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Item No.:
06
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Site:
Potable Water-Engine Room
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Violation:
The backup halogen pump for the aft distribution system was not powered on. Staff stated later that this had been corrected.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow preventers indicated the devices installed, but did not indicate the number when there was more than one. For example, in the garbage handling room, the list stated that the cleaning hoses had a Watts 9D device installed, but upon inspection, four devices were located. Also in the garbage room, the list stated that the potable water outlets behind the bin washer had a Watts 9D device installed, but upon inspection, two devices were located. Finally, in the barber shop, the list stated that a Watts 9D was installed, but upon inspection, two devices were located.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
13
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Site:
Other-Deck 7 Fire Zone 1 Crew Cabin Corridor
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Violation:
Crew members had moved three trolleys of food equipment and food to the crew cabin corridor. The inspectors spoke with the chef in charge of the areas that the trolleys had come from and he stated that the items had been moved there because there were too many things in the other galleys.
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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:
Other-Engine Control Room
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Violation:
Fourteen 1/2 pint containers of chocolate, whole, and skim milk in the refrigerator below the coffee machine were measured by the inspector between 50F and 56F. The ambient temperature measuring device inside the refrigerator read 60F.
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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:
Other-Engine Control Room
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Violation:
A bottle of chemical for cleaning the coffee machine and a spray bottle of multi-purpose cleaner were stored in the cabinet below the coffee machine with the two refrigerators. Food was stored in the refrigerator.
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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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 7 Fire Zone 1 Crew Cabin Corridor
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Violation:
Three trolleys of food equipment and food were stored in this corridor. In the closed trolley, two metal containers of soy sauce, one hotel pan of cooking oil, and one hotel pan of fresh mixed berries were stored with various food equipment, some of which were greasy on the outside. In addition, the cooking oil was not labeled.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food. 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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 3 Corridor
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Violation:
A wood pallet with tart shells was stored directly on top of a pallet containing approximately 10 boxes of strawberry gelatin and approximately 60 cans of cheddar cheese sauce. The pallet was immediately removed.
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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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 Corridor
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Violation:
A used paper towel was found on a keg of beer.
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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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry Dry Store
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Violation:
A large plastic bin containing coconut was cracked, which created a difficult to clean surface. The crack was soiled. The bin was immediately removed.
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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. 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;
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Item No.:
20
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Site:
Other-Engine Control Room
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Violation:
The ambient temperature measuring device inside the refrigerator read 60F. Fourteen 1/2 pint containers of chocolate, whole, and skim milk in the refrigerator below the coffee machine were measured by the inspector between 50F and 56F.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines;
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Item No.:
20
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Site:
Galley-Moderno Restaurant - Skewer Loading Station
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Violation:
The stainless counter top in front of the skewer ovens and adjacent to refrigerator #3 was pitted and scratched. Staff mentioned that the skewers are placed on the counter as food is placed on them.
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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-Garden Cafe Main Dishwasher
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Violation:
The curtains above the wash tank were soiled with a brown food film that the inspector was able to scrape off. Also, food particles and substitute sugar packages were in the wash tank.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Three final rinse nozzles were partially blocked in the potwash 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;
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Item No.:
22
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Site:
Buffet-Port Aft Waiter Station
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Violation:
The sanitizer bucket adjacent to the morning deli was cloudy. The bucket was removed and replaced with a clean bucket during the inspection.
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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:
Galley-Deck 6 Dishwash
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Violation:
A lower wash manifold of the left conveyor dishwash did not have a cap connected to the end. The cap was immediately replaced.
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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.
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Item No.:
26
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Site:
Galley-Deck 6 Pastry Dry Store
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Violation:
A large plastic bin containing coconut was cracked, which created a difficult to clean surface. The crack was soiled with debris. The bin was removed.
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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.:
26
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Site:
Bar-Deck 8 Sugar Cane Bar
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Violation:
Nine small wine carafes were stored soiled at the bar. The area was not designated for soiled items. Staff removed them during the inspection and took them to be washed. Staff stated that special brushes were ordered to clean these specifically.
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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.:
27
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Site:
Other-Deck 7 Fire Zone 1 Crew Cabin Corridor
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Violation:
Several of the pans stored in the closed trolley were greasy on the outside.
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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:
Preparation Room-Deck 4 Poultry
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Violation:
The handle of the poultry thawing cabinet closest to the entrance was soiled with debris. The handle was immediately cleaned and sanitized.
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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:
Provisions-Deck 3 Hotel Store FD 03-6-007
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Violation:
A wet mop in a bucket, a broken blender, unused thermometers, unused cutting boards, floor buffer machines, soiled buffer pads, a used and torn apron, and unused cleaning products such as buckets were stored in this area.
