the waiter service line.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The chef cooking lamb chops on the grooved grill did not have a tip-sensitive thermometer to measure final cooking temperatures. The chef did have a bimetallic stem thermometer but this was not sufficient in measuring the thin lamb chops.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The service pans of white rice and lamb chops did not have dispensing utensils during service.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Mess
|
|
Violation:
Three French fries were found in the waste receptacle for the employee handwash station at the starboard service line.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Three-Compartment Sink
|
|
Violation:
The pieces of food equipment that were being washed and sanitized in the three-compartment sink were too big to be fully submerged in the sink compartments, and the vegetable preparation room did not have a mechanical potwash machine. Staff stated the large pieces of food equipment were supposed to be washed in the main galley.
|
|
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.:
02
|
|
Site:
Medical-72-Hour Questionnaire
|
|
Violation:
The 72-hour food/beverage questionnaire did not have a designation option of passenger or crew. This is a new requirement in the 2018 VSP Operation Manual.
|
|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
06
|
|
Site:
Medical-Microbiologic Monitoring
|
|
Violation:
The ship was using an 18-hour microbiologic test to test for fecal coliform/E.coli, but staff were not warming the water sample to 33-38C in a water bath prior to placing the sample in the incubator per the manufacturer's instructions. Staff stated that they always incubate the water samples for 24-hours.
|
|
Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater or international Environmental Protection Agency (EPA) approved equivalent. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Flat/Grooved Grills
|
|
Violation:
The outside perimeter of the flat and grooved grills in the Deck 5 and 6 Main Galley created a 90-degree angle at the juncture with the countertop. The perimeter of the grills were coved in only a few locations. 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.
|
|