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Item No.:
08
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Site:
Potable Water-CROSS-CONNECTION CONTROL PROGRAM
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Violation:
THE AIR-GAP BACKFLOW PREVENTION USED FOR THE DRAIN FROM THE MINERALIZERS, THE ECOLAB CHEMICAL DISPENSERS USED THROUGHOUT, AND ALL THE UPRIGHT ICE MACHINES WERE NOT PART OF EITHER THE LIST OF NON-TESTABLE BACKFLOW DEVICES, OR PART OF THE REQUIRED INSPECTION RECORD FOR THESE DEVICES.
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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 included in the listing. Ensure that a log documenting inspection and maintenance, in written or electronic form, is maintained and available for review during inspections.
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Item No.:
13
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Site:
Galley-CREW GALLEY
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Violation:
TWO DENTS WERE NOTED ON THE TOP EDGE OF A CAN OF TOMATO JUICE CONCENTRATE. THIS CAN WAS LOCATED ON THE PREPARATION COUNTER. WHEN ASKED BY THE INSPECTOR IF THE ITEM WAS GOING TO BE USED, THE PERSON IN CHARGE STATED THAT THE CAN WAS TO BE USED FOR LUNCH SERVICE AND DID NOT NOTICE ANYTHING WRONG WITH THE ITEM.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
15
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Site:
Galley-CREW GALLEY
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Violation:
TWO DENTS WERE NOTED ON THE TOP EDGE OF A CAN OF TOMATO JUICE CONCENTRATE. THIS CAN WAS LOCATED ON THE PREPARATION COUNTER.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
21
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Site:
Galley-DECK 3 STARBOARD SIDE CLEAN DISH STORAGE
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Violation:
A FEW WAITER TRAYS WERE CHIPPED ALONG THE EDGE CREATING A ROUGH SURFACE AND MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-LIDO - GALLEY DISHWASH
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Violation:
DURING ACTIVE USE THE CONVEYOR GLASSWASH MACHINE HAD A FINAL, HOT WATER, SANITIZING GAUGE READING (MANIFOLD TEMPERATURE) OF ONLY 140 F. LATER TESTS FOLLOWING THE REPAIR TO THE MACHINE THE GAUGE READING WENT ABOVE 225 F AND THE NEEDLE CONTINUED OFF THE SCALE. THERE WAS NO VISIBLE PROBLEMS NOTED WITH THE SPRAY PATTERN OR SPRAY NOZZLES, AND THERE WAS NO STEAM VISIBLE OR AUDIBLE DURING THE FINAL RINSE CYCLE, INDICATING THERE WAS A PROBLEM WITH THE GAUGE THERMOMETER.
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Recommendation:
Ensure that a sink with at least 3 compartments is provided for manually washing, rinsing, and sanitizing equipment and utensils. Ensure that drainboards, utensil 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. 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.:
22
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Site:
Galley-POT WASH
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Violation:
THE TWO LARGE POT/TROLLEY WASH MACHINES HAD MANUFACTURER DATA FOR WASH AND RINSE TEMPERATURE AT EACH MOUNTED THERMOMETER, BUT THERE WAS NO MANUFACTURER'S DATA PLATE INDICATING THE WASH OR RINSE CYCLE TIMES, OR ANY PRESSURE REQUIREMENTS. THIS IS A REPEAT VIOLATION FROM THE PREVIOUS VSP INSPECTION REPORT.
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Recommendation:
Secure the operating parameters for these machines directly from the operating instructions or the manufacturer. From that create a data sheet and affix it to the machine or on an adjacent bulkhead for users and repair staff to refer to.
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Item No.:
24
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Site:
Galley-LIDO - GALLEY DISHWASH
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Violation:
THE CONVEYOR GLASSWASH MACHINE WAS IN ACTIVE USE AND HAD A FINAL, HOT WATER SANITIZING RINSE OF 145-150 F. STAFF STATED THAT THE MACHINE WAS CHECKED ROUTINELY DURING THE MORNING, BUT WITH FURTHER QUESTIONS ABOUT THE TESTING IT WAS CLEAR THEIR METHOD WAS FLAWED. THE MACHINE WAS IMMEDIATELY REPAIRED AND ACCEPTABLE TEMPERATURES ACHIEVED.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-DECK 3 BAKERY
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Violation:
THE SANITIZING SOLUTION FOR THE THREE BUCKET SYSTEM MEASURED OVER 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.:
24
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Site:
Pantry-DECK 8 BELL BOX
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Violation:
THE SANITIZING SOLUTION FOR THE THREE BUCKET SYSTEM MEASURED OVER 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:
Pantry-DECK 8 BELL BOX CLEAN DISH STORAGE
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Violation:
A COUPLE PREVIOUSLY CLEANED GLASSES 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.:
27
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Site:
Galley-DECK 3 BAKERY
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Violation:
THE UNDERCOUNTER REACH-IN REFRIGERATOR DOOR GASKET WAS SOILED WITH FOOD DEBRIS. THIS UNIT WAS UNDER THE BREAD SLICER.
