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Item No.:
10
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Site:
Recreational Water Facilities-Aqua Mouse Slide
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Violation:
This recreational water facility was drained prior to the inspection and was not in operation. Water pooled in the bottom of the lazy river and in other nearby areas. One area had an accumulation of sand.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces. For facilities undergoing maintenance for longer than 72 hours, maintain the free halogen residual and pH levels or completely drain the entire system of all water. This includes the whirlpool spa and spa pool tubs, compensation tanks, filter housings, and all associated piping and blowers. Maintain records for the free halogen and pH levels or the complete draining of the system.
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Item No.:
10
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Site:
Recreational Water Facilities-Aqua Mouse Slide
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Violation:
The Accidental Fecal Release form did not provide space to document the raft cleaning and disinfection process after a fecal or vomit incident. Staff stated they will update the form.
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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
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Site:
Galley-Deck 3 Portside Dishwash Handwashing Sink
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Violation:
A crew member washed their hands, wiped sweat off their face, and then walked to the clean dish rack to grab a serving tray. The crew member was instructed to rewash their hands prior to handling clean equipment.
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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: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (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; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
19
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Site:
Galley-Deck 3 1923 Omelet Station
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Violation:
The serving spoon handle rested on the chopped peppers. The peppers were discarded.
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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); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
26
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Site:
Galley-Deck 11 Room Service
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Violation:
The salamander had dry food residue on the food contact surface. The area was not in operation and the salamander was previously cleaned and sanitized.
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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.:
27
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Site:
Galley-Deck 11 Room Service
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Violation:
The salamander had dry food residue on the nonfood contact surface that holds the wire rack. The area was not in operation and the salamander was previously cleaned and sanitized.
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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 Marceline Market Coffee Station
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Violation:
The open shelves above the back preparation counter had more than a day's accumulation of dust. Some shelves were empty and some contained decorations.
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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 Marceline Market Starboard Beverage Station
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Violation:
The empty shelf below the shelf with drinking glasses had more than a day's accumulation of dust.
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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 Festival of Foods Ice Cream Station
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Violation:
The front panel of all four ice cream machines collected condensate above the dispensing nozzles. The area was not in operation. Staff stated they wipe down the ice cream machines prior to service.
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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:
Galley-Deck 11 Festival of Foods Warewash
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Violation:
The water temperature at both handwashing faucets measured below 100F. The left handwashing faucet measured 80F and the right measured 69F. A work order was submitted earlier on the morning of the inspection.
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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:
Galley-Deck 11 Marceline Market Coffee Station Pantry
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Violation:
The water temperature at the handwashing sink measured 125.1F. The user could not adjust the temperature.
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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.:
33
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Site:
Galley-Deck 11 Marceline Market Coffee Station Pantry
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Violation:
Water pooled on the deck below and to the left of the ice machine. The water source was unknown and dripping was not observed.
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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 11 Marceline Market Starboard Pantry
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Violation:
One deck tile near the handwashing sink was chipped.
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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 11 Room Service
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Violation:
Deck tile grout was missing below the deep fat fryer and recessed in the surrounding area.
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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.:
39
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Site:
Dining Room-Deck 5 Arendelle Forward Midship Waiter Station
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Violation:
One fruit fly was in this 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.:
44
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Site:
Recreational Water Facilities-Aqua Mouse Slide
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Violation:
The lazy river portion had a drain but it was not working. The inspection team found the drain valve was closed per their procedure to not lose water during operation. Additionally, it was unclear to the crew where the drained water would go. Conflicting versions were presented to the inspector, that the water would go either back to the compensation tank or to the pool's gray water tank.
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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.
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