|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 5 - Crew Whirlpool
|
|
Violation:
The available shower was inside a toilet room behind a closed door making it inaccessible to the whirlpool users. Signs were put in place to direct the crew members to the showers. The staff stated that by the end of November 2024 a contractor will evaluate the area on a sister ship so they can put together a timeline for corrections. Please provide VSP with a timeline for when the remediation will be completed.
|
|
Recommendation:
Ensure showers provide potable at a temperature not exceeding 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
|
|
|
Item No.:
12
|
|
Site:
Housekeeping-Deck 6 - Pantry
|
|
Violation:
A crew member washed hands with only water before opening an ice machine. The crew member was reminded of the importance of washing hands properly with water and soap before touching a food contact surface.
|
|
Recommendation:
Ensure food employees wash their hands.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Hollandaise Sauce
|
|
Violation:
The Hollandaise sauce is a frozen pre-made mix that is heated and served. This sauce is used in the Lido, main galley, and Pinnacle Grill. The ingredients of this mix include milk, eggs, and fish. Staff explained to the inspector that the mix was pasteurized, which is not per the product's label, and also did not know that it included fish, a known allergen.
|
|
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; (12) 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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Deck 2
|
|
Violation:
During breakfast service, the creamer on the tables that was on time control was not included on the galley coffee station time control plan.
|
|
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 2 Room Service
|
|
Violation:
Cut tomato with a temperature of 69F was on a cutting block. The area was unattended. Staff stated that the tomato was recently cut and was going to be placed on time control.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck A - P.O. Mess
|
|
Violation:
During lunch service, the tomato sauce had no serving utensil. This was corrected.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 - Tamarind
|
|
Violation:
The upright refrigerator #10.16 was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Preparation Area
|
|
Violation:
The drinking fountain hands-free mechanism was out of order.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Rise Bakery
|
|
Violation:
The undercounter refrigerator #9.45 was out of order.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Dive In
|
|
Violation:
The undercounter refrigerator #9.50 was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 3 - BB King
|
|
Violation:
The ice machine was out of order.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 - Potwash
|
|
Violation:
The metal bins used for paper and plastic had difficult to clean features and were corroded.
|
|
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.:
21
|
|
Site:
Galley-Deck A - Potwash
|
|
Violation:
The metal bins used for paper and plastic had difficult to clean features and were corroded.
|
|
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.:
21
|
|
Site:
Bar-Deck 3 - Grand Dutch Cafe
|
|
Violation:
Most of the decorative laminate of the undercounter doors was damaged and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2
|
|
Violation:
The drinking fountain had a difficult to clean opening by the spout.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 -Hot Line
|
|
Violation:
The metal bins used for paper and plastic had difficult to clean features and were corroded.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Water was leaking from underneath the in-use potwash machine and was pooling on the deck. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 -Dishwash
|
|
Violation:
One of the final rinse nozzles of the in-use rack-type warewash machine was blocked. This was corrected.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 3 - Grand Dutch Cafe
|
|
Violation:
Next to the food display, at least three previously-cleaned plates were soiled. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Decks 6 and 7
|
|
Violation:
The ice machines on deck 6 in front of room 065 and deck 7 in front of room 042 had gray debris inside the recirculation bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Dry Store L.3.2.02
|
|
Violation:
An aluminum pie shell was on the heavily soiled deck.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck A - Cutlery Stations
|
|
Violation:
The cutlery was unprotected by the integrated shield. The shields were in the up position causing them to be ineffective. This was corrected.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 2 - Garde Manger
|
|
Violation:
The center handwashing station was blocked by a trolley. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 - Aft Toilet Room
|
|
Violation:
The aft men's toilet room had an out of service tag. There was another men's toilet room in the galley.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Women Toilet Room
|
|
Violation:
The toilet bowl was overflowing and toilet water was all over the deck. Corrections started immediately.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
There was one broken deck tile and missing grout by the soiled end of the flight-type warewash machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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 - Dry Store L.3.2.02
|
|
Violation:
The deck was heavily soiled with more than a day's accumulation of 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.:
33
|
|
Site:
Preparation Room-Deck B - Freezer 19
|
|
Violation:
Frozen condensate was inside the light fixtures.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Water was leaking from underneath the in-use potwash machine and was pooling on the deck. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 - Women Toilet Room
|
|
Violation:
The toilet bowl was overflowing and toilet water was all over the deck. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck A - Dessert Stations
|
|
Violation:
The light intensity was less than 220 lux during service.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck A - P.O. Mess
|
|
Violation:
The light intensity was less than 110 lux at the handwashing station.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck A - Crew Mess Beverage Station
|
|
Violation:
The light intensity was less than 110 lux around the right-most espresso machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck A - Crew Mess Toaster Station
|
|
Violation:
The light intensity was less than 220 lux at the food preparation front side of the toaster and less than 110 lux around it.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 10 - Deli and Pizzeria Waiter Station
|
|
Violation:
The light intensity could not be raised to a minimum of 220 lux for cleaning operations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 9 - Rise Bakery
|
|
Violation:
The light intensity was less than 110 lux around the deck-mounted oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Line
|
|
Violation:
The light intensity was less than 110 lux around the counter-mounted oven #3.5.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Line Pasta Machine
|
|
Violation:
The light intensity was less than 220 lux at the food preparation surface and less than 110 lux around the machine.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Coffee Station
|
|
Violation:
The light intensity was less than 110 lux around the water dispensing machine and the drip coffee machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Aft Coffee Station
|
|
Violation:
The light intensity was less than 110 lux around the espresso machine, the juice machine, and the toasters.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 2 - Aft/Port Waiter Station
|
|
Violation:
The light intensity could not be raised to a minimum of 220 lux for cleaning operations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 2 - Aft Coffee Station
|
|
Violation:
One fly was in the 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.:
39
|
|
Site:
Preparation Room-Deck B
|
|
Violation:
A small fly was in the 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.
|
|