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Item No.:
08
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Site:
Buffet-Deck 10 - Beverage Station
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Violation:
The atmospheric vents on the juice machine's backflow prevention device were completely clogged.
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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-Engineering Control Room Area Dressing Room
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Violation:
The backflow prevention device for the engineering staff hose-end shower 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-Potable Water Bunker Line
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Violation:
Potable water striping (blue or blue/green/blue) was missing on each side of the bulkhead for the bunker line passing through multiple compartments.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
13
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Site:
Galley-Deck 3 - Appetizer
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Violation:
Debris was found in a two-compartment sink, and both strainers beneath the sink drains were clogged with food remnants. Crew members indicated that the sink was utilized for scraping and rinsing soiled utensils and warewashing items prior to moving them to the main warewashing area, as well as for disposing of liquids and rinsing lettuce for preparation.
The appetizer area was designated for food preparation, with food stored in undercounter refrigerators and clean equipment positioned near the sink.
Furthermore, a waste receptacle containing food waste was uncovered, despite no active food service in the vicinity. Crew members reported that they scraped food from plates and bins in the waste receptacle before transporting them to the warewashing area.
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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 responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (2) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (3) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (4) 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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Item No.:
16
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Site:
Galley-Deck 9 - Guy's Burger Bar
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Violation:
A cook plated a full tray of cheeseburgers from the grill and placed it on the serving line without checking the internal temperature of the burgers. As the cook began plating an additional tray, a supervisor intervened to remind him of the importance of temperature checks.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63°C (145°F) or above for 15 seconds for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68°C (155°F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program.
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Item No.:
19
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Site:
Buffet-Deck 9 - Starboard Ice Cream Station
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Violation:
A large stainless steel bin full of ice cream cones was stored un-covered inside the undercounter storage compartment.
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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.:
19
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Site:
Galley-Deck 3 - Appetizer
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Violation:
Debris was found in a two-compartment sink, and both strainers beneath the sink drains were clogged with food remnants. Crew members indicated that the sink was utilized for scraping and rinsing soiled utensils and warewashing items prior to moving them to the main warewashing area, as well as for disposing of liquids and rinsing lettuce for preparation.
The appetizer area was designated for food preparation, with food stored in undercounter refrigerators and clean equipment positioned near the sink.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Deck 3 - Pastry
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Violation:
Two gaps were on the bottom of the ice cream machine's front panel.
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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.:
22
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Site:
Galley-Deck 3 - Portside Warewash
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Violation:
The glasswash machine had been out of service since August 2024. Technicians stated that the entire machine needed to be replaced and was scheduled to be replaced before the dry dock in May 2025.
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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 3 - Starboard Forward Warewash
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Violation:
A loose baffle inside the wash tank caused excessive steam to escape the flight-type glasswash machine's side panel.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 9 - Warewash
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Violation:
The final sanitizing rinse temperature was measured at 199.9°F at the spray arm while the machine was in-use.
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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 90°C (194°F).
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Item No.:
26
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Site:
Galley-Deck 3 - Appetizer
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Violation:
Rust and black residue were observed on the top internal panel of the ice bin and could be removed with an alcohol pad. The ice machine had been cleaned and sanitized the day prior to the inspection, and there was no ice present in the bin at the time of the inspection.
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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:
Galley-Deck 3 - Appetizer
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Violation:
Debris was found in a two-compartment sink, and both strainers beneath the sink drains were clogged with food remnants. Crew members indicated that the sink was utilized for scraping and rinsing soiled utensils and warewashing items prior to moving them to the main warewashing area, as well as for disposing of liquids and rinsing lettuce for preparation.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 3 - Appetizer
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Violation:
Debris was found in a two-compartment sink, and both strainers beneath the sink drains were clogged with food remnants. Crew members indicated that the sink was utilized for scraping and rinsing soiled utensils and warewashing items prior to moving them to the main warewashing area, as well as for disposing of liquids and rinsing lettuce for preparation.
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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:
Bar-Deck 5 - Main Bar
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Violation:
Approximately eight glasses were stored wet and inverted on the bar countertop.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
30
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Site:
Bar-Deck 5 - Casino Bar
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Violation:
Wet towels were in the handwashing station's dispenser.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Buffet-Deck 9 - Blue Iguana Cantina
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Violation:
There was no soap in the automatic handwashing station outside the Cantina, which was in service.
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Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
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Item No.:
32
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Site:
Galley-Deck 3 - Appetizer
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Violation:
A waste receptacle containing food waste was uncovered, despite there being no active food service in the vicinity. Crew members reported that they scraped food from plates and bins in the waste receptacle before transporting them to the warewashing area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 - Starboard Forward Warewash
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Violation:
Excessive condensate collected on the deckhead above the flight-type glasswash machine's wash tank.
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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 - Portside Warewash
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Violation:
Condensate accumulated on the deckhead above the soiled side of the flight-type warewash machine.
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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 - Portside Warewash
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Violation:
The deckhead extraction duct pipe leaked and dripped onto the deck on the clean side of the flight-type warewash machine. The machine was taken out of service until the pipe was repaired.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 - Guy's Burger Bar
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Violation:
Excessive condensate collected on the deckhead and the shelves inside the walk-in freezer.
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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:
Food Service General-Decks
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Violation:
Deck tiles and grouting throughout the main galley and lido galley were severely stained, pitted, and chipped. Crew stated there was an ongoing order to replace the tiles and grouting.
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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.:
36
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Site:
Buffet-Deck 10 - Beverage Station
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Violation:
The light intensity was less than 220 lux at the self-serve counter-mounted ice machine.
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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.:
36
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Site:
Buffet-Deck 10 - Portside and Starboard Side Beverage Stations
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Violation:
At each of these beverage stations, the light intensity was less than 220 lux at the self-serve hot chocolate machines.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 3 - Portside Warewash
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Violation:
The deckhead extraction vent above the soiled side of the flight type warewashing machine was insufficiently extracting, leading to a buildup of condensate on the deckhead.
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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.:
40
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Site:
Other-Garbage Cold Storage Refrigerator
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Violation:
Several holes in the garbage cold storage refrigerator's deckhead created a possible pest thoroughfare.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Children's Activity Center
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Violation:
Children six years and under are allowed to handle books with paper pages, which are difficult to clean surfaces. Child activity center staff currently use a UV light to disinfect the paper pages after each use. The inspector asked for the manufacturer's specifications to see if the UV light wavelength was effective against human norovirus or an acceptable surrogate; however, the specifications were not available.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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