|
|
|
Item No.:
08
|
|
Site:
Galley-Combination Ovens - Backflow
|
|
Violation:
The backflow prevention device on oven 19 was leaking from the atmospheric vent and the vent had a pink and white substance accumulated inside. The backflow prevention device on oven 21 was leaking from the atmospheric vent and the vent had a black substance accumulated inside. The backflow prevention device on oven 20 was installed with the atmospheric vent pointing up.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Potable Water-Aft Pool
|
|
Violation:
The fill level for the pool was not at the skim gutter level throughout the pool. The ship was listing starboard, however not enough to impact the over-all level. Many adults and children were in the pool at the time of the inspection.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Eight pans of cold potentially hazardous food on the self-service buffet still had their seven-day discard labels affixed. Staff stated that the food had just been placed in the cold well and crew members in the area would remove the labels and replace them with four-hour discard labels. However, the pans were placed in the cold well in such a way that the seven-day discard labels were not visible and had to be pulled out by the inspector.
|
|
Recommendation:
Remove 7-day discard labels when food is placed on time control.
|
|
|
Item No.:
19
|
|
Site:
Other-Marshalling Area
|
|
Violation:
Four pallets of water were stored in this area under an open deckhead with difficult to clean features such as wiring, piping, and ducting. Staff stated the pallets had been moved to this location from the walk-in refrigerator the previous evening to make room to access the other items in the walk-in. The pallets were moved back to the walk-in.
|
|
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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The three slotted fasteners on the espresso machine strainer plate were soiled with coffee residue both in the slot and around the fasteners. The machine had been previously cleaned and this was the only part on the machine that was soiled. The manufacturer requires these specific slotted fasteners in strainer plate due to the high pressure and previously VSP agreed to allow these fasteners only if they are kept clean.
|
|
Recommendation:
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
Many items stored on the soiled side of the potwash area were in severe disrepair and needed to be replaced. This included plastic green trays, roasting pans, stainless steel hotel pans, and muffin tins. Many of the plastic green trays were chipped on the edges and corners to the extent that the metal framing was exposed. The roasting pans were bent and chipped on the edges, and one had a jagged hole. The hotel pans and muffin tins were bent and warped along the edges.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The ice cream machine was mounted on wheels to make it easily movable, but when asked by the inspector to move the machine to observe the hose behind, three members of the inspection team together could not move it. Staff stated when it needed to be moved for cleaning, the technical department was called to move the machine with a small pallet jack.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash
|
|
Violation:
Many items stored on the soiled side of the potwash area were in severe disrepair and needed to be replaced. This included plastic green trays, roasting pans, stainless steel hotel pans, and muffin tins. Many of the plastic green trays were chipped on the edges and corners to the extent that the metal framing was exposed. The roasting pans were bent and chipped on the edges, and one had a jagged hole. The hotel pans and muffin tins were bent and warped along the edges.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The fabric wrapping on the two steam lines under the clean end of the conveyor potwash machine was in poor repair.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Guy's Burger
|
|
Violation:
The insulation on the refrigerant line in the technical space below the utility sink was shriveled, wet, and soiled.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Marshalling Area
|
|
Violation:
Four pallets of water were stored in this area on pallets made of raw wood with difficult to clean features. Staff stated that the water had been provisioned on June 10.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The potwash machine had been out of order since May 15 and was awaiting spare parts.
|
|
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.:
25
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Upon entry to the mess from the galley, a crew member was observed wiping food service trays with a slightly damp yellow cloth. The trays in the stack he was wiping were inspected and found to be slightly wet and to have small particle residue on the back side. The trays in the stack for service were inspected and found to have what appeared to be wiping marks from a cloth. The cloth was the same kind used in the wash, rinse and sanitize buckets on board and staff on the inspection team stated that the crew member was using a sanitizing solution to wipe the trays. However, the cloth was only slightly damp and had no odor of chlorine. In addition, the nearest sanitize bucket was several feet away.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Appetizer Pantry - Ice Cubing Machine
|
|
Violation:
A pink substance was on the top inside of the ice making compartment above the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The previously-cleaned deli slicer was soiled under the bottom edge where the food exits the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The three slotted fasteners on the espresso machine strainer plate were soiled with coffee residue both in the slot and around the fasteners. The machine had been previously cleaned and this was the only part on the machine that was soiled. The manufacturer requires these specific slotted fasteners in strainer plate due to the high pressure and VSP agreed to allow these fasteners only if they are kept clean.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Combination Ovens
|
|
Violation:
The backflow prevention device on oven 19 was leaking from the atmospheric vent and the vent had a pink and white substance accumulated inside. The backflow prevention device on oven 21 was leaking from the atmospheric vent and the vent had a black substance accumulated inside.
