|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 15 - Salty Dog
|
|
Violation:
The deckhead above the back bar active liquor bottle storage shelf was open to the plenum in several areas. Additionally, multiple deckhead tiles were bent preventing proper cleaning.
|
|
Recommendation:
Do not store foods: In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 - World Fresh Market - Fruit Service Area - Midship
|
|
Violation:
Four fruit flies were resting on two pieces of fruit after the service area was closed, while cleaning was taking place. No passengers were present. The fruit was discarded.
|
|
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:
Galley-Deck 15 - Salty Dog
|
|
Violation:
Staff stated the dough mixer is not needed for service and had not been used in months.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 15 - Salty Dog
|
|
Violation:
The undercounter technical space was heavily soiled with black debris beneath the countertop coffee machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 15 - Salty Dog
|
|
Violation:
Food debris blocked the drain inside the forward countertop technical space preventing the drain from working properly.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 15 - Salty Dog
|
|
Violation:
The deckhead above the back bar active liquor bottle storage shelf was open to the plenum in several areas. Additionally, multiple deckhead tiles were bent preventing proper cleaning.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 15 - Salty Dog
|
|
Violation:
The sanitizing bucket solution was very cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 15 - World Fresh Market - Starboard Side/Midship
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 - World Fresh Market - Coffee Station - Starboard Side/Midship
|
|
Violation:
The light intensity did not meet 220 lux at the coffee maker self-service areas.
|
|
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:
Buffet-Deck 15 - World Fresh Market - Beverage Station - Aft
|
|
Violation:
The light intensity was less than 220 lux at the glass storage station.
|
|
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:
Buffet-Deck 15 - World Fresh Market - Beverage Station Midship
|
|
Violation:
The light intensity was less than 220 lux at the coffee service area.
|
|
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.:
27
|
|
Site:
Bar-Deck 15 - World Fresh Market - Outrigger
|
|
Violation:
Water and black debris were on the bottom of the technical space below the cold well units.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Bar-Deck 15 - World Fresh Market - Outrigger
|
|
Violation:
Water dripping from the potable water line accumulated on the bottom of the technical space below the cold well units.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 - World Fresh Market - Coffee Station Portside/Forward
|
|
Violation:
The light intensity was less than 220 lux at the coffee station food service countertop area.
|
|
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:
Buffet-Deck 15 - World Fresh Market - Fruit Service Area - Midship
|
|
Violation:
Four fruit flies were resting on pieces of fruit after the service area was closed, while cleaning was taking place. No passengers were present.
|
|
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.:
26
|
|
Site:
Galley-Deck 15 - World Fresh Market - Dishwashing Area - Starboard Side
|
|
Violation:
A small amount of brown debris accumulated on the ice machine evaporating unit frame. Cleaning and sanitizing took place immediately.
|
|
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.:
22
|
|
Site:
Galley-Deck 15 - World Fresh Market - Dishwashing Area - Starboard Side
|
|
Violation:
Multiple designated soiled dish racks were resting against the dishwash, and final rinse compartments of the conveyor-type warewashing machine.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 - Planks - Dishwashing Area
|
|
Violation:
A heavy amount of water was escaping from the final rinse compartment door and pooled on the deck below.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. 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.:
33
|
|
Site:
Galley-Deck 15 - Planks - Dishwashing Area
|
|
Violation:
A heavy amount of water was escaping from the final rinse compartment door and pooling on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 15 - Planks - Dishwashing Area
|
|
Violation:
The in-use conveyor-type warewash machine's wash tank water temperature was measured between 147F-148F during active service with both the inspector's and staff member's temperature measuring devices.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 15 - Planks - Dishwashing Area
|
|
Violation:
The in-use conveyor-type warewash machine's final rinse water temperature was measured between 155F-157F after multiple attempts using both the inspector's and staff member's temperature measuring devices.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator. Sanitize food-contact surfaces of equipment and utensils.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 - Planks - Dishwashing Area
|
|
Violation:
The glasswashing machine's internal temperature measuring device was continuously registering temperatures averaging 10F to 15F below the plate surface water temperature using the inspector's thermocouple measuring device.
|
|
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. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 14 - Dishwashing Area
|
|
Violation:
The in-use conveyor-type warewash machine's final rinse tank water temperature was measured between 155F-157F during active service with both the inspector's and staff member's temperature measuring devices.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 - Bell Box
|
|
Violation:
Two of the stack-type lower ice machine units were not operational and awaiting parts.
|
|
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.:
27
|
|
Site:
Bar-Deck 15: Calypso Bar
|
|
Violation:
Excessive dust covered the vents on the frozen drink machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 15: Calypso Bar
|
|
Violation:
Silicone was peeling around the edges of the bar counter near the handwashing station making the area 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. 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.:
26
|
|
Site:
Pantry-Deck 8: Ice Machine #88524
|
|
Violation:
The ice machine's cuber tray had a dark substance covering the back edge farthest from the opening of the technical compartment.
|
|
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.:
19
|
|
Site:
Provisions-Deck 4: M1 Corridor
|
|
Violation:
Ten pallets of bottled water were stored on wooden pallets. The water was provisioned on 20 January 2025.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
10
|
|
Site:
Housekeeping-Jetted Tubs
|
|
Violation:
Disinfection of jetted tubs in cabins occurred weekly, but not between occupancy's on five occasions from 26 November 2024 to 12 January 2025.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancy's or weekly, whichever is more frequent.
|
|
|
Item No.:
44
|
|
Site:
Housekeeping-Jetted Tubs
|
|
Violation:
Disinfection of jetted tubs in cabins occurred weekly, but not between occupancy's on five occasions from 26 November 2024 to 12 January 2025. Management was unaware of the requirement to disinfect jetted tubs weekly and between occupancy's.
|
|
Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 14 - Crew Elevators
|
|
Violation:
A crew member was observed transporting a covered stainless steel pan filled with chopped garlic in the elevator which was labeled with 'This elevator is allocated for the transportation of NON-FOOD ITEMS ONLY.' The dedicated food transportation elevator was in operation, so it is unclear why the non-food transportation elevator was being used.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Records
|
|
Violation:
The Public Health Officer had an email to management reminding them to participate in the nightly cockroach inspection and treatment on 14 January 2025 at 2345 to 0130. However, the IPM records did not have any information showing areas were routinely inspected during night hours.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
|
|