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Item No.:
06
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|
Site:
Potable Water-Distant Point
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|
Violation:
The free residual halogen measured by the halogen analyzer was not within 0.2 ppm of the free residual halogen measured by the manual test. The analyzer indicated 1.54 ppm of free chlorine, the staff's test kit indicated 2.15 ppm, and the inspector's test kit indicated 2.43 and 2.53 ppm. The staff recalibrated the analyzer.
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|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
06
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|
Site:
Potable Water-Potable Water Testing
|
|
Violation:
The color comparator for analyzing results of the potable water testing method expired on 4 April 2019.
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|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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|
Site:
Potable Water-Testable Device Record
|
|
Violation:
There were two forms documenting the tests for testable devices. The first one presented to the inspector, had a note that the reduced pressure assembly for the midship Reverse Osmosis plant was not tested but it documented test results.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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|
Site:
Galley-Deck 10 Center
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|
Violation:
Adjacent to the soup station, the delicatessen hood cleaning system backflow prevention device was dripping water. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
08
|
|
Site:
Buffet-Deck 10 Beverage Station Starboard Side
|
|
Violation:
The backflow prevention device for the juice machine was dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Water Park Bucket Charts
|
|
Violation:
The chart for 27 April documented chlorine levels below 2 ppm from 1300 to 1600 while the facility was open.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The chlorine levels measured by the inspector and staff test kits were 6.97 ppm, 7.27 ppm, 8.00 ppm, 8.33 ppm, and 8.92 ppm from different parts of the pool. The pool was closed after the finding.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The chlorine levels in the pool ranged from 6.97 to 8.92 ppm while the analyzer in the pump room measured 2.59 ppm. The inspector and staff measured the chlorine levels in the pump room and found the levels close to what the analyzer was reading. It was unclear what happened in the recirculation system that led to such out of range high levels of chlorine in the pool and levels so much lower and within acceptable range in the sample line and analyzer.
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters to monitor flow rates. Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Park Bucket Charts
|
|
Violation:
The chart for 27 April documented chlorine levels below 2 ppm from 1300 to 1600 while the facility was open. There were no notations outlining actions taken when the chlorine residual was outside of the acceptable range.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
|
|
Violation:
The plan presented to the inspector by the engineers responsible for the RWFs did advise to ensure that pH levels are maintained at 7.5 or less at 77°F (25°C) or higher during this disinfection process. Staff stated that the housekeeping personnel, who share responsibility with the engineers for this disinfection process, had an updated plan.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
While the facility was open, the starboard side shower could not be used by bathers because staff had a large drum stored inside. This was corrected immediately.
|
|
Recommendation:
Ensure showers provide potable at a temperature not exceeding 43°C (110°F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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|
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Item No.:
10
|
|
Site:
Housekeeping-Private Whirlpool Cleaning
|
|
Violation:
There was no record documenting cleaning and disinfection for the turnaround day of 23 March. There were two forms documenting different times for cleaning and disinfection for 16 March signed by the operators doing the procedures and the supervisor.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
On 1 April, a food worker reported onset of AGE symptoms at 0300 and worked until 0939 while symptomatic. Records indicated that the food that was prepared during this time was discarded and the area was sanitized. This crewmember also received disciplinary actions.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
During morning cleanup, this area was significantly overcrowded with dirty dishes that were stacked very high extending into two food transportation corridors. At this time, active cleaning was not taking place. It appeared these items were being stored in this area to be cleaned later. Food debris was also noticed on the deck. Additionally, when the inspector asked about the plan to clean the area prior to lunch preparation and service, the person in charge did not have a plan in-place to distribute the soiled items to other facilities. Once again, the inspector mentioned that both of these food corridors would be used to transport food for later service periods and more than half of both corridors were used as soiled storage. The inspector left the area and then returned more than 40 minutes later. The soiled dishes had not been removed and the food debris had not been cleaned from the deck. Food preparation had begun for the lunch service.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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|
|
Item No.:
13
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
On 1 April, a food worker reported onset of AGE symptoms at 0300 and worked until 0939 while symptomatic. Records indicated that the food that was prepared during this time was discarded and the area was sanitized.
