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Item No.:
31
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Site:
Galley-Lido Galley - Blue Iguana
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Violation:
There was a clear, plastic spray bottle with an orange liquid inside stored on the deck between refrigerator 4-117 and the ice machine. The bottle was not labeled. Staff stated it was a cleaning chemical. Staff relocated the bottle immediately and stated that it would be properly labeled.
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Recommendation:
Ensure poisonous or toxic materials are used according to: (1) Law and 2011 VSP Operations guidelines; (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food area; and (3) The conditions of certification, if certification is required, for use of the pest-control materials.
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Item No.:
38
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Site:
Galley-Lido Galley - Blue Iguana
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Violation:
There was a clear, plastic spray bottle with an orange liquid inside stored on the deck between refrigerator 4-117 and the ice machine. The bottle should be relocated to a chemical locker. Staff relocated the bottle immediately and stated that it would be properly labeled and stored.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Food Service General-Deck Material
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Violation:
There were several areas where the tiles were busted or cracked, or the grouting was recessed or missing. Staff presented inspectors with documentation showing an ongoing maintenance plan for deck tiles and grout.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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-Center
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Violation:
There was a buildup of brown material beneath the stacked combination ovens in the lido galley. The buildup was in excess of what is expected to accumulate in 24 hours.
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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-Center
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Violation:
The stacked combination ovens in this area had an excessive amount of sealant material around the perimeters (both machines) of the technical panels. The sealant was bumpy and rigid making it difficult to clean.
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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.:
22
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Site:
Galley-Starboard Side
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Violation:
There was one nozzle missing on the final rinse spray arm (lower) of the hood-type potwash machine. Staff responded immediately to replace the nozzle.
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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.:
29
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Site:
Galley-Salad Preparation/Buffet
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Violation:
The handwash sink temperature at the entrance to this area from the galley only reached a maximum of 83F. The inspector ran the water for approximately three minutes and it still did not reach the required temperature. Staff made adjustments immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Center
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Violation:
The handwash sink located in the middle of the galley near the tilting kettles, was leaking from the plumbing and accumulating on the deck. This was not directed to a scupper.
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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.:
34
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Site:
Galley-Center
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Violation:
The handwash sink located in the middle of the galley near the tilting kettles, was leaking from the plumbing and accumulating on the deck. This was not 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.:
30
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Site:
Buffet-Lido Deck 9 Handwash Sinks
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Violation:
The passenger handwash sinks located near the pool between Guy's Burger and Blue Iguana Cantina, and the one in the aft dining room on the portside were out of order due to electronic malfunctions. Staff stated the one in the aft had not been operational since dry dock which was approximately eight months prior.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
27
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Site:
Buffet-Aft - Deck 9
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Violation:
The waiter station on the portside had a sign indicating that the countertop was for clean items. but there was a soiled pad lock on top. This area was between the Seafood Bucket and the Pizzeria which were not open for service at the time of the inspection. Staff removed the clean sign and pad lock.
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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:
Dining Room-La Cucina Portside
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Violation:
There were four table leaf inserts used to extend the seating at the passenger tables, which were unfinished, particle board. This is absorbent and difficult to clean.
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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. 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:
Dining Room-Pig and Anchor
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Violation:
There was no coving in front of either of the two waiter stations. Additionally, there was a large, rusty grate directly over the station. The grate was difficult to clean, uneven and in poor condition. Staff stated that the grates were installed over an exhaust inlet.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
26
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Site:
Galley-La Cucina Show
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Violation:
There were approximately four white, square serving dishes which were previously cleaned but had some debris on the food contact surface. Staff relocated these to be recleaned.
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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.:
07
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Site:
Galley-Deck 3 Bellbox
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Violation:
The backflow prevention device installed on the water line leading to the counter mounted coffee machine was corroded. The vent did not appear to be blocked. Staff were advised to follow proper disinfection procedures as per the Operation Manual, however; the inspector was notified later that the device was replaced right away. This was not enough time for proper disinfection.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
There was a seam larger than 0.8mm which had a large amount of food debris where the counter-mounted salamander and the counter met. Staff responded to clean and seal this.
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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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
27
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Site:
Galley-Deck 3
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Violation:
There was a seam larger than 0.8mm which had a large amount of food debris where the counter-mounted salamander and the counter met. Staff responded to clean and seal this.
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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.:
44
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Site:
Galley-Lido Galley - Blue Iguana
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Violation:
The variance for Behind the Fun was not updated to reflect the new ship name. It still had Triumph listed. Not Sunrise.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
27
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Site:
Other-Deck 3 - Chef's Table
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Violation:
There was a layer of dust and food debris on the table top, counter tops and preparation areas. Additionally, there was a large, encrusted material on the deck. The last time this area was used was three days prior per records.
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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.:
24
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Site:
Galley-Deck 3 Warewash Aft
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Violation:
The starboard, aft flight type machine was not in proper working order during the inspection. The final rinse manifold was measured several times using the stick method which yielded between 160F and 174F. Additionally, the inspector's thermolabel which was placed on the manifold arm did not indicate 180F. The wash tank was within normal range. The inspector returned to the area three times after crew made adjustments, but it was ultimately shut down and the dishes were moved to the forward warewash.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck Portside
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Violation:
The potwash final rinse temperature gauge was reading as high as 215F and the internal 200F thermolabel placed on the manifold turned black, Staff made adjustments and the final rinse was within normal limits.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Crew Reporting
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Violation:
On 2 November 2019, a cook experiencing diarrhea symptoms worked while symptomatic. According to the AGE log, this crew member experienced three episodes of diarrhea beginning at 1300 and did not report to medical until 2200 later that day. According to the ship's doctor, this crew member continued to work as a cook during this time. An assessment of the food prepared by the crew member was taken and all food was discarded. Additionally, the employee received disciplinary actions and training.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The ship's non-testable cross-connection control log identified four double check valve vacuum breakers on the hot and cold potable water lines to two pedicure thrones, however, when observed, four atmospheric vacuum breakers were installed instead. Crew members were unsure if these backflow devices were designed for use under continual pressure.
Additionally, the same log identified two atmospheric vacuum breakers for two showers in the medical center, however, the medical shower only had one shower.
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Recommendation:
Provide a comprehensive cross-connection control program that is reflective of the backflow prevention devices installed.
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Item No.:
33
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Site:
Other-Bridge Coffee Station
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Violation:
Carpet was present on the deck below the coffee station.
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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.:
21
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Site:
Other-Bridge Coffee Station
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Violation:
The laminate paneling installed over the coffee station counter and lower refrigerator shelving was peeling and in poor repair.
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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 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.:
22
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Site:
Food Service General-Crew Stairways
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Violation:
Approximately ten soiled plates and one soiled drinking glass were stored on the deck in the deck 8 aft port crew stairwell. Additionally, a soiled glass was also stored on the deck in the deck 10 forward port crew stairwell.
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Recommendation:
Ensure drainboards, utensils, 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.
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Item No.:
08
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Site:
Potable Water-Chemical Locker - Deck A
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Violation:
The potable water line in this room was not identified as potable water. This was corrected during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
15
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Site:
Provisions-Dry Store Room Dk 0
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Violation:
There were two dented cans stored on the shelves. It was unclear if seams were compromised. Staff discarded these.
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Recommendation:
Ensure 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 canned goods with dents on end or side seams are not used.
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