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Item No.:
08
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Site:
Galley-Pastry
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Violation:
Water was leaking from a backflow preventer on the upright freezer 436F, causing water to pool on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Technical Water Hoses
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Violation:
The ship had blue hoses labeled 'Potable Water Only' for leading pier water to the ship's technical water system through the aft technical water connections. The preparations to do this operation were observed on the morning of the day of the inspection. Staff stated that those hoses were old potable water hoses and were never used for potable water loading. However, they were undistinguishable from the potable water hoses used to bunker potable water. It was also unclear if the hose connections used to bunker technical water used separate piping with fittings incompatible for potable water bunkering. After the finding, crew members changed the lettering on the hoses, identifying them to be used for technical water bunkering only.
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Recommendation:
Ensure potable water hoses have unique fittings from all other hose fittings on the vessel. Use only dedicated hoses for technical water bunkering that are easily identified for this purpose.
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Item No.:
13
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Site:
Bar-Lobby
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Violation:
The bartender dropped a food container lid on the deck, picked it up, washed it in the utility sink, and placed it with the other clean lids on the bar counter.
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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.:
19
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Site:
Buffet-Lido Pantry 1
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Violation:
The side sneeze guards for the hot service lines did not extend all the way down to the counter to protect the food. Passengers could stand less than 1 meter (40 inches) from the food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Counter-mounted Ice Machines
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Violation:
The counter-mounted ice machines were in disrepair with scratching and scoring in the ice bins. These were out of service and two new machines were in order. A similar finding was noted on the last inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The final rinse temperature gauge of the in-use potwash machine measured 234F at the manifold while 140-145F was measured at the utensil surface level. This temperature difference indicated a possible malfunction of the gauge.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
When the inspection team entered the area, the conveyor rack-type warewasher was out of service for repairs.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The final rinse temperature of the in-use conveyor potwash machine did not reach the minimum of 160F at the utensil surface. The inspector used a thermocouple thermometer, placed directly under the upper final rinse spray, and temperatures were 140F and 145F. The machine was taken out of service to be repaired.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Bar-Pool
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Violation:
The drain opening on the counter, which was used for the soda gun, was soiled with black debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Bar-Pool
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Violation:
The deckhead had gaps that lead to the plenum between the wooden panels over the bar counter. Ice, drinks, and clean equipment were stored underneath. Dusty wires and cables were observed in the plenum space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Bar-Lobby
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Violation:
An opening exposing a void space was noted at the back of the technical compartment for undercounter refrigerator 1.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
38
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Site:
Pantry-Coconut Grill
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Violation:
The soda gun had not been used for 10 years per staff, but soda syrup was inside the soda gun and nozzle.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Pool
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Violation:
The soda gun had not been used for 10 years per staff, but soda syrup was inside the soda gun and nozzle.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Lido Forward Beverage Station
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Violation:
One live fruit fly was observed by the ice dispenser.
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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.:
39
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Site:
Pantry-Coconut Grill
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Violation:
One live fly was observed by the pizzeria/deli service lines. Also, at least six fruit flies were observed in the technical space of the bar area under the liquor speed rail.
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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.:
39
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Site:
Galley-
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Violation:
One live house fly was observed in the 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.:
39
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Site:
Bar-Lobby
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Violation:
One live fly was observed in the 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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