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Item No.:
08
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Site:
Buffet-Garden Cafe Aft-Starboard Side
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Violation:
The undercounter backflow prevention device for the coffee machines was corroded and dripping water continuously. Remediation began immediately.
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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-Engine Room - Evaporator # 1
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Violation:
Water consistently dripped from the relief vent to the reduced pressure zone assembly on the high salinity discharge line.
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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-Spa - Salon Locker
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Violation:
Water continuously flowed from the relief vent to the double check backflow prevention device installed on the main hot water line to the spa indicating malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-T-Rex Slides and Splash Pools
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Violation:
The turnover rate for the identified combined children's pool system did not meet the required rate of 0.5 hours. The configuration consisted of two children slides which emptied into two respective circular pools. These two circular pools were interconnected to a larger circular pool which connected all three pools together. The turnover rate for this system had been engineered to provide a turnover rate of 2 hours. According to ship personnel, this system was classified as an interactive recreational water facility and thus, only required a 2 hour turnover rate. The maximum depth of each pool was less than one meter and was intended for children who are toilet trained. Furthermore, the safety signs at each outlet included verbiage instructing parents to take children on frequent bathroom breaks. Additionally, this one system shared a compensation tank with a much smaller children's pool ('Puddle Pool') that met the turnover rate of 0.5 hours.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (3) children's pool: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
19
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Site:
Buffet-Garden Cafe Mid-Portside
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Violation:
The handles for a set of tongs were resting in the bread basket on this buffet line. The tongs and bread were removed immediately. The buffet was open for service at the time of the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Garden Cafe Aft-Starboard Side
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Violation:
The counter top milk dispenser measured an inside temperature of 52°F during the inspection. No milk was inside at the time the internal temperature was taken. An out of order sign was posted on the dispenser and remediation began immediately.
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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:
Galley-Venetian - Pantry
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Violation:
The ice machine had a broken ice-thickness sensor at the time of the inspection. Remediation began immediately.
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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.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The glasswash machine was out of order and being worked on at the time of the inspection. The soiled glassware was being diverted to other locations for cleaning. The area was in use at the time 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-Garden Cafe - Portside Dishwashing Machine
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Violation:
The portside flight-type dishwashing machine was out of order during the inspection. Staff stated this machine was closed during the morning serving period due to low temperatures in the wash compartment. Staff was working on the dishwashing machine during the inspection. This machine was repaired and tested during the inspection prior to being put back into service.
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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-Garden Cafe Aft-Starboard Side
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Violation:
The water in the sanitary bucket used for the restaurant side waiter station had a halogen concentration of less than 50 ppm during the inspection. The water was clear and the rag inside was clean. Remediation began immediately.
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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.:
24
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Site:
Pantry-Top Side
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Violation:
The three-compartment sink sanitizing tub water registered a temperature of 168°F during the inspection. The temperature log for this sink stated the temperature was taken 30 minutes prior to the inspector arriving and the water measured a temperature of 173°F. No pans were in the sink at the time of the inspection. The water temperature was raised to 173°F before the inspector left the area.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Garden Cafe
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Violation:
The portside ice machine was slightly soiled with black debris on the water arm supporting bracket. An alcohol wipe was used to remove the debris. The inspector discussed with staff to use an alcohol wipe to clean the hard to get to areas. Cleaning began immediately
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Recommendation:
Ensure food only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Garden Cafe
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Violation:
The starboard side ice machine was soiled with black debris on two areas of the water arm. An alcohol wipe was used to remove the debris. This machine was closed for cleaning.
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Recommendation:
Ensure food only contact 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.:
30
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Site:
Galley-Hot Buffet Preparation Area
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Violation:
The door of the crew toilet serving the galley workers was not self-closing. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Garden Cafe - Starboard Side Dishwashing Machine
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Violation:
The starboard side flight-type dishwashing machine had an excess amount of steam exiting from the soiled dish entrance area. A considerable amount of condensation had accumulated on the deckhead and bulkheads on the soiled side of this dishwashing machine. Dripping was noticed from the deckhead; however no clean utensils were impacted. It was determined that the exhaust system was not working at full capacity. Remediation began immediately.
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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:
Galley-Venetian - Pantry
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Violation:
The conveyer-type dishwashing machine had a heavy amount of steam exiting from the soiled dish entry area. Additionally, a heavy amount of condensation had collected on the deckhead above the dishwashing area as well as throughout the reach-in refrigeration area. Dripping was observed in all areas where the condensation had collected on the deckhead. No food or clean dishes were impacted during the inspection. Active cleaning was taking place during the inspection.
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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:
Other-ECR
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Violation:
Old food soil was in open gaps under the coffee station at the counter bulkhead juncture.
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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.:
36
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Site:
Buffet-Garden Cafe - Midship Juice Bar
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Violation:
The light intensity above the juice bar was insufficient in many areas. The light intensity ranged between 120-160 lux at food preparation and serving areas. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Venetian - Pantry
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Violation:
The conveyer-type dishwashing machine had a heavy amount of steam exiting from the soiled dish entry area. Additionally, a heavy amount of condensation had collected on the deckhead above the dishwashing area as well as throughout the reach-in refrigeration area. Dripping was observed in all areas where the condensation had collected on the deckhead. No food or clean dishes were impacted during the inspection.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure 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.:
37
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Site:
Galley-Garden Cafe - Starboard Side Dishwashing Machine
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Violation:
The starboard side flight-type dishwashing machine had an excess amount of steam exiting from the soiled dish entrance area. A considerable amount of condensation had accumulated on the deckhead and bulkheads on the soiled side of this dishwashing machine. Dripping was noticed from the deckhead; however no clean utensils were impacted. It was determined that the exhaust system was not working at full capacity. Remediation began immediately.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices 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:
Buffet-Garden Cafe Aft-Starboard Side
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Violation:
One ant was observed in the technical space below the countertop coffee machines.
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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.:
44
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Site:
Recreational Water Facilities-T-Rex Slides and Splash Pools
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Violation:
The turnover rate for the identified combined children's pool system did not meet the required rate of 0.5 hours. The current configuration consists of two children slides which empty into two respective circular pools. These two circular pools are interconnected to a larger circular pool which connects all three pools together. The turnover rate for this system has been engineered to provide a turnover rate of 2 hours. According to ship personnel, this system was classified as an interactive recreational water facility and thus, only requiring a 2-hour turnover rate. The maximum depth of each pool is less than one meter and is intended for children who are toilet trained. Furthermore, the safety signs at each outlet include verbiage instructing parents to take children on frequent bathroom breaks.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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