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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.:
28
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Site:
Other-Deck 7 Fire Zone 1 Crew Cabin Corridor
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Violation:
Three trolleys of food equipment and food were stored in this corridor. On the open trolley, 21 pots and pans, 20 ladles, 15 serving spoon, and one carving fork, one green cutting board, eight oven racks, and one yellow tray were stored. All of the items were previously cleaned and one serving spoon was wet. On the cart-style trolley, three induction hot plates, one soup kettle, one blender base, 19 hotel pans of various sizes and a mixer were stored. In the closed trolley, 33 small pitchers, 34 stainless steel pans of various sizes, two metal containers of soy sauce, one hotel pan of cooking oil, one hotel pan of fresh mixed berries, a robot couple with accessories, a box of plastic film, a dispenser of plastic film, a hotel pan with knives and a mandolin, and two hotel pans with numerous small metal food service equipment parts were stored. Several of the pans were greasy on the outside. On top of the closed trolley a hotel pan with whisks, knives, and aluminum foil was stored.
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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.:
28
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Site:
Bar-Vibe
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Violation:
Just outside the entrance to the vibe bar, three boxes of single-service cups and a box of straws was stored under an insect glue board. This was corrected.
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Recommendation:
Do not store food or food service items under insect traps. 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:
Other-Engine Control Room
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Violation:
A bottle of chemical for cleaning the coffee machine and a spray bottle of multi-purpose cleaner were stored in the cabinet below the coffee machine with the two refrigerators. The label on the bottle of multi-purpose cleaners was worn, torn, and difficult to read.
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Recommendation:
Ensure original containers of poisonous or toxic materials and personal-care items bear a legible manufacturer's label. 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. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Buffet-Starboard Aft Omelet / Pizza Station
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Violation:
The black felt material was along the deckhead in front of the fire rolling shutter was peeling off, not maintained in its original condition, and not easy to clean. All four felt areas were cited on the last inspection. Staff stated that three of these felt covered areas had been fixed, but the area in front of the omelet/pizza station had not yet been fixed.
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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-Starboard Forward Deli Station
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Violation:
The bulkhead in the back of the deli behind the trash cans had cracks and indentations which made the area difficult to clean.
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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.:
33
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Site:
Galley-Deck 6 Conveyor Potwash
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Violation:
Condensate from the steam line under the soiled end of the machine leaked onto the deck, causing standing water. Crew immediately began repairs.
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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:
Dining Room-Deck 6 Taste Hotel Store
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Violation:
The deck under the shelving units containing food service items was soiled with greater than a day's accumulation of debris.
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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-Deck 3 Hotel Store FD 03-6-007
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Violation:
The deck was soiled with greater than a day's accumulation of debris. Additionally, a leak from a fresh water pipe caused rust to accumulate on the bulkhead. The room contained miscellaneous food service supplies.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 5 Hotel Store FD 05-5-015
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Violation:
A wet mop in a bucket, a broken blender, unused cutting boards, unused thermometers, buffer machines, soiled buffers, a used and torn apron, and unused cleaning products were stored in this area. The deck was soiled with greater than a day's accumulation of debris.
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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-Potwash
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Violation:
The fresh water supply to the sanitize sink of the three compartment sinks leaked onto the deck, causing standing water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Provisions-Deck 3 Hotel Store FD 03-6-007
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Violation:
A leak from a fresh water pipe caused rust to accumulate on the bulkhead. The room contained miscellaneous food service supplies.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
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Site:
Galley-Deck 6 Hot Galley
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Violation:
The drain line of the center combination oven was dislodged, causing water to leak and pool on the deck. This was immediately corrected.
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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:
Galley-Deck 6 Dishwash
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Violation:
A lower wash manifold did not have a cap connected to the end, which caused the left conveyor dishwash machine to leak water. The water pooled on the deck.
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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.:
37
|
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Site:
Galley-Potwash
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Violation:
Excessive condensation accumulated under the air supply which was located over the soiled pre-wash spray. No dripping was observed.
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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.:
38
|
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Site:
Other-Deck 5 Hotel Store FD 05-5-015
|
|
Violation:
A wet mop in a bucket, a broken blender, unused thermometers, unused cutting boards, floor buffer machines, soiled buffer pads, a used and torn apron, and unused cleaning products such as buckets were stored in this 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. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
|
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Site:
Galley-Deck 6 Dishwash
|
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Violation:
A mop was stored on the wet deck under the left conveyor dishwasher. The mop was immediately removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
|
|
Site:
Other-Engine Control Room
|
|
Violation:
A bottle of chemical for cleaning the coffee machine and a spray bottle of multi-purpose cleaner were stored in the cabinet below the coffee machine with the two refrigerators. The cabinet was not labeled for cleaning materials.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
40
|
|
Site:
Buffet-Starboard Beverage Station
|
|
Violation:
The access door between the pantry and the outdoor beverage station could not close all the way, leaving open access to pests in a food preparation area. Staff called the engineer to fix the door during the inspection.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
|
|
Site:
Ventilation-Air Handling Units - Various Areas
|
|
Violation:
The droplet catchers inside air handling units AC2-16-15.1 and AC2-16-04.1 were soiled with a white fibrous-like substance which was spotted throughout the folds of the surface and inside this section of the unit. Staff informed the inspector prior to conducting the inspection of the air handling units that this mold-like substance has appeared on most of the units on the ship (estimated 50/80 units) for approximately a year. Despite regular cleaning and disinfecting the units this substance reportedly returns. Staff also presented documentation that showed cleaning frequency as well as chemicals used and submission of damage notices.
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Recommendation:
Keep air handling units clean.
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