|
|
|
Item No.:
08
|
|
Site:
Galley-Forward Port Ice Machines
|
|
Violation:
The backflow prevention device of the left ice machine next to the Chef's office was corroded and the vents were excessively soiled.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Paris Wine Cellar
|
|
Violation:
The backflow prevention device on the ice machine was excessively corroded. Crew immediately contacted the technical staff to replace the backflow preventer with a new, sanitized backflow preventer.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Room Service-Deck 6
|
|
Violation:
The vents of the backflow prevention device were soiled with an excess amount of debris. Crew notified technical staff.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
The vents of the backflow preventer on the potable waterline were excessively soiled. In addition, the vent of the backflow preventer for the carbonator was blocked shut with a dome nut. The dome nut was immediately removed, and crew began cleaning the backflow preventer on the waterline.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank # 3 Maintenance Log
|
|
Violation:
The maintenance log did not list the chlorine residual disinfection concentration for potable water tank #3 starboard side prior to the tank being placed back into service.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Forward Pool
|
|
Violation:
The pool water level more than 2 inches (50.8 mm) below skim level on both port and starboard sides. The ship was not noticeably listing during 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.:
13
|
|
Site:
Food Service General-
|
|
Violation:
There were many crew knowledge issues that were observed throughout the day including: 1) Crew were not knowledgeable about which dishwasher spray arm was the sanitizing final rinse spray arm. The arm was in-use and the incorrect spray temperature was checked for final rinse. The final rinse arm did not provide a proper spray pattern. The inspector questioned various crew personnel present and the correct spray arm was not identified until the technical staff retrieved the manufacturer specifications quite some time later. The spray pattern was not corrected until the inspector returned to the area with technical staff. 2) Multiple potentially hazardous foods (PHF) were out of temperature in the dairy store. Upon entering the store, crew were not alarmed of the warm temperature of the unit until the inspectors measured PHF food in the danger zone. Both inspectors requested crew keep the doors shut because crew were leaving the doors to the dairy store open. Although the vessel was taking on provisions during the day, when the inspector approached the dairy store, there was no active provisioning taking place in the store. Crew began discarding food items and the crew requested the inspection continue on to another area. The inspector inquired about what food would be discarded, and the crew stated the food that had been identified by the inspector would be discarded. At this point, the inspector had only measured the temperature of a few different food products (not all the PHF products) and so the inspectors continued to take the temperatures of other PHF products. One inspector followed the crew to ensure the food was being discarded. 3) There were many dishwasher wash spray nozzles that were clogged throughout food and beverage areas. Some had recently been in use and some had been sitting soiled overnight. Crew should not be operating soiled dishwash machines to sanitize equipment and utensils, and they should not be sitting soiled. A dishwash machine was taken out of service but was extremely soiled with debris in the wash nozzles and in the wash tanks when it was in use. 4) A passenger placed an eaten apple core on the service counter outside of the deli on the lido buffet. No crew at the deli counter or the crew standing with the inspector noted this deficiency or removed this core from the service counter. The inspector waited in the area with multiple crewmembers watching the area. The inspector moved to allow the crew members to stand in the position where she had been observing the eaten apple core on the counter. The crewmembers did not take any action to correct the situation. No crew monitors in the area or the crew behind the deli counter took any action. The passenger noticed the inspector watching the area and removed the apple core. The crew did not acknowledge the apple core. The inspector and crew discussed the issue and the inspector advised crew to sanitize this area.
|
|
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; and (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (12) Identifying critical-control points 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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;
|
|
|
Item No.:
16
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
At 9:20 am, the thermometer in the back right corner of the room measured the temperature above 50°F, making the ambient temperature of the dairy cooler out of range Additionally, the thermometer located on the middle rack (next to the cotija cheese) measured the temperature above 55°F. Also, the thermometer adjacent to the door measured a temperature above 50°F. A large quantity of potentially hazardous foods were measured in the danger zone by two inspectors and a crewmember using three different thermometers. Multiple temperatures were taken from six half-pints of milk that were pulled from multiple crates and from both the outside and the center of the stack of crates. Every measurement recorded a temperature above 50°F. Additionally, the temperatures were taken randomly throughout the dairy cooler for the following items: 1) a half-gallon of vanilla low-fat yogurt measured 49°F; 2) a half-pint of milk from the middle of the pallet measured 45°F; 3) a half-pint of milk from the bottom of the pallet measured 45.5°F; 4) five eggs randomly selected from the outside and center of a pallet containing 21 boxes of 30 dozen eggs - all temperatures were between 47°F to 49°F with a thermometer margin of error of +/- 0.7°F; 5) a wheel of soft brie cheese from the middle rack measured 51.4°F; 6) one of the 19 three-pound buckets of ricotta cheese measured above 50°F; 7) a wheel of natural goat cheese, two pounds worth, from the first row of shelves measured 52°F; 8) one half-gallon of chocolate flavor dessert mix from the top center of the full pallet measured 46°F; and 9) one half-gallon of vanilla desert mix from the side / bottom of the full pallet measured 48°F. All these items out of temperature were discarded. The inspectors used two thermometers and the crew used one thermometer to test the foods. All three thermometers were within 1°F of each other for the food items. The thermometers were accurate to +/- 0.7°F and +/- 2°F. The inspector followed these items to the garbage room and witnessed the disposal.