|
|
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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
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Item No.:
15
|
|
Site:
Provisions-Fruit Cooler
|
|
Violation:
Two cases of 32-ounce cans containing grape juice appeared to be very old and had a significant amount of rust on the top surface of the cans. The cans were discarded.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The marble slab food contact area contained a thick bead of silicone that was pealing and difficult to clean.
|
|
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
|
|
Site:
Other-Deck 10 Guy's Burger
|
|
Violation:
The protective coating for the center heat lamp bulb was peeling and chipping creating a difficult to clean surface. The bulb under the peeling coating was soiled with food debris. An alcohol swab was used to remove the food debris. The area was not in use at the time of the inspection. The bulb was changed immediately.
|
|
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. 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
|
|
Site:
Pantry-Deck 10 Guy's Burger
|
|
Violation:
The plastic data plate cover for the upright heating unit was chipped and peeling. This cover was replaced during the inspection.
|
|
Recommendation:
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
|
|
Site:
Galley-Deck 10 Comfort Kitchen
|
|
Violation:
Two plastic labels were peeling off the doors of the upright heating units creating areas difficult to clean. The labels were repaired during the inspection.
|
|
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 10 Dishwashing Area
|
|
Violation:
The final rinse arm for the flight-type dishwashing machine had four clogged spray nozzles. Cleaning began immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwashing Area
|
|
Violation:
The curtains at the soiled end of the dishwashing machine were coiled and in-effective. Water and an excess amount of steam were escaping causing water to pool on the deck below. The curtains were replaced immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Warewash Machines Out of Order
|
|
Violation:
The following machines were out of order: deck 2 aft/portside since 2 March, deck 8 aft/starboard side since 27 January, and deck 8 forward/portside since 16 April.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Glasswashing Area
|
|
Violation:
The curtains at the soiled end of the glasswashing washing machine were coiled and in-effective. An excess amount of water was escaping from the coiled curtains and pooling on the deck below. The curtains were replaced immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
During morning cleanup, this area was significantly overcrowded with dirty dishes that were stacked very high extending into two food transportation corridors. At this time, active cleaning was not taking place. It appeared these items were being stored in this area to be cleaned later. Food debris was also noticed on the deck. Additionally, when the inspector asked about the plan to clean the area prior to lunch preparation and service, the person in charge did not have a plan in-place to distribute the soiled items to other facilities. Once again, the inspector mentioned that both of these food corridors would be used to transport food for later service periods and more than half of both corridors were used as soiled storage. The inspector left the area and then returned more than 40 minutes later. The soiled dishes had not been removed and the food debris had not been cleaned from the deck. Food preparation had begun for the lunch service.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 10 Guy's Burger
|
|
Violation:
The protective coating for the center heat lamp bulb was peeling and chipping creating a difficult to clean surface. The bulb under the peeling coating was soiled with food debris. An alcohol swab was used to remove the food debris. The area was not in service at the time of the inspection. The bulb was changed immediately.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10 Blue Iguana
|
|
Violation:
The ice machine had brown debris on the inside of the ice cube sensor. An alcohol swab was used to remove the debris. The machine was in use during the inspection. Cleaning began immediately.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 Night Club
|
|
Violation:
Water was pooled on the bar condiment preparation counter near the utility sink in several areas. The bar was not in service at the time of the inspection. Cleaning began immediately.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 Alchemy
|
|
Violation:
The ice machine had black debris on the ice thickness sensor, the water arm, and the evaporator plastic housing. An alcohol swab was used to remove the debris. The machine was closed for cleaning.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 Comfort Kitchen
|
|
Violation:
The food storage rack inside the blast chiller was soiled with food debris. This area had been previously cleaned. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Blue Iguana Portside Beverage Station
|
|
Violation:
The shelf inside the technical space below the coffee and juice machines was soiled with an excessive amount of water and food debris. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 Blue Iguana Condiment Station
|
|
Violation:
Two previously cleaned bowls were stored wet in the under-counter storage area. The bowls were removed for cleaning during the inspection. The area was in service at the time of the inspection.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 5 Pub
|
|
Violation:
