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Item No.:
*
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Site:
Buffet-Deck 0 - Officer Mess
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Violation:
The hand sanitizer dispenser was not working and there was no handwashing station in the area.
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Recommendation:
Section 7.7.2 of the VSP 2018 Operations Manual applies to all vessels with a keel laid date of June 1, 2018 or later and any food self-service areas that have been modified since June 1, 2018, including replacement, relocation, or addition of buffet self-service counter(s) or self-service equipment.
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Item No.:
08
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Site:
Potable Water-Evaporator Units #1 and #2
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Violation:
The overboard distillate water lines for both evaporators were striped blue/gray/blue without being directed to the potable water system.
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Recommendation:
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.
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Item No.:
08
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Site:
Pantry-11- Housekeeping Pantry / Aft
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Violation:
The backflow prevention device for the ice machine was in disrepair with blocked vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Midship and Aft Pools
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Violation:
The lifesaving ring for both the midship and the aft pools were mounted in a manner that prevented the attached rope from being properly deploy.
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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. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
17
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Site:
Buffet-Deck 9 - Deli
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Violation:
The time control plan indicated bread cabinet DL 6 was a time control unit. Staff explained this unit was removed in September 2024, but the plan was not updated.
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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.
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Item No.:
20
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Site:
Buffet-Deck 9 - Lido Beverage Stations
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Violation:
Slotted fasteners were in the food splash zone of all hot chocolate dispensing machines.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Aft / Port and Starboard Service Lines
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Violation:
The foil wrappings were in disrepair around the cerun top steam line insulation. Also, the exposed cloth-like material around the steam lines was loose and frayed.
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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.
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Item No.:
21
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Site:
Galley-Deck 9 - Service Elevators
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Violation:
A service cart's metal top tray was broken, making cleaning difficult.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 - Glasswash
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Violation:
The glasswash machine had been out of service for about three months. Staff showed communication with the corporate office for repairs. Parts were expected to arrive at the end of February 2025.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 - Warewash
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Violation:
A brown plate transportation cart had paper and food debris in the plate stands. The cart was not in use during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 9 - Lido - Aft Swirls
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Violation:
Two previously cleaned and sanitized coffee mugs out for passenger self-service were found with food residue on the inside.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-Deck 3 - Center Galley
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Violation:
The handwashing station's soap dispenser activator button was not working next to combination oven #2.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
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Site:
Buffet-Deck 9 - Guy's Burger Joint
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Violation:
French fries were in the uncovered handwashing station's waste receptacle while the area was in operation.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
32
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Site:
Bar-Deck 9 - Red Frog Rum Bar
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Violation:
Open, empty alcohol bottles were in the uncovered handwashing station's waste receptacle while the area was in operation.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Although most were in good repair, some deck tiles were cracked, and grout was recessed in food preparation, storage, and service areas.
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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:
Provisions-Deck 0 - Frozen Miscellaneous (Room 5)
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Violation:
Three deckhead light covers in the center of the room had water inside.
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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 0 - Potwash
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Violation:
Some scupper drain covers were not properly fitted and would shift when stepped on, creating a safety hazard.
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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 3 - Potwash
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Violation:
Some scupper drain covers were not properly fitted and would shift when stepped on, creating a safety hazard.
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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.:
34
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The faucet for soup kettle #2 was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 9 - Lido Aft / Port and Starboard Service Lines
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Violation:
The light intensity measured less than 220 lux throughout the aft service lines. A similar finding was written in the July 2024 inspection report.
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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.
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Item No.:
39
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Site:
Buffet-Deck 0 - Team Dining Room #1
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Violation:
One fly was in the crew service side of the buffet.
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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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