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Item No.:
08
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Site:
Potable Water-POTABLE WATER - CROSS CONNECTION CONTROL
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Violation:
THE LISTING OF BACKFLOW PREVENTION DEVICES/METHODS DID NOT INCLUDE AIR GAPS USED AS BACKFLOW PREVENTION. EXAMPLES INCLUDE THE MINERALIZERS IN THE ENGINE ROOM, CHEMICAL DISPENSER STATIONS, AND RECREATIONAL WATER SYSTEM COMPENSATION TANKS. THIS IS A NEW REQUIREMENT UNDER THE VSP OPERATIONS MANUAL - 2005.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are include din the listing.
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Item No.:
16
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Site:
Galley-WINDJAMMER -GALLEY WALK-IN REFRIGERATION UNIT
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Violation:
THE WALK-IN REFRIGERATION UNIT IN THIS AREA IS DESIGNATED AS A DAY REFRIGERATOR. THERE WERE MEATS AND CHEESES WITH TEMPERATURES THAT RANGED FROM 46 F TO 51 F. THERE WERE NO SIGNS ON THE UNIT OR DATES AND TIMES BY WHICH THE POTENTIALLY HAZARDOUS FOOD SHALL BE USED OR DISCARDED.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food is held at 7°C (45°F) no longer than 24 hours in existing short term holding refrigeration equipment provided: (1) The equipment is designated by a permanent label affixed to it indicating the maximum allowable product temperature is 7°C (45°F) and the maximum allowable storage time is 24 hours; (2) All containers of potentially hazardous foods placed in the unit are labeled with the date and time by which food is to be used or discarded; (3) Potentially hazardous foods when placed in the equipment is at 5°C (41°F) or less; and (4) When the equipment is upgraded or replaced, it is to be with replaced equipment that can maintain the potentially hazardous food at 5°C (41°F) or less.
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Item No.:
22
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Site:
Galley-DECK 4 DISHWASH
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Violation:
ONE OF THE FINAL RINSE SPRAY NOZZLE WAS NOT FUNCTIONING. THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-WINDJAMMER - BUFFET (STBD)
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Violation:
ONE CHLORINE SANITIZER BUCKET WAS IN EXCESS OF 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-WINDJAMMER - CENTER STATION
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Violation:
SEVERAL PREVIOUSLY CLEANED SAUCERS AND BOWLS WERE SOILED AND STORED AS CLEAN
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Recommendation:
Ensure that 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-WINDJAMMER -WAREWASH AREA
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Violation:
ONE PREVIOUSLY CLEANED PITCHER WAS FOUND SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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-WINDJAMMER -POTWASH AREA
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Violation:
SEVERAL PREVIOUSLY CLEANED POTS, COLANDERS, BOWLS AND PANS WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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-WINDJAMMER -COFFEE STATION
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Violation:
FOUR PREVIOUSLY CLEANED COFFEE CUPS WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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:
Room Service-DECK 5 ROOM SERVICE HOT LINE
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Violation:
SEVERAL PREVIOUSLY CLEANED DISHES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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:
Room Service-DECK 5 ROOM SERVICE BEVERAGE STATION
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Violation:
SEVERAL SMALL COFFEE URNS WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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 5 POT WASH
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Violation:
NUMEROUS PREVIOUSLY CLEANED PANS WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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 5 DISHWASH
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Violation:
SOME OF THE PREVIOUSLY CLEANED PLATES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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 4 SOUP STATION
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Violation:
SEVERAL SOILED PLATES WERE STORED UNDER THE STEAM TABLE.
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Recommendation:
Ensure that 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:
Room Service-DECK 5 ROOM SERVICE GRILL
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Violation:
THE GREASE COLLECTION PAN AND SURROUNDING FRAME OF THE PREVIOUSLY CLEANED GRILL WAS FOUND SOILED WITH GREASE AND FOOD DEBRIS.
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Recommendation:
Ensure that 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.:
28
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Site:
Galley-DECK 5 PASTRY SATELLITE KITCHEN
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Violation:
NUMEROUS PLATE COVERS WERE STORED WET IN A STACKED CONFIGURATION.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-DECK 5 POT WASH
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Violation:
POTS AND PANS WERE STORED WET IN A STACKED CONFIGURATION.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-DECK 5 BEVERAGE STATION
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Violation:
A DISCONNECTED BEVERAGE SYRUP DISPENSER LINE WAS LYING ON THE DECK SURFACE.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Housekeeping-HOUSEKEEPING - DECK PANTRIES - GENERAL
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Violation:
THE DECK 2 PANTRY CLEAN STORAGE RACK WAS VERY CLOSE (2 INCHES) AWAY FROM THE DISH COUNTER WHERE DIRTY ITEMS ARE STAGED FOR WASHING.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-WINDJAMMER -WAREWASH AREA
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Violation:
THREE PLASTIC CONTAINERS WERE STORED DIRECTLY ON THE DECK.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-DECK 5 BAKERY
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Violation:
THE HANDSINK WAS BLOCKED BY COOLING RACKS. THIS WAS CORRECTED IMMEDIATELY.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-WINDJAMMER - BUFFET (STBD)
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Violation:
THE HANDWASH STATION IN THIS AREA DID NOT HAVE THE REQUIRED "WASH HANDS OFTEN" SIGN
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Galley-WINDJAMMER - BUFFET (PORT)
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Violation:
THE 'WASH HANDS OFTEN" SIGN WAS MISSING AT THE HANDWASH STATION.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Provisions-DECK 2 DRY STORES #1 AND #2
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Violation:
THE DECK UNDER THE STORAGE PALLETS WAS SOILED WITH MORE THAN ONE DAYS ACCUMULATION OF DIRT, DEBRIS AND FOOD PRODUCT.
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Recommendation:
Ensure that 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 5 PASTRY SATELLITE KITCHEN
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Violation:
THE TECHNICAL SPACE (R-5.20) DECK SURFACE HAD A HEAVY ACCUMULATION OF MOLD.
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Recommendation:
Ensure that 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 5 BEVERAGE STATION
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Violation:
THE DECK SURFACE BELOW THE COUNTER WAS SOILED WITH MORE THAN ONE DAYS ACCUMULATION OF FOOD DEBRIS, DUST AND OTHER PARTICULATE MATTER.
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Recommendation:
Ensure that 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 5 FOOD ELEVATOR
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Violation:
THE DOOR TRACKS WERE HEAVILY SOILED WITH LIQUID, FOOD, DIRT, MOLD, AND OTHER DEBRIS.
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Recommendation:
Ensure that 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 5 DINING ROOM
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Violation:
THE WAIT STATIONS AND WORK COUNTERS WERE NOT COVED.
THIS IS A NEW REQUIREMENT OF THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-DECK 4 BEVERAGE STATION
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Violation:
TWO OPENINGS WERE NOTED IN THE BULKHEAD BELOW THE BEVERAGE STATION WHERE PLUMBING LINES PASSED THROUGH, MAKING THE AREA DIFFICULT TO CLEAN.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 4 WINE STAND
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Violation:
THE DECK SURFACE BELOW THE COUNTER WAS SOILED WITH MORE THAN ONE DAYS ACCUMULATION OF DUST AND DEBRIS.
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Recommendation:
Ensure that 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 4 PANTRY
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Violation:
THE DECK UNDER SEVERAL PIECES OF EQUIPMENT WAS SOILED WITH MORE THAN ONE DAYS ACCUMULATION OF FOOD DEBRIS AND DUST.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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