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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
The April 14, 2019 pipe disinfection log stated a pipe had been disinfected for 5 hours but listed the start time as 13:00 and the end time as 16:00.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
39
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Site:
Galley-Aft Far Point In World Cafe
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Violation:
One fruit fly was observed flying in front of the aft far point, which is located inside the galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
28
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Site:
Other-Deck A Locker In Front of Cabins A0055
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Violation:
Four stacks of approximately 50 plates each were stored directly on the deck.
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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.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The hair and lint strainer on the crew pool had not been cleaned and disinfected since the crew pool re-opened on October 14.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Whirlpool
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Violation:
The bather load for the thermal pool was missing on the safety sign posted next to the spa whirlpool spa. Another safety sign, which did state the bather load, was located less than 3 meters away
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The safety sign did not list the bather load.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
22
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Site:
Galley-World Cafe Dishwash
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Violation:
One final rinse nozzle in the rack-type conveyor dishwash did not produce an effective fan-like pattern. One pre-wash nozzle was blocked as well. Crew immediately began cleaning the machine.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-World Cafe Dishwash
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Violation:
Two of the final rinse nozzles in the hood-type warewash machine were blocked with debris.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-World Cafe Dishwash
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Violation:
Inside the hood-type warewash machine, two silverware racks had been washed through two complete cycles. The silverware was excessively soiled with debris. Inside the silverware racks there was excessive food and nonfood debris. There were large green chunks of food as well as foil that appeared to be a butter wrapper.
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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.:
39
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Site:
Galley-World Cafe Dishwash
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Violation:
One small, live fly was in the area. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
16
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Site:
Bar-Explorer's Lounge
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Violation:
The milk on the bar counter was labeled with a time control label of 0600-1000; however, the time control plan stated the service period was 0630-1030. Additionally, when the inspector asked to see the time control plan, it took many crew members to find the plan. It was in a locked undercounter cabinet.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Bar-Explorer's Lounge
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Violation:
The milk on the bar counter was labeled with a time control label of 0600-1000; however, the time control plan stated the service period was 0630-1030. Additionally, when the inspector asked to see the time control plan, it took many crew members to find the plan. It was in a locked undercounter cabinet.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible 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 potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Chef's Table
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Violation:
Cooling logs for the boiled sago (tapioca) on 9 October began at 80F and did not have a temperature listed above 135F. Crew explained that as soon as the tapioca is removed from boiling it is immediately placed on ice, which immediately cools the product to 80F. There was no temperature listed for the boiling product prior to the start of the cooling process.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The front-loading potwash machine was dripping an excessive amount of water from at least three different leak points onto the deck. Excessive water pooled on the deck below.
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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.:
35
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Site:
Galley-Potwash
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Violation:
The front-loading potwash machine was dripping an excessive amount of water from at least three different leak points onto the deck. Excessive water pooled on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
08
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Site:
Galley-Automatic Hood Washing Backflow Prevention Devices
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Violation:
Standing water collected inside the hoses attached to the vents of the backflow prevention devices for the automatic hood washing systems in pastry and Manfredi's. The hoses were not positioned in a manner to be self-draining. Technical crew reported all automatic hood washing system backflow prevention devices would be set up the same way.
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Recommendation:
Adjust hoses to be self-draining.
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Item No.:
36
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Site:
Buffet-Mamsen's
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Violation:
The light intensity at the crew handwashing station next to the food display at Mamsen's was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
26
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Site:
Galley-Ice Station
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Violation:
There was a small amount of pink debris on both sides of the plastic splash shield and a small amount on the plastic components of the evaporator.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive condensation collected on the deckhead above the middle and soiled end of the flight-type conveyor dishwash machine. Additionally, the deckhead condensation extended over the soiled dish drop and over the deckhead between the soiled dish drop handwash sinks. No dripping was noted.
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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.:
30
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Site:
Galley-Dishwash
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Violation:
One of the two double handwash sinks at the soiled dish drop was out of service due to an issue with a drain line. A work order had already been placed. There was another working double faucet handwash sink nearby in the soiled drop area.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
39
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Site:
Galley-Wine Pantry
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Violation:
There was one small, live fly.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
16
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Site:
Galley-Deck 2 Pantry
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Violation:
In undercounter refrigerator unit ending in 21224, there was a previously-opened 3-lb container of ricotta cheese. With a tip-sensitive thermometer, the inspector measured 46F. The margin of error of the thermometer was +/- 0.1F. Crew measured 44.8F. The cheese was discarded. Crew reported it was last used the day prior.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The gauge of the hood-type dishwash measured the final rinse temperature at 205F and 206F during two cycles. A maximum temperature registering 200F thermolabel did not indicate that the temperature had reached 200F at the upper and lower spray arms. The temperature at the manifold could not be verified by the inspector. Technical crew immediately responded. The proper utensil surface sanitizing temperature was reached during the final rinse.
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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.:
17
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Site:
Buffet-Officer
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Violation:
Two time control plans listed the coffee machine as a time control unit. The coffee machine had an attached milk compartment with milk held on time control. The time control sticker on the milk unit was labeled 0900-1300 which matched the time control plan opposite the machine. However, the time control plan near the hot line listed 0930-1330 for the same machine.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible 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 potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
26
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Site:
Bar-Pool
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Violation:
Thick, dark debris was noted in the beer tap. The area was open for service and passengers were present.
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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-Pool
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Violation:
Excessive condensation collected in the undercounter technical compartment under the espresso machine. There was a black, mold-like substance on the far back interior wall of the cabinet. Additionally, there was a white fuzzy mold-like substance covering approximately 2 square inches of the technical components on the right side of the cabinet.
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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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