|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 9 - International Cafe
|
|
Violation:
Water was consistently dripping from the backflow prevention device for the coffee machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The dedicated permeate water line was striped, blue/gray/blue. This line is not directed to the potable water system.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Reverse Osmosis Station
|
|
Violation:
The reverse osmosis combined permeate water line leading to the production halogen dosing station was not striped, blue/gray/blue prior to the dosing point.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 9 - Air Conditioner Room #12.2
|
|
Violation:
The technical water hot line was striped, blue/gray/blue, but was not directed to the potable water system.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 - Dome Pool
|
|
Violation:
The flotation device was not located in a prominent location.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 - Lido Pool
|
|
Violation:
The shepherd's hook was not placed in a prominent location making it visible from the full perimeter of the pool.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 9 - The Eatery Scullery Portside
|
|
Violation:
When asked how the final rinse plate surface temperature was measured during a cycle inside the conveyor-type warewashing machine, crew were unable to describe an appropriate method. None of the methods described identified how to isolate the final rinse plate surface temperature from the rest of the cycle. Crew eventually attached a thermometer on a long stick and stated they would ensure each scullery was equipped to measure the final rinse temperature.
|
|
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 responding correctly to the inspector's questions as they relate to the specific food operation.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 - The Eatery Starboard Asian Station
|
|
Violation:
A ceramic container of fried onions was stored inside a time-control well without a 4-hour discard label. Additionally, the service period was greater than four hours. Crew initiated corrective action.
|
|
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.:
17
|
|
Site:
Galley-Deck 9 - Americana Starboard Pantry, Forward
|
|
Violation:
The time control plan inside the pantry identified the milk dispenser was a time control unit; however, this unit was not physically labeled on time control. Crew initiated corrective action.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 17 - Coffee and Cones Show Galley Portside
|
|
Violation:
Two metal ice cream scoops were stored inside a container of water measuring 71F. Crew initiated corrective action.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 17 - Mix Bar Locker
|
|
Violation:
An open, plastic container storing six bananas was stored inside the locker that was not constructed to galley standards. Numerous difficult-to-clean pipes and electrical cords ran through the top of the locker. Crew initiated corrective action.
|
|
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.:
19
|
|
Site:
*General Comments-Garbage Room
|
|
Violation:
A case of bottled water for crew consumption was resting on the deck next to the can and bottle sorter.
|
|
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.:
19
|
|
Site:
Buffet-Deck 17 - Lido Grill Starboard
|
|
Violation:
The hand-contact portion of the scoop was stored in direct contact with French fries inside the fry basket. Crew initiated corrective action.
|
|
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;
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 17 - Sea View Bar
|
|
Violation:
Bottles of liquor were stored directly underneath 8 difficult-to-clean decorative light fixtures, located inside the liquor storage cabinet.
|
|
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.:
20
|
|
Site:
Galley-Deck 4 - Pastry Machine
|
|
Violation:
The first dough sheeter belt was frayed on the edges.
|
|
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.:
26
|
|
Site:
Galley-Deck 9 - The Eatery Scullery Portside
|
|
Violation:
Three small ramekins were stored on the clean-storage rack with food debris affixed to the food-contact surfaces. Crew initiated corrective action.
|
|
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.:
26
|
|
Site:
Buffet-Deck 9 - Americana Aft Service Line
|
|
Violation:
Two plates stacked for service had food debris on the food-contact surfaces. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Sauce Station
|
|
Violation:
Grease residue collected on the exhaust hood overhang. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 9 - Americana Aft Pantry
|
|
Violation:
One bottle containing a blue chemical solution was not identified with the common name of the chemical. Crew initiated corrective action.
|
|
Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Pastry Walk-In 4518
|
|
Violation:
Water collected inside the light fixture to the left of the condenser.
|
|
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:
Galley-Deck 17 - Coffee and Cones Pantry
|
|
Violation:
The drain line for the only handwashing sink was not directed towards the floor drain, causing gray water to splash out and pool on the adjacent deck.
|
|
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 4 - Meat Preparation Walk-In 4620
|
|
Violation:
Approximately half an inch of water was inside the light fixture near the condensing unit.
|
|
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:
Bar-Deck 17 - Sea View Bar
|
|
Violation:
The 8 difficult-to-clean, decorative light fixtures over stored bottles of liquor were soiled with dust and debris.
|
|
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. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 17 - Coffee and Cones Pantry
|
|
Violation:
The drain line for the only handwashing sink was not directed towards the floor drain, causing gray water to splash out and pool on the adjacent deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Hot Line
|
|
Violation:
The protective coating was peeling off on the light bulbs next to the pizza ovens. No food was impacted.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 17 - Grill Pantry
|
|
Violation:
The light intensity surrounding the clean glass storage area measured less than 220 lux.
|
|
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.:
39
|
|
Site:
Galley-Deck 17 - Grill Pantry
|
|
Violation:
One housefly flew in front of the ice machine.
|
|
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:
Galley-Deck 5 - Fruit Station
|
|
Violation:
A large fly was around the fruit.
|
|
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:
Pantry-Deck 7 - Eclipse Bar
|
|
Violation:
Two small flies were 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:
Pantry-Deck 17 - Mix Bar
|
|
Violation:
One fruit fly flew in front of stored clean glasses.
|
|
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.:
44
|
|
Site:
Recreational Water Facilities-Deck 17 - Dome Pool
|
|
Violation:
During the construction inspection, it was documented that the dome pool's filtered and halogenated supply line only enters the inside/forward area of the dome pool. When the glass wall is raised, the filtered, and disinfected water does not mix properly with the outside aft-most area water of the pool creating inconsistent halogen and pH values that fall below the expected ranges detailed in the 2018 Operations Manual. It was also noted that passengers have access to this pool while the glass wall is raised creating a potentially hazardous environment. I was discussed during the construction inspection that this issue would be addressed in the corrective action statement and remedied on the ship prior to this pool being opened; however, this pool has been fully operational creating challenges for the staff and crew designated to operate this facility properly.
|
|
Recommendation:
Ensure observations noted and discussed on the ship's construction inspection are remedied prior to the operational inspection.
|
|
|
Item No.:
44
|
|
Site:
Other-Garbage Room
|
|
Violation:
A case of bottled water used for crew consumption was resting on the deck next to the can and bottle sorter. The water was removed immediately.
|
|
Recommendation:
Ensure the person in charge of the incinerator room operations understands that food/drinks for crew consumption are not allowed in this area.
|
|