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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log (AGE)
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Violation:
The Excel version of the AGE surveillance log did not include a 'Comments or Notes' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
08
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Site:
Galley-Deck 10 - Hot Galley - Tilting Pans
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Violation:
The testable backflow prevention assembly for the hood washing system was steadily dripping water from the atmospheric vent indicating possible malfunction. This was corrected.
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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 - Forward Omelet Station
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Violation:
A crew member's thumb was observed touching pooled raw egg inside of a white bowl when they were portioning egg onto a cooking skillet. The crew member subsequently handled a spatula, a clean bowl, and the cook-top temperature dial without changing their gloves and washing their hands. Staff intervened and instructed the crew member to change their gloves and wash their hands after handling the raw eggs in bowls.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 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: During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before putting on gloves for working with food or clean equipment and between glove changes; and after engaging in other activities that contaminate the hands.
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Item No.:
15
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Site:
Provisions-Oyster Tags
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Violation:
Six tags for raw oysters did not identify the location where the oysters were served. Crew stated oysters are served at both the Seafood Shack and Fahrenheit 555 Steakhouse. Tags provided to the inspector were stored in a shared binder, but the service locations were not indicated.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty; (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served. Record the date when the last shellstock from the container is served on the tag, label, or invoice.
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Item No.:
17
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Site:
Buffet-Deck 10 - Forward Buffet
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Violation:
Two hot buffet lines were listed on the time control plan as '6' and '7'; however, these buffet lines were not labeled with numbers. This was corrected during the inspection.
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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.:
18
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Site:
Buffet-Deck 10 - Forward Omelet Station
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Violation:
A crew member's thumb was observed touching pooled raw egg inside of a white bowl when they were portioning egg onto a cooking skillet. The crew member subsequently handled a spatula, a clean bowl, and the cook-top temperature dial without changing their gloves and washing their hands. Staff intervened and instructed the crew member to change their gloves and wash their hands after handling the raw eggs in bowls.
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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.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry
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Violation:
The gaskets were torn and frayed inside the convection oven.
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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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
20
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Site:
Buffet-Deck 10 - Aft Starboard Beverage Station
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Violation:
The underside nozzle dispensing surface of the hot chocolate machine was chipped and in disrepair. Additionally, the surface had open holes and other difficult to clean features.
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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.
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Item No.:
21
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Site:
Galley-Deck 10 - Guy's Burger - Show Galley
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Violation:
The protective plastic coating on one of the heat lamps on the worker side of the front counter was peeling.
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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. 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:
Galley-Deck 3 - Warewash (Aft / Port)
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Violation:
The undercounter doors below the scrapping table did not close below the overhead spray arms.
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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. Maintain nonfood-contact equipment in good repair and proper adjustment including: Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
Excessive silicone was on the counter at the front left leg of the juice machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 10 - Blue Iguana Beverage Station
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Violation:
Water leaked from the underside of the top combination oven and pooled on the top surface of the lower combination oven.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Deck 5 - Pig and Anchor Brewhouse
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Violation:
The left undercounter cabinet door hinge was loose below the counter telephone.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Food Service General-Countertops
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Violation:
Countertops were in disrepair throughout many food outlets. Specifically, coving at the counter/bulkhead junctures, grout and silicone around the perimeter of cold wells and hot wells, recessed soup wells, and counter profiling at handwashing stations. These outlets included: working sides of all the lido buffet counters, Guy's Burger show galley, and Bonsai Sushi show galley.
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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.:
22
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Site:
Galley-Deck 3 - Warewash (Aft / Port)
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Violation:
The fan coil and cables in the flight-type dishwash machine were soiled with more than one day's accumulation of grease and dust.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 0 - Warewash
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Violation:
The upper, right auxiliary rinse spray nozzle of the flight-type dishwash machine did not produce an effective spray pattern.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash (Aft / Port)
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Violation:
All upper final sanitizing rinse spray nozzles of the rack-type glasswash machine emitted little water and did not produce an effective spray pattern. Technicians determined the spray arm's O-ring was cracked and the ring was quickly replaced.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
Water in the wash, rinse, and sanitizing compartments of the flight-type potwash machine was soiled brown. The machine was in operation during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The flat grills were soiled with liquid dripping from the deckhead exhaust panels.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Deck 0
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Violation:
Approximately seven previously cleaned and sanitized white plastic bins were soiled with food debris on the food-contact surface.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 2 - Family Harbor
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Violation:
The ice dispenser's activator arm was soiled with debris along the top ledge.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 10 - Aft Starboard Beverage Station
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Violation:
Black slimy residue was on the inside of the ice/water machine's ice chute and ice chute housing.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 10 - Dishwash
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Violation:
Four previously cleaned and sanitized bowls were soiled with food residue.
