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Item No.:
08
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Site:
Pantry-Ice Machine
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Violation:
The brine lines for the ice machine located in the ice pantry on deck 17 were not uniquely identified.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Production-Potable Water line
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Violation:
The production potable water line was stripped blue with a silver directional arrow immediately after the halogen injection point. The ship's technical water designation was blue with a silver arrow. The ship's potable water striping designation was blue with a green directional arrow.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Beach Pool
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|
Violation:
When the inspector enter the beach pool area, the water level around the tub area was filled to the skim gutter level; however, in the entire beach level area, which was approximately half the surface area of the pool, the water level was insufficient, and did not reach the skim gutter level. Additionally, this area was set up with tables and chairs where passengers were able to bring food and drinks into the body of the pool. This design did not meet the 2011 Construction Guidelines under which the ship was built, or the 2018 Operations Manual. The water in the beach area was not being properly recirculated for filtration and chemistry control.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Beach Pool
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|
Violation:
At the beach pool, the beach-side skim gutter extended the length of the pool. From the water level on the beach side, the approximate distance from the water to the nearest skim gutter was 3 to 5 meters. Water flowed into this gutter directly to the compensation tank. There was no separation between the RWF gutter and the open outer deck, and soiled water from deck washing could drain directly into the compensation tank.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
13
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Site:
Galley-Deck 16 Hooked
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Violation:
When the inspector entered the buffet area, crew were pushing soiled and wet hotel pans on a trolley out toward the entrance. The inspector stopped the crew member and asked where these were going and the crew member stated to be washed. Crew inside the galley stated that there was not enough room for the soiled hotel pans inside the warewash area of the Hooked galley, so the pans were being sent to the Solarium to be washed. This response was not clear as the inspector noted there was plenty of space to store the hotel pans in the warewash area. Another crew member later told the inspector the hotel pans were clean but just wet and could not be air dried inside the Hooked galley due to insufficient space. This response was not clear as there was sufficient space on the clean drying racks. Additionally, there was a full garbage container of discarded food scraps containing broccoli and romaine lettuce in this galley but staff stated that the galley had not been in service since the previous night. Crew then stated that the food scraps were from the day of the inspection and were cut that morning. The inspector then asked to see the cut product in the refrigerator but there was none from the date of the inspection. Then crew stated the cut products were taken to the Solarium and that the cooling log documented this. The inspector handed the cooling log binder to the crew member to point out where the food product was documented and the crew member walked out of the galley, into the dining area and into another pantry on the other side of the dining room. The inspector walked after the crew member and witnessed him writing in entries on the log for the date of the inspection.
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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.
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Item No.:
13
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Site:
Provisions-Deck 2 Commissary Vegetable Preparation
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|
Violation:
The cooling log for March 3 had three records with only initial temperatures and no follow up until 41°F or less. Specifically, diced tomato - 10:34 at 50°F, half tomato - 10:05 at 52°F, and sliced tomato - 10:18 at 47°F. Crew did not have an explanation of what happened. After the finding, crew brought the same log page with number 5s written over the number 3s, insisting that these foods were for March 5 instead of March 3. The inspector asked to see the food and the crew had no answer.
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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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
15
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Site:
Provisions-Vegetable Store
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|
Violation:
Large unlabeled garlic whole peeled containers inside unlabeled white boxes were in this room. This garlic was supplied by Freedom Fresh per invoice. It was unclear if the garlic was supplied from an approved source since there was no labeling on neither the containers nor the boxes.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
17
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Site:
Provisions-Deck 2 Commissary Vegetable Preparation
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|
Violation:
The cooling log for March 3 had three records with only initial temperatures and no follow up until 41°F or less. Specifically, diced tomato - 10:34 at 50°F, half tomato - 10:05 at 52°F, and sliced tomato - 10:18 at 47°F. Crew did not have an explanation of what happened.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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|
Site:
Bar-Deck 6
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|
Violation:
In the cafe display case, the cold smoked salmon was stored above the ready-to-eat sandwiches. Staff rearranged this.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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|
Site:
Buffet-Windjammer Deck 16 Portside
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|
Violation:
The light fixtures over top the buffet counter were constructed of metal whisks. The features of the whisks were very difficult to clean and were soiled with dust during the inspection. These fixtures are installed on both the starboard and port sides of the buffet. The food service in this area had ended when the inspector entered the area. The same violation was noted on the previous 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:
Galley-Windjammer Deck 16 - Portside
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|
Violation:
Approximately four (4) green, food containers stored on the counter had nicks and chips on the nonfood-contact surface. The nicks were difficult to clean but clean to sight and touch during 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
|
|
Site:
Bar-Solarium
|
|
Violation:
The nonfood contact surface on the glass enclosure for the liquor bottles in the middle of the bar was chipped and difficult to clean on the top where bottles were stored.
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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
|
|
Site:
Bar-Solarium
|
|
Violation:
The sanitizing bucket in this area was cloudy and soiled while this bar was open.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The potwash machine was out of service since the morning of 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.:
23
|
|
Site:
Galley-Windjammer Deck 16 Flight-Type Warewash
|
|
Violation:
There was a piece of what appeared to be cantaloupe and a large piece of bread inside the final rinse compartment of the flight-type warewash machine. Staff cleaned this right away.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The inside of the tubes of the spray mix machine had dark spots and granular residue. The machine was previously cleaned and not in use. 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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The compressor of the spray mix machine had accumulations of flour. The machine was previously cleaned and not in use. 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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The technical spaces of the three proofing cabinets had greater than a day's accumulation of flour.
