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Item No.:
08
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Site:
Potable Water-Deck A - Garbage Room
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Violation:
A potable water hose used for deck washing did not have a backflow prevention device on the potable water supply line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices. hose-bib connections.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The cross-connection control log did not include a continuous pressure device installed on the sorting table spray hose nor, an atmospheric vacuum breaker installed on the handwashing sink bucket fill nozzle.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 9 - Housekeeping Pantry
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Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents. This was fixed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 10 - Oceanview Cafe - Coffee Beverage Station
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Violation:
Two undercounter backflow prevention devices for the countertop coffee machines were in disrepair with blocked atmospheric vents. These were changed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
*General Comments-Deck 10 - Pool - Flotation Devices
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Violation:
The flotation device's line was tied and could not be unraveled to use in case of an emergency at the following RWF facilities: Solarium Pool, Main Pool, Kids Pool.
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Recommendation:
Provide 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.
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Item No.:
13
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Site:
Other-Variance - Master Class
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Violation:
Variance records for the class of 26 February were not clear if there was a signed health questionnaire for 'John S.' Staff indicated the health questionnaire for a passenger named 'Jack' was for the same person. Additionally, staff explained that when there is a last-minute addition to an interactive activity, they would ensure the person wanting to be added to the activity did not have any infectious disease symptoms for 24 hours (the health questionnaire requests each person to attest that have been symptom-free for a minimum of 48 hours).
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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 documented variance guidelines.
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Item No.:
13
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Site:
Galley-Deck 3 - Potwash
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Violation:
A crew member sat on the bottom shelf of the clean storage area next to utensils that were air drying. Corrections started immediately.
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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 - knowledge of foodborne disease prevention via cross-contamination.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry
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Violation:
The upright refrigerator in the dough area was out of order.
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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.
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Item No.:
20
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Site:
Pantry-Deck 9 - Housekeeping
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Violation:
The food-contact side of the ice machine's front panel had peeling silicone around the door gasket, creating difficult-to-clean areas.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Deck 6 - Housekeeping - Aft
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Violation:
The food-contact side of the ice machine's front panel had peeling silicone around the door gasket, creating difficult-to-clean areas.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Galley-Deck 3 - Bakery
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Violation:
The right proofing cabinet was out of order.
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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.
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Item No.:
20
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Site:
Buffet-Deck 10 - OVC Pantry
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Violation:
The espresso machine was out-of-order.
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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.
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Item No.:
21
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Site:
Room Service-Deck 8 - Bell Box
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Violation:
The upright refrigerators had signs of corrosion and were soiled with accumulated dust by the internal cooling fans.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Bar-Deck 5 - Cafe Al Bacio
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|
Violation:
Several power cables and potable water supply lines were resting on the counter, 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.:
21
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Site:
Galley-Deck 11 - Qsine
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|
Violation:
The upright refrigerators had signs of corrosion and were soiled with accumulated dust by the internal cooling fans.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Deck 6 - Food Transportation Carts
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|
Violation:
Two rubber room service food transportation carts were in disrepair with crevices and holes in multiple areas making them difficult to keep clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Galley-Deck 3 - Cold Pantry
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|
Violation:
Both upright refrigerators had signs of corrosion and were soiled with accumulated dust by the internal cooling fans.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Pastry
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|
Violation:
At least 13 upright refrigerators had signs of corrosion and were soiled inside with dust generated by internal cooling fans.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash - Portside
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|
Violation:
The in-use flight-type warewashing machine was heavily leaking from under the wash tank and collecting on the deck below. This was corrected.
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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.:
22
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Site:
Galley-Deck 1 - Dishwash
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|
Violation:
The in-use rack-type dishwashing machine was heavily leaking from under the wash tank and collecting on the deck below. This was corrected.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The left trolley washer was out of order.
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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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The hood-type warewashing machine's internal digital thermometer displayed 201F at the final rinse manifold. Corrections started immediately.
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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.:
22
|
|
Site:
Galley-Deck 5 - Sushi on 5
|
|
Violation:
Neither the hood-type nor the undercounter warewashing machines had data plates.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures.
