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Item No.:
06
|
|
Site:
Potable Water-Test Kit Secondary Standards
|
|
Violation:
The manufacturer's secondary standards were not used to perform calibration checks to determine the accuracy of their electronic test kit.
|
|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The air gap for the mineralizer's backwash drain line was not twice the diameter of the delivery fixture opening.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
A soiled rag and six small hotel pans were found inside one of the two previously cleaned and sanitized potato peelers. The pans were stacked; three were empty, while the others contained cut onion, cut green pepper, and cut tomato. All food items were stored at ambient temperature for an undetermined amount of time. The area was not in operation at the time of the inspection. Corrections started immediately.
|
|
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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food. Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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|
|
Item No.:
13
|
|
Site:
Buffet-Deck A - Team Dining 1
|
|
Violation:
A crew member was filling his personal beverage bottle with ice from the dispenser at the beverage station. The crew member had the lip-contact surface of his bottle inside and touching the ice chute. A food manager was steps away from this crew member at the time of the observation and no corrective actions were taken.
|
|
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: Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair.
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|
|
Item No.:
13
|
|
Site:
Galley-Deck 9 - Guy's Burger
|
|
Violation:
While only fully cooked burgers are served in this venue, food personnel did not use a thermometer to measure the internal temperature of any burger until asked by the inspector. At least two trays of approximately nine burgers each were moved from the grill to the front preparation counter without measuring the internal temperatures.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
|
|
|
Item No.:
16
|
|
Site:
Other-Deck 9 - Port Ice Cream Station
|
|
Violation:
The temperature of the soft-serve ice cream mixes measured 49F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
Six small hotel pans were found inside one of the two previously cleaned and sanitized potato peelers. One hotel pan contained cut tomatoes. The tomatoes were stored at ambient temperature for an undetermined amount of time. The area was not in operation at the time of the inspection.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck A - Frozen Vegetables Freezer A2-09
|
|
Violation:
Two boxes of edamame beans had frozen condensate on the top and sides. Bags inside the boxes were not impacted. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck A - Officers Mess
|
|
Violation:
The buffet display's upper shelf did not adequately protect three bowls of vegetables and one tray of pastry from potential contamination. The sneeze guard was positioned above the face and mouth level of individuals serving themselves. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck A - Team Dining 1
|
|
Violation:
The buffet display's upper shelf did not adequately protect apples and sandwiches from potential contamination. The sneeze guard was positioned above the face and mouth level of individuals serving themselves. Corrections started immediately.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 1 - Buffet Pantry
|
|
Violation:
One container with bagged prunes was stored under some of the wet and soiled plastic containers. The bags were also wet. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1 - Hot Section
|
|
Violation:
Tilting kettles #2 and #4 were leaking from underneath and liquid pooled on the deck below.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1 - Hot Section
|
|
Violation:
Tilting kettles #1 and #3 were leaking from underneath and liquid pooled on the deck below.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1 - Hot Section
|
|
Violation:
Tilting kettle #2 was out of order.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck A - Hot Section
|
|
Violation:
The far-right tilting kettle was leaking from underneath and liquid pooled on the deck below.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck A - Officers Mess
|
|
Violation:
The undercounter refrigerator was out of order.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck A - Team Dining 1
|
|
Violation:
A juice machine was out of order at the beverage station.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck A - Hot Section
|
|
Violation:
Two combination ovens were removed approximately two months prior to the inspection. The ovens had not been replaced. According to staff, these two ovens are essential for the efficient operation of the galley.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck A - Hot Section
|
|
Violation:
The insulation in the technical compartment for undercounter refrigerator HB0A41 was covered with condensate, which was dripping and pooling on the deck below.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck A - Hot Section
|
|
Violation:
The drip pan in the technical compartment for upright refrigerator A4053 was full of water and debris. The drip pan's drain tube was not sloped for draining.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 - Hot Section
|
|
Violation:
The bains marie's steam pipes were covered with a material similar to aluminum foil that was in disrepair and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 - Aft/Port Dishwash
|
|
Violation:
The warewash equipment's steam pipes were covered with a material similar to aluminum foil that was in disrepair and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
The insulation in the technical compartment for undercounter refrigerator HB0111 was soiled, wet, and dripping on the deck below.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
The blast chiller's technical compartment was in disrepair which made the area difficult to clean. The compartment was also soiled.
