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Item No.:
08
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Site:
Potable Water-Maintenance System Disinfection Record
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Violation:
The disinfection records for repair and maintenance on the potable water system for 02 March 2022 and 09 December 2021 were written as '<5.00,' but the actual value was not documented.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Turnover Rate/Bather load Calculation Records
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Violation:
The ship's 'RWF Turnover Rate and Batherload Calculation' dated 22 March 2022 showed the mid ship port side whirlpools were at 41.09 hours each. The whirlpool has 419,999 Liters with a flow rate of 170.3435 LPM having a turnover rate of 41.09 hours. Staff stated the values were a clerical error missing a decimal.
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Recommendation:
Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Flow rates from flow meters and pools volume of water must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
13
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Site:
Buffet-Deck 9 Guys' Burger Joint
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Violation:
Potentially hazardous foods are on time-control from 10:00 am to 6:30 pm. According to the time control plan, time period 'A' runs from 10:00 am to 2:00 pm and time period 'B' runs from 1:00 pm to 5:00 pm. At the Toppings Bar, two containers of dried potato sticks, not potentially hazardous food, were labeled with a 4-hour time control of 10:00 am to 2:00 pm. Two containers of sliced tomatoes and two containers of shredded lettuce, both potentially hazardous food, were not labeled. An executive chef explained that at 1:00 pm, all containers are replaced with time period 'B' items per their process and time control labels were not required.
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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 foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; or (2) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
16
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Site:
Buffet-Deck 9 Guys' Burger Joint
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Violation:
Two containers of sliced tomatoes and two containers of shredded lettuce out for passenger service at the Toppings Bar were not labeled with a 4-hour discard time. According to their time control plan, time period 'A' runs from 10:00 am to 2:00 pm and time period 'B' runs from 1:00 pm to 5:00 pm.
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Recommendation:
If time only is used as the public health control for a working supply of potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food 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.:
16
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Site:
Buffet-Deck 9 Lido
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|
Violation:
The consumer advisory for the ham benedict did not specifically state that eggs in the hollandaise sauce are served undercooked.
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Recommendation:
Ensure that the disclosure is made by the following method: On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido
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Violation:
The consumer advisories for the ham benedict and omelets were unable to be read by all passengers. Two nearby passengers were unable to read the public health advisory due to the small font size.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
19
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Site:
Bar-Deck 9 - Red Frog Rum Bar
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|
Violation:
A portable ice storage cooler was stored underneath the deckhead tarp that had ropes and large openings. Additionally, passengers could easily access the storage ice coolers. Crew stated they used this ice in passenger beverages.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Deck 9 - Blue Iguana Tequila Bar
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|
Violation:
A portable ice storage cooler was stored underneath the deckhead tarp that had ropes and large openings. Additionally, passengers could easily access the storage ice coolers. The storage cooler was open by approximately 3 inches at the time of inspection. Crew stated they used this ice in passenger beverages.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Deck 9 - Red Frog Rum Bar
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|
Violation:
Two counter mounted ice bins, filled with ice for passenger consumption, were positioned allowing passengers to access the ice. Crew stated the ice was not for self-service and immediately added a stanchion in front of the counter to restrict passenger access.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Buffet-Deck 9 Outside Forward Entrance to Lido Buffet
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|
Violation:
A white plastic lid covering silverware roll-ups for passenger service was cracked and in disrepair.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Room Service-Deck 6
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|
Violation:
The plastic handles on one gray, plastic, multi-purpose cart were rough and in poor condition. The cart was not in use.
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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:
Pantry-Deck 3 Monet Restaurant - Pantry #5
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|
Violation:
Several stickers on the beverage distribution equipment were peeling, making the equipment difficult to clean. Crew members were able to remove most of the peeling stickers.
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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 3 Monet Restaurant - Galley Soup Station
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|
Violation:
Silicone was peeling off of two soup kettle's rotating wheel handles, which made the handles difficult to clean.
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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. 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.:
22
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|
Site:
Dining Room-Deck 1 Crew Team Dining Room #1 - Galley
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|
Violation:
The glasswash machine was out of service since the morning of the inspection. Crew stated that the sensor was not working, and a work order had been placed.
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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 Monet Restauarant - Galley
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|
Violation:
The in-use portside, flight-type warewash machine's final rinse curtains had debris on them. A crew member wiped it off with their finger. Crew immediately cleaned and sanitized the curtain.
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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
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|
Site:
Galley-Deck 9 Chemical Dispensing Area
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|
Violation:
The chlorine solution in a bucket containing cleaning rags measured less than 50 ppm.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
|
Site:
Bar-Deck 10 Steakhouse Bar
|
|
Violation:
The coffee machine's steam wand was soiled. The bar was not in operation.
