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Item No.:
09
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Site:
Recreational Water Facilities-Jacuzzi 1 and 2
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Violation:
The pH levels for Jacuzzi 1 and 2 were out of range while open. Jacuzzi 2 was tested first. The inspector measured the pH at 8.14. The inspector took a second reading and measured 8.23. Crew also obtained readings above 8.0. Both the crew and inspector checked their instrument calibration with the ship's secondary standards which indicated both instruments were within range. The inspector then took 2 more subsequent measurements which were 8.16 and 8.04. The inspector used both her reagents as well as the ship's reagents. The inspector took a sample from Jacuzzi 1 and the measurement was 8.05. Crew reported that whirlpool and 2 were on the same line. Both Jacuzzis were immediately closed. The analyzer in the pump room measured 7.46. Crew reported that the pH pump was off and restarted it immediately. Prior to the testing, a guest had been in Jacuzzi 2.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Jacuzzi 1 and 2
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Violation:
The pH levels for Jacuzzis 1 and 2 were out of range while open. Crew did not confirm that an alarm activated in a continuously manned space to alert crew of the out of range pH. The analyzer in the pump room measured 7.46. Crew reported that the pH pump was off and restarted it immediately. Crew reported the analyzer's calibration was checked daily and the analyzer was calibrated 6 days prior. Crew noted they would ensure the pH was within range and the analyzer would be calibrated prior to reopening the Jacuzzis.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
13
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Site:
Provisions-Dry Storage Area
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Violation:
A box of approximately 100 cooking trays was stored for removal at the ship's next port. Five of the trays were soiled. The box of pans was nestled among boxes of packaged food and beverages. A one gallon bottle of a cleaning chemical used for freezer floors was found in a soiled cleaning bucket outside of the chemical locker. Jackets, wood posts, soiled brooms, dust pans, an open box of soiled air filters, and electronic equipment were stored in the area. Additionally, three full sized soiled bed sheets were being used to soak up water leaking from the provisions doors. Staff moved all nonfood items to the adjacent storage area.
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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. Ensure that the areas of knowledge include: (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 pints 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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Item No.:
16
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Site:
Galley-Ocean View Galley
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Violation:
Nine trays of pasta in the walk in refrigerator recorded temperatures between 42F and 44F. Crew also measured temperatures between 42-44F. The transportation logs noted that the pasta was placed in the refrigerator at 2200 the previous night. Trays were removed and placed into the blast chiller during the inspection. The thermometer used by the inspector had a margin of error of +/-0.7F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Dry Storage Area
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Violation:
A box containing approximately 100 cooking trays was stored for removal at the ship's next port. Five of the trays were soiled. The box of pans was nestled among boxes of packaged food and beverages. A one gallon bottle of a cleaning chemical used for freezer floors was found in a soiled cleaning bucket outside of the chemical locker. Jackets, wood posts, soiled brooms, dust pans, an open box of soiled air filters, and electronic equipment were stored in the area. Additionally, three full sized soiled bed sheets were being used to soak up water leaking from the provisions doors.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Pantry-Housekeeping Pantry Deck 3
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Violation:
Two round plastic pieces on the door of the ice bin were chipped which exposed insulation and created a difficult to clean area.
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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.:
22
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Site:
Galley-Ocean View Dishwash
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Violation:
The washing temperature of the conveyor type machine was 198 during the inspection. Staff reduced the temperature during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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.:
26
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Site:
Pantry-Housekeeping Pantry Deck 3
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Violation:
Brown debris was found on the inside wall of the ice bin above the ice. The ice machine was taken out of service.
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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:
Buffet-Ocean View Buffet Port Side Omelet Station
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Violation:
Excessive dust accumulated above the sneeze guard due to a vent located directly above. This buffet section was not in use at the time. Staff immediately cleaned the area and the vent above.
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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:
Buffet-Ocean View Lido Galley
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Violation:
The ice machine adjacent to the hot grill had a seam full of soiled silicone in a nonfood-contact area. Staff placed the ice machine out of order and cleaned the area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Ocean View Dishwash
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Violation:
Excessive steam billowed out from the machine, causing excessive condensation to accumulate on the bulkhead above the clean dish storage area. Condensation dripped onto bowls stored in this clean area. Staff removed the dishes stored in the area and cleaned the bulkhead during the inspection.
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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.
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Item No.:
31
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Site:
Provisions-Dry Storage Area
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Violation:
A one gallon bottle of a cleaning chemical used for freezer floors was found in a soiled cleaning bucket outside of the chemical locker.
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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.:
33
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Site:
Buffet-Ocean View Buffet Port Side Omelet Station
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Violation:
Excessive dust accumulated along the vent above the sneeze guard. Staff immediately cleaned the vent.
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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-Housekeeping Pantry Deck 9
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Violation:
Water was dripping from the deckhead onto the center counter below. A work order had been submitted earlier in the day for the issue. Crew reported they believed that fresh water was dripping but could not confirm the source of the water.
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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-Ocean View Buffet Port Side
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Violation:
Excessive paint was peeling off the bulkhead above the buffet line and above the adjacent beverage station. The deckhead had been painted over prior.
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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, 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-Ocean View Buffet Port Side
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Violation:
The slatted bulkhead above the buffet line and the beverage station had dust and insulation wedged between the individual slats. Greater than a day's accumulation of dust and dirt accumulated throughout the deckhead along the buffet line and bulkhead area above the beverage station.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-Ocean View Dishwash
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Violation:
The washing temperature of the conveyor type machine was 198 during the inspection. Due to the elevated washing temperature, excessive steam billowed out from the machine, causing excessive condensation to accumulate on the bulkhead above the clean dish storage area. Dripping was noted onto bowls stored in this clean area.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
38
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Site:
Provisions-Dry Storage Area
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Violation:
A box containing approximately 100 cooking trays was stored for removal at the ship's next port. Five of the trays were soiled. The box of pans was nestled among boxes of packaged food and beverages. In the same provisions area, a one gallon bottle of a cleaning chemical used for freezer floors was found in a soiled cleaning bucket outside of the chemical locker. In the same area, jackets, wood posts, soiled brooms, dust pans, and electronic equipment were stored. Additionally, three full sized soiled bed sheets were being used to soak up water leaking from the provisions doors. One open box of soiled air filters was found in the same area. Staff moved all nonfood items to the adjacent storage area.
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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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