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Item No.:
08
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side Forward
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Violation:
The backflow prevention device for the counter mounted beverage dispenser was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Portside Forward
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Violation:
The backflow prevention device for the counter mounted coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Disinfection Records
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Violation:
The free residual halogen test results following disinfection were not documented in the log for two backflow prevention devices disinfected on October 7th, as well as for a section of pipe disinfected on July 25th.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water striping on the water line directed to the hand wash sink was painted over and not clearly marked.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room - Distribution
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Violation:
The potable water line before the reduced pressure zone assembly for pool filling in this room was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck - 12 Slide Pump Room
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Violation:
The water line after the reduced pressure zone assembly for the compensation tank filling was striped blue/green/blue.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
13
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Site:
Galley-Deck 5 Dishwash
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Violation:
A crew member placed the final rinse curtains back into the machine without proper rewashing after setting them in the soiled area during the testing of the machine.
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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. (1) Explaining and implementing correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
14
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Site:
Galley-Deck 4 Bakery
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Violation:
A crew member was wearing a string bracelet while preparing dough. It was removed immediately.
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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.:
19
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Site:
Bar-Deck 12 - Fuel
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Violation:
The counter recessed ice bin was heavily rusted on the inside food contact surface.
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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.:
20
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Two combination ovens have been out of service since July 2024.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side
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Violation:
A glue-like residue was on the plastic ice machine evaporator cover making it difficult to keep clean.
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Recommendation:
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:
Bar-Deck 12 - Fuel
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Violation:
The counter recessed ice bin was heavily rusted and corroded on the inside food contact surface.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side
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Violation:
The power cords for multiple counter mounted coffee machines were soiled with food residue. This was observed at multiple beverage stations.
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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.:
21
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Site:
Bar-Deck 12 - Fuel
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Violation:
Multiple plastic adhesive stickers were fastened to the bulkhead below the handwashing sink making this area difficult to clean.
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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 4 Bakery
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Violation:
The gaskets for the proofing cabinets were ripped and out of place.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Flight-Type Dishwash
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Violation:
The final sanitizing rinse measured a plate surface temperature of 151F with the inspector's thermocouple and crew's thermometer. However, the temperature gauge for the final rinse manifold displayed 214F. When the crew measured the final sanitizing rinse directly from the spray arm nozzles it measured 184F. It was unsure by crew why the plate surface temperature were out of range when evaluated as the spray pattern was effective. The machine's alarm was going off during active loading and was immediately shut down for maintenance. The adjacent flight-type unit was in good working order.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures. Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 3 Flight-Type Dishwash
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Violation:
The final sanitizing rinse measured a plate surface temperature of 151F with the inspector's thermocouple and crew's thermometer. However, the temperature gauge for the final rinse manifold displayed 214F. When the crew measured the final sanitizing rinse directly from the spray arm nozzles it measured 184F. It was unsure by crew why the plate surface temperature were out of range when evaluated as the spray pattern was effective. The machine's alarm was going off during active loading and was immediately shut down for maintenance. The adjacent flight-type unit was in good working order.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side
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Violation:
Black debris was resting inside the ice machine's ice thickness sensor.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 12 - Fuel
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Violation:
The counter recessed ice bin was heavily soiled on the inside food contact surface.
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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:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side
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Violation:
The power cords for multiple counter mounted coffee machines were soiled with food residue. This was observed at multiple beverage stations.
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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 11 - Windjammer Beverage Station Starboard Side
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Violation:
The counter mounted ice machine's potable water line was dripping and pooling on the counter top.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 11 - Windjammer Service Islands
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Violation:
At least six utensil holders full of knives, forks, and spoons were placed at multiple buffet service areas without protection. This area was open for service at the time of the inspection with multiple passengers accessing these utensils. The utensils holders were immediately removed.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
29
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Site:
Other-Deck 5 - Promenade - Sugar Beach
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Violation:
The temperature of the handwashing sink never reached the minimum temperature of 100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Bar-Deck 12 - Fuel
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Violation:
The temperature of the handwashing sink never reached the minimum temperature of 100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Preparation Room-
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Violation:
The handwashing sink's faucet knob was chipped and created a sharp edge.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Condensate collected on the deckhead above the soup kettles due to the low exhaust from the ventilation system. No food was impacted.
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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 3 Hot Galley
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Violation:
Water was leaking from the deckhead near the combination ovens and pooled on the deck below.
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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-Food Transportation Lift
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Violation:
Dust soiled the deckhead of Service Lift #2.
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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:
Preparation Room-Thawing Room
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Violation:
Ice buildup was on the bulkhead of the thawing room.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Deck 12 - Fuel
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Violation:
The deck area in all under counter technical spaces was heavily soiled with a white-chalky material.
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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:
Buffet-Deck 11 - Windjammer Line "C"
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Violation:
The deckhead above the salad service area was soiled with a brown residue.
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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.:
34
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Starboard Side
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Violation:
The counter mounted ice machine's potable water line was dripping and pooling on the counter top.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The deckhead light cover above the grills was cracked.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Condensate collected on the deckhead above the soup kettles due to the low exhaust from the ventilation system. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
44
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Site:
Recreational Water Facilities-Baby Only - Slide
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Violation:
The slide run out maintained approximately 2-3 inches of water while in operation. This catch basin was about 4 feet long. There was a drain hole in the side of the basin to prevent standing water, however, it was not effective at maintaining 0 to 1.5' depth as specified in the variance.
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Recommendation:
Baby-only water facility must have zero water depth.
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