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Item No.:
*
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Site:
Medical-OPRP
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|
Violation:
Housekeeping records indicated the cleaning of vomit and fecal incidents in cabins and the medical center. For example, (1) on April 23, vomit and fecal cleanups in two different cabins, (2) on April 21 vomit in a cabin, (3) on April 16, a vomit in the medical center, and (4) on April 12 and 13, vomits in the hospital. There was no documentation in the medical center of these incidents or medical follow-up with the individuals who became sick.
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|
Recommendation:
Ensure the medical center knows about public vomit and diarrhea incidents for proper follow up when the individual is identified.
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Item No.:
*
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Site:
Recreational Water Facilities-Engine Room
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|
Violation:
Slide A's water distribution pipe was leaking at the pipe juncture to the right of the analyzer chart in the pump room, The water had filled a blue bucket placed underneath the leak and was pooling on the deck. The slide was not in operation.
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Recommendation:
Ensure pool piping is maintained in good working order.
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Item No.:
*
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Site:
Recreational Water Facilities-Deck 16 Miami Beach Pool
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|
Violation:
The safety sign for the pool was located over 50 feet away from the pool, past the bar, next to the women's toilet room, and not near the entrance to the pool.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities.
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Item No.:
01
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|
Site:
Medical-AGE Surveillance Reports
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|
Violation:
The total number of passengers and the total number of crew were not the totals at the beginning of the voyage as the totals on the AGE Logs. For example, the 24-hour report for the April 19-23 voyage had 1434 crew while the log stated1456 and the 24-hour report for the April 15-19 voyage had 1374 crew while the log stated 1376.
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|
Recommendation:
The total number (denominator) of passengers and crew must be the number at embarkation for each for each MIDRS report unless 67% (two-thirds) or more of the passengers disembarked in any one segment (see VSP 2018 Operations Manual, section 4.2.2.1.1)
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Item No.:
02
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Site:
Medical-AGE Reportable Case Definition
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|
Violation:
The medical staff explained several times how passengers and crew needed to have 3 episodes of diarrhea or vomit plus one symptom to be a reportable case. Staff also explained that when the crew reported one diarrhea symptom, they would have the crew member isolated in the medical center to see if they produced another diarrhea episode. That case would not end in the AGE log as a reportable case. At the request of the inspector, staff presented the reportable case definition they should follow per company procedures and it was the same as in the VSP Operations Manual. The inspector explained that even one diarrhea episode that is above normal to that individual can make them a reportable case.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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|
Site:
Potable Water-Deck 3 Crew Laundry
|
|
Violation:
The eyewash station's backflow prevention device was not listed in the cross-connection control log.
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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-Deck 4 Bunker Stations
|
|
Violation:
The port and starboard bunker stations contained four hoses each. The four new potable water hoses were not labeled with the words 'potable water only.' The used potable water hoses were only labeled on one connecting end.
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|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 7 South Beach Pool
|
|
Violation:
The only depth marker was located in the pool on the aft side and was not able to be seen from the deck.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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|
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 16 Miami Beach Pool
|
|
Violation:
The only depth marker was located on the aft, port side of the pool area on the adjacent stage and was not prominently displayed and visible from inside the pool or deck.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Beach Pools
|
|
Violation:
The Deck 18 Jungle Pool, Deck 17 Miami Beach Pool, and Deck 7 South Beach Pool were not filled to the level of the skim gutters across the entire pool. The pools were in the process of opening and staff immediately started to increase the water level.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Accident Log
|
|
Violation:
There was no record the water temperature was maintained above 77F (25C) during the disinfection process.