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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
|
|
Site:
Pantry-Deck 3 Monet Restaurant - Pantry #6
|
|
Violation:
The ice machine had a black substance on the metal lever inside of the ice dispenser chute.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Dining Room-Deck 1 Crew Team Dining Room #2
|
|
Violation:
Excessive condensate surrounded the soft-serve ice cream dispenser, including above the dispenser nozzles.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 9 Aft - Seafood Shack
|
|
Violation:
The ice cream station near the Seafood Shack had excessive condensate surrounding the soft-serve ice cream dispenser, including above the dispenser nozzles.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Bar-Deck 9 Aft - Sky Pool Bar
|
|
Violation:
The ice and water dispensers were soiled with more than a day's accumulation of debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
Item No.:
27
|
|
Site:
Galley-Deck 3 Monet Restaurant - Galley Service Bar
|
|
Violation:
Excessive condensate accumulated on the top of the beverage countertop reach-in cooler.
|
|
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:
Bar-Deck 3 Artist Lobby Bar
|
|
Violation:
Excessive condensate accumulated on the top of the beverage countertop reach-in cooler.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 3 Monet Restaurant - Main Galley
|
|
Violation:
The time control refrigerators in the appetizer preparation area had a black substance on the silicone that surrounded the glass. The inspector removed the substance with an alcohol swab.
|
|
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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|
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Item No.:
27
|
|
Site:
Pantry-Deck 3 Monet Restaurant - Pantry #5
|
|
Violation:
The ice machine had water dripping inside the technical compartment and there was a pink and black substance on several non-food contact ice machine parts.
|
|
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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|
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Item No.:
27
|
|
Site:
Pantry-Deck 3 Monet Restaurant - Pantry #5
|
|
Violation:
In the undercounter technical compartment between the ice dispenser and the juice dispenser, condensate was continuously dripping from the pipe insulation. Additionally, the pipe insulation had a slimy pink substance that the inspector was able to remove with an alcohol swab.
|
|
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 6
|
|
Violation:
The plastic handles on one gray, plastic, multi-purpose cart were soiled. The wheel casings on three gray, plastic, multi-purpose carts were heavily soiled with dust. The carts were not in use.
|
|
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 6
|
|
Violation:
The outside of six coffee pots stored in the clean storage area were soiled with old coffee residue and an oily substance.
|
|
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:
Buffet-Deck 9 Lido Starboard Aft
|
|
Violation:
The display countertop had more than one day's accumulation of dust and the outside of six macaroon display jars were soiled.
|
|
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.:
33
|
|
Site:
Pantry-Deck 3 Monet Restaurant - Pantry #5
|
|
Violation:
In the undercounter technical compartment between the ice dispenser and the juice dispenser, condensate was continuously dripping from the pipe insulation and pooling on the deck. Additionally, the pipe insulation had a slimy pink substance that the inspector was able to remove with an alcohol swab.
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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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|
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Item No.:
33
|
|
Site:
Galley-Deck 10 Steakhouse Show Galley
|
|
Violation:
The deckhead inside the fire shutter casing above the grooved grills was rusted.
|
|
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
|
|
Site:
Bar-Deck 10 Steakhouse Bar
|
|
Violation:
The deck underneath the corner technical compartment at the far end of the bar had more than one day's accumulation of dust and debris. In addition, the carpet on the stage, below the back bar counter, was soiled with dust. The area was 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Blue Iguana Cantina
|
|
Violation:
The deckhead inside the fire shutter casing was rusted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Monet Restaurant - Main Galley Potwash
|
|
Violation:
Water was dripping from the deckhead above the soiled dish storage area. Technicians were investigating the water source.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Monet Restaurant - Main Galley Bakery
|
|
Violation:
Water was dripping from the deckhead in the bakery near the prep sink. Technicians were investigating the water source.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Monet Restaurant - Galley
|
|
Violation:
The tracks along the bottom of the food transport Elevator E were heavily soiled with more than day's accumulation of food debris. Additionally, the elevator deck had grout missing, making it difficult to clean.
|
|
Recommendation:
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.:
33
|
|
Site:
Bar-Deck 9 - Blue Iguana Tequila Bar
|
|
Violation:
A portable ice storage cooler was stored underneath the deckhead tarp that had ropes and large openings. The design of the deckhead made it difficult to clean. Crew stated they routinely kept the ice storage cooler in this area. The ice storage cooler was moved to different location.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 - Red Frog Rum Bar
|
|
Violation:
A portable ice storage cooler was stored underneath the deckhead tarp that had ropes and large openings. The design of the deckhead made it difficult to clean. Crew stated they routinely kept the ice storage cooler in this area. The ice storage cooler was moved to different location.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 9 Lido Starboard Aft
|
|
Violation:
A deckhead light was not working above the conveyor toaster. The light intensity was measured at 198 lux at the food preparation surface.
|
|
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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|
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Item No.:
39
|
|
Site:
Buffet-Deck 9 Lido Forward, Portside Omelet Station
|
|
Violation:
One small live fly was near clean plates that were out for passenger use at the omelet station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
Three small crawling insects and one small live fly were in the lido galley dishwash clean storage area. Staff removed all of the cups to be rewashed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Steakhouse
|
|
Violation:
One small live fly was near the flat grill and one small live fly was near the cast iron food display dish storage.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 10 BBQ
|
|
Violation:
Two small live flies were near the beverage station. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 BBQ
|
|
Violation:
One small live fly was on the fire blanket next to handwash station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Monet Restaurant - Galley Service Bar
|
|
Violation:
One small live black fly was flying around the Monet galley service bar. The galley was not in use at the time of inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 3 Monet Restaurant - Pantry #5
|
|
Violation:
One small live black fly was flying between the ice machine and juice machine.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Blue Iguana Cantina
|
|
Violation:
One small live fly was flying near the ice machine. The area was in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 1 Crew Team Dining Room #2
|
|
Violation:
Two small live black flies were flying around the beverage station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 1 Crew Team Dining Room #1
|
|
Violation:
Two small live black flies were flying around the handwash station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 1 Crew Team Dining Room #1 - Galley
|
|
Violation:
Two small live black flies were flying around the handwash station.
|
|
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.
|
|