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Item No.:
*
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Site:
Recreational Water Facilities-Whirlpool Spa Antientrapment Drain Cover
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Violation:
The twelve whirlpool spas all had the same antientrapment covers over the suction drains. All of these antientrapment covers have a life expectancy of five years. Crew reported these antientrapment covers were installed when the vessel was built. The vessel began sailing in May 2012, and crew reported the drain covers have not been changed since the ship began sailing. These antientrapment covers have exceeded their life expectancy. Seven whirlpool spas were open during the time of inspection.
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Recommendation:
Ensure antientrapment drain covers are installed in accordance with manufacturer specifications. Ensure drain covers are not installed past their life expectancy specified by the manufacturer.
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Item No.:
08
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Site:
Galley-Calumet Port Rack-type Glasswasher
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Violation:
The atmospheric vacuum breaker on the final rinse manifold was significantly leaking from the vent and in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Test Records
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Violation:
Twenty-one testable reduced pressure zone (RPZ) backflow preventers did not have records indicating they were tested within the past year. Two RPZ on deck 1 were last tested on 3 OCT 2016. Two RPZs on deck 2 were last tested on 7 OCT 2016. Three RPZs on deck 4 were last tested on 8 OCT 2016. Three RPZs on deck 4 were last tested on 9 OCT 2016. Three RPZs on decks 5, 7, and 9 were last tested on 10 OCT 2016. Three RPZs on decks 12 and 13 were last tested on 11 OCT 2016. Three RPZs on deck 13 were last tested on 12 OCT 2016. Two RPZs on decks 15 and 16 were last tested on 13 OCT 2016.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Medical
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Violation:
The one reduced pressure (RP) assembly for dialysis and the two RPs for the sluice machine were not striped blue or blue-green-blue prior to the assembly to indicate potable water. This was corrected during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Portside Bunker Station
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Violation:
The top right potable water filling line screw cap at the bunker station did not have the chain attached to prevent the cap from touching the deck. This was immediately corrected.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Water was leaking from the atmospheric vents of the backflow prevention devices installed on the potable water supply lines to combination ovens 057519 and 057517.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Warewash
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Violation:
The backflow prevention device for the pulper system was not installed during the inspection. The plumber stated that the backflow prevention device was leaking the morning of the inspection and was removed for repair. However, the potable water supply line was reconnected to the pulper system after the backflow prevention device was removed, which created a cross-connection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accident Response Record
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Violation:
The Fecal Accident Response Record did not provide specific direction to record the type of accident (formed, loose, or vomit). Additionally, this record form did not provide a spot to document the recreational water facility (RWF) name, date and time of the accident, beginning chlorine concentration, contact time, final chlorine concentration, and pH value. Additionally, there was no place to document chlorine and pH values prior to re-opening the facility. Crew stated that beginning OCT 2017; all incidents would be treated with 500 ppm for 35 minutes, regardless of incident type, according to their Fecal Accident Plan. There have not been any incidents since 9 JAN 17. At that time, the plan stated a disinfectant procedure of 500 ppm for 30 minutes, which is a CT value of 15,000.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Cover
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Violation:
Multiple antientrapment drain covers for both pools and whirlpool spas were missing screws including: 1) two drain covers were missing three screws at pool # 1; 2) one screw on the drain cover at whirlpool J; and 3) seven drain covers were missing eight screws in pool # 2. Pool # 2 was netted and closed; however, pool # 1 and whirlpool spa J were open.
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Recommendation:
Ensure antientrapment drain covers are installed in accordance with manufacturer specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool # 3
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Violation:
The two floatation devices did not have an attached rope that extended 2/3 the maximum pool width. The pool depth was greater than 1 meter.
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Recommendation:
Provide an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
13
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Site:
Bar-Deck 7
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Violation:
The crewmember working at the bar did not know how to adjust the temperature of the handwashing sink, which was a knob adjacent to faucet. The temperature of the handwashing sink was below 100F.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Food Service General-Master Chef
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Violation:
On the previous voyage (on 2 November); the ship conducted an interactive food preparation event with passengers called 'Master Chef.' In this program, six passengers in teams of two, prepared food in a competition setting on the pool deck stage in front of the other passengers. The chef judged the competition, and then consumed the food that was made by the contestants. During this competition, the passengers prepared an appetizer made from honeydew melons and other ready-to-eat ingredients. No variance for this operation was submitted to or reviewed by VSP prior to implementation. No standard operating procedures were in place as this was a pilot program initiated in the past week. Staff informed the inspection team that no handwashing was required or conducted by event participants prior to food preparation. The boxes, used to reveal the mystery foods, were stored in Deck 16 Aft Store 994 along with a stainless steel pan with utensils (e.g. tongs, mixers), and staff stated these were used for decoration/display only.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
Staff stated the hot milk warmer, which had a time control discard label attached, was operated under time control but the unit was not listed on the posted time control plan or labeled as a time control unit.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Mess
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Violation:
The posted time control plan for the crew mess listed two lunch service periods: lunch service period #1 from 10:00-14:00 and lunch service period #2 from 14:00 to 15:30. Staff stated that food served in both lunch periods was the same, which made this lunch period an operation that was open for more than 4-hours. When the inspector arrived at the crew mess around 11:00, none of the potentially hazardous food out on the buffet line was marked with a 4-hour discard label.
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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 5C (41F) or less or 57C (135F) 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.