|
|
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.:
12
|
|
Site:
Galley-Deck 8 - Handwashing
|
|
Violation:
A crew member previously observed cooking raw hamburgers at the hamburger buffet station entered the galley with a trolly cart containing an empty hotel container with left over hamburger paper wrappings and a layer of pooled hamburger blood. The crew member moved to dispose of the bloody paper wrapping at the soiled dishwash drop with his bare hands and then proceeded to the soiled potwash to drop the metal hotel pan. The crew member then proceeded to walk through the galley and crew working side of the buffet lines without washing his hands with the cart that had visible blood soil. The crew member proceeded to open Cold Store Room 45 to acquire additional hamburgers. The inspector intervened and observed the crew members hands and refrigerator door handle covered in hamburger blood. Management quickly instructed the crew member to wash his hands and called for the door handle and other touched surfaces to be wash, rinsed, and sanitized.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (8) After engaging in other activities that contaminate the hands.
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|
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Item No.:
13
|
|
Site:
Galley-Deck 8
|
|
Violation:
A crew member previously observed cooking raw hamburgers at the hamburger buffet station entered the galley with a trolly cart containing an empty hotel container with left over hamburger paper wrappings and a layer of pooled hamburger blood. The crew member moved to dispose of the bloody paper wrapping at the soiled dishwash drop with his bare hands and then proceeded to the soiled potwash to drop the metal hotel pan. The crew member then proceeded to walk through the galley and crew working side of the buffet lines without washing his hands with the cart that had visible blood soil. The crew member proceeded to open Cold Store Room 45 to acquire additional hamburgers. The inspector intervened and observed the crew members hands and refrigerator door handle covered in hamburger blood. Management quickly instructed the crew member to wash his hands and called for the door handle and other touched surfaces to be wash, rinsed, and sanitized.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that:(4) Food employees are effectively cleaning their hands.
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|
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Item No.:
13
|
|
Site:
Galley-Deck 8 - Dishwash/Potwash - Clean Storage
|
|
Violation:
Significant issues were identified in the dishwash/potwash cleaning and sanitizing operations as described in the preceding observations.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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|
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Item No.:
13
|
|
Site:
Galley-Deck 16 - Dishwash/Potwash
|
|
Violation:
Significant issues were identified in the dishwash/potwash cleaning and sanitizing operations as described in the preceding observations.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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|
|
Item No.:
13
|
|
Site:
Room Service-Pantry 0110410
|
|
Violation:
The soiled storage was not enough for all the soiled items coming to this area to be cleaned and sanitized. There was only one hood-type machine in proper repair. When the rack-type warewash machine was repaired, only one crew member was working on the soiled side of the operation with no assistance.
|
|
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: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 6 Cold Store Room #37
|
|
Violation:
Multiple potentially hazardous food items were measured in the temperature danger zone. Food items including chopped lettuce were measured at 47-48F with the inspector?s tip-sensitive food thermometer. The ambient temperature in the unit with the door closed for 10 minutes was measured at 51F. The unit?s thermometer on the outside bulkhead read 48F. A technician was called and explained that the refrigerator unit was not running because of an ice blockage on the evaporator fans. The crew immediately discarded the potentially hazardous food items in the unit.
|
|
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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|
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Item No.:
16
|
|
Site:
Provisions-Vegetable Holding Cold Room 6
|
|
Violation:
There were multiple potential hazardous food items that were in the temperature danger zone. The inspector and crew members took temperatures of sliced honeydew and cantaloupe with tip sensitive thermometers and had readings between 45-48F. A total of six bins of sliced honeydew and cantaloupe were discarded.
|
|
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.:
16
|
|
Site:
Provisions-Meat Holding Cold Room 9
|
|
Violation:
Two bins of raw chicken stored in this room were measured at 50F and 49F with the inspector?s and crew member?s tip-sensitive thermometers. The raw chicken was prepared on 26 April 2023. Crew immediately removed the chicken from the cold room to be discarded.
|
|
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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|
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Item No.:
17
|
|
Site:
Buffet-Deck 16 - Time Control Plans
|
|
Violation:
Time control plans posted throughout this outlet did not include the instruction to label all PHF food items when the service period exceeds 4 hours. This outlet had a few service periods that exceeded 4 hours. The time control plans were corrected during the inspection.
|
|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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
|
|
Site:
Galley-Deck 16 - Walk-In Refrigerator
|
|
Violation:
Black filth residue coated the outside of 4 large white containers of unopened yogurt stored in this room. The containers were cleaned.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
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Item No.:
19
|
|
Site:
Pantry-Deck 16 - Yacht Club
|
|
Violation:
The handle to the bulk ice machine was in contact with the ice used for passenger beverages. This was corrected.
|
|
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.
