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Item No.:
28
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|
Site:
Galley-Pool Grill
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|
Violation:
The inside of the black rock oven unit was wet. Crew reported the unit had not been used in the past month. There was white, fuzzy debris on the black rocks stored inside the black rock oven.
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|
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.
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|
|
Item No.:
08
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The top of the atmospheric vacuum breaker on the bucket fill of the handwash station, located at the sorting station, was missing a screw. The top of the backflow prevention device was loose and could be moved. It was discussed that if this or any backflow prevention device was replaced, a new one should be disinfected with 50 ppm chlorine for 4 hours prior to installation.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
16
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|
Site:
Buffet-Crew Mess
|
|
Violation:
The potentially hazardous food out for service such as rice was not labeled with a four-hour discard label. The breakfast period on the time control plan was from 0600-1000 and the time control period for lunch began at 1000. Crew stated they did not use labels because the service period was only 4 hours; however, there was no break listed on the time control plan between breakfast and lunch. Crew confirmed the rice was served at both breakfast and lunch. The time control plan in the galley stated time control for lunch began at 1015. The finding occurred prior to 1000.
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|
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 (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).
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Item No.:
33
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|
Site:
Buffet-Officer Mess
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|
Violation:
The new buffet station was located on vinyl or laminate deck. The deckhead above had seams and gaps. In the bulkhead, there was a large round gap where the cord for the television had penetrated the bulkhead. It was soiled. Bread was out for service.
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|
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, 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
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|
Site:
Food Service General-Food Area Deck
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|
Violation:
The deck tile grouting was recessed and difficult to clean in various food service areas including the crew galley, preparation room, main galley, pool grill, and La Terrazza galley. Some deck areas had recently been re-grouted while others were in disrepair. Crew reported the grouting plan was ongoing.
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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.:
22
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|
Site:
Galley-Dishwash
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|
Violation:
The gauge for the undercounter dishwash was difficult to read because it was wet inside.
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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.:
08
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|
Site:
Galley-Potwash
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|
Violation:
The top of the atmospheric vacuum breaker on the bucket fill of the potwash handwash station was missing a screw. The top of the backflow prevention device was loose and could be moved.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-Pasta Room
|
|
Violation:
The soap dispenser for the handwash station was labeled 'out of order' and no soap dispensed from the unit. The area was in operation. Crew members had to go through a door to reach the nearest operational handwash station. Crew reported it had been out of operation since the recent dry dock which the ship had just sailed from.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
18
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|
Site:
Provisions-Meat Thaw
|
|
Violation:
Raw chicken quarters were stored thawing over beef patties.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
30
|
|
Site:
Galley-Men's Toilet
|
|
Violation:
The toilet had been out of service since 29 November, but the room smelled of urine. Crew confirmed it was likely being used for this purpose but not flushing. Crew were able to go to deck 7 or their cabins to use a toilet.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Galley Ice Machine
|
|
Violation:
The stainless steel inside the ice bin showed signs of rust. Additionally, there were difficult-to-clean holes in the top of the bin. The ice machine was taken out of service for cleaning.
|
|
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.
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|
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Item No.:
22
|
|
Site:
Galley-Dishwash Starboard
|
|
Violation:
The flight-type dishwash unit was dripping water onto the deck where water pooled. The machine and the area were not in operation at the time of inspection.
|
|
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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|
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Item No.:
35
|
|
Site:
Galley-Dishwash Starboard
|
|
Violation:
Excessive water was noted on the deck under the flight-type dishwash unit and adjacent to the unit. The machine and the area were not in operation at the time of inspection. Crew began cleaning the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Line
|
|
Violation:
In the four undercounter cabinets containing plate covers, there was excessive water, food debris, and general debris on the bottom of the cabinets. Many stacks of plate covers were resting in this soiled water. Additionally, the plate covers were wet on the top as well as inside. There was a metal bowl stored in one cabinet which had water pooled inside. Crew began removing the items for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Line
|
|
Violation:
In the four undercounter cabinets containing plate covers, there was excessive water, food debris, and general debris on the bottom of the cabinets. Many stacks of plate covers were resting in this soiled water. Crew began removing the items for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Line
|
|
Violation:
In the four undercounter cabinets containing plate covers, there was excessive water, food debris, and general debris on the bottom of the cabinets. Many stacks of plate covers were resting in this soiled water. Additionally, the plate covers were wet on the top as well as inside. There was a metal bowl stored in one cabinet which had water pooled inside. Crew began removing the items for cleaning.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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|
|
Item No.:
39
|
|
Site:
Galley-Ice Cream Machine
|
|
Violation:
There was one fruit fly.
