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Item No.:
08
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Site:
Potable Water-Bunker Locker (Portside)
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Violation:
Approximately 11 technical (non-potable) water hose end caps were stored in the potable water hose locker along with three potable water hoses. The non-potable water hose end caps were rusted and had soiled cap gaskets. The potable water hoses were properly stored with the end caps joined. The non-potable water hose end caps were removed during the inspection.
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Recommendation:
Do not use the locker for any other purpose than storing potable water equipment.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
Three atmospheric vacuum breakers located on three different hose-type showers were not listed in the cross connection control log. Remediation began immediately.
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Recommendation:
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.:
13
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Site:
Pantry-Tuscan Grill
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Violation:
There were five clear, unlabeled bottles stored in the Tuscan Pantry reach in refrigerator on the bottom shelf. The inspector asked what these were and the staff stated they were limoncello, which was prepared onboard. The inspector requested an SOP for this process, which was provided later in the inspection. The information provided to the inspector described a recipe, which included using bottles without labels, which were to be kept for three days in a cool place in the vodka and lemon peels mixture and then included additional ingredients. Additionally, staff stated that the bottles with the mixture is only kept for 7 days. This information conflicted what the recipe/SOP stated.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
16
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Site:
Galley-Ocean View Cafe
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Violation:
There was a transportation trolley stored near the galley, which had a tray of focaccia bread with cheese on top. The trolley did not have a label on it to indicate it was on time control. Staff stated that this trolley should be labeled 'A' that referred to the time control plan. Staff discarded the potentially hazardous foods (PHF) in this trolley and labeled it with an 'A'.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Pantry-Tuscan Grill
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Violation:
There were five clear, unlabeled bottles stored in the Tuscan Pantry reach in refrigerator on the bottom shelf. The inspector asked what these were and the staff stated they were Limon cello which was prepared onboard. The inspector requested the Standard operating Procedure (SOP) for this process, which was provided later in the inspection. The information provided to the inspector described a recipe which included using bottles without labels, which were to be kept for three days in a cool place in the vodka and lemon peels mixture and then included additional ingredients. It is not clear whether this mixture is potentially hazardous. Additionally, staff stated that the bottles with the mixture is only kept for 7 days. This information conflicted what the recipe SOP stated.
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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. Ensure potentially hazardous food dispensed through a vending machine is in the package in which it was placed at the galley or food-processing plant at which it was prepared.
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Item No.:
19
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Site:
Pantry-Tuscan Grill
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Violation:
There were five, clear, unlabeled bottles stored in the Tuscan Pantry reach in refrigerator on the bottom shelf. The inspector asked what these were and the staff stated they were limoncello, which was prepared onboard. The bottles previously held other liquor and staff was reusing them for the limoncello. The inspector requested an SOP for this process, which was provided later in the inspection. The information provided to the inspector described a recipe, which included using bottles without labels, which were to be kept for three days in a cool place in the vodka and lemon peels mixture and then included additional ingredients. Additionally, staff stated that the bottles with the mixture is only kept for 7 days. This information conflicted what the recipe/SOP stated..
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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.
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Item No.:
20
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Site:
Galley-Deck 4 Potwash
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Violation:
A green cutting board in this area was significantly scratched and scored making it difficult to clean. The cutting board was clean during the inspection. The cutting board was immediately discarded.
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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. 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.:
20
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Site:
Bar-Gelateria
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Violation:
The black, plastic faceplate around the gauge on the coffee machine was separated from the surface and difficult to clean. The faceplate was part of the food-splash surface. Staff applied food-grade silicone and secured the faceplate immediately.
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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. 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:
Dining Room-Murano
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Violation:
One of the cook stations used for the tableside lobster preparation, had seams greater than 0.8 mm at the corner of where the stainless steel insert fits into the table making the surface difficult to clean. This surface was a nonfood-contact area. Staff stated that this would be repaired right away.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Deck 4 Soup Kitchen
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Violation:
The middle combination oven in a row of three was leaking water due to a faulty gasket. The area was constantly being cleaned and mopped by the crew member.
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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.:
21
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Site:
Bar-Al Baccio
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Violation:
The right, back corner of the back bar had an uneven surface with chips and pitted areas making it difficult to clean. The area was clean at the time of the inspection.
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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. 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-Deck 4 Special Order
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Violation:
Water was dripping on the deck due to a faulty door gasket on the combination oven in this area. The door gasket was ordered during the inspection.
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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.:
21
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Site:
Potable Water-Trolley Wash Room
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Violation:
Three atmospheric vacuum breakers, attached to the soap system had excessively rusted bell housings. These backflow prevention devices were working at the time of the inspection
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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.
