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Item No.:
10
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Site:
Recreational Water Facilities-Enclave Spa
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Violation:
The shepherd's hook for the Enclave Spa Pool was telescopic.
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Recommendation:
Provide a rescue or shepherd's hook and 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 pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. 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.:
10
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Site:
Recreational Water Facilities-Lap Pool Area
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Violation:
The shepherd's hook for the lap pool area was not in a prominent location.
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Recommendation:
Provide a rescue or shepherd's hook and 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 pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. 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.:
15
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Site:
Provisions-Shellstock Identification Review
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Violation:
Since entering VSP jurisdiction, one container of shellstock did not have the date when the last shellstock from the container was served recorded on the label. Prior to entering VSP jurisdiction, the shellstock container labels did not have the date when the last shellstock from the container was served recorded on them.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
16
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Site:
Other-International Cafe
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Violation:
The sign for the cold smoked salmon sandwich did have a consumer advisory statement. This was immediately corrected.
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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:
Buffet-Time Control Plan Review
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Violation:
The time control plan posted in the crew buffet stated food was to be placed on time control for lunch at 10:00 AM. When the inspector was in the area at 9:55 AM one container of cooked broccoli and one container of cooked mixed vegetables were already on the serving line. In addition, two containers of vegetable pasta were in an undercounter refrigerator labeled as on time 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.:
19
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Site:
Preparation Room-Vegetable Potato Peeler
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Violation:
A plastic can liner was placed over the in use potato peeler to prevent splashing.
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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-Corridor
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Violation:
A bin of sunflower seeds was stored beneath an insect light trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Buffet-Horizon Court Pastry Shop
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Violation:
The underside of the counter-mounted espresso machine by the dispensing nozzles had four slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 15 Horizon Court Pot Wash
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Violation:
The drain pump on the hood-type pot wash machine malfunctioned during operation, which prevented the final rinse to activate.
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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-Horizon Court Warewash
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Violation:
The starboard hood-type glasswash machine had been out of order for three days due to a leak.
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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-Horizon Court Warewash
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Violation:
The soap dispenser on the port hood-type glasswash machine was empty during operation.
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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.:
24
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Site:
Galley-Deck 15 Horizon Court Pot Wash
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Violation:
When the inspector arrived in the area, the hood-type pot wash machine was in the middle of the wash cycle. After the wash cycle ended, the inspector waited for the final rinse cycle to start but it never did. The water from the wash cycle was supposed to drain after the wash cycle and after that the final rinse would start. This never happened. The gauge on the pot wash machine only indicated a three-fourths green cycle around the start button which indicated the wash cycle was complete. The last one-fourth of cycle was for the final rinse cycle but it never turned green to indicate the cycle was completed. The inspector ran the machine three more times and the same situation occurred. The inspector had his thermocouple inside the machine during these three cycles which verified that the final rinse cycle never started because the temperature stay the as what was measured in the wash cycle. The pot wash machine was immediately placed out of service and the three compartment sink was used to sanitize instead. Maintenance staff later determined the drain pump on the pot wash machine malfunctioned, which was why after the
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 5 Hood Type Potwash
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Violation:
The measured final rinse surface temperature by the inspector's thermometer was186F and 184F by the crew member's thermometer. The temperature gauge from the internal thermometer at the final rinse manifold was 196F. The inspector placed a 200F thermolabel on the final rinse manifold, which turned black, indicating the temperature in the manifold was at least 200F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Housekeeping Pantry 8605
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Violation:
The bottom drip tray of the ice machine had visible yellow residue and small black speckled debris. The inspector rubbed this area with an alcohol wipe and visible gray and yellow residue collected on the alcohol wipe.
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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.:
26
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Site:
Galley-Horizon Court Warewash
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Violation:
The far white hinge used to open and close the ice cuber in the lower compartment of the right ice machine was soiled with black debris. The far white hinge used to open and close the ice cuber in the lower compartment of the left ice machine was also soiled with black debris. The side of the white collection pan under the ice cuber in the upper compartment of the left ice machine was also soiled with a black debris. The black debris was on the side of the collect pan over hanging the ice chute.
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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:
Food Service General-Horizon Court Dispensing Tongs
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Violation:
Approximately 10 previous cleaned white dispensing tongs were found still soiled with food debris on the clean storage shelf. Later in the day when the Horizon Court was about to begin lunch service 5 additional previously cleaned white dispensing tongs that were set out on various buffet counters and had not been used yet were found soiled with food debris.
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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.:
30
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Site:
Other-Garbage Room Handwash Sink
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Violation:
There were no paper towels at the handwash sink station.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
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Site:
Room Service-Warewash
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Violation:
The garbage can, which had food debris, at the soiled drop-off side of the warewash was not covered when the area was not in-use.
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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:
Galley-Crown Grill
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Violation:
Water was dripping from the deckhead technical hatch in front of Cold Room 7614 onto the deck. The area was not in operation during the inspection and no food was impacted.
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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:
Galley-Sabatini's
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Violation:
Water was dripping from a deckhead seam to the right of the condenser unit in Cold Room 5303 and dripping onto the deck. No food was impacted.
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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.:
34
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Site:
Buffet-Horizon Court Starboard Coffee Station
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Violation:
The drain under the center espresso machine was clogged, which about two inches of water to accumulate around the drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Officers' Mess
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Violation:
The shatter-resistant coating on 4 heating lamps was peeling. This was immediately corrected.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Room Service-Warewash
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Violation:
Condensation was accumulating around the deckhead vent above the clean exit and landing of the rack-type dishwash machine. The machine was in-use during the inspection. One drop of water was observed dripping onto the clean landing but no clean plates were impacted.
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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.
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Item No.:
38
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Site:
Room Service-Hot Galley
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Violation:
Staff stated the counter-mounted convection oven was no longer used 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.:
38
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Site:
Medical-Medical Pantry
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Violation:
A dirty mop was sitting in a bucket of water in the medical pantry. Staff stated this was the location the mop and bucket were stored. The mop and bucket was moved during the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Integrated Pest Management-Applicator Training Log
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Violation:
Two individuals in the restricted-use pesticide applicator training log had valid dates listed until 12/3/9999. One of these individuals was listed twice on this training log.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
40
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Site:
Pantry-Seaview Bar
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Violation:
The door to the pantry, which was on an open deck, was pinned open during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Galley-Starboard Bar Dispatch Pantry
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Violation:
One dead fly was found in this area.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
43
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Site:
Ventilation-Deck 8 and Deck 9 Aft Ventilation
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Violation:
The condensation collection pan inside AC Unit AG 09.6.08 was completely filled with water and overflowing. The engineer stated this unit backed up due to a blocked drain pipe. This unit was leaking water onto the floor of ventilation room 8601 directly below. Water was dripping with a constant flow from the white vent onto the floor below. This water covered an area of approximately 30% of the floor of ventilation room 8601. The engineer called for a wet-dry vacuum to remove the pooling water.
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Recommendation:
Ensure condensation collection pans are self-draining.
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