|
|
Recommendation:
Ensure potentially hazardous food is received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier is cooled within 4 hours to 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Midnight Buffet Pantry
|
|
Violation:
There was a tray of sliced tomatoes next to a tray of whole tomatoes on the center counter. There was no one working with the tomatoes and there was no time control label on the tray. Crew stated they believed the worker had just stepped out to another pantry or walk-in cooler for the moment. The food worker returned to the station to continue cutting the tomatoes. Per the time control plan, the counter was on time control from 11:00 am - 3:00 pm. The inspector was present during that time period.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Midnight Buffet Pantry
|
|
Violation:
A pan of sliced salami and a pan of sliced ham in under-counter refrigerator 5-104 were labeled 12:00 - 4:00 pm, which was inconsistent with the time control plan of 11:00 am - 3:00 pm.
|
|
Recommendation:
Ensure the time control labels are consistent with the written time control plan.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable
|
|
Violation:
Sixty-three boxes of apple juice cocktail were stored below a deckhead that had an excessive accumulation of condensation. Approximately five of the boxes were wet on top due to continuous dripping.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Cold Service Line
|
|
Violation:
A tray of apples and a tray of chocolate cake slices were placed under the upper level sneeze shield that did not adequately protect the food from possible contamination.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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).
|
|
|
Item No.:
19
|
|
Site:
Bar-New World Bar Aft
|
|
Violation:
The under-counter cabinet below the register contained bottles of liquor, a sanitizer bucker, and a plastic bin with at least 10 soiled glasses, including a cherry.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
The ambient temperature of the dairy cooler was out of range. At 9:20 am, the ambient temperature thermometer in the back right corner of the room measured above 50°F. Additionally, the thermometer located on the middle rack (next to the cotija cheese) showed the temperature above 55°F. The thermometer adjacent to the door showed a temperature above 50°F. A large quantity of potentially hazardous food were measured in the danger zone and were discarded.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glasswash
|
|
Violation:
The glasswash machine was out of service. A technician was working on this machine. He stated the plastic cover was coming off and needed repair.
|
|
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.:
22
|
|
Site:
Galley-Dishwasher
|
|
Violation:
The curtain in between the wash and final rise in the flight type conveyor dishwasher was heavily soiled, curled, and in poor condition. The flaps on the curtain had numerous gaps between them and allowed steam to exit the machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery
|
|
Violation:
The flight type conveyor dishwasher was observed leaking water which dripped and pooled on the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Port Aft Dishwasher
|
|
Violation:
The dishwasher had been taken out of service earlier in the morning due to a temperature issue. Crew stopped the machine and relocated to another machine to continue service. The machine had not been thoroughly cleaned yet; it was stated the machine was left in the condition as it was last used. A plastic cup, a set of tongs, half an orange peel, and parsley were found in the prewash and wash tanks. Approximately 10 wash nozzles throughout the machine were blocked. Crew stated that the machine was soiled because it was not in use; however, the machine should not have been in the condition when it was used earlier in the morning.
|
|
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. 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).
