|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
The crew member assigned to the wash compartment sink took a pan and swished it in the rinse compartment and then dropped it in the sanitizing compartment. Their gloves did not touch the wash water. The crew member assigned to the clean side knew their responsibility was to remove the pans from the wash water and place in the sanitizing water.
|
|
Recommendation:
Ensure crew members are trained in how to operate a 3-compartment sink to minimize cross-contamination between the wash, rinse, and sanitizing compartment.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The technical compartment of the salamander was soiled with greater than one day's worth of dust and grease. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
A thin layer of dust was on several shelves. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Hallway Outside Dairy Storage
|
|
Violation:
One fruit fly was in this area.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3- Forward Dishwash Area
|
|
Violation:
The grouting between the two dish machines was recessed, creating a difficult to clean area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3- Chef's Table Food Elevators
|
|
Violation:
The deck under the two food elevators was soiled with great than one day's worth of food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 Seafood Shack
|
|
Violation:
The induction wok was soiled with dried food residue in the front crease. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Seafood Shack
|
|
Violation:
The deckhead ventilation drain pipe located next to the induction wok was soiled with grease residue. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 10 Tides Bar
|
|
Violation:
The center island bottle storage shelves were soiled with more than a day's accumulation of dust. The area was not in operation during the inspection, but was in operation earlier that morning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 10 Tides Bar
|
|
Violation:
Alcohol bottles stored on the center island bottle storage shelves were soiled with more than a day's accumulation of dust. Additionally, the outside of the alcohol bottles was soiled with dust. The area was not in operation during the inspection, but was in operation earlier that morning.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Deck 10 Portside Aft Housekeeping Locker
|
|
Violation:
A wet mop was stored on the deck and not in a position to air dry.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Pizzeria
|
|
Violation:
Five white plates that were out for passenger use were soiled on the food contact surface with dried food residue.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Pizzeria
|
|
Violation:
Five white plates that were out for passenger use were soiled on the nonfood contact surface with dried food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Pizzeria
|
|
Violation:
The starboard side deckhead and bulkhead were excessively soiled with a brown residue. The area was not in operation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 Pizzeria
|
|
Violation:
Black sealant was recessed between the pizza serving countertop panels which created a difficult to clean surface.
|
|
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. 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.:
27
|
|
Site:
Buffet-Deck 10 Pizzeria
|
|
Violation:
The black sealant surface between the pizza serving countertop panels was soiled with food residue. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Lido Aft Portside Island
|
|
Violation:
Two pieces of clear tape on the deckhead were soiled with an unknown residue. The tape was placed during dry dock to hold the shelving grommet to the deckhead.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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 11 Cucina del Capitano
|
|
Violation:
The deck tile grout was in disrepair with pieces missing and recessed near the grill.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 Cucina del Capitano Dishwash
|
|
Violation:
An opened bottle of water and an empty container of oil was stored on the deck between the biodigester and bulkhead.
|
|
Recommendation:
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Marketplace
|
|
Violation:
The blast chiller has been out of order for approximately one month. Another blast chiller in the same galley is currently used.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 Deli
|
|
Violation:
The metal profile strip is missing from the top of undercounter cabinet door 10D-1 which exposed a difficult to clean wood-type material.
|
|
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. 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:
Galley-Deck 10 Potwash
|
|
Violation:
The crew member assigned to the wash compartment sink took a pan and swished it in the rinse compartment and then dropped it in the sanitizing compartment. Their gloves did not touch the wash water. The crew member assigned to the clean side knew their responsibility was to remove the pans from the wash water and place in the sanitizing water.
|
|
Recommendation:
Ensure crew members are trained in how to operate a 3-compartment sink to minimize cross-contamination between the wash, rinse, and sanitizing compartment.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwash
|
|
Violation:
The glasswash's upper final sanitizing spray arm was leaking water where the metal arm was connected to the plastic piece which created a weak spray pattern. Temperatures were not affected.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 Extension
|
|
Violation:
Two white platters stored in the utensil storage cabinet were soiled on the nonfood contact surface with dried food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Forward Islands
|
|
Violation:
The deck grout was recessed which created a difficult to clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 10 Guy's Burger Joint Beverage Station
|
|
Violation:
The bottom of the undercounter cabinet's technical compartment was soiled with water and an unknown residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 10 Housekeeping Locker
|
|
Violation:
Four sanitizing buckets were stored upright in this area.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Deck 15 Serenity Bar Housekeeping
|
|
Violation:
A wet mop was stored on the deck and not in a position to air dry.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 Bonsai Sushi
|
|
Violation:
The feet on the square, portable inductions were soiled with food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 Test Bar
|
|
Violation:
The countertop was soiled with food debris. Staff stated this area is not used anymore; however, guests often put their soiled utensils on the countertop.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 5 Havana Bar
|
|
Violation:
The chlorine sanitizing solution in the sanitizing bucket at the outside bar measured above 200 ppm with a test strip.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Chilled Water Lines
|
|
Violation:
Chilled water piping throughout the ship was striped blue/gray/blue indicating distillate and permeate water directed to the potable water system. This was seen in the engine room near the chiller, on the pipe risers in multiple stairways, and in air handling rooms. It appeared the gray line was once white in color, however, the color was no longer white and exposed the gray insulation below.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Injection Point
|
|
Violation:
The permeate/distillate water line was not striped blue/gray/blue after the line penetrated the bulkhead just prior halogen and pH injection. This was corrected.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Knowledge
|
|
Violation:
During inspection of RWF halogen and pH records, staff could not correctly identify for certain which chart records were for which feature at the water park. The charts for the different features at the water park were labeled Line A - Line E, however, when reviewing the charts staff explained they were for one feature but later it was found that it was incorrect. Additionally, the return piping in the pump room for the water park features, each line could not readily be determined. Staff were able to identify the lines but it was not clear they had complete comprehension of the system.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pools
|
|
Violation:
Heavy granular sediment accumulated on the bottom and corners of both the Resort and Tides pool. Both pools were open. Additionally, in the Tides pool, brown debris came from all the water supply inlets for approximately 30 seconds while pool was open. The brown debris became suspended in the pool making the water cloudy. The pool was closed.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Halogen Injection - Static Mixer
|
|
Violation:
It was unclear if the static mixers for production and distribution were installed correctly. Chemical injection points for both of these systems were in the middle of the static mixer. Staff provided some documentation of the mixers, and it appeared the correct injection location was in piping before the mixer so proper mixing can take place.
|
|
Recommendation:
Review manufacturer's documentation to confirm the static mixer was installed correctly.
|
|