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Item No.:
16
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Site:
Galley-Deck 18 Yacht Club Lounge
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Violation:
A sign was on the lunch buffet line stating filet mignon could be requested with another sign about a consumer public health advisory. It was not clear that these signs were together or associated, such as with an asterisk of another method. A similar situation was for the breakfast buffet; an omelet sign was used with a consumer advisory but it did not indicate that eggs cooked to order, cooked and served undercooked, had a consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 5 Garde Manger
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Violation:
Undercounter refrigerator 057109A was listed as a time control unit on the posted time control plan, but the physical unit was labeled temperature control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Deck 5 Garde Manger
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Violation:
A plastic container of cut Romaine lettuce approximately 8-inches in-depth was stored in the walk-in refrigerator at a temperature of 44F when the inspector and crew member measured the internal temperature at 09:00. According to the cooling log, the Romaine lettuce was cooled the previous day of the inspection (3 November) and reached 37F at 21:26. Although the inspector gave staff the option to re-cool the Romaine lettuce below 41F, staff decided to discard the product on their own.
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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.:
17
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Site:
Galley-La Mousse
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Violation:
Onion soup was improperly cooled on 19 September. The cooling process started at 1412 with a temperature of 154F. The soup was checked after two hours, at 1630, and had a temperature of 69F. It was unknown if the temperature was above 70F at the 2-hour mark (1612).
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Food Service General-Master Chef
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Violation:
Food was prepared on an open deck and the participants used food equipment (i.e. cutting boards, knives, dressing bottles). This location was subject to contamination, as it was not built to food preparation construction standards. The boxes, used to reveal the mystery foods, were stored in Deck 16 Aft Store 994 along with a stainless steel pan with utensils (e.g. tongs, mixers), and staff stated these were used for decoration/display only. This room was not constructed to dry store standards.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Calumet Cold Section
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Violation:
Two deli slicers had seams greater than 0.8 mm (1/32 inch) wide in the backplate of the slicer.
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Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Bar-Calumet
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Violation:
The soda dispensers had features, such as seams and crevices, on the splash area of the underside, around the soda nozzles, that created a difficult to clean area.
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Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Calumet Starboard Coffee Station
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Violation:
The counter-mounted ice machine had a wet, soiled foam material underneath the equipment, which was not easily cleanable.
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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. 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.:
22
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Site:
Housekeeping-Deck 11 Pantry
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Violation:
The glasswash machine has been out of service since 4 November 2017. The work order was placed.
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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.:
22
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Site:
Galley-Calumet Port Conveyor Dishwash
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Violation:
Water was dripping from the bottom of the dishwasher onto the deck.
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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.:
22
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Site:
Galley-Deck 6 Forward Warewash
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Violation:
The bottom of the wash tank in the rack-type glasswash machine had about 2-inches of standing water from a small leak on the far right final rinse spray nozzle. The glasswash machine was not in-use during the inspection and had not be used since the previous evening. Staff provided the inspector paperwork that showed the leak was reported the morning of the inspection.
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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.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The soap dispenser for the in-use hood-type potwash machine was empty.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions.
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Item No.:
26
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Site:
Galley-Calumet Potwash Clean Area
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Violation:
Two nozzles, on the previously cleaned milk dispensers, were soiled with old milk debris.
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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:
Galley-Pizza Show Galley
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Violation:
The large pizza stone oven had visible debris on the stone surface the pizza would be placed and cooked. It was thought this was material from the oven gloves. Staff stated they never cleaned the pizza oven as the high temperature killed all pathogens.
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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:
Galley-Calumet Potwash Clean Area
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Violation:
One previously cleaned pan was soiled with food debris on the food contact area.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Housekeeping-Deck 12 Pantry
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Violation:
The ice machine had an excess amount of brown and pink debris on the water feed arm above the evaporator. In addition, brown debris was found alongside the evaporator on the plastic housing. The inspector showed staff the alcohol wipe used to gather the debris found.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-Calumet
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Violation:
The splash area of the soda dispensers was soiled with soda and debris, greater than a day's accumulation.
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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-Calumet
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Violation:
The two beer taps had an accumulation of brown debris in the dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Calumet Starboard Coffee Station
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|
Violation:
The foam, underneath the counter-mounted ice machines, was wet and soiled with brown 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:
Food Service General-Master Chef
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Violation:
Food was prepared on an open deck and the participants used food equipment (i.e. cutting boards, knives, dressing bottles). This location was subject to contamination, as it was not built to food preparation construction standards. The boxes, used to reveal the mystery foods, were stored in Deck 16 Aft Store 994 along with a stainless steel pan with utensils (e.g. tongs, mixers), and staff stated these were used for decoration/display only. This room was not constructed to dry store standards.
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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-Pizza
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Violation:
Coffee mugs were stored above the espresso machine and directly below a deckhead vent soiled with dust.
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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-Deck 5 Waiter Service Line
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Violation:
A stack of eight bowls were stored upright and wet in the far left (starboard) cabinet below the waiter service line. These were immediately taken to be re-washed.
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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.:
33
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Site:
Galley-Deck 5 Room Service
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Violation:
Water was dripping from an air supply vent by the coffee station onto the deck.
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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:
Bar-Pizza
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Violation:
The deckhead vent was soiled with dust and was located directly above the espresso machine and coffee cups.
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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:
Food Service General-Master Chef
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Violation:
Food was prepared on an open deck area subject to contamination and not easily cleanable. Staff reported, during the Master Chef competition, the participants were preparing food under canopies, which were not easily cleanable.
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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.:
35
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Site:
Galley-Calumet Port Conveyor Dishwash
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Violation:
Water was pooled on the deck underneath the dishwasher and not directed to a drain.
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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.:
38
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Site:
Galley-Eataly
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Violation:
The soda neutral cabinet was no longer in use and not necessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 16 Yacht Club Lounge
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Violation:
One live housefly was observed.
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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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