|
|
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.:
19
|
|
Site:
Galley-Bakery
|
|
Violation:
The deck-mounted stand mixer was in use with light brown dough. The mixer was soiled with two other distinctively different brown colored food products on the food splash area above the mixing bowl. Crew were uncertain about what the products were and explained there was a recent change of staff in the area. The bowl of dough was removed for cleaning. No dripping was noted.
|
|
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; Protect food from contamination that may result from a physical, chemical, biological origin.
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|
|
Item No.:
19
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
A container of ground brown flour was not labeled.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
39
|
|
Site:
Galley-Bakery/Pastry Warewash
|
|
Violation:
There was one fruit fly.
|
|
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.:
22
|
|
Site:
Galley-Bakery/Pastry Warewash
|
|
Violation:
There was insufficient soiled storage in this area. The soiled rack was stored 16 inches from the clean rack. Soiled and clean items were present on their respective racks. Crew explained that the excessive amount of items were due to the recent dry dock and testing of new equipment, and that during normal operations the soiled rack was filled less. In that case, soiled items were located 28 inches from the clean items. Additionally, when the undercounter warewash was opened, it was only a few inches from the soiled items.
|
|
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.:
28
|
|
Site:
Galley-Bakery/Pastry Warewash
|
|
Violation:
There was insufficient soiled storage in this area. The soiled rack was stored 16 inches from the clean rack. Soiled and clean items were present on their respective racks. Crew explained that the excessive amount of items were due to the recent dry dock and testing of new equipment, and that during normal operations the soiled rack was filled less. In that case, soiled items were located 28 inches from the clean items. Additionally, when the undercounter warewash was opened, it was only a few inches from the soiled items.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A dead fly was on the deck adjacent to the dual stacked combination oven.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensate collected on the deckhead over the two in-use, open soup kettles. No dripping was noted, and the kettles were closed by crew.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
44
|
|
Site:
Galley-La Dame
|
|
Violation:
The La Dame Galley was a newly installed galley during the November Dry Dock. The ship just returned from dry dock on the day of the inspection. There was no hands-free crew member drinking fountain in this food preparation area. There were many profile strips missing at the bulkhead to deckhead juncture, and gaps and seams between deckhead panels and bulkhead panels. Crew reported contractors would return to complete the area and that the evening's service would be conducted out of the La Terrazza Galley. A splash guard was missing between the handwash sink and the adjacent food preparation counter. At both handwash stations, a sign reminding users to 'wash hands often' was missing. The temperature at both handwash stations could not be raised above 77F. At the counter-mounted handwash station, water did not fully self-drain. The clean rack was approximately 7 inches from the soiled areas, but there was no splash guard. No clean items were stored there at the time of inspection. The cleaning locker was not labeled 'Cleaning Materials Only'. Work orders had been placed to correct these issues. The galley had not been used yet and food was not stored in the galley. In the food transportation corridor from the galley to the dining room, the deck was carpeted and there was no coving. At the waiter station near the soiled entrance to the warewash area, the light intensity at the right side of the station could not be raised above 110 lux by crew members for cleaning.
|
|
Recommendation:
Ensure newly installed and/or renovated food areas are compliant with the VSP 2018 Operations Manual and are constructed to promote good public health practices as set forth in the VSP 2018 Construction Guidelines.
|
|
|
Item No.:
28
|
|
Site:
Galley-La Dame
|
|
Violation:
A splash guard was missing between the handwash sink and the adjacent food preparation counter. Additionally, there was no splash guard between the clean rack and soiled landing, which was only 7 inches apart.
|
|
Recommendation:
Ensure the food preparation counter is not contaminated with splash from handwashing.
