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Item No.:
08
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Site:
Potable Water-Bunker Station Hose Locker - Portside
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Violation:
Two hose fittings were not stored in a sanitary manner with, the fittings were left uncovered and exposed to the elements.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Galley-Deck 3 - Warewashing Area
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|
Violation:
The backflow prevention device for the rightmost spray hose was in disrepair with blocked atmospheric vents.
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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 - Aft Service Line
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|
Violation:
Water steadily dripped from the atmospheric vent of the testable backflow prevention device for the hood cleaning system adjacent to the left tilting pan.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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|
Site:
Buffet-Deck 10 - Aft Service Line - Omelet Station
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|
Violation:
A crew member cooking raw eggs touched the inside of a cup containing raw egg with his thumb and subsequently proceeded to open a refrigerator door and handle a passenger serving plate with the same hand without first washing his hands.
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|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands. Ensure food employees wash their hands.
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Item No.:
16
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Site:
Bar-Deck 10 - Java Blue
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|
Violation:
An opened container of whipped cream on time control was not labeled with a four hour discard label. The outlet was open for more than 4 hours.
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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 (1) 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). (2) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (3) Is discarded within 4 hours of placement on time control.
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Item No.:
18
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|
Site:
Bar-Deck 10 - Burano
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|
Violation:
A live house fly was inside a bottle of simple syrup stored in a speed rack. A plastic pour spout was on the bottle; however, the spout did not fully protect insects from gaining access.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Prevent insects from landing on and remaining within food. Discard a food that is unsafe or adulterated.
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Item No.:
18
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|
Site:
Buffet-Deck 10 - Aft Service Line - Omelet Station
|
|
Violation:
A crew member cooking raw eggs touched the inside of a cup containing raw egg with his thumb and subsequently proceeded to open a refrigerator door and handle a passenger serving plate with the same hand without first washing his hands. The inspector alerted staff to the observation, and they immediately instructed the crew member to wash his hands.
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|
Recommendation:
Discard a food that is contaminated by food employees, consumers, or other persons through contact with their hands; bodily discharges, such as nasal or oral discharges; or other means. 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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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|
Site:
Provisions-Deck 0 - Ice Cream Freezer
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|
Violation:
The outside walls and lids of two cardboard containers of ice cream were coated with a thick layer of ice. Additionally, one of the cardboard carton lids was damaged/cut exposing the inside contents. The carton of ice cream with the damaged lid was discarded.
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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 from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
19
|
|
Site:
Provisions-Deck 0 - Fruit Cooling Room
|
|
Violation:
Four heavily soiled cans of coconut water were resting on top of pineapples stored inside a box in this room.
|
|
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;
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Item No.:
19
|
|
Site:
Provisions-Deck 0 - Fruit Cooling Room
|
|
Violation:
A heavily soiled box of watermelons previously stored on the deck during provisioning was resting inside another box of unprotected watermelons stored in this room.
|
|
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.
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|
|
Item No.:
19
|
|
Site:
Bar-Deck 10 - Burano
|
|
Violation:
A live house fly was inside a bottle of simple syrup stored in a speed rack. A plastic pour spout was on the bottle; however, the spout did not fully protect insects from entering the bottle..
|
|
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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|
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Item No.:
20
|
|
Site:
Buffet-Deck 10 - Pizzeria del Capitano
|
|
Violation:
A pizza paddle was bent along the serving end, creating a difficult to clean area. Dried food residue accumulated in this area.
|
|
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
The integral temperature thermometers for both the bulk milk and creamer refrigerators were not accurate. Both external gauges indicated internal temperatures near 50F, however, ambient temperatures taken from IR thermometer and from the product itself measured below 41F.
|
|
Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
|
|
Site:
Bar-Deck 10 - Java Blue
|
|
Violation:
Condensate collected on the outside of the sliding plastic door of the display refrigerator and dripped onto the refrigerator door track. Staff stated, the original glass door had recently broken, and the plastic door had to be fabricated to replace it. The plastic door did not keep a good seal and allowed for the condensate to accumulate.
|
|
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. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - 555 Steakhouse
|
|
Violation:
Grouting was missing around the perimeter of the sauce cook top, exposing recessed areas that had an accumulation of charred residue.
|
|
Recommendation:
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
|
|
Site:
Galley-Deck 5 - Bonsai Teppanyaki
|
|
Violation:
Several areas of sealed wood bento boxes used as non-food contact serving containers had sections of raw wood where the protective layer had worn away. This was observed on multiple edges of approximately 5 of these boxes.