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Blue Iguana and Red Frog
|
|
Violation:
Four spray nozzles of the upper wash arm of the warewash machine were soiled with debris. The unit had been last used and previously cleaned the night before. The bars were open for service at the time and crew were preparing to use the machine.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Bar-New World Bar Aft
|
|
Violation:
The under-counter cabinet below the register contained bottles of liquor, a sanitizer bucket, and a plastic bin with at least 10 soiled glasses, including a cherry.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery
|
|
Violation:
Upon inspection of the flight-type conveyor dishwash machine, crew stated that the spray arm closest to the clean end of the dishwasher was not the final rinse spray, but rather another wash or rinse arm. Crew stated the second arm back from the clean end was the final rinse spray, which was the spray arm that they tested to measure the final rinse temperature. The spray pattern of the arm closest to the clean end of the dishwasher was spraying straight down vertically and did not create a fan-like pattern. The inspector asked for the manufacturer's technical specification information for the machine in order to verify what the crew was explaining. The inspectors continued and completed their inspection of the main galley before the technical specifications of the machine were provided. After consultation with the technical crew as they read the machine's manufacturer specifications, it was confirmed that the spray arm closest to the clean end of the machine was indeed the final rinse spray (not the second arm as previously noted by crew). In addition, as noted previously, the spray pattern was not fan-like and ineffective. Crew also noted that the final rinse spray was recirculated to feed the previous spray arm. The machine was taken out of service to correct the spray pattern and measure the final rinse temperature at the plate surface. The plates that recently went through the machine were sent to be re-washed. However, it was unknown to the inspector, and crew as to how long the machine was in service while the final rinse spray pattern was not fan-like and ineffective. It was agreed upon that it had been at least as long as the inspectors had been in the main galley. Technical staff replaced the nozzles to correct the issue.
|
|
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.
Ensure the final rinse spray creates a fan-like patter that is effective in sanitizing all dishes that pass through the machine.
|
|
|
Item No.:
22
|
|
Site:
Galley-Forward Starboard Dishwash
|
|
Violation:
The flight-type conveyor machine was leaking water, which dripped and pooled on the deck.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Pantry-Red Frog
|
|
Violation:
The wiping cloth for the sanitizing bucket was stored hanging over the outside of the bucket.
|
|
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:
Bar-Blue Iguana
|
|
Violation:
The food-contact surface of the dual beer tap was excessively soiled with a thick dark brown debris. One tap was in service and one was not. The area was open for service and passengers were at the bar.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Scullery
|
|
Violation:
Two stacks of previously cleaned plates were stored inverted on a soiled plate trolley. The trolley was soiled with food debris and a dark liquid, including where the plates were stacked. The plates and trolley were sent to be cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Starboard Forward Clean Storage Rack
|
|
Violation:
Numerous items in the passenger main galley - starboard side forward - dishwashing area clean rack were excessively soiled on the food-contact surface with food debris and required additional cleaning. These items included: 1) nine rectangular plastic serving trays soiled with black and red debris; 2) four pastry serving trays with numerous pits and black debris; 3) six serving trays soiled with gray and black debris; 4) two blue backing dishes; 5) one large bowl. Additionally, the drying rack was soiled with debris. All these items were removed for rewash.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Water Fountains
|
|
Violation:
The drinking fountain head in the passenger main galley, starboard aft was heavily soiled on the food-contact surface where water exited the fountain. The inspector rubbed this fountainhead with an alcohol wipe. The wipe was soiled with orange / yellow residue. Additionally, the inspector noted this same deficiency on the water fountain outside the pastry preparation entrance. The inspector rubbed the fountainhead with an alcohol wipe. The wipe was soiled with a thick black and brown residue as well as an orange/pink residue.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Pulper Machine
|
|
Violation:
Water was dripping from a pipe connected to the pulper machine located in the provisions vegetable preparation room onto the deck below. Water was accumulating from this drip onto the deck below. The pulper contained backed up food debris and a white, milky residue in the chute. An employee stated this machine was last used at 7:30 am this morning.
|
|
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-Bain-Maire
|
|
Violation:
The handle of the under-counter cabinet below the bain-marie in the crew galley was soiled and felt greasy to the touch. The inspector rubbed an alcohol swab on this handle and the surface of the swab came back heavily soiled with grease.
|
|
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-Clean Storage Locker
|
|
Violation:
Eight purple stone dishes had a glue like residue on the nonfood-contact surface that the inspector could scratch off. The glue like residue likely came from a sticker that had been removed.
|
|
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:
Buffet-Deli
|
|
Violation:
A passenger placed an eaten apple core on the service counter outside of the deli on the lido buffet. Crew did not initiate action to clean and sanitize the area until prompted by the inspector.
|
|
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-Starboard Forward Clean Storage Rack
|
|
Violation:
Numerous items in the passenger main galley - starboard side forward - dishwashing area clean rack were soiled on the nonfood-contact surface and required additional cleaning. These items included: 1) nine rectangular plastic serving trays soiled with black and red debris; 2) four pastry serving trays with numerous pits and black debris; 3). six serving trays soiled with gray and black debris; 4) two blue backing dishes; 5) one large bowl. Additionally, the drying rack was soiled with debris. All these items were removed for rewash.
