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Item No.:
*
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Site:
Recreational Water Facilities-Deck 15 - Aft Pool
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Violation:
The female toilet room sign was blocked by the Food Truck and not visible from the pool area. This was identified during the June 2024 construction inspection.
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Recommendation:
Move the female toilet room sign to the entrance door or to the right side of the entrance door.
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Item No.:
06
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Site:
Potable Water-Deck TT Forward and Aft Distribution Pump Rooms
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Violation:
The chlorine and pH injection dosing points are located before the potable water pumps and measured lower than the top of the chemical dosing tanks. The dosing points were measured approximately 4 cm lower than the top of the chemical tanks.
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Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
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Item No.:
08
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Site:
Potable Water-List of Nontestable Devices
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Violation:
The engine department's list of nontestable devices identified 17 missing pieces at 14 locations with a purchase order (P.O.) number assigned. However, the condition of these missing devices stated 'pass.' The estimated delivery date of new devices is 6 September 2024.
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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:
Galley-Deck 16 - El Loco Starboard
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Violation:
The vented backflow prevention device for the water fountain was steady dripping. Staff initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Preparation Room-Deck 2 Fish Thaw 0733
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Violation:
The only handwashing station in the fish preparation room was out of service. When the inspector asked crew members where they were washing their hands, the crew stated the utility sink. Operations immediately stopped because of the inoperable handwashing sink.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
14
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Site:
Galley-Deck 16 - Windjammer Preparation Starboard
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Violation:
A food employee was cutting and plating melons while wearing a wristwatch. Staff initiated corrective action.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Buffet-Deck 15 - Solarium Portside Station
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Violation:
Two ceramic bowls storing cooked noodles were not marked with an appropriate 4-hour time of discard while on time as a public health control. Staff initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
18
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Site:
Galley-Deck 15 - Mason Jar Cold Room
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Violation:
One metal tray of raw sliced pork was stored over eight, 30-count cartons of eggs on a mobile cart. Menus and signage identified these eggs were available for consumption in a raw or undercooked state.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 16 - Windjammer Hot Galley
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Violation:
One plastic container storing an orange powder inside the dry storage cabinet was not identified. Staff initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 15 - Mason Jar Warewashing Station
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Violation:
The edges of two recently cleaned and sanitized cutting boards were frayed. Staff initiated corrective action.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 4 Mid Hot Galley
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Violation:
The combination oven?s grease drain for both combination ovens was clogged allowing grease to accumulate on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
21
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Site:
Buffet-Deck 15 - Windjammer Center
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Violation:
The silicone between the base of the legs for the plate holders on the seafood station and the market carvery station was peeling and in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Buffet-Deck 15 - Portside Beverage 2.0 Station
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Violation:
No ambient thermometer was provided for the inside of the undercounter reach-in refrigeration unit storing milk, which was identified as a temperature control unit. The milk was not impacted by any low temperatures.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
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Site:
Galley-Deck 15 - Mason Jar Warewashing Station Portside
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Violation:
Paper stickers were peeling on the nonfood-contact surfaces of six previously cleaned and sanitized mason jars stored on the clean storage rack. Staff initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 16 - Windjammer Hot Holding Portside
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Violation:
The bottom door for the middle hot holding unit was damaged and unable to close.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 15 - Solarium Forward Cold Buffet Line
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Violation:
Caulk was peeling and in disrepair surrounding the metal cold well of the starboard buffet island.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
24
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Site:
Bar-Deck 16 - Cantina Fresh
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Violation:
The sanitizing solution storing the wiping cloth was measured below 50 mg/L (PPM) chlorine solution. Staff initiated corrective action.
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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).
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Item No.:
26
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Site:
Galley-Deck 15 - Windjammer Portside
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Violation:
A white residue accumulated on the food-contact surfaces inside the previously cleaned and sanitized orange juicing equipment. Staff initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 Soup Station
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Violation:
A trash transportation cart was directly placed against the combination ovens.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Deck 15 - Beverage 2.0 Station Starboard
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Violation:
The three power cords for the counter-mounted coffee machines were sticky and resting directly on the beverage station counter. Staff initiated corrective action.
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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.:
29
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Site:
Food Service General-Handwashing Stations
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Violation:
Many areas with automatic handwashing stations were inoperable due to faulty sensors. The following areas included: Deck 16 Windjammer Potwash, Deck 15 Solarium Galley, Deck 5 Main Galley (starboard) soup station, Deck 4 Main Galley (starboard) beverage station, Deck 3 Main Galley potwash and Deck 2 Fish Thaw Preparation 0733.
In addition, Deck 2 Zone 7-B handwashing station towel dispenser was directly over the drinking fountain. When the inspector washed their hands and reached for a paper towel, water droplets landed on the drinking fountain.
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Recommendation:
Keep handwashing facilities in good repair. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The grease coming from the two combination ovens was pooling on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 15/16 - Windjammer Food Service Elevator
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Violation:
The bulkhead/deck junction located on either end of the food service elevator door was not coved. This uncoved junction extended approximately 1.5 inches from the end of the elevator.
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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, food service lifts, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 12 - Giovanni's Salumeria
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Violation:
Gaps were present between the decorative glass bulkheads inside the employee service area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Hot Galley
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Violation:
The silicone located between bulkhead panels behind the portside soup kettle was peeling and in disrepair.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 17 Coastal Kitchen
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Violation:
Viscous brown grease residue accumulated on the newly installed ventilation outlet above the counter-mounted oven. Staff initiated corrective action.
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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:
Bar-Deck 15 - Mason Jar
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Violation:
The light intensity on the aft and forward service counter could not reach a minimum of 220 lux. Cleaned and sanitized glasses were stored in these areas as well.
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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.:
38
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Site:
Galley-Deck 5 Soup Station
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Violation:
A trash transportation cart was directly placed against the combination ovens.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Deck 16 - El Loco Starboard
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Violation:
One flying insect inhabited the deckhead above stored plastic glasses, located to the left of the multiflow equipment. Staff initiated corrective action.
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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:
*General Comments-
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Violation:
The following area was identified during the June 2024 construction inspections, but were not corrected.
Deck 15 - Beverage 2.0 Station Starboard: Power cords for the three counter-mounted coffee machines were resting on the counter and were not elevated using the mechanisms recommended during the 2024 construction inspection. These cords were sticky to touch. Staff initiated corrective action.
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Recommendation:
Ensure construction related findings are addressed or a timeline to address deficiencies is communicated with VSP.
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