|
|
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
|
|
Site:
Buffet-Deck 10 - Aft Service Line
|
|
Violation:
Old food residue was on the surfaces of the black cubed storage shelving on the back counter. Food debris was along the 90-degree junctions inside multiple storage compartments that were difficult to clean. Additionally, several cracks were present in the plastic material, making cleaning difficult. No food was stored in the storage unit at the time of the observation.
|
|
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.:
21
|
|
Site:
Galley-Deck 3 - Center
|
|
Violation:
The door gasket for the right-most combination was in disrepair allowing an excessive amount of steam to escape.
|
|
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.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Il Viaggio - Warewashing Area
|
|
Violation:
A previously cleaned and sanitized pot lid was heavily scored and soiled on the nonfood-contact side making it difficult to clean. The lid was removed immediately.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 0 - Hot Cooking Area
|
|
Violation:
The face plates for two combination ovens had scratches, missing technical panel seals, and rough surfaces making them difficult to clean.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Service Counters
|
|
Violation:
The service counters throughout the Lido buffet area had recessed areas around the perimeters of cold wells and hot holding tops. Additionally, some areas have other difficult to clean features such as gouges, projections on the working side and working edge of these countertops. Some of the cracks had old food soil in the recessed areas. Staff reported this is an ongoing maintenance operation.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Provisions-Deck 0 - Meat Preparation Room
|
|
Violation:
The undercounter dishwasher was out-of-service at the time of the 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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
A crew member was loading plates too close together in the flight-type dishwash machine which prevented the plates from receiving adequate spray as they passed through the machine.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 0 - Warewashing Area
|
|
Violation:
The flight-type warewashing machine was not in service when the inspector arrived, but was fixed immediately.
|
|
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.:
26
|
|
Site:
Galley-Deck 3 - Service Line - Forward
|
|
Violation:
Food debris collected on the previously cleaned and sanitized hot-holding bain maire countertop and the service tray pickup counter. Additionally, the food-splash area under the overshelf was soiled with food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 - Starboard Aft Beer Station
|
|
Violation:
Brown residue accumulated on an alcohol swap when wiped over food-contact surfaces inside both beer dispensing taps.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 10 - Java Blue
|
|
Violation:
Cloudy white liquid was inside a previously cleaned creamer pitcher.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
Three previously cleaned and sanitized bowls were soiled with old food residue.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
Old food soil was on the food contact surface of the previously cleaned and sanitized food processor. This was sent to be re-cleaned and sanitized.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 - Pizzeria del Capitano
|
|
Violation:
A pizza paddle was bent along the serving end, creating a difficult to clean area. Dried food residue accumulated in this area. The paddle was previously cleaned and sanitized. Additionally, old food residue accumulated on the shaft of another previously cleaned and sanitized paddle. The outlet was not in operation.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 10 - Java Blue
|
|
Violation:
Condensate collected on the outside of the sliding plastic door of the display refrigerator and dripped onto the refrigerator door track. Staff stated, 'the original glass door had recently broken, and the plastic door had to be fabricated to replace it'. The plastic door did not keep a good seal and allowed for condensate to accumulate.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - 555 Steakhouse
|
|
Violation:
Grouting was missing around the perimeter of the sauce cook top, exposing recessed areas that had an accumulation of charred residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Aft Galley - Cold Room #48
|
|
Violation:
Water droplets were on the underside of the walk-in's condenser unit and dripped onto the deck below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Service Counters
|
|
Violation:
The service counters throughout the Lido buffet area had recessed areas around the perimeters of cold wells and hot holding tops. Additionally, some areas have other difficult to clean features such as gouges, projections on the working side and working edge of these countertops. Some of the cracks had old food soil in the recessed areas. Staff reported this is an ongoing maintenance operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Dishwash - Trash Sorting Table
|
|
Violation:
More than a day?s accumulation of old food soil was on the underside of the trash sorting table.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Service Line - Forward
|
|
Violation:
Food debris collected on the previously cleaned and sanitized hot-holding bain maire countertop and the service tray pickup counter. Additionally, the food-splash area under the overshelf was soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Il Viaggio - Warewashing Area
|
|
Violation:
A previously cleaned and sanitized pot lid was heavily scored on the nonfood-contact side. Additionally, more than a day's worth of food debris accumulated inside the recessed areas of the lid. The lid was removed immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Aft Service Line
|
|
Violation:
Old food residue was on the surfaces of the black cubed storage shelving on the back counter. Food debris was along the 90-degree junctions inside multiple storage compartments that were difficult to clean. Additionally, several cracks were present in the plastic material, making cleaning difficult. No food was stored in the storage unit at the time of the observation.