|
|
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-Starboard Forward Clean Storage Rack
|
|
Violation:
The clean storage rack located next to the dishwashing area in the main galley starboard side forward was soiled with food debris. Previously cleaned items that were soiled were stored on this rack. The soiled items were removed and crew immediately began cleaning the area.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Scullery
|
|
Violation:
Two stacks of previously cleaned plates were stacked inverted on a soiled plate trolley. The trolley was soiled with food debris and a dark liquid, including where the plates were stacked. The plates and trolley were sent to be cleaned.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
Thirteen plastic beer pint glasses were inverted on the back counter, but were wet inside on the food contact surface area. Furthermore, these glasses were unable to air dry, were wet inside, and were in place and ready to use for service. The area was open and passengers were at the bar.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air-dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Pastry
|
|
Violation:
The center hand wash station took a few minutes of constant running to reach 95°F. It did not reach the proper range of 100°F-120°F through the mixing valve.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Food and Beverage Areas - Decks
|
|
Violation:
The decks in the food and beverage areas were in disrepair. Many area were missing grouting, had chipped and/or missing tiles, and many had standing water including the following areas: 1) recessed grouting in the vegetable preparation room; 2) recessed grouting under the utility sink in the meat preparation area; 3) six tiles were missing in the provisions frozen meat freezer; 4) recessed grouting with water trapped near the staff service line in crew galley; 5) water pooled on the deck under the condenser in the vegetable preparation walk-in 17; 6) recessed grouting near the combination ovens in main galley; 7) water and soil, including broken glass, was on the deck under the back wine rack of the Paris Wine Cellar; 8) excessive water accumulated under the ice machine in the New World Aft Bar; and 9) water pooled on the deck below the flight type conveyor dishwasher in the lido scullery. Crew stated there was a plan in place for grout repair that is constantly ongoing.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Food and Beverage Areas - Deckheads
|
|
Violation:
There was water accumulated on and/or dripping from the deckhead in many food and beverage areas including the following: 1) water was dripping from the deckhead onto the deck from the hatch outside Room 24 of the Seafood Preparation area; 2) dripping onto the deck from the speaker at the main galley hot galley forward line port; 3) The deckhead above the lido pizza food service area outside of FSD 9.0.49 had a brown, viscous liquid collected on it, but was not observed dripping; 4) water dripping and pooling on the floor from the deckhead located near the exit to the London Dining room in the main galley portside forward; and 5) the deckhead in the main galley appetizer preparation area was leaking in front of the utility sink. Crew noted that there was a waterline break on the day of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Pulper Machine
|
|
Violation:
Water was dripping from a pipe connected to the pulper machine located in the provisions vegetable preparation room onto the deck below. Water was accumulating from this drip onto the deck below. The pulper contained backed up food debris and a white, milky residue in the shoot. An employee stated this machine was last used at 7:30 am this morning.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Preparation Room-Walk-In Cooler
|
|
Violation:
Dripping water from the bottom of the condenser was noted which pooled onto the deck below.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Forward Starboard Dishwash
|
|
Violation:
The flight-type conveyor machine was leaking water, which dripped and pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Scullery
|
|
Violation:
The flight type conveyor dishwasher was observed leaking water which dripped and pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Vegetable
|
|
Violation:
Excessive water condensed on the deckhead above a pallet of 63 cardboard boxes containing six - 64 fluid ounce cartons of apple cocktail in the vegetable cooler. As the inspector approached the pallet, the boxes below the deckhead were wet. The inspector eventually observed dripping from the deckhead onto the boxes.
|
|
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. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
37
|
|
Site:
Preparation Room-Walk-In Cooler
|
|
Violation:
Dripping water from the bottom of the condenser was noted which pooled onto the deck below.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Service Line
|
|
Violation:
There was a wet mop stored in a bucket in a manner that did not allow it to air dry properly. This was corrected.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Bar-New World Bar Aft
|
|
Violation:
The under-counter cabinet below the register contained bottles of liquor, a sanitizer bucket, and a plastic bin with at least 10 soiled glasses, including a cherry. The cabinet was not labeled for cleaning supplies.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Food and Beverage Areas
|
|
Violation:
At least eight flies were found in the following food and beverage areas: 1) one fly in the seafood preparation area outside Room 24; 2) two flies in the vegetable preparation room by the pulper; 3) one fly in the starboard forward beverage station by the coffee machine; 4) one fly in main galley appetizer area; 5) one fly in the deck 6 room service under-counter technical space below the espresso machine; 6) one fly in the New World Aft Bar; 7) and one fly in the under-counter technical space below the coffee machine at the Blue Iguana port beverage station.
|
|
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.
|
|