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|
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Item No.:
19
|
|
Site:
Buffet-Deck 16 - Service Tongs
|
|
Violation:
The handles of different self-service serving tongs were touching food out for passenger self-service throughout this open outlet. This included the following food items: sliced melons, bread rolls, apples, plums, and muffins. These observations were corrected.
|
|
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).
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|
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Item No.:
19
|
|
Site:
Buffet-Deck 16 - Food Protection
|
|
Violation:
Individual bowls of raisins, granular sugar, and jam out for passenger self-service at different service stations were not adequately positioned under the sneeze guard nor were they protected with lids or other effective means. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
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Item No.:
19
|
|
Site:
Provisions-Fish Freezer 6 & Vegetable Freezer 5
|
|
Violation:
Water and ice accumulated on the deckhead and decks in these freezers. Icicles up to two inches in length were noted on the deckhead of Vegetable Freezer (#5) and on the outer door. In both freezers, frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
|
Item No.:
19
|
|
Site:
Other-Steward Locker 090209
|
|
Violation:
Three unopened liquor bottles were stored on the deck next to the paper bag full of soiled utensils. The staff explained that the bottles were going to room service. Other bottles were stored inside a cooler in this locker.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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.:
19
|
|
Site:
Other-ECR Cleaning Locker
|
|
Violation:
There was a coffee station in this locker. A table with a coffee machine, a coffee grinder, a mini fridge, and storage shelves. Water bottles were stored on the corroded metal shelves and on the deck.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Do not store foods: (1) In locker rooms.
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|
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Item No.:
20
|
|
Site:
Galley-Deck 6 Cold Store Room #37
|
|
Violation:
Multiple potentially hazardous food items were measured in the temperature danger zone. Food items including chopped lettuce were measured at 47-48F with the inspector?s tip-sensitive food thermometer. The ambient temperature in the unit with the door closed for 10 minutes was measured at 51F. The unit?s thermometer on the outside bulkhead read 48F. A technician was called and explained that the refrigerator unit was not running because of an ice blockage on the evaporator fans. The crew immediately discarded the potentially hazardous food items in the unit.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 8 - STBD Pizza Station
|
|
Violation:
Dried food reside of more than a day's accumulation was inside an open seam at the pizza preparation counter and cold well junction. The grouting at this juncture was in poor repair and created a difficult to clean seam. Pizza was being prepped at the time of the observation.
|
|
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.
