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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The cross-connection control log was not updated with the backflow prevention devices installed on the shower hoses for the 22 new guest cabins on Deck 10 that were added during the last April 2017 drydock.
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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.:
08
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Site:
Potable Water-Reverse Osmosis Unit
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Violation:
Staff stated that technical water was used to clean the 20 micron filters on the reverse osmosis system. The washing station closest to the reverse osmosis system where staff stated the cleaning occurred was verified as technical water by the inspector
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Recommendation:
Ensure only potable water is used to clean the 20 micron filters on the reverse osmosis system.
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Item No.:
15
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Site:
Provisions-Dry Storage Room
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Violation:
One, six pound can of petite sweet peppers was dented along the bottom seam below the right side of the principle display panel. An employee discarded this item.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Provisions-Liquor Dry Storage Room
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Violation:
The non-food grade storage cabinet was constructed of galvanized metal and had difficult to clean features. This cabinet was along the back wall of the liquor dry storage room contained the following food items: two large, cardboard cases containing multiple boxes of chocolate candy, seven cardboard boxes of containing individual packages of chocolate candy, one opened box containing seven individually packaged rolls of breath mints, and one closed, cardboard box off multi-grain cereal bars. These food items were stored below two cardboard boxes of shampoo and four boxes of facial spray. Additionally, boxes of non-food items including: one, opened cardboard of individual packages of toothpaste, 24 containers of deodorant, 2 boxes of shoe polish, and one, large cardboard box containing cartons of cigarettes were stored next to and below these food items.
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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:
Bar-Crew Mess Dining Room
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Violation:
The food storage cabinet to the right of the sink in the crew bar contained the following food items: tomato juice, cookies, soda, beer, and juice boxes. These food items were stored next to the following non-food items: 13 closed containers of shoe polish, 71 boxes of powdered laundry detergent, 13 boxes of cotton swabs for ear cleaning, and 36 boxes of tissues. An employee removed the containers of shoe polish, boxes of powdered laundry detergent, boxes of cotton swabs, and boxes of tissues from this cabinet.
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Recommendation:
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-Walk-in Freezer
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Violation:
The deckhead was actively leaking and dripping onto a pallet of boxed frozen yellowfin tuna. This pallet was located near the entrance. Additionally, the light fixture located just above the pallets was filled with water which flowed out when the inspector pushed on it. There was also dripping occurring on the pallet located just behind this one which also had large cardboard boxes of frozen fish. In the back corner of the freezer, there was another constant leak which was falling directly onto a box of frozen lobster claws. All of the affected boxes had an accumulation of water on top and were wet to the touch.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Engine Control Room
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Violation:
Inside the cabinet under the espresso machine, an open box of Goldfish Crackers was stored on the bottom shelf under the cleaning chemicals used for the espresso machine.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
An undercounter refrigerator unit located across from the preparation table was labeled out of order since 0923 on the 8 November. There was a posted work order indicating that the reason for repair was because the unit temperatures were high. There was no food in the unit.
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Recommendation:
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Provisions-Baked Goods Preparation Room
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Violation:
The reach-in refrigerator located in the baked goods preparation room was out of order since the morning of 8 Nov 2017. An employee stated the temperature in this unit was too high. This employee removed the items from this refrigerator and placed a work order to report the out-of-order unit.
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Recommendation:
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Provisions-Liquor Dry Storage Room
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Violation:
The non-food grade storage cabinet was constructed of galvanized metal and had difficult to clean features. This cabinet along the back wall of the liquor dry storage room contained the following food items: two large, cardboard cases containing multiple boxes of chocolate candy, seven cardboard boxes of containing individual packages of chocolate candy, one opened box containing seven individually packaged rolls of breath mints, and one closed, cardboard box off multi-grain cereal bars. These food items were stored below two cardboard boxes of shampoo and four boxes of facial spray. Additionally, boxes of non-food items including: one, opened cardboard of individual packages of toothpaste, 24 containers of deodorant, 2 boxes of shoe polish, and one, large cardboard box containing cartons of cigarettes were stored next to and below these food items.
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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.
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Item No.:
21
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Site:
Other-Engine Control Room
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Violation:
The cords under the counter-mounted espresso machine were resting directly on the counter making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Market Buffet
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Violation:
The rack-type dishwash machine in this area was not reaching the required pressure. The inspector observed the pressure reading to be just below 15psi. The required range stated on the data plate was 15-25psi. Crew responded immediately to adjust the machine.
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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. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Market Buffet
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Violation:
The outer gauge for the final rinse on the converyor-type dishwash machine in this area was measuring 200 - 210F at the manifold. The inspector and the crew member ran thermometers through the machine from end to end and received a plate surface temp of 160F. The inspector then placed a 200F sticker on the final rinse arm and also isolated the final rinse by running a rack through with a thermometer. The plate surface measured 160F and the 200F sticker did not turn black to indicate that the temperature was in fact reaching 200F or higher. It was determined that the gauge was not calibrated. Crew responded immediately and made the repair.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Buffet-Crew Mess Hot Buffet
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Violation:
The sanitizing solution bucket located behind the crew mess hot buffet line was tested and resulted in a chlorine concentration less than 50 ppm. An employee tested this sanitizing solution bucket and confirmed the chlorine concentration was less than 50 ppm. This bucket of sanitizing solution was discarded.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
26
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Site:
Bar-Crew Mess Dining Room
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Violation:
One paring knife stored on the lowest rack directly to the right of the service window was soiled with purple debris on the metal blade. The purple debris was slightly above the junction between the metal blade and the white handle. This substance was unidentified.