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Item No.:
24
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Site:
Galley-Deck 3 Fish Station
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Violation:
The water in the sanitizing bucket at this station was over 200 ppm. When the inspector tested the water with a test strip, the strip turned black immediately. After drying the strip with a paper towel, the strip remained black. The water in the bucket was changed immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Pantry-Mast Grill
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Violation:
The trolley with previously-cleaned plates was soiled with dust and debris. The bottom plate of each stack was inverted, which caused the food-contact surface to be indirectly affected. The plates and trolley were removed 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.:
27
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Site:
Pantry-Mast Grill
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Violation:
The trolley with previously-cleaned plates was soiled with dust and debris. The plates and trolley were removed for cleaning.
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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:
Pantry-Pool Bar
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Violation:
There was a sticky substance on the storage rack where the liquor bottles were stored. Staff cleaned 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.:
27
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Site:
Bar-Sushi on Five
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Violation:
The undercounter technical space on the far left of the service station had standing water and black debris inside. This was cleaned up 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:
Other-Engine Control Room
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Violation:
The portable refrigerator unit in the engine control room was stored in an appropriate cabinet; however, the inside of the cabinet was soiled with dust and nonfood-type debris. Cleaning of the area 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-Dishwash
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Violation:
One rack of 16 previously cleaned French onion soup bowls in the dry area were stored upright and contained an excess of water inside the bowls.
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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-Tuscan Grill
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Violation:
There were five, clear, unlabeled bottles stored in the Tuscan Pantry reach in refrigerator on the bottom shelf. The inspector asked what these were and the staff stated they were limoncello, which was prepared onboard. The bottles previously held other liquor and staff was reusing them for the limoncello. The inspector requested an SOP for this process, which was provided later in the inspection. The information provided to the inspector described a recipe, which included using bottles without labels, which were to be kept for three days in a cool place in the vodka and lemon peels mixture and then included additional ingredients. Additionally, staff stated that the bottles with the mixture is only kept for 7 days. This information conflicted what the recipe/SOP stated..
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Recommendation:
Ensure single-service and single-use articles are not reused.
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Item No.:
33
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Site:
Galley-Deck 3 FST 03-7-53 P
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Violation:
Water was standing on the deck in this technical space and puddling in the electrical space adjacent to the technical area.
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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:
Galley-Deck 3 FST 03-7-40-P
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Violation:
A significant amount of water was pooling in the technical spaces in this area and in the area adjacent to the electrical locker in this area.
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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:
Galley-Deck 3 Roasting Station
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Violation:
A steady stream of water starting at the bulkhead traveled down the bulkhead, dripping and puddling on the countertop. The source of the water could not be identified. Cleaning began 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:
Galley-Deck 4 Special Order
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Violation:
Water was puddling on the deck due to a faulty door gasket on the combination oven in this area. Cleaning began immediately. The door gasket was ordered during the inspection.
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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:
Galley-Bakery
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Violation:
The deckhead by the ventilation duct cover above the vertical bread baking ovens was soiled with a black liquid material. Additionally, recently baked bread was stored directly under this area cooling. No contamination was observed on the surface of the containers of cooling bread. The bread was moved and cleaning began 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:
Galley-Pastry
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Violation:
Water was dripping from the ice cream mixer in this area. The machine was not in use at the time of the inspection. The constant drip caused water to puddle on the deck and a brown stain could be seen on the deck through the puddled water.
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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:
Pantry-Deck 6 Housekeeping Pantry
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Violation:
An excessive amount of pooled water was on the deck adjacent to the clean utensil storage rack. Cleaning began 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:
Galley-Deck 4 Special Order
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Violation:
The deck under the bain marie station contained food and debris greater than a day's accumulation. The area was previously cleaned and not in operation at the time of the inspection. Cleaning began 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.:
38
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Site:
Galley-Deck 3 Exit
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Violation:
A wet, dirty mop in a bucket full of water was left by the main galley exit area.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
One fruit fly was observed under the counter beside the dripping ice cream machine in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Pantry-Tuscan Grill
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Violation:
There were five clear, unlabeled bottles stored in the Tuscan Pantry reach in refrigerator on the bottom shelf. The inspector asked what these were and the staff stated they were limoncello, which was prepared onboard. The inspector requested an SOP for this process, which was provided later in the inspection. The information provided to the inspector described a recipe, which included using bottles without labels, which were to be kept for three days in a cool place in the vodka and lemon peels mixture and then included additional ingredients. Additionally, staff stated that the bottles with the mixture is only kept for 7 days. This information conflicted what the recipe/SOP stated.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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