|
|
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.:
22
|
|
Site:
Galley-Deck A - Potwash
|
|
Violation:
The potwash machine was dripping water from underneath, which pooled on the deck below.
|
|
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 1 - Forward/Port Potwash
|
|
Violation:
The in-use conveyor potwash machine was dripping water from underneath, which pooled on the deck below.
|
|
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:
Preparation Room-Deck A
|
|
Violation:
A soiled rag and six small hotel pans were found inside one of the two previously cleaned and sanitized potato peelers. The pans were stacked; three were empty, while the others contained cut onion, cut green pepper, and cut tomato. All food items were stored at ambient temperature for an undetermined amount of time. The area was not in operation at the time of the inspection. Corrections started immediately.
|
|
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.:
22
|
|
Site:
Galley-Deck 9 - Potwash
|
|
Violation:
The in-use three-compartment sink's wash compartment was leaking wash water from underneath. The leakage was directed to the drain below.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Dishwash
|
|
Violation:
The far-right wash nozzle of the in-use rack-type conveyor warewash machine was partially blocked with an ineffective spray pattern. Corrections started 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.:
22
|
|
Site:
Galley-Deck 10 - Steakhouse
|
|
Violation:
The hood-type warewash machine was out of order.
|
|
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:
Pantry-Deck 9 - RedFrog Rum Bar
|
|
Violation:
The hood-type warewash machine did not perform the final sanitizing rinse cycles.
|
|
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.:
23
|
|
Site:
Pantry-Deck 9 - RedFrog Rum Bar
|
|
Violation:
The wash temperature of the hood-type warewash machine measured 145-147F and did not perform the final sanitizing rinse cycles. Corrections started immediately.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Pantry-Deck 9 - RedFrog Rum Bar
|
|
Violation:
The wash temperature of the hood-type warewash machine measured 145-147F and did not perform the final sanitizing rinse cycles. Corrections started immediately.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
25
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
A soiled rag was inside one of the two previously cleaned and sanitized potato peelers. The area was not in operation at the time of the inspection.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 1 - Forward/Port Potwash
|
|
Violation:
At least 30 previously cleaned and sanitized stainless steel trays were stored stacked and soiled with debris. At least five hotel pans were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 1 - Buffet Pantry
|
|
Violation:
At least nine stacks of previously cleaned and sanitized large plastic containers were stored as clean, but were wet and soiled with food debris. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
A soiled rag was inside one of the two previously cleaned and sanitized potato peelers. The area was not in operation at the time of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 - Dishwash
|
|
Violation:
A tray with previously cleaned and sanitized coffee mugs was soiled with plastic and paper pieces. At least one coffee mug was soiled on the nonfood-contact surface. Corrections started 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:
Galley-Deck 1 - Buffet Pantry
|
|
Violation:
At least nine stacks of previously cleaned and sanitized large plastic containers were stored as clean, but were wet and soiled with food debris. Corrections started 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:
Galley-Deck 1 - Pastry
|
|
Violation:
The blast chiller's technical compartment was soiled.
|
|
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 1 - Pastry
|
|
Violation:
The technical compartment for undercounter refrigerator HB0111 had insulation that was soiled, wet, and dripping on 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:
Galley-Deck 1 - Forward/Port Potwash
|
|
Violation:
The storage stands in this area were 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:
Preparation Room-Deck A
|
|
Violation:
The wheels of a food trolley were heavily soiled. Corrections started 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:
Preparation Room-Deck A
|
|
Violation:
The proofing cabinet's technical compartment was heavily soiled with debris. Corrections started 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:
Galley-Deck A - Hot Section
|
|
Violation:
The drip pan in the technical compartment for upright refrigerator A4053 was full of water and debris. The drip pan's drain tube was not sloped for draining.
|
|
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 A - Hot Section
|
|
Violation:
The insulation in the technical compartment for undercounter refrigerator HB0A41 was covered with condensate, which was dripping and pooling on 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.:
28
|
|
Site:
Galley-Deck 9 - Lido Salad Pantry
|
|
Violation:
Three full bins of previously cleaned and sanitized silverware were stored uncovered on a three-shelf portable cart.