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|
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Item No.:
20
|
|
Site:
Pantry-Deck 18 - Yacht Club
|
|
Violation:
Four slotted fasteners were located in the food splash area of the counter mounted coffee machine. Staff moved to immediately correct.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are:(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
|
|
Site:
Galley-Deck 16 - Beverage Station
|
|
Violation:
Six slotted fasteners were in the food splash zone of the counter mounted espresso machine. Staff moved to correct immediately.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (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
|
|
Site:
Galley-Deck 16 - Dishwash/Potwash - Clean Storage
|
|
Violation:
Time control stickers and product labels remained on the outer surface of many previously cleaned and sanitized serving containers stored on clean storage racks.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 16 - Beverage Station
|
|
Violation:
The white plastic milk refrigerator housing of the espresso machine was badly damaged exposing internal insulation and could not be easily cleaned.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
|
|
Site:
Galley-Deck 16 - Dishwash/Potwash - Clean Storage
|
|
Violation:
Time control stickers and product labels remained on the outer surface of many previously cleaned and sanitized serving containers stored on clean storage racks.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Production Kitchen
|
|
Violation:
The left combination oven had a leak underneath the machine which caused pooling on the deck.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Other-ECR Cleaning Locker
|
|
Violation:
There was a coffee station in this locker. Water bottles were stored on the corroded metal shelves and on the deck.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Pantry 090211
|
|
Violation:
There were stacks of soiled dinner and glassware, such as cups, ice bucket containing other soiled utensils, mugs, and plates placed on the deck just outside of the door to the pantry.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Pantry 0110410
|
|
Violation:
There was soiled dinnerware, glassware, and buckets on the deck in front of the pantry. Additionally, the soiled side of the warewash area was overflowing with soiled utensils.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Pantry 0110410
|
|
Violation:
The rack-type warewash machine was in disrepair with a constant pressurized water leak that was pooling on the deck. The water leak was coming from the machine's booster tank. Staff stated that there was a workorder from this morning. This was repaired after the finding.
|
|
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
|
|
Site:
Other-Deck 11 Staircase 4
|
|
Violation:
There were large plastic containers with stacks of soiled items on the deck outside the room service pantry.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Pantry 0150102
|
|
Violation:
A bag with soiled items was stored on the deck in front of the soiled landing table.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Other-Steward Locker 090209
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Violation:
A paper bag full of soiled glassware and dinnerware, an ice bucket, and other utensils was stored on the deck.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 8 - Dishwash
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Violation:
The glasswash machine was out of order since the morning. Additionally, the right flight-type machine had been out of order since April 3, 2023. As a result, excessive amount of soiled ware accumulated on soiled drop counters and on additional deck stands brought in to handle the excessive items.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. 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 8 - Dishwash
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Violation:
The final rinse spray arm of the in-use left flight-type dishwasher was not emitting water spray when observed. The machine was in active use.
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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 16 - Specialty Galley
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Violation:
The in-use hood-type potwash machine was overloaded with pots, trays and other utensils. The placement of the soiled ware inside the unit was not loaded to allow for each item to be exposed from unobstructed spray from each cycle.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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|
Site:
Galley-Deck 4 Dishwasher
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Violation:
The flight-type conveyor dishwasher was out of service. A work order was posted on the unit.
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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 Glasswash
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Violation:
The starboard glasswash machine was out of 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.:
22
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Site:
Galley-Deck 16 - Dishwash
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|
Violation:
The display gauge of the in-use potwash hood-type dishwasher was not functioning.
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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.
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Item No.:
22
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Site:
Galley-Deck 16 - Dishwash
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|
Violation:
The flow pressure of the fresh hot water sanitizing rinse to the in-use rack-type conveyor dishwash only registered ~8PSI. The unit's data plate required 15-25 PSI. Very little spray was emitting from the final spray arms when the curtain was removed to observe. This was later corrected.
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|
Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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-Deck 18 - Yacht Club
|
|
Violation:
The in-use hood-type potwash machine was overloaded with pots, trays and other utensils. The placement of the soiled ware inside the unit was not loaded to allow for each item to be exposed from unobstructed spray from each cycle. Additionally, approximately 5 final rinse spray nozzles of the upper and lower final sanitizing rinse arms were blocked or partially blocked with encrusted white mineral deposits. This was corrected.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain. 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.:
23
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|
Site:
Galley-Deck 16 - Dishwash/Potwash - Clean Storage
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|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface to many serving containers.
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|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
23
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|
Site:
Galley-Deck 16 - Dishwash/Potwash
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|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface to many serving containers.
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|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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|
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Item No.:
24
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|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The final rinse spray arm of the in-use left flight-type dishwasher was not emitting spray when observed. The machine was in active use.