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Item No.:
22
|
|
Site:
Buffet-Deck 10 - OVC Dishwash
|
|
Violation:
The rack-type warewashing machine was heavily soiled inside with cups, tea bags, stirrers, sugar packets. Corrections started immediately.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The hood-type warewashing machine's internal digital thermometer displayed 201F at the final rinse manifold. Corrections started immediately.
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|
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.
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Item No.:
26
|
|
Site:
Pantry-Deck 6 - Housekeeping - Aft
|
|
Violation:
The food-contact side of the ice machine's front panel was soiled with black debris and had peeling silicone around the door gasket, creating difficult-to-clean areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Pantry-Deck 9 - Housekeeping
|
|
Violation:
The food-contact side of the ice machine's front panel was soiled with black debris and had peeling silicone around the door gasket, creating difficult-to-clean areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
|
Site:
Other-Deck 6 - Food Transportation Carts
|
|
Violation:
Two rubber room service food transportation carts were in disrepair with crevices and holes in multiple areas making them difficult to keep clean. Additionally, both carts were heavily soiled with food debris in multiple areas.
|
|
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
|
|
Site:
Provisions-Deck 0 - Fruit/Vegetable Freezer
|
|
Violation:
Boxes of sliced apples were soiled with a sticky residue.
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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
|
|
Site:
Galley-Deck 3 - Cold Pantry
|
|
Violation:
Both upright refrigerators were soiled with accumulated dust by the internal cooling fans.
|
|
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
|
|
Site:
Other-Deck 1 - Crew Shop
|
|
Violation:
The upright refrigerator technical compartment was soiled with debris.
|
|
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
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
At least 13 upright refrigerators were soiled inside with dust generated by the internal cooling fans. Additionally, the technical compartment of the out-of-order upright refrigerator in the dough area was soiled with an accumulation of debris.
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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
|
|
Site:
Room Service-Deck 8 - Bell box
|
|
Violation:
The upright refrigerators had signs of corrosion and were soiled with accumulated dust by the internal cooling fans.
|
|
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
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
The technical compartments of both proofing cabinets were heavily soiled. Additionally, the left proofing cabinet was heavily soiled by the internal cooling fans.
|
|
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
|
|
Site:
Galley-Deck 11 - Qsine
|
|
Violation:
The upright refrigerators had signs of corrosion and were soiled with accumulated dust by the internal cooling fans.
|
|
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.:
28
|
|
Site:
Preparation Room-Deck 0 - Equipment Locker
|
|
Violation:
At least 25 metal bowls were stored wet-nested. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
|
|
Site:
Provisions-Tween Deck - Consumable Store
|
|
Violation:
The deck under shelving and pallets storing single-use and single-service articles was heavily soiled.
|
|
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
|
|
Site:
Provisions-Tween Deck - Consessions Store
|
|
Violation:
The deck under shelving storing food snacks and beverage utensils was heavily soiled.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 0 - Fruit/Vegetable Freezer
|
|
Violation:
The deck under the box of sliced apples was soiled with an accumulation of sticky residue. This was corrected.
|
|
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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|
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Item No.:
33
|
|
Site:
Preparation Room-Deck 0 - Equipment Locker
|
|
Violation:
The deck under pallets and shelving was heavily soiled with debris. Corrections started immediately.
|
|
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
|
|
Site:
Other-Deck 1 - Crew Shop
|
|
Violation:
The deck under the shelving and pallets with food items was soiled with debris. The area was previously cleaned and not in operation.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Tuscany
|
|
Violation:
The deck under the kettle and braising pan was soiled with a sticky residue and an accumulation of debris. The galley was previously cleaned and not in operation. Corrections started immediately.
|
|
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
|
|
Site:
Galley-Deck 3 - Decks
|
|
Violation:
The deck was in disrepair in several areas of the galley including the potwashing soiled area, oven station, and hot galley.
|
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
35
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
The in-use rack-type dishwashing machine was heavily leaking from under the wash tank and collecting on the deck below. This was corrected.
|
|
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 - Dishwash - Portside
|
|
Violation:
The in-use flight-type warewashing machine was heavily leaking from under the wash tank and collecting on the deck below. This was corrected.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|