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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
|
|
Site:
Galley-Chops Grill
|
|
Violation:
The shatter-proof light bulb on the far right of the service counter in the Chops Grill show galley was peeling. Staff replaced this right away.
|
|
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
|
|
Site:
Galley-Chops Grill
|
|
Violation:
The convection oven inside the galley was heavily soiled with grease on the underside nonfood-contact surface. The accumulation was in excess of 24 hours.
|
|
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
|
|
Site:
Dining Room-150 Central Park
|
|
Violation:
There was food debris in the previously-cleaned top drawer of the trolley located nearest the galley entrance. This top drawer was a nonfood-contact surface.
|
|
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
|
|
Site:
Galley-150 Central Park
|
|
Violation:
There was a large accumulation of grease on the underside of the ledge nearest the deck in front of the flat top grill. The inspector was able to remove the grease with her hand. Crew responded right away to clean the area.
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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
|
|
Site:
Other-Deck 2 Garbage Room
|
|
Violation:
In the garbage room, backflow prevention devices for the hot and cold potable water supply lines for the sorting table hose-end sprayers were soiled with partially blocked drain holes. Cleaning of all four backflow prevention devices began immediately.
|
|
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
|
|
Site:
Galley-Windjammer Deck 16 Portside
|
|
Violation:
There were bags of milk in the refrigerator #166016 that had a white residue on them. Staff stated this was from the boxes when the bags were unpacked. Additionally, there was milk spilled beneath one of the bags stored near the bottom shelf in the unit. Staff stated this would be cleaned right away.
|
|
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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|
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Item No.:
28
|
|
Site:
Dining Room-Chops Grill Waiter Station
|
|
Violation:
The plastic container for milk stored inside the counter-top mounted coffee machine was previously-cleaned but had a foul-odor and moisture on the inside food-contact surface. This was sent to be rewashed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
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Item No.:
28
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
At least seven hotel pans were stacked dripping wet on the clean storage area. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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|
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Item No.:
28
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Two racks full of stainless steel serving plates for lettuce and shrimp were stacked dripping wet. Corrections started immediately.
|
|
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.:
33
|
|
Site:
Galley-Deck 4 Izumi
|
|
Violation:
The back bulkhead of the sushi station was greasy. The area was previously cleaned and not in use. The bulkhead was cleaned after the finding.
|
|
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
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
During breakfast service, the deckhead over and around the soiled side of the conveyor warewash machines was covered with condensation. Staff instructed the crew to dry the deckhead.
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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
|
|
Site:
Galley-Deck 17 Suite Lounge
|
|
Violation:
There was a thick, white liquid spilled inside the technical space labeled 'Fire Damper' near the entrance to the galley. There was a bottle of cleaning solution on the deck behind the stereo/sound unit. This appeared to be the source of the spill.
|
|
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
|
|
Site:
Galley-Deck 4 Teppanyaki
|
|
Violation:
The deckhead above the station #3 was constructed of plastic and what appeared to be dry wall or wood, and not stainless steel.
|
|
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. This ship was delivered in 2018 and built to the 2011 VSP Construction Guidelines that require stainless steel bulkheads and deckheads in galley areas.
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Item No.:
33
|
|
Site:
Buffet-Windjammer Deck 16 Portside
|
|
Violation:
The light fixtures over top the buffet counter were constructed of metal whisks. The features of the whisks were very difficult to clean and were soiled with dust during the inspection. These fixtures are installed on both the starboard and port sides of the buffet. The food service in this area had ended when the inspector entered the area. The same violation was noted on the previous inspection.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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
|
|
Site:
Buffet-Windjammer Deck 16 Portside and Starboard
|
|
Violation:
There were decorative spoons installed on the bulkheads on both sides of the buffet. These were soiled during the inspection. The inspector was able to wipe away dust from the tops of the spoons. These were not installed above or near food preparation or storage/display.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
36
|
|
Site:
Bar-Java Café
|
|
Violation:
Half of the lights of this in-use smoothie and coffee preparation area were off on purpose and the light intensity in front of the Zumex machine was less than 220 lux and behind the machine was less than 110 lux. In addition, the light intensity between the Red Bull refrigerators was less than 110 lux.
|
|
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 a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Buffet-Special Line
|
|
Violation:
At the carving station, the film protecting the heating lamps was peeling. Corrections started immediately.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Cereal Station
|
|
Violation:
The light intensity was less than 220 lux in front of the cereal dispensers and less than 110 lux behind and around them.
|
|
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 a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
During breakfast service, the deckhead over and around the soiled side of the conveyor warewash machines was covered with condensation. Staff stated that the ventilation was not working properly.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 Izumi
|
|
Violation:
A vacuum cleaner hose and suction piece were stored in the cleaning locker inside the galley. Staff said it was to clean the carpet outside the galley. The vacuum cleaner pieces were taken out of the cleaning locker after the finding.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
There was a cloth bag containing a coiled spray hose stored in the technical space beneath the pulper in this area. Staff relocated this to the cleaning locker.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
As a standard practice small toys are cleaned in a dishwasher. Some of the toys contained small drain holes and upon inspection some of these toys were not dried properly and still contained water.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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