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Item No.:
33
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Site:
Buffet-Deck 15: The Galley Burger Bar
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Violation:
The roller shutter compartment was soiled with dust. It was cleaned prior to the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Control
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Violation:
Fruit flies were observed in the following areas:
- Deck 15: Sweet Side near the deck oven,
- Deck 15: Noodle Around near the handwashing sink,
- Deck 15: Gunbae galley near the stove top, and
- Deck 5: Razzle Dazzle galley near the clean side of the rack-type warewash machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Galley-Deck 15: Gunbae
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Violation:
Water dripped from the ventilation hood over the cook top onto the deck.
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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.:
17
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Site:
Buffet-Deck 7: Pizza Place
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Violation:
Grab'n'go refrigerator JC1730171 was not physically labeled as a time control unit but was listed on the time control plan. A time control label was placed on the refrigerator.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
21
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Site:
Buffet-Deck 7: Pizza Place
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Violation:
Tape was wrapped around the handle of the pizza shovel, creating a difficult to clean area.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 7: The Dock
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Violation:
The bottom of the utility sink was soft and not durable. Staff stated this entire area would be renovated during the upcoming dry dock.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Bar-Deck 7: The Dock
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Violation:
The material on the back of the three roller shutters was difficult to clean. Staff stated there was a plan in place to correct this.
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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.:
08
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Site:
Galley-Deck 6: Extra Virgin
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Violation:
Water sprayed intermittently from the counter-mounted oven's backflow prevention device. The plumber was called to address the leaking backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Galley-Deck 6: Extra Virgin
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Violation:
Water pooled on the countertop below the leaking counter-mounted oven's backflow prevention device. The counter top was cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Galley-Deck 6: Extra Virgin
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Violation:
A small amount of water accumulated on a plastic wrapped and covered pan of croutons stored below the leaking counter-mounted oven's backflow prevention device. The pan was relocated.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
21
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Site:
Buffet-Deck 5: Kitchen Table
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Violation:
Tape was used to secure a cracked sneeze shield used to protect the bread, creating a difficult to clean surface. The sneeze shield was replaced before the end of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Preparation Room-Deck 4
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Violation:
The deck grouting was recessed and water pooled between several tiles.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
24
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Site:
Pantry-Decks 13 and 14 - Forward Housekeeping Pantries
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Violation:
The sanitizing solutions in both pantries measured less than 50 mg/L (ppm) chlorine.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Suite 15339Z
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Violation:
The heated jetted tub was not drained, cleaned, and disinfected on 5 and 6 February 2026. (2025 VSP Environmental Public Health Standards)
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log did not record the pressure differentials achieved when testing the testable backflow prevention devices.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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