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Item No.:
06
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Site:
Potable Water-Distribution Analyzer Calibration Log
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Violation:
There was no documentation of a calibration check at the far point on 30 November 2025.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 mg/L (ppm) higher or lower than the analyzer reading. Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
27
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Site:
Pantry-Deck 4 - Ice Machine
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Violation:
The ice machine?s housing behind the removable exterior panel was soiled with a sticky brown residue.
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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.:
26
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Site:
Pantry-Deck 4 - Ice Machine
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Violation:
The ice thickness sensor was soiled with a pink substance.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log does not include a comments/notes section. (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.:
27
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Site:
Galley-Deck 2 - Beverage Area
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Violation:
The underside of the espresso machine was soiled with more than a day's accumulation of orange and brown residue. Staff stated this was from a previously repaired leak and they have ordered an new panel.
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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.:
26
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Site:
Galley-Deck 2 - Beverage Area
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Violation:
The espresso machine's milk frother wand was soiled with brown residue. This area was last used the night before and had been previously cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 2 - Ice Machine
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Violation:
The ice machine's thickness gauge was soiled with orange residue where the metal pin touches the plastic above the evaporator panel.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
The deck tile grout was in disrepair in the cold preparation area between the two deck drains.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 2 - Cold Preparation Area
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Violation:
Water splashed onto the preparation table next to the handwashing station when the inspector washed their hands. This area was not in operation.
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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:
Galley-Deck 2 - Hot Galley
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Violation:
The left edge of the flat-top grill where it was repaired was rough and difficult to clean.
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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. 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.:
33
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
The fire suppression system above the deep fat fryer was excessively soiled with grease residue.
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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.
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Item No.:
27
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Condensate collected around undercounter refrigerator #22's door. Droplets formed along the top edge of the compartment when the door was opened. Food was not stored in this refrigerator at the time of the inspection.
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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.:
22
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Site:
Galley-Deck 2 - Warewash
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Violation:
The undercounter warewash was out of operation starting the morning of the inspection due to a leak.
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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.:
33
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Site:
Galley-Deck 2 - Warewash
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Violation:
Condensate collected on the deckhead above the clean side of the rack-type warewash machine. Dripping was not 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.:
37
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Site:
Galley-Deck 2 - Warewash
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Violation:
Condensate collected on the deckhead above the clean side of the rack-type warewash machine. Dripping was not observed.
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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.:
39
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Site:
Galley-Deck 2 - Pastry
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Violation:
One large fly was flying around this area.
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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.:
21
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Site:
Galley-Deck 2 - Pastry
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Violation:
A sticker on the ice cream machine was peeling which created a difficult to clean area.
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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.:
20
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Site:
Galley-Deck 2 Butcher
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Violation:
The counter-mounted mixer had two slotted fasteners in the food splash area above the mixing bowl.
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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; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Provisions-Deck 2 - Refrigerators
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Violation:
The ambient temperature measuring device was positioned on the cooling unit and not in the warmest part of the refrigerator.
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Recommendation:
Ensure temperature-measuring devices are easily readable and conform to the following guidelines: (1) In a mechanically refrigerated food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of the unit.
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Item No.:
33
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Site:
Provisions-Deck 1 - Vegetable Freezer
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Violation:
The deck under the food storage racks was soiled with more than a day's accumulation of food debris.
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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. Do not use carpet in these areas. 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.:
17
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Site:
Galley-Deck 5 - Topside
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Violation:
Refrigerator #2 was listed on the time control plan; however it was not physically labeled as a time control unit.
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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.:
28
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Site:
Galley-Deck 5 - Warewash
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Violation:
A previously cleaned and sanitized bowl was wiped with a clean, dry, lint-free cloth before it was air dried.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
21
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Site:
Buffet-Deck 2
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Violation:
The water dispenser's countertop mounting plate had circular indentations that were difficult to clean.
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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.:
27
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Site:
Buffet-Deck 2
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Violation:
The water dispenser's countertop mounting plate had circular indentations that were soiled with more than a day's accumulation of black residue.
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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.:
26
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Site:
Buffet-Deck 2
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Violation:
The underside of the coffee dispenser's spigot was soiled with more than a day's accumulation of brown residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Bar-Deck 3 - Main Bar
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Violation:
Two racks of previously cleaned and sanitized glasses were stored four inches above the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
21
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Site:
Bar-Deck 3 - Main Bar
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Violation:
The undercounter cabinet below the handwashing sink had an open penetration at the back and on the bottom of the cabinet.
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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.:
21
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Site:
Buffet-Deck 5 - Topside
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Violation:
The espresso machine's countertop mounting plate had circular indentations that were difficult to clean.
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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.:
27
|
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Site:
Buffet-Deck 5 - Topside
|
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Violation:
The espresso machine's countertop mounting plate had circular indentations that were soiled with more than a day's accumulation of black residue.
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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.:
22
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Site:
Galley-Deck 5 - Topside Pantry
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Violation:
The undercounter warewash machine's door was in disrepair and difficult to close.
|
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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.
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Item No.:
21
|
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Site:
Galley-Deck 5 - Topside Pantry
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Violation:
The sealant along the bottom edges of the dumbwaiter was peeling which created a difficult to clean surface.
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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.:
27
|
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Site:
Galley-Deck 5 - Topside Pantry
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Violation:
Old food residue accumulated along the bottom edges of the dumbwaiter where the sealant was in disrepair.
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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.:
17
|
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Site:
Galley-Deck 2
|
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Violation:
The cooling logs listed the time the food started cooling and the time the food finished cooling. When the food required additional cooling beyond the initial two hours, it was unclear if the time documented was the first temperature check or the last temperature check. Staff showed an updated cooling log before the end of the inspection.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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