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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.:
27
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Site:
Bar-Deck 5 - Ocean Plaza
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Violation:
Sticky food residue was on the underside of a storage shelf and adjacent bulkhead below and behind the coffee machine.
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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.:
27
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Site:
Food Service General-Countertops
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Violation:
Countertops were soiled with more than a day?s accumulation of old food soil and debris in areas of disrepair throughout many food outlets. These outlets included: working sides of all the lido buffet counters, Guy's Burger show galley, and Bonsai Sushi show galley.
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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.:
27
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Site:
Preparation Room-Deck 0
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Violation:
Approximately seven previously cleaned and sanitized white plastic bins were soiled with food debris on the nonfood contact surface.
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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.:
27
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Site:
Provisions-Deck 0 - Room 9 Frozen Miscellaneous
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Violation:
Ice build-up was on the front of the evaporator condenser.
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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.:
27
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Site:
Galley-Deck 3 - Bakery
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Violation:
The manufacturer's label on the front of the dough divider was soiled with a sticky substance.
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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.:
29
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Site:
Buffet-Deck 10 - Forward Omelet Station
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Violation:
Two soiled plates were staged on the counter in front of the right handwashing facility, impeding users from easily accessing the sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Buffet-Deck 2 - Family Harbor
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Violation:
The passenger automatic handwashing station at the buffet was not working. The area was not in operation during the inspection. This was immediately corrected.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable.
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Item No.:
33
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Site:
Provisions-Deck 0 - Room 8 Meat Freezer
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Violation:
Condensate and ice were on the outside door frame and on the bulkhead to the left and right of the door.
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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
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Liquid dripped from the deckhead exhaust panels above the flat grills onto the grill surface.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The deck tile grout along the scuppers and perimeter of the galley was broken or recessed. This was primarily in the warewash areas and hot galley.
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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.:
33
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Site:
Buffet-Deck 10 - Deli Station
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Violation:
The decorative laminate bulkhead panels throughout this area were in disrepair and peeling from the bulkhead making it difficult to clean.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The deck grout was missing or recessed in multiple food areas. This included around steel platforms and throughout the lido galley and buffet stations, Guy's Burger galley, and Bonsai galley.
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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.:
33
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Site:
Galley-Deck 10 - Sanitation Lift
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Violation:
Food debris of more than a day's accumulation was in the recessed deck tracks of the sanitation lift. This was cleaned during 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.:
33
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Site:
Galley-Deck 10 - Blue Iguana Beverage Station
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Violation:
Condensate collected on the deckhead above the double stacked combination ovens. No dripping was observed.
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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.:
36
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Site:
Galley-Deck 10 - Guy's Burger - Show Galley
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Violation:
The protective plastic coating on one of the heat lamps on the worker side of the front counter was peeling.
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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.:
36
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Site:
Bar-Deck 5 - Ocean Plaza
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Violation:
The light intensity at the back bar bottle storage shelving could not be raised to 220 lux for cleaning.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
36
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Site:
Galley-Deck 3 - Pastry
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Violation:
The light intensity measured less than 220 lux at the handwashing facility next to walk-in refrigerator #30.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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 2 - Family Harbor
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Violation:
The light intensity measured less than 220 lux at the handwashing facility in the pantry.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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:
Provisions-Deck 0 - Room 8 Meat Freezer
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Violation:
Condensate and ice were on the outside door frame and on the bulkhead to the left and right of the door.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 10 - Blue Iguana Beverage Station
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Violation:
Condensate collected on the deckhead above the double stacked combination ovens.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Bar-Deck 5 - Ocean Plaza
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Violation:
Three fruit flies were observed throughout this outlet: one behind the coffee station, one at the handwashing station, and one at the back beverage counter.
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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.:
44
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Site:
Children Area-Disinfectant Use
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Violation:
When explaining disinfecting procedures of hard non-porous surfaces, a staff member was not aware of the proper contact time of the disinfectant being used. The staff member stated they sprayed the surfaces with disinfectant and immediately wiped off.
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Recommendation:
Ensure the supervisor or person responsible for child activity center operations on the vessel demonstrates to VSP, on request during inspections, knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 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 10 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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