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Item No.:
33
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Site:
Galley-Warewash
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Violation:
A profile strip on the starboard door frame in the pass through door for soiled equipment was loose. This created a difficult-to-clean gap.
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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.:
28
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Site:
Galley-Warewash
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Violation:
Soiled cutting boards were stored on a shelf hanging from the deckhead inside the canopy hood above the sanitizing compartment and clean landing of the three-compartment sink.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
38
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Site:
Galley-Warewash
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Violation:
The cleaning materials locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
Three of the curtains inside the rack-type dishwash machine were soiled with debris, especially between the curtain flaps. The dishwash machine was in use 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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
33
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Site:
Buffet-Lido Outside Waiter Stations
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Violation:
The deckhead above the port and starboard waiter stations had a gap between the panels that exposed the plenum above. Also, the deckhead panels above the port and starboard waiter stations, which has clean equipment stored, were wet from cleaning.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
28
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Site:
Buffet-Lido Outside Waiter Stations
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Violation:
The deckhead panels above the waiter station were wet from cleaning. Clean equipment was stored on the waiter stations under the wet deckhead, but the equipment was dry and no water was observed dripping.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
21
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Site:
Buffet-Lido Bar
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Violation:
Four mobile bar carts constructed of sealed wood were cracked and chipped in several locations exposing the raw wood. Soda cans and clean drinking glasses were stored on the carts, which were located behind the bar.
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Recommendation:
Ensure 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.:
30
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Site:
Galley-Crew Toilet Rooms
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Violation:
The female and male crew toilet rooms did not have toilet paper while the main galley was in operation.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensation was collecting on the bulkhead inside the canopy hood above the sanitizing compartment of the three-compartment sink and on the deckhead panel covering the supply air vent. Steam from the sanitizing compartment was observed escaping from the canopy hood. No clean equipment was impacted. A similar violation was written on the previous VSP inspection.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
The horizontal bars in the cutting board storage section of the clean storage shelf were soiled with food residue. No clean cutting boards were stored in this area during 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.:
26
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Site:
Galley-Warewash
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Violation:
More than 10 coffee carafes stored in the neutral undercounter cabinet and on the clean storage shelf were heavily soiled with coffee residue. Staff stated the coffee carafes had been previously cleaned.
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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:
Galley-Chef's Table Pantry
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Violation:
The previously cleaned grease trap housing for the flat/grooved grill was soiled.
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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.:
16
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Site:
Galley-Manfredi's Pantry
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Violation:
The meat lasagna stored in the reach-in refrigerator had a discard label indicating a preparation date of 15 December. However, the bolognese inside the meat lasagna was originally cooked and cooled on 12 December. The 7-day discard label was updated to reflect a discard date of 18 December based on the original preparation date of the bolognese.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
22
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Site:
Galley-Manfredi's Potwash
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Violation:
The temperature gauge on the sanitizing compartment of the three-compartment sink indicated 170F, but the water temperature was measured by the inspector at 180F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
34
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Site:
Galley-Manfredi's Hot Galley
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Violation:
The bucket fill tap under the handwash station was dripping water. The water was directed to a scupper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Galley-Bakery
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Violation:
The chilled water lines to the ice cream machine were not uniquely identified.
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Recommendation:
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:
Galley-Warewash
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Violation:
Water was dripping from the deckhead on the outside of the canopy hood on the clean end of the rack-type glasswash machine. No clean equipment was impacted.
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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.:
20
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Site:
Galley-Hot Galley
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Violation:
The crew member cooking thin pieces of fish did not have a tip-sensitive thermometer to measure the internal cooking temperature.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The water pressure for the upper final rinse manifold of the rack-type dishwash machine was low and only producing a stream of water from each nozzle and not an effective fan-like pattern. However, the final rinse temperature was still measured above 160F at the plate surface.
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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 of these guidelines; (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.:
23
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Site:
Galley-Potwash
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Violation:
A hotel pan in the sanitizing compartment of the three-compartment sink still had sticker residue on the outside surface. The hotel pan was removed and sent to be rewashed.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
38
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Site:
Galley-Deck 2 Restaurant Pantry
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Violation:
The cleaning materials locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
26
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Site:
Galley-Mamsen's
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Violation:
Two previously cleaned waffle irons stored on the back counter of the show galley were still soiled with a significant accumulation of grease and encrusted food debris. The waffle irons had not been used on the day of the inspection. 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. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
28
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Site:
Galley-Mamsen's
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Violation:
Four different stack of plates stored on the back counter of the show galley were not covered or inverted. The outlet was not in operation.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
32
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Site:
Galley-Mamsen's Warewash
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Violation:
The food debris garbage can, which was about 1/4 filled with food debris, in the soiled drop-off side of the warewash area was not covered with a lid. The area was not in use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Provisions-Starboard Loading Area
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Violation:
At least three pallets of ultra-high temperature (UHT) pasteurized milk and two pallets of individually packaged coffee pods were stored under a deckhead that was not enclosed and had exposed pipes and wires. The pallets of food were provisioned approximately three weeks prior to the inspection (27 November).
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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.
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Item No.:
19
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Site:
Provisions-Starboard Loading Area
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Violation:
At least three pallets of UHT milk and two pallets of individually packaged coffee pods were stored under a deckhead that was not enclosed and had exposed pipes and wires. The pallets of food were provisioned approximately three weeks prior to the inspection (27 November).
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Provisions-Loading Area
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Violation:
At least 20 pallets of food stored throughout the provisions corridor were stored on wooden pallets, which were absorbent and difficult to clean. The pallets of food were provisioned approximately 3 weeks prior to the inspection (27 November).
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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.:
33
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Site:
Other-Deck 1 - I95
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Violation:
Four racks of clean wine glasses were stored beneath an open deckhead in this area. The deckhead had slats that were spaced approximately 1.5 inches apart, which exposed the plenum above. Additionally, the bulkhead/deckhead juncture was open approximately 4-5 inches. Staff stated that the glasses were there to prepare for the welcoming of embarking guests.
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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.:
08
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Site:
Potable Water-Documentation
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Violation:
There was no written result for the annual visual inspection of the air gaps or nontestable backflow prevention devices recorded on the cross-connection control log.
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Recommendation:
Retain the visual inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Pipe Maintenance
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Violation:
There was no residual value recorded for the potable water pipe maintenance disinfection conducted on 30 November 2018. The documentation stated that the pipe was properly disinfected and flushed but a chlorine residual value was not recorded.
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Recommendation:
Document the free halogen residual level.
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Item No.:
28
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Site:
Other-Deck 1 - I95
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Violation:
Four racks of clean wine glasses were stored beneath an open deckhead in this area. The deckhead had slats that were spaced approximately 1.5 inches apart, which exposed the plenum above. Staff stated that the glasses were there to prepare for the welcoming of embarking guests.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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