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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:
Pantry-DECK 8 BELL BOX CLEAN DISH STORAGE
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Violation:
A FEW RACKS OF PLATES WERE NOT STORED COVERED OR INVERTED.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Pantry-DECK 8 BELL BOX
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Violation:
ONE RACK OF CLEAN SILVERWARE WAS STORED IN A PREPARATION SINK DIRECTLY UNDER THE FAUCET. THIS RACK WAS NOT COVERED AND THE SILVERWARE WAS NOT INVERTED.
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Recommendation:
Ensure that single-service and single-use articles are kept in the original protective package or stored by using other means that afford protection from contamination until used. Ensure that linens and napkins that are used to line food service containers and cloth napkins are laundered between each use. Ensure that a nontoxic tracking powder such as talcum or flour, if used, does not contaminate equipment, utensils, linens, and single-service and single-use articles. Ensure that the insect devices are not located over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles and dead insects and insect fragments are prevented from being impelled onto or falling on clean items.
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Item No.:
28
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Site:
Food Service General-
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Violation:
THE DINING ROOM TABLES ARE PRE-SET FOR SERVICE FOR GREATER THAN FOUR HOURS. ITEMS WERE NOT STORED COVERED OR INVERTED FOR PROTECTION.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-DECK 3 POT WASH
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Violation:
THE WATER AT THE HANDWASH STATION MEASURED 97F. THIS UNIT WAS NOT ADJUSTABLE. THIS WAS CORRECTED DURING THE INSPECTION. THIS IS A NEW ITEM IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Galley-DECK 3 SOUP STATION
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Violation:
THE WATER AT THE HANDWASH STATION MEASURED 94F. THIS UNIT WAS NOT ADJUSTABLE. THIS IS A NEW ITEM IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Galley-DECK 3 STARBOARD SIDE DISWASH
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Violation:
THE HANDWASH STATION WAS BLOCKED BY A LARGE WASTE RECEPTACLE. THIS RECEPTACLE WAS FULL OF WATER. STAFF WERE WORKING IN THE AREA AT THE TIME AND ONE OTHER DISTANT STATION WAS AVAILABLE FOR USE.
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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.:
33
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Site:
Galley-DECK 3 BAKERY
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Violation:
A STICKY RESIDUE WAS NOTED ON THE BULKHEAD NEAR THE BAKING OVEN.
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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-LIDO - GALLEY AND PIZZERIA PANTRY
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Violation:
THERE WERE A FEW DECK AREAS IN THE HOT GALLEY AND THE PIZZERIA PANTRY WHERE THE TILE GROUT WAS RECESSED, MAKING THE DECK 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:
Buffet-LIDO BUFFET
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Violation:
THE DECK JUNCTURE WITH THE BASE OF THE BEVERAGE STATIONS AND THE WAITER STATIONS WAS NOT COVED TO IMPROVE CLEANING. THIS IS A NEW REQUIREMENT IN THE VSP OPERATIONS MANUAL 2005 AND WAS ALSO NOTED IN THE PREVIOUS VSP INSPECTION OF FEBRUARY 2006.
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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.:
40
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Site:
Integrated Pest Management-IPM - ACTIVE MONITORING INSPECTIONS
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Violation:
THE STAFF CONDUCTED WEEKLY ACTIVE MONITORING INSPECTIONS FOR LIVE PESTS IN VARIOUS AREAS OF THE SHIP, WITH A REQUIREMENT THAT AT LEAST ONE SUCH INSPECTION PER MONTH BE CONDUCTED AT NIGHT, ACCORDING TO THE LOG FORM COMPLETED. THERE WAS NO INDICATION ON THE FORM FOR THIS INSPECTION OF THE TIME OR EVEN A CODE FOR DAY OR NIGHT TO VERIFY SOME WERE DONE AT NIGHT. THERE WAS A TIME INDICATION ON THE PASSIVE MONITORS PLACED OUT FOR PESTS, BUT THAT IS NOT A REQUIREMENT OF THE VSP OPERATIONS MANUAL AND THAT INSPECTION IS NOT PART OF THE ACTIVE MONITORING INSPECTION.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night. Ensure the form completed indicates the time of the inspection or which ones were conducted at night.
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Item No.:
41
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Site:
Housekeeping-PUBLIC TOILET FACILITIES
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Violation:
THE MEN AND WOMEN'S CHANGING ROOMS IN THE SPA AREA WERE NOT EQUIPPED SO PERSONS EXITING FROM THE TOILET ROOM AFTER HANDWASHING COULD DO SO WITHOUT MAKING BARE HAND CONTACT WITH THE DOOR HANDLE. THE WASTE RECEPTACLES WERE NOT NEAR THE EXIT DOOR. THIS IS A NEW REQUIREMENT OF THE VSP OPERATIONS MANUAL 2005.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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