Three previously cleaned wine carafes were stored at the bar wine service area with an excess amount of water inside. They were removed for cleaning.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 Comfort Kitchen
|
|
Violation:
The clean equipment storage rack at the entrance to the comfort kitchen was soiled with food debris. Cleaning began immediately.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 10 Sweet Spot Lido-Aft
|
|
Violation:
The handwash sink water reached a maximum temperature of 74°F through the mixing value. The inspector waited two minutes for the temperature to stabilize. Remediation began immediately.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Dirty Drop-off
|
|
Violation:
The handwash station was blocked by a trolley of soiled dishes while in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
The restrooms in the crew break-room (men and woman) had doors that were not self-closing. Remediation began immediately.
|
|
Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Glasswashing Area
|
|
Violation:
The curtains at the soiled end of the glasswashing washing machine were coiled and in-effective. An excess amount of water was escaping from the coiled curtains and pooling on the deck below. The curtains were replaced immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery
|
|
Violation:
The bulkhead behind the baking ovens was significantly soiled with dust and food debris. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Dishwashing Area
|
|
Violation:
The curtains at the soiled end of the dishwashing machine were coiled and in-effective. Water and an excess amount of steam were escaping causing water to pool on the deck below. The curtains were replaced immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-New Galley
|
|
Violation:
The dripping water from the bucket-filling spout was puddling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer
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Violation:
There was a significant amount of dust buildup on the deckhead all around the ventilation duct across from the pulper. 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-Light Fixture
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Violation:
Water was collecting inside the light fixture above the crushed ice machine. No dripping occurred nor was any food impacted during the inspection 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-Light Fixture
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Violation:
Water was pooling on the deck around the crushed ice machine.
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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:
Other-Deck 10 Guy's Burger
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Violation:
Three deckhead mounted lights located above the food counter were un-seated making them difficult to clean. Remediation began immediately.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Other-Deck 10 Guy's Burger
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Violation:
The deckhead to bulkhead juncture above the food service counter had a profile strip that was separated from the deckhead tiles in multiple places creating difficult to clean areas. Adjacent to the hot grill, grease had accumulated in the separated areas of the profile strip. The area was previously cleaned and not open for service 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. 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:
Other-Deck 10 Guy's Burger
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Violation:
Grease was dripping from the front of the exhaust hood above the hot grill. This area was previously cleaned and not open for service during the time of 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:
Pantry-Deck 10 Guy's Burger
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Violation:
The deck of the walk-in freezer was soiled with food debris. Food was being stored in the unit at the time of the inspection; however, no cross-contamination was observed. 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.:
34
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Site:
Galley-New Galley
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Violation:
The bucket-filling spout at the handwash station was constantly dripping onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 10 Sweet Spot Lido-Aft
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Violation:
The lighting intensity was insufficient at the sweet roll station. An intensity of 125 lux was measured where the sweet rolls are placed for service. Remediation began immediately.
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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 10 Swirls Lido-Portside
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Violation:
The lighting intensity was insufficient at the ice cream station. An intensity of 165 lux was measured during the inspection. The area was open for service at the time of the inspection.
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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.:
43
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Site:
Ventilation-Inspection and Maintenance Plan
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Violation:
The plan stated to clean as necessary different areas of the air-handling units but did not describe the cleaning process. For instance, staff explained to the inspector in detail where they scrub with pads and use chemicals mixed with potable water, but that was not in documented.
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Recommendation:
Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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