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Item No.:
08
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Site:
Potable Water-Air Gap List
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Violation:
The results from the annual inspection of the air gaps onboard was not documented.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Ensure the inspection results are recorded.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool 1 and 2
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Violation:
The water level in both pools was several inches above the lower level skim gutters but did not reach the skim gutters on the beach access portion of the pools.
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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.:
12
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Site:
Galley-
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Violation:
A food employee was observed changing gloves with no handwashing between glove changes. The employee changed gloves and washed hands between glove changes after being advised by the inspector.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Magenta Hot Galley
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Violation:
The cooling log for 18 February had entries for roasted duck, strip loins, and lamb legs with only initial temperatures and no other follow up. The log was signed by a supervisor.
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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.:
16
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Site:
Galley-Le Bistro
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Violation:
The consumer advisory on the menu was one long word of more than 100 letters which could not be read. The advisory was also in a very small font.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Cagney's
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Violation:
Carrot cake and banana pie had discard times of 1130 and were not discarded until 1405.
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Recommendation:
Follow the time control plan.
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Item No.:
17
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Site:
Galley-Magenta Hot Galley
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Violation:
The cooling log for 18 February had entries for roasted duck, strip loins, and lamb legs with only initial temperatures and no other follow up. The log was signed by a supervisor.
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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 thru 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 5C (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.:
19
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Site:
Buffet-Garden Caf
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Violation:
The right side of the wok station at the Asian Selection counter was not protected by a side shield. The distance between exposed food and where consumers take their plates in front of the line was less than 1 meter (40 inches).
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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.:
19
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Site:
Buffet-Garden Caf Pizza Station
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Violation:
At the pizza preparation counter, a large open container of tomato sauce was under a soiled bulkhead-mounted telephone. Also, the cord of the telephone was hanging just on top of the sauce. The sauce was moved.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Buffet-Officers Mess
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Violation:
The two lids for the soft-serve ice cream machine were in bad repair and difficult to clean.
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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:
Other-Trolley Wash
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Violation:
Most cambro containers in this room were heavily scratched and difficult to clean.
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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
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Site:
Other-Deck 3 Potwash
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Violation:
The in-use front-loading potwash machine had a heavy water leak from under the machine. This water was pooled on the deck next to the machine.
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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-Potwash
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Violation:
The front-loading potwash machine was out of service since the morning of the day of the inspection. A three-compartment sink was used next to this machine.
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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-O'Sheehan's
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Violation:
A heavy stream of water was exiting the in-use rack-type dishwash machine when the wash compartment door was opened and did not stop. This stream caused water from inside the machine to be pooled on the deck in front of the machine.
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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-Garden Caf Dishwash
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Violation:
The in-use rack-type conveyor warewash machine had its wash and rinse compartments soiled with an excess of food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Other-Deck 10 Linen Locker 10-3-024
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Violation:
Approximately ten soiled cups and ten soiled coffee mugs were stored on the top shelf above clean towels. These were immediately removed and sent to the pantry for washing.
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Recommendation:
Store all soiled food service equipment in a designated soiled storage area.
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Item No.:
26
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Site:
Pantry-Barsity
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Violation:
On the clean storage racks, 3 pieces of glassware, 1 ice scoop, and 1 ice bucket were stored as clean but still soiled with food residues.
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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.:
26
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Site:
Galley-Le Bistro
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Violation:
On the clean storage racks, 3 glasses and 1 bowl were stored as clean but still soiled with food residues.
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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.:
26
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Site:
Galley-O'Sheehan's
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Violation:
On the clean racks, one cereal bowl was stored as clean but still soiled with food residues.
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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.:
28
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Site:
Other-Trolley Wash
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Violation:
A number of previously cleaned cambro containers were found with pooled water inside. Also, several gaskets were found in one of the wet containers and had signs of mold. Staff stated that these containers were used during private island visits and the next itinerary with these visits will be this summer.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Pantry-Deck 10 Ice Pantry 10-3-020
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Violation:
Four rolling coolers used to transport ice were stored on their sides on the clean storage rack, which caused water to pool inside and not drain.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Other-Trolley Wash
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Violation:
A large bottle of oven cleaning solution was stored inside one of the wet cambro containers.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Galley-Garden Caf Potwash/Hot Galley
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Violation:
A large open container with food discards was unattended.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-La Cucina
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Violation:
The bulkheads around the oven were covered by wall paper. The wall paper was peeling off in some areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Do not use wall paper on bulkheads of food preparation areas.
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Item No.:
33
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Site:
Galley-Garden Caf Dishwash
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Violation:
There were several broken tiles and missing grout in this area.
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Recommendation:
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:
Buffet-Garden Caf Pizza Station
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Violation:
At the pizza preparation counter, a soiled bulkhead-mounted telephone was over a tomato sauce open container.
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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 3 Potwash
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Violation:
One slice of tomato was on the deck under the water pooled next to the in-use potwash 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:
Provisions-Pastry Walk-in Freezer
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Violation:
Ice was heavily collected on the deckhead, bulkheads, and door plastic curtain.
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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:
Provisions-Hotel Stores
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Violation:
The deck was heavily soiled under the pallets and shelves.
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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:
Preparation Room-Hot Buffet
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Violation:
There were several broken tiles and missing tile grout to the left of the combination oven in front of the blast chiller.
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Recommendation:
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:
Galley-Teppanyaki Tables
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Violation:
There was grease residues on the deckhead between the two hoods of the Teppanyaki table next to the windows.
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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.:
35
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Site:
Galley-O'Sheehan's
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Violation:
A heavy stream of water was exiting the in-use rack-type dishwash machine when the wash compartment door was opened and did not stop. This stream caused water from inside the machine to be pooled on the deck in front of the machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Other-Deck 3 Potwash
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Violation:
The in-use front-loading potwash machine had a heavy water leak from under the machine. This water was pooled on the deck next to the machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Bar-Sake
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Violation:
The light intensity at the handwashing station was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Other-Deck 3 Potwash
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Violation:
The light intensity to the right of the potwash machine was less than 110 lux.
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Recommendation:
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.:
37
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Site:
Galley-Garden Caf Dishwash
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Violation:
There was heavy condensation collected on top of the soiled end of the in-use rack-type conveyor warewash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
43
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Site:
Other-Deck 2 Engine/Deck Changing Rooms
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Violation:
No disinfection records were available for the shower heads in the engine and deck changing rooms.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Recreational Water Facilities-New Double Slide
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Violation:
A new double water slide was installed to replace a single water slide during the dry dock in November 2015. This replacement installation triggered the 2011 Construction Guidelines requirements including the distance from the slide entrance to the closest passenger cleansing shower. The entrance was now 20 meters (60 feet) from the pool shower, which was double the allowed separation from an RWF entrance. Documentation provided to the inspector showed the plans for installing a new pool shower were advancing as the ship was waiting for a quote from a contractor. This was written on the previous inspection report of August 2016.
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Recommendation:
Install the showers within 10 meters of the entrances to RWFs.
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