|
|
|
Item No.:
29
|
|
Site:
Galley-La Dame
|
|
Violation:
The temperature at both handwash stations could not be raised above 77F. Work orders had been placed.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-La Dame
|
|
Violation:
At both handwash stations, a sign reminding users to 'wash hands often' was missing.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Galley-La Dame
|
|
Violation:
The La Dame Galley was a newly installed galley during the November Dry Dock. The ship just returned from dry dock on the day of the inspection. There were many profile strips missing at the bulkhead to deckhead juncture, and gaps and seams between deckhead panels and bulkhead panels. Crew reported contractors would return to complete the area and that the evening's service would be conducted out of the La Terrazza Galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-La Dame
|
|
Violation:
At the waiter station near the soiled entrance to the warewash area, the light intensity at the right side of the station could not be raised above 110 lux by crew members for cleaning.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
38
|
|
Site:
Galley-La Dame
|
|
Violation:
The cleaning locker was not labeled 'Cleaning Materials Only'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
20
|
|
Site:
Galley-La Terrazza
|
|
Violation:
The food dehydrator had difficult-to-clean features in the back of the unit, including a grate, fan, and coils located in the food splash area. Crew stated the machine was new and could not yet explain the cleaning procedures.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
44
|
|
Site:
Other-Pool Grill and Pool Bar
|
|
Violation:
At the pool grill, the waiter station was relocated and was missing coving. There was a difficult-to-clean seam around the counter-mounted cold unit for the ice cream. There was no sneeze guard around the dipper well for the ice cream scoop, but no scoop was present. There were seams on the undercounter doors between the decorative material and metal profiles. The deckhead above the new service station and the waiter station was not continuous, and exposed the void space above. The deck under the new unit was excessively soiled with debris and soiled water that was not directed to a scupper. In the back of the stations, there were exposed cords. The units were not sealed to the bulkhead, which left a difficult-to-access area behind the new service stations. Similar issues were noted at pool bar as the set-up was closely mirrored.
|
|
Recommendation:
Ensure newly installed and/or renovated food areas are compliant with the VSP 2018 Operations Manual and are constructed to promote good public health practices as set forth in the VSP 2018 Construction Guidelines.
|
|
|
Item No.:
33
|
|
Site:
Other-Pool Grill and Pool Bar
|
|
Violation:
At the pool grill, the waiter station was relocated and was missing coving. There was a difficult-to-clean seam around the counter-mounted cold unit for the ice cream. There were seams on the undercounter doors between the decorative material and metal profiles. The deckhead above the new service station and the waiter station was not continuous and exposed the void space above. The deck under the new unit was excessively soiled with debris and soiled water that was not directed to a scupper. In the back of the stations, there were exposed cords. The units were not sealed to the bulkhead, which left a difficult to access area behind the new service stations. Similar issues were noted at pool bar as the set-up was closely mirrored.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Other-Pool Grill and Pool Bar
|
|
Violation:
There was a difficult-to-clean seam around the counter-mounted cold unit for the ice cream and ice well. There were seams on the undercounter doors between the decorative material and metal profiles.
|
|
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-Pool Grill
|
|
Violation:
The gaskets for the doors of upright refrigerator 1 were cracked and broken, which made the seals loose.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pool Grill
|
|
Violation:
There was white, fuzzy debris on the black rocks stored inside the black rock oven. The inside of the unit was wet. Crew reported the unit had not been used in the past month.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
35
|
|
Site:
Galley-Pool Grill
|
|
Violation:
Excessive water collected on the deck due to splash from the hood-type warewash drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Other-Pool Grill Locker
|
|
Violation:
A large deckhead panel was missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
30
|
|
Site:
Bar-Pool
|
|
Violation:
The soap dispenser for the handwash station was full but did not dispense any soap. It was not mounted so it was difficult to use. The area was open for service.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool
|
|
Violation:
The mirror behind the liquor shelf was cracked and chipped.