|
|
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:
Bar-Deck 10 - Java Blue
|
|
Violation:
Water pooled in the bottom of three previously cleaned stainless steel frothing cups. Additionally, standing water was in the bottom of two previously cleaned coffee urns. The outlet was not in operation.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Center Galley
|
|
Violation:
Soiled soup paddles were stored on the soiled potwash shelf with one end of the paddles extending over the clean storage rack, above previously cleaned and sanitized pans.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Center Galley
|
|
Violation:
Water dripped from the corner of a deckhead hatch near the combination oven and landed on the deck below. Staff reported this was the result of poorly insulated cold water lines.
|
|
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 10 - Center Galley
|
|
Violation:
Deck grouting was missing or recessed in several areas in this 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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Center Galley
|
|
Violation:
Heavy steam from the left soup kettle condensed as water droplets on the deckhead above. No dripping was observed.
|
|
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 5 - Bonsai Teppanyaki
|
|
Violation:
Bulkheads behind the teppanyaki grills were scratched and difficult to clean along these locations. This was noted during the October 2023, August 2024, and October 2024 inspections. Staff provided a work order and plans for these bulkheads to be replaced later this month.
|
|
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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Il Viaggio - Show Galley - Pizza Oven Area
|
|
Violation:
The bulkhead on either side of the pizza oven show galley area and the support beam on the front preparation counter were constructed of a laminated-type material. Additionally, a stainless-steel food cart used to store food during operation, was resting against the bulkhead caused scoring and chipping in multiple areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 0 - Beverage Counter - Portside
|
|
Violation:
Standing water pooled on the bottom of the undercounter technical space beneath the countertop ice machine.
|
|
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 10 - Aft Galley - Pantry Station
|
|
Violation:
The deck underneath the counter-mounted deli slicer was soiled with a shriveled lime wedge.
|
|
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 10 - Aft Galley - Cold Room #48
|
|
Violation:
Water pooled on the deck inside this cold room because of dripping water from the condenser tray.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 10 - Center Galley
|
|
Violation:
Water dripped from the corner of a deckhead hatch near the combination oven and landed on the deck below. Staff reported this was the result of poorly insulated cold water lines.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair. Ensure all refrigerant lines are properly insulated.
|
|
|
Item No.:
36
|
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Site:
Galley-Deck 5 - 555 Steakhouse
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Violation:
Light intensity could not reach 220 lux at the dessert counter and the preparation counter behind.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 10 - Aft Galley - Pantry Station
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Violation:
Light intensity was less than 220 lux along the working countertop below the knife locker.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 10 - Dishwash
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Violation:
Light intensity could not reach 220 lux along the sorting countertop along the back bulkhead. This was corrected during the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Pantry-Deck 6 Houskeeping
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Violation:
The lighting at the deck mounted ice machine did not reach a minimum of 110 lux for cleaning purposes on the back, right side of the machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 10 - Aft Service Line
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Violation:
Light intensity did not reach 220 lux at the back service counter in front of the black cubed storage shelving.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 10 - Center Galley
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Violation:
Heavy steam from the left soup kettle condensed as water droplets on the deckhead above. No dripping was observed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 10 - Guy's Burger Joint
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Violation:
One house fly was inside the galley near the combination oven.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 10 - Dishwash - Trash Sorting Table
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Violation:
One fruit fly was flying underneath the sorting table.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 10 - Aft Galley - Pantry Station
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Violation:
A house fly landed on the inspector while in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Acute Gastroenteritis Cabin Cleaning Log
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Violation:
On 28 January 2025 an ill crew member reported to medical with AGE symptoms. Cleaning records did not indicate this room was cleaned on 29 January 2025. No comments or other notations were recorded to confirm why daily cleaning was missing. Records did show a final cleaning was conducted on 30 January 2025. Additionally, no records indicated housekeeping coordinated with the Hit Squad to clean possible protein spills within the room until 30 January 2025.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
44
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Site:
Housekeeping-Acute Gastroenteritis Cabin Cleaning Log
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Violation:
On 28 January 2025 an ill crew member reported to medical with AGE symptoms. Cleaning records did not indicate that this room was cleaned on 29 January 2025. No comments or other notations were recorded to confirm why daily cleaning was missing. Records did show a final cleaning was conducted on 30 January 2025. Additionally, no records indicated that housekeeping coordinated with the Hit Squad to clean possible protein spills within the room until 30 January 2025.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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