|
|
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:
Galley-Pastry
|
|
Violation:
The hoses behind the ice cream machines were heavily soiled with a black substance. In addition, the bottom of the machine and the wheel casters were soiled with black debris.
|
|
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:
Galley-Guy's Burger
|
|
Violation:
The insulation on the refrigerant line in the technical space below the utility sink was shriveled, wet, and soiled.
|
|
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:
Galley-Locker FSD 3.090
|
|
Violation:
The bulkhead and deckhead in this locker were made of a soft material and there were difficult to clean features on the deckhead such as ducting and wiring. Several single use, single-service items were stored in this room, including a box of bamboo skewers, two boxes of disposable cups, two stacks of cake circles, one package of cut waxed paper pieces, two boxes of condiment containers, two boxes of paper sushi containers, and three boxes of plastic film.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Upon entry to the mess from the galley, a crew member was observed wiping food service trays with a slightly damp yellow cloth. The trays in the stack he was wiping were inspected and found to be slightly wet and to have small particle residue on the back side. The trays in the stack for service were inspected and found to have what appeared to be wiping marks from a cloth. The cloth was the same kind used in the wash, rinse and sanitize buckets on board and staff on the inspection team stated that the crew member was using a sanitizing solution to wipe the trays. However, the cloth was only slightly damp and had no odor of chlorine. In addition, the nearest sanitize bucket was several feet away.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Room Service-
|
|
Violation:
There was no waste receptacle at the handwash station near the entrance door outside the dishwash area. Staff stated the adjacent paper waste receptacle could be used, but the hinged lid had to be opened by hand, potentially recontaminating clean hands. A proper waste receptacle was brought to the handwash station.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Room Service-
|
|
Violation:
Three tiles in the center of the walk-in refrigerator were loose and water seeped out from underneath when stepped on.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Guy's Burger
|
|
Violation:
The grout around the outside of the box around the drain below the utility sink was cracked and chipped water was accumulated in the chipped areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Locker FSD 3.090
|
|
Violation:
The bulkhead and deckhead in this locker were made of a soft material and there were difficult to clean features on the deckhead such as ducting and wiring. Several single use, single-service items were stored in this room, including a box of bamboo skewers, two boxes of disposable cups, two stacks of cake circles, one package of cut waxed paper pieces, two boxes of condiment containers, two boxes of paper sushi containers, and three boxes of plastic film.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
One tile in the center were cracked into four pieces and was loose.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Steam Kettle Area
|
|
Violation:
The gasket on the light fixture above the left steam kettles was missing and exposed a gap on one side of the shield. In addition, water was accumulate inside the fixture. Water was observed dripping from the fasteners on the light fixture to the deck and the steam kettles below. The kettle lids were closed so no food was impacted.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure water does not collect in the light fixture and drip.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck grout was missing and recessed in several areas, including the center galley, pastry and potwash.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck grout around the bone crusher and adjacent stainless steel scupper was recessed, chipped, and missing. In addition, when the edge of the scupper was stepped on, water seeped out from underneath.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Potato
|
|
Violation:
Potato residue was on the deckhead directly above the peeler near the entrance door. The area was not in use at the time of the inspection.
|
|
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:
Other-Marshalling Area
|
|
Violation:
Four pallets of water were stored in this area under an open deckhead with difficult to clean features such as wiring, piping, and ducting. Staff stated the pallets had been moved to this location from the walk-in refrigerator the previous evening to make room to access the other items in the walk-in. The pallets were moved back to the walk-in.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Aft Service Line
|
|
Violation:
The steam lines were leaking in multiple places in the technical compartment for bain marie 8. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Steam Kettle Area
|
|
Violation:
Condensate was leaking from the bulkhead steam line hatch to the back of the steam kettle line.
|
|
Recommendation:
Ensure condensate does not leak from the hatch.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Potato
|
|
Violation:
A small fly was around the potato peeler near the entrance door. Potato residue was on the deckhead directly above the peeler. The area was not in use at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
A small fly was around the espresso machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Senior Officer's Mess
|
|
Violation:
A small fly was on cheese in a bowl on the self-service buffet line.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash Area
|
|
Violation:
Seven small flies were adjacent to and behind the potwash machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Steakhouse
|
|
Violation:
A small fly was next to the combination oven.
|
|
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.
|
|