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Item No.:
19
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Site:
Food Service General-Deck 16 - Garden Cafe
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Violation:
The protective cover was peeling off multiple light bulbs above food on the buffet hot line. The bulbs were replaced before the end of the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following areas:
Deck 16 - Garden Cafe - One fly at ice cream station.
Deck 7 - Manhattans Room - One fly starboard side aft waiter station.
Deck 6 - Atrium Bar - One fly in the back bar area.
Deck 6 - Savor - One fly port side waiter station.
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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.:
36
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Site:
Food Service General-Deck 16 - Garden Cafe Hot Line
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Violation:
The protective cover was peeling off multiple light bulbs above food on the buffet hot line. The bulbs were replaced before the end of the inspection.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
33
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Site:
Galley-Deck 8 - Cagney's Show Galley
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Violation:
The deckhead light fixture was not flush to the deckhead above the handwashing station. This was fixed before the end of the inspection.
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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.:
27
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Site:
Galley-Deck 8 - Food Republic Forward Work Station
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Violation:
The back bulkhead exhaust hood overhang had more than a day's worth of dust. This was cleaned immediately.
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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.:
21
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Site:
Dining Room-Deck 6 - Teppanyaki Station 16
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Violation:
A gap was on the right side of the flat top grill where the grill connects to the countertop. This was corrected immediately.
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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.:
26
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Site:
Galley-Deck 16 - Garden Cafe Aft Galley
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Violation:
The ice machine had black debris on the backside of the deflector shields. The machine was taken out of service to be cleaned and the ice was discarded.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Bar-Deck 7 - Casino/Sports Bar
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Violation:
The passenger handwashing station near the small self-serve buffet did not have hand soap. The area was not in use.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
20
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Site:
Galley-Deck 8 - Onda Galley
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Violation:
Two cutting boards stored on a clean rack were scored and were not easily cleaned. The cutting boards were immediately discarded and replaced with new cutting boards.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The medical team was unfamiliar with the electronic medical record system?s AGE log function and relied on maintaining a manual version, resulting in discrepancies. For example, two AGE cases recorded in the system were missing from the manual log during the most recent voyage.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
08
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Site:
Galley-Deck 7 - Manhattan Room Galley
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Violation:
The backflow prevention device for the water filling station was continuously dripping onto the deck. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The bunkering line after the chemical injection point was not striped every 5 meters (16.4 feet). This was corrected before the end of the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
33
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Site:
Food Service General-Deck Grouting
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Violation:
The deck grouting was recessed and in disrepair in the following areas:
Deck 5 - Crew Galley - Hot Galley
Deck 6 - Main Galley - Soiled Potwash Entrance
Deck 6 - Main Galley - Soup Station
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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.:
21
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The small metal panel on the back of the black wheel handle was pulling away from the handle, creating a difficult-to-clean seam. The seam was sealed.
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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.:
26
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Site:
Galley-Deck 6 - Pantry
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Violation:
Black debris was on the inside of two previously cleaned and sanitized plate covers. They were sent to be rewashed.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
18
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Site:
Galley-Deck 6 - Time Control Refrigerator 6
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Violation:
Raw ground beef patties were stored above raw pork. The patties were moved below the pork.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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