|
|
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.:
28
|
|
Site:
Galley-Deck 2 - Bonsai Sushi
|
|
Violation:
At least five previously cleaned and sanitized hotel pans were stored stacked and wet. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 9 - Port and Starboard Ice Cream Stations
|
|
Violation:
Although clean spoons were stored inverted for passenger self-service, their food-contact portion was exposed to possible contamination.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 1 - Forward/Port Potwash
|
|
Violation:
At least 30 previously cleaned and sanitized stainless steel trays were stored stacked, dripping wet, and soiled with debris. At least five hotel pans were soiled with food debris. Additionally, the storage stands were also soiled with food debris.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.:
28
|
|
Site:
Galley-Deck 1 - Buffet Pantry
|
|
Violation:
At least nine stacks of previously cleaned and sanitized large plastic containers were stored as clean, but were wet and soiled with food debris. Corrections started immediately.
|
|
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 9 - Dishwash
|
|
Violation:
A tray with previously cleaned and sanitized coffee mugs was soiled with plastic and paper pieces. At least one coffee mug was soiled on the nonfood-contact surface. Corrections started immediately.
|
|
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.:
28
|
|
Site:
Bar-Deck 9 - Lido Coffee Bar
|
|
Violation:
A plastic container was stored inverted and wet on the counter, which prevented the container from air drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9 - Deli Line
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|
Violation:
The handwashing facility was soiled with food debris.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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|
Site:
Preparation Room-Deck A
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|
Violation:
The handwashing facility's soap dispenser at the entrance to the room was not working properly. Corrections started immediately.
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|
Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Buffet-Deck A - Team Dining 1
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|
Violation:
The handwashing facility's paper towel dispenser was empty at the entrance to the buffet. Corrections started immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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|
Site:
Provisions-Deck B - Dry Store B1-42
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|
Violation:
The handwashing facility's soap dispenser at the entrance to the room was not working properly. Corrections started immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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|
Site:
Provisions-Deck A - Ice Cream Store
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|
Violation:
The evaporator condenser and the deck were covered in frozen condensate.
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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.:
33
|
|
Site:
Galley-Deck A - Hot Section
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|
Violation:
Liquid pooled on the deck below the far-right leaking tilting kettle.
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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.:
33
|
|
Site:
Galley-Deck A - Hot Section
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|
Violation:
A gap was between the bulkhead panels behind the third tilting kettle from the right.
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|
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 A - Hot Section
|
|
Violation:
Water pooled on the deck inside the technical compartment for undercounter refrigerator HB0A41.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
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Item No.:
33
|
|
Site:
Provisions-Deck A - Dry Store 1.07
|
|
Violation:
Loose lentils were on the deck under the deck stands where lentil bags were stored. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck A - Poultry Walk-in Thawing Room
|
|
Violation:
The poultry freezer's door was covered in frozen condensate. This issue was also noted during the previous inspection in November 2024. According to staff, insulation work is planned for the March 2026 dry dock.
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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.:
33
|
|
Site:
Provisions-Deck A - Dairy Room
|
|
Violation:
The deck was soiled with a dark colored debris under the pallets. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A - Frozen Vegetables Freezer A2-09
|
|
Violation:
The evaporator condensers and the deck below were covered in frozen condensate. A large piece of cardboard was on the deck collecting the frozen condensate. Corrections started immediately.
|
|
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 A - Walk-in Refrigerator
|
|
Violation:
Water leaked from around the deckhead smoke detector and pooled on the deck below. No food appeared to be impacted.
|
|
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:
Galley-Deck A - Potwash
|
|
Violation:
Water pooled on the deck below the leaking potwash 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 1 - Hot Section
|
|
Violation:
Liquid pooled on the deck below tilting kettles #2 and #4.
|
|
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 1 - Potwash - Soiled Storage Area
|
|
Violation:
A bulkhead-mounted bulletin board was in disrepair and had posted paper sheets, making the bulkhead difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
Water pooled on the deck below the technical compartment for undercounter refrigerator HB0111.
|
|
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 1 - Aft/Port Dishwash
|
|
Violation:
The bulkhead behind the flight-type warewash machine was heavily soiled with more than a day's accumulation of debris.