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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-Engine Control Room
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Violation:
The counter under the espresso machine was soiled with dust and coffee debris. Also, both shelves in the cabinet under the counter were heavily soiled with dust and coffee debris.
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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:
Other-Engine Control Room
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Violation:
Inside the cabinet under the espresso machine, single-service coffee cups were stored on the bottom shelf under the cleaning chemicals used for the espresso machine.
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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:
Galley-Market Buffet
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Violation:
Three previously-cleaned metal ice buckets, two stacks of black plastic bowls (approximately six total), and two stacks of clear plastic salad bowls were stored wet nested. Staff removed these to be rewashed right away.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Market Buffet
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Violation:
There were two stacks of plates stored on the top shelf of the clean dish storage. These were not covered or inverted. Staff stated that these plates were in an area where crew give them a final check before storing them correctly inverted but no crew were actively checking when the inspector entered the area. Staff removed these plates to be rewashed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Other-Engine Control Room
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Violation:
Inside the cabinet under the espresso machine, an open box of Goldfish Crackers and single-service coffee cups were stored on the bottom shelf under the cleaning chemicals used for the espresso machine.
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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.:
31
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Site:
Bar-Crew Mess Dining Room
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Violation:
The food storage cabinet to the right of the sink in the crew bar contained the following food items: tomato juice, cookies, soda, beer, and juice boxes. These food items were stored next to the following non-food items: 13 closed containers of shoe polish, 71 boxes of powdered laundry detergent, 13 boxes of cotton swabs for ear cleaning, and 36 boxes of tissues. An employee removed the containers of shoe polish, boxes of powdered laundry detergent, boxes of cotton swabs, and boxes of tissues from this cabinet.
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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.:
31
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Site:
Provisions-Liquor Dry Storage Room
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Violation:
The non-food grade storage cabinet was constructed of galvanized metal and had difficult to clean features. This cabinet along the back wall of the liquor dry storage room contained the following food items: two large, cardboard cases containing multiple boxes of chocolate candy, seven cardboard boxes of containing individual packages of chocolate candy, one opened box containing seven individually packaged rolls of breath mints, and one closed, cardboard box off multi-grain cereal bars. These food items were stored below two cardboard boxes of shampoo and four boxes of facial spray. Additionally, boxes of non-food items including: one, opened cardboard of individual packages of toothpaste, 24 containers of deodorant, 2 boxes of shoe polish, and one, large cardboard box containing cartons of cigarettes were stored next to and below these food items.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Galley-Hot Galley
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Violation:
There was a large yellow garbage container stored uncovered which was located beside the flat top grill. The container was 3/4 full of food scraps. The area was in operation during the inspection. There were no crew members actively discarding in this container when the inspector arrived.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Provisions-Walk-in Freezer
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Violation:
The deckhead was actively leaking and dripping onto a pallet of boxed frozen yellowfin tuna. This pallet was located near the entrance. Additionally, the light fixture located just above the pallets was filled with water which flowed out when the inspector pushed on it. There was also dripping occurring on the pallet located just behind this one which also had large cardboard boxes of frozen fish. In the back corner of the freezer, there was another constant leak which was falling directly onto a box of frozen lobster claws. All of the affected boxes had an accumulation of water on top and were wet to the touch.
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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:
Bar-Lido Bar
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Violation:
The circular design on the deckhead above the bar was constructed of a fabric material which was not easily cleanable. This was noted on the previous inspection report. Staff stated that replacement material was ordered and scheduled to arrive the day of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Provisions-Liquor Dry Storage Room
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Violation:
The deck throughout the liquor dry storage room was heavily soiled with debris. Approximately 1/3 of the openings of the drain cover located in this area appeared covered with debris. This soiled area was located immediately to the right of stored containers of maraschino cherries.
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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-Dry Storage Room
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Violation:
The deck of the dry storage room was heavily soiled with dust and food debris throughout the dry storeroom. There was visible dust, three dried spaghetti noodles, and one unopened individually packaged salt packet accumulated underneath a stored pallet of boxed hot cocoa. This debris was located in the back of the storage room, on the right side of the condenser unit.
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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-Market Buffet - Hot Galley
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Violation:
There was a constant drip coming from the deckhead hatch labeled 'Pax Galley Main Valve'. This hatch was located between the preparation table and the undercounter refrigerator unit. Crew opened the hatch and located a leaking water line. Additionally, the hatch was excessively soiled. Crew cleaned this area and stopped the leak. No food or food preparation areas were affected.
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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:
Galley-Handwash Sink near Potwash
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Violation:
When the inspector washed her hands, she observed that the handwash sink was constantly leaking from the drain line beneath. Crew responded right away to repair it.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Buffet-Crew Mess Hot Buffet
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Violation:
The bain marie which held hot crew lunch items was releasing steam from the spaces between trays and the metal housing. A thin layer of condensation was collecting on the stainless steel shelf overhang directly above the hot food. No condensation was observed dripping on to the food below. An employee immediately decreased the temperature of the bain marie.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Provisions-Dry Storage Room
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Violation:
A small flying insect was observed flying around the rear light fixture in the dry storage provisions room. This flying insect was observed flying over boxes of crackers, coffee grounds, and individually packaged pepper packets.
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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.
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Item No.:
39
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Site:
Galley-Back Pantry
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Violation:
There was on live fruit fly observed in this area.
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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.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
The waste receptacle in the 3-6 year old bathroom had a swinging lid and was not airtight.
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Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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