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|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils. 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.:
25
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|
Site:
Buffet-Deck 16 - Forward Port Waiter Station
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|
Violation:
A wet wiping cloth was stored on the top surface of the soiled waiter station countertop.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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|
Site:
Galley-Deck 16 - Dishwash/Potwash - Clean Storage
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|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface to many serving containers. Furthermore, multiple hotel pans and bins were stacked together while still wet preventing them from adequately air drying.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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|
Site:
Buffet-Deck 16 - Pizza Station
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|
Violation:
Two previously cleaned and sanitized metal hotel bins stored in the cabinet below the preparation counter were soiled with old food residue. A cleaned and sanitized dough cutter was inside one of the bins. Additionally, standing water was inside one of the bins and water ran out when it was inverted. The area was not in operation at the time of the finding.
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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:
Buffet-Deck 8 - STBD Pizza Station
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|
Violation:
Dried food reside of more than a day's accumulation was inside an open seam at the pizza preparation counter and cold well junction. The grouting at this juncture was in poor repair and created a difficult to clean seam. Pizza was being prepped at the time of the observation.
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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:
Buffet-Deck 16 - Port Beverage Station
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|
Violation:
Dried old food residue was on the food-contact surface of a previously cleaned and sanitized plate out for passenger self-service. The plate was sent to be recleaned and sanitized.
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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:
Buffet-Deck 8 - Hamburger Station
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|
Violation:
Dried food residue was on the food-contact side of two, white, previously cleaned and sanitized ceramic dishes that were to be used for serving cooked hamburgers. The dishes were returned to be recleaned and sanitized.
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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
|
|
Site:
Galley-Deck 8 - Dishwash/Potwash - Clean Storage
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|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface to many serving containers. Furthermore, multiple hotel pans and bins were stacked together while still wet preventing them from adequately air drying.
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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
|
|
Site:
Other-ECR Cleaning Locker
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|
Violation:
There was a coffee station in this locker. The inside of the mini fridge was soiled and three soiled spoons were stored in a cup on the table. The food-contact portion of the coffee machine had a beyond a day's accumulation of coffee residues.
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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
|
|
Site:
Other-ECR Cleaning Locker
|
|
Violation:
There was a coffee station in this locker. There were coffee beans on the table around the coffee machine and the coffee grinder.
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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.:
27
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|
Site:
Buffet-Deck 16 - Starboard Aft Waiter Station
|
|
Violation:
Two baskets of previously cleaned and sanitized cutlery were stored on top of a grey portable table that had an accumulation of old food debris. Additionally, the waiter station clean countertop where two crew members were rolling silverware had old food residue in several areas. Furthermore, a cart labeled 'buffet cart' was stacked with boxes of new food utensils and was soiled with a build-up of old food soil residue on the cart's shelving.
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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.:
27
|
|
Site:
Galley-Deck 16 - Beverage Station - Storage Cabinet
|
|
Violation:
Four previously cleaned and sanitized grey serving bowls were stored wet inside the storage cabinet adjacent the espresso machine. Water pooled on the storage shelf and water dripped from the bowls when they were inverted.
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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.:
27
|
|
Site:
Galley-Deck 16 - Teppanyaki
|
|
Violation:
Old food soil and pooled water left over from the previous night's cleaning operation were inside multiple condiment storage inserts located below the grills.
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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
|
|
Site:
Galley-Deck 16 - Beverage Station - Storage Cabinet
|
|
Violation:
Four previously cleaned and sanitized grey serving bowls were stored wet inside the storage cabinet adjacent the espresso machine. Water pooled on the storage shelf and water dripped from the bowls when they were inverted.