|
|
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.:
33
|
|
Site:
Bar-Panorama Lounge
|
|
Violation:
The deckhead was perforated and there was a large gap between the perforated deckhead and the hard deckhead which exposed the plenum above. This area was heavily soiled with dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
29
|
|
Site:
Bar-Panorama Lounge
|
|
Violation:
The temperature at the handwash station did not rise above 78F. Crew contacted technical staff for corrective action.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
44
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
There was no passenger handwash station at the buffet. During dry dock, the sneeze guards were changed, the plate holders were changed, a new gluten-free counter and cold well was installed, and an induction plate was installed in place of a bain-marie. There was no ventilation over the new induction unit or the old bain-marie that was still in place. Excessive condensate collected on the sneeze guard for the old bain-marie. There were difficult-to-clean seams between the glass sneeze guard and the metal profile. The edges of the sneeze guards where the top and sides met was not smooth, which may be difficult to clean. Some side sneeze guards did not completely protect the desserts that were on the line for service.
|
|
Recommendation:
Ensure newly installed and/or renovated food areas are compliant with the VSP 2018 Operations Manual and are constructed to promote good public health practices as set forth in the VSP 2018 Construction Guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The newly installed front-loading potwash machine was not yet operational and was awaiting parts. Crew were utilizing the three-compartment sink.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
There was no passenger handwash station at the buffet. During dry dock, the sneeze guards were changed, the plate holders were changed, a new gluten-free counter and cold well was installed, and an induction plate was installed in place of a bain-marie.
|
|
Recommendation:
Ensure 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, follow the requirements detailed in VSP Operations Manual section 7.7.2.
|
|
|
Item No.:
37
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
There was no ventilation over the new induction unit or the old bain-marie that was still in place. Excessive condensate collected on the sneeze guard for the old bain-marie.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
There was one fruit fly at the gluten free station during service.
|
|
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.:
21
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
There were difficult-to-clean seams between the glass sneeze guard and the metal profile. The edges of the sneeze guards where the top and sides met was not smooth, which may be difficult to clean. Additionally, two undercounter doors were not protected by the metal strip, which exposed and difficult to clean area.
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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.:
19
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Site:
Buffet-La Terrazza
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Violation:
Four sauces at the hot line were not protected by the sneeze guard. Two utensils at the cold line were unprotected. Additionally, two side sneeze guards for the dessert station did not fully protect the desserts that were out for service.
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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; Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Drain Covers
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Violation:
The drain cover in the two whirlpools had the fasteners in the very top of the housing. The manufacturer-designated fastener holes were left open. Additional information is needed to ensure the correct installation of these covers.
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Recommendation:
Ensure the antientrapment drain covers are properly installed per the manufacturer's recommendations so that operation of the cover is correct.
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Item No.:
*
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Site:
*General Comments-
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Violation:
The vessel entered the U.S. on 2 December 2019 after approximately 18 months in foreign ports. Additionally, the vessel was in dry dock in Malta. The vessel departed the dry dock on 19 November 2019. There were multiple areas of both the food and the technical departments which underwent renovation or repair as well as new additions. There were no passengers on board during the start of the inspection. Passengers embarked at 1500. The two whirlpools and the pool were not filled during the inspection.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Drain Covers
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Violation:
The two antientrapment pool drain covers (20x20 square metal design) were not secured to the frame. The inspector entered the empty pool and was able to manually lift one of the drains completely off of the frame and the other drain was able to be rotated off the frame as there was only one fastener in place. The inspector advised staff that the pool cannot be filled or used until the drain covers are properly secured and installed per the manufacturer's recommendations.
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Recommendation:
Ensure antientrapment drain covers are installed in accordance with manufacturer specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Safety Equipment
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Violation:
There was no approved flotation device for the pool which was empty. Staff stated that this may have been removed in dry dock.
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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 the device in a manner that allows for easy access during an emergency. 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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Several of the rat guards were installed in a way that exposed the underside of the mooring line. The guards were shaped like an upside down 'U' which hooked over the line, however; the bottom was not fully enveloping. Staff responded immediately to make corrections.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard. Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Buffet-Officer Mess
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Violation:
The new buffet station was located on vinyl or laminate deck. The deckhead above had seams and gaps. In the bulkhead, there was a large round gap where the cord for the television had penetrated the bulkhead. It was soiled. Bread was out for service.
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Recommendation:
Ensure newly installed and/or renovated food areas are compliant with the VSP 2018 Operations Manual and are constructed to promote good public health practices as set forth in the VSP 2018 Construction Guidelines.
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