|
|
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 1 - Hot Section
|
|
Violation:
Liquid pooled on the deck below tilting kettles #1 and #3.
|
|
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:
Bar-Deck 9 - RedFrog Rum Bar
|
|
Violation:
The deck/counter juncture of the outside waiter station was not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 - Forward/Port Potwash
|
|
Violation:
Water pooled on the deck below the leaking potwash 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 9 - Pizzeria - Show Galley
|
|
Violation:
Water leaked from the deckhead and pooled on the deck in front of the food preparation counter. Although the food was not impacted, food workers were working under the leak and walking in the water.
|
|
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:
Galley-Deck 9 - Dishwash
|
|
Violation:
The bulkhead in front of the walk-in refrigerator was partially covered by paper sheets, making it difficult to clean. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Deli
|
|
Violation:
The top of the bulkhead-mounted cabinets was soiled with more than a day?s worth of accumulated dust. The deckhead-mounted light covers had water inside. Also, there was a large gap between deckhead panels.
|
|
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:
Galley-Deck 9 - Deli
|
|
Violation:
Dark soiled water was emitting from under the deck tiles and pooling on the deck in the lobby to the deli line.
|
|
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.:
34
|
|
Site:
Galley-Deck 9 - Pizzeria
|
|
Violation:
The utility sink was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck A - Fresh Vegetable Room A1-01
|
|
Violation:
The light intensity was less than 110 lux at two corners in the back of the room. Food was stored in these dark corners. Staff stated this would be corrected during the March 2026 dry dock.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 - Pizzeria
|
|
Violation:
The ventilation system and exhaust were not working when the inspection team was in the area. Food employees continued working in the very hot and humid environment with excessive cooking fumes.
|
|
Recommendation:
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Center Galley
|
|
Violation:
One fly was in the area.
|
|
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:
One fly was in the area.
|
|
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:
Preparation Room-Deck A
|
|
Violation:
One fly was near the sugar and flour containers.
|
|
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 A - Hot Section
|
|
Violation:
One fly was in the area.
|
|
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:
Bar-Deck 9 - Lido Coffee Bar
|
|
Violation:
Two flies were in the area.
|
|
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 1 - Pastry
|
|
Violation:
It did not appear the restricted-use pesticide used by the pest control manager was applied according to its manufacturer's label and with all necessary chemical control measures. Specifically, the pest control manager sprayed the pesticide inside the technical compartment for undercounter refrigerator HB0111 in front of the inspection team. The technical compartment was wet, soiled, and food equipment was in the immediate area.
The pesticide's label had important precautions to follow, such as:
-'only protected applicators may be in the treatment area during application'
-'when used as a direct or space spray, do not enter or allow others to enter treated area until sprays have dried'
-'remove or cover exposed food and drinking water, in the treatment area, before application' and 'remove or cover dishes, utensils, food processing equipment, and food preparation surfaces in the treatment area, or wash before use.'
|
|
Recommendation:
Ensure chemical control measures conform to products and application procedures specifically allowed in the food safety section of these guidelines and the vessel's IPM Plan.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
Three flies were in the area.
|
|
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 A - Dishwash
|
|
Violation:
One fly was in the area.
|
|
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.:
44
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
It did not appear the restricted-use pesticide used by the pest control manager was applied according to its manufacturer's label and with all necessary chemical control measures. Specifically, the pest control manager sprayed the pesticide inside the technical compartment for undercounter refrigerator HB0111 in front of the inspection team. The technical compartment was wet, soiled, and food equipment was in the immediate area.
The pesticide's label has important precautions to follow, such as:
-'only protected applicators may be in the treatment area during application'
-'when used as a direct or space spray, do not enter or allow others to enter treated area until sprays have dried'
-'remove or cover exposed food and drinking water, in the treatment area, before application' and 'remove or cover dishes, utensils, food processing equipment, and food preparation surfaces in the treatment area, or wash before use.'
|
|
Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Test Kit Secondary Standards
|
|
Violation:
The engineers in charge for testing potable water halogen and pH residuals were not using the manufacturer's secondary standards to perform calibration checks of their test kit. When the inspector asked the engineers how often and when the last time they used the secondary standards, there was no response. The engineers were not familiar with the secondary standards and could not quickly locate the instructions in the manufacturer's manual.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|