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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
|
|
Site:
Galley-Deck 16 - Dishwash/Potwash - Clean Storage
|
|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface of many serving containers. Furthermore, multiple hotel pans and bins were stacked together while still wet preventing them from adequately air drying.
|
|
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
|
|
Site:
Buffet-Deck 16 - Starboard Aft Waiter Station
|
|
Violation:
Two baskets of previously cleaned and sanitized cutlery were stored on top of a grey portable table that had an accumulation of old food debris. Additionally, the waiter station clean countertop where two crew members were rolling silverware had old food residue in several areas. Furthermore, a cart labeled 'buffet cart' was stacked with boxes of new food utensils and was soiled with a build-up of old food soil residue on the cart's shelving.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Buffet-Deck 16 - Pizza Station
|
|
Violation:
Two previously cleaned and sanitized metal hotel bins stored in the cabinet below the preparation counter were soiled with old food residue. A cleaned and sanitized dough cutter was inside one of the bins. Additionally, standing water was inside one of the bins and water ran out when it was inverted. The area was not in operation at the time of the finding.
|
|
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. 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
|
|
Site:
Galley-Deck 8 - Dishwash/Potwash - Clean Storage
|
|
Violation:
Numerous previously cleaned and sanitized dishes, cups, pots, pans, serving containers, and other utensils were soiled with encrusted and or wet food residue on the food contact and non-food contact surfaces of equipment stored on clean storage racks. Additionally, time control stickers and product labels remained on the outer surface of many serving containers. Furthermore, multiple hotel pans and bins were stacked together while still wet preventing them from adequately air drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 16 - Passenger Handwashing Stations
|
|
Violation:
Two passenger handwashing sinks did not have soap in the automatic dispensers or the dispenser was not working properly. This was observed at the main entrance and the starboard entrance.
|
|
Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser.
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|
|
Item No.:
31
|
|
Site:
Buffet-Deck 16 - Starboard Middle Waiter Station
|
|
Violation:
Two spray bottles of disinfectant were stored on the soiled waiter station counters. The inspector discussed moving these away from food areas which include soiled waiter stations. This was corrected.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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|
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Item No.:
32
|
|
Site:
Other-ECR Cleaning Locker
|
|
Violation:
There was a coffee station in this locker. The trash bin with used coffee grounds had no lid.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Other-ECR Cleaning Locker
|
|
Violation:
There was a coffee station in this locker. There were coffee beans on the deck around the mini fridge. The deck had no coving.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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
|
|
Site:
Room Service-Pantry 0110410
|
|
Violation:
Water was pooled on the deck as a result of the constant pressurized water leak from the rack-type warewash machine's booster tank. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - Port & Starboard Beverage Stations
|
|
Violation:
Inside the technical compartments, electrical cords and braided stainless steel water lines were draped on the deck. Standing water and general debris were observed under these cords and lines. This was corrected.
|
|
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. 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
|
|
Site:
Buffet-Deck 16 - Forward Port and Starboard Waiter Stations
|
|
Violation:
Old food residue and water pooled inside the recessed lip and front face of the back electrical panel in the lower back bulkhead at these stations. Rinse buckets were relocated away from these panels.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Glasswash
|
|
Violation:
Water leaked from potable water piping for the starboard galsswash machine and pooled on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Hot Galley
|
|
Violation:
Old food soil and general debris greater than a day's accumulation were on the deck underneath the portable warming cabinet. Additionally, a shriveled piece of sausage and an old piece of pineapple was located behind the deck-mounted stacked combination oven next to the warming cabinet storage area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 18 - Yacht Club
|
|
Violation:
Condensate formed on the outside housing of the deckhead hood for the stacked combination oven and dripped onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck 6 Main Galley
|
|
Violation:
There were multiple areas including the hot/cold area (portside), production kitchen, pastry, soup station, potwash and cold room #37 where condensate heavily accumulated on the deckhead and dripped onto the deck. No food was impacted by dripping condensate during the inspection
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Production Kitchen
|
|
Violation:
The left combination oven had a leak underneath the machine which caused pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The starboard flight-type conveyor dishwash had an accumulation of condensate on the soiled side deckhead and was dripping causing water to pool on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fish Freezer 6 & Vegetable Freezer 5
|
|
Violation:
Water and ice accumulated on the deckhead and decks in these freezers. Icicles up to two inches in length were noted on the deckhead of Vegetable Freezer (#5) and on the outer door. In both freezers, frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Glasswash
|
|
Violation:
Water leaked from potable water piping for the starboard galsswash machine and pooled on the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The starboard flight-type conveyor dishwash had an accumulation of condensate on the soiled side deckhead and was dripping causing water to pool on the deck.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Food Service General-Deck 6 Main Galley
|
|
Violation:
There were multiple areas including the hot/cold area (portside), production kitchen, pastry, soup station, potwash and cold room #37 where condensate heavily accumulated on the deckhead and dripped onto the deck. No food was impacted by dripping condensate during the inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 18 - Yacht Club
|
|
Violation:
Condensate formed on the outside housing of the deckhead hood for the stacked combination oven and dripped onto the deck below.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
An electrical angle grinder was stored on a soiled drop counter. The finding occurred during lunch service and no maintenance was taking place. The grinder was quickly removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Deck 8 - Port Beverage Station
|
|
Violation:
A black extension cord was stored on the deck inside the technical compartment. This was removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Bar-Seaside Bar
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Violation:
Ten flies were in the bar area near the undercounter technical compartments and sink. IPM was called immediately.
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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-Deck 6 - Hot Galley
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Violation:
One fly was seen in the general 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.:
39
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Site:
Galley-Deck 5 - Cold Galley
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Violation:
One fly was seen in the general 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.:
39
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Site:
Buffet-Deck 16 - Starboard Aft Waiter Station
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Violation:
Three tiny flies were observed underneath a cart labeled 'buffet cart' when the cart was moved. The cart was located behind the waiter station against the bulkhead.
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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:
Integrated Pest Management-Deck 4 Garbage Room
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Violation:
Three live, small flies were flying in the garbage room sorting area, trolley wash, and near the incinerator.
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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.:
40
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Site:
Integrated Pest Management-Inspection Results
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Violation:
There were no inspection results for the food provisioning on April 19 and April 23. IPM and Provision staff explained to the inspector that operations were very busy and forgot by mistake.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Inspection Results
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Violation:
There was a record of a follow-up inspection conducted on April 4 but there was no record of the initial sighting. The staff explained it should have been logged.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Medical-Waiting Room Restroom
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Violation:
The handwashing station had no soap.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Medical-Ward 1 Restroom
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Violation:
The handwashing station had no soap. The only soap available was the one in the nearby shower.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Other-Steward Locker 040337
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Violation:
The handwashing sink was used for the storage of cleaning equipment. There was also no soap or paper towels.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Use the handwashing station only for washing hands and not for storage.
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Item No.:
41
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Site:
Other-Steward Locker 090104
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Violation:
The handwashing station had no paper towels.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Mini Club
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Violation:
The written guidance on symptoms of common childhood infectious illnesses and exclusion policy was posted on a wall behind the front desk, not at the entrance to the area.
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Recommendation:
Post written guidance on symptoms of common childhood infectious illnesses at the entrance of the child activity center. Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
42
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Site:
Children Area-3-6 Year Old Toilets
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Violation:
The boy toilet bowl and the baby restroom toilet bowl did not flush effectively. Corrections started immediately.
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Recommendation:
Ensure toilets flush effectively.
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Item No.:
43
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Site:
Ventilation-Inspection and Maintenance Plan
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Violation:
The HVAC Inspection and Maintenance Plan stated it was under SOP 27.03.00. The staff responsible for the maintenance of the HVAC system did not have access to this SOP and did not use it. At the request of the inspector, the SOP was retrieved from the system and it was in Italian and the responsible staff could not understand it. Staff contacted the corporate office during the inspection and a version in English was uploaded in the system. This English version was presented to the inspector.
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Recommendation:
Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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