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Item No.:
39
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Site:
Bar-Deck 5 - Champaign Bar
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Violation:
One fly in the technical space below the soda guns.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
One small fly observed near the port side beverage station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Other-Deck 14 - Viking Crown Lounge Food Pantry
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Violation:
One small fly observed near the warewashing area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
24
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Site:
Preparation Room-Deck 1
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Violation:
No chlorine residual was indicated when the inspector and the staff member tested the white sanitizing bucket. This was correct immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling.
If another solution concentration or pH of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
33
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Site:
Preparation Room-Deck 1 - Beef Thawing Room
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Violation:
Heavy ice build up was on the bulkhead behind the condenser.
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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.:
33
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Site:
Provisions-Deck 1 - Frozen Fish Room 40
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Violation:
The high fog deckhead spray cover was not flush with the deckhead.
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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.:
29
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Site:
Provisions-Deck 2 - Crew Galley
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Violation:
The handwashing station water temperature measured 124F near the bain marie station. This was corrected immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
26
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Site:
Dining Room-Deck 3 - Waiter Station 10
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Violation:
The three previously cleaned coffee carafes had old food residue. These were removed 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.:
33
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Site:
Dining Room-Deck 4 - Wine Cellar Walk-in Refrigerator
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Violation:
A gap was on the right side of the door where it connected to the bulkhead.
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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.:
17
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Site:
Buffet-Deck 11 - Wind Jammer - Plaza Bar
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Violation:
The discard time label for milk on the bar countertop did not match the time control plan. The label posted on the milk stated a discard time of 5:40 am - 9:40 am. The time control plan for the service area stated 5:30 am - 9:30 am. This was corrected immediately.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
36
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Site:
Buffet-Deck 11 - Wind Jammer - Plaza Bar
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Violation:
The light intensity along the open shelving at the back bar did not reach the minimum of 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
21
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Site:
Buffet-Deck 11 - Wind Jammer
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Violation:
Two nonfood contact surface boards used to rest food platters on the serving line were chipped and cracked along the corners. The venue was in operation at time of inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Wind Jammer
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Violation:
The plexisglass sneeze guard on the island buffet line was cracked near a fastener.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
20
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Site:
Buffet-Deck 11 - Wind Jammer
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Violation:
The undercounter refrigerator at the port side salad station was out of order. Crew were aware and awaiting for the part to repair the unit.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
30
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Site:
Buffet-Deck 11 - Wind Jammer
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Violation:
The hand washing station's paper towel dispenser at the port side toast line was empty. This was corrected immediately.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
27
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Site:
Buffet-Deck 11 - Wind Jammer
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Violation:
Heavy accumulation of debris located on the undercounter refrigerator door handle at the aft show galley.
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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:
Other-Deck 14 - Crown Lounge
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Violation:
An open penetration was on the countertop underneath the table mounted coffee machine that was not adequately sealed. Food accumulated in and around the opening.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
36
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Site:
Pantry-Deck 14 - Lounge Food Pantry
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Violation:
The light intensity along the bulkhead of the clean storage rack measured 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.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
20
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Site:
Pantry-Deck 14 - Lounge Food Pantry
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Violation:
The ice machine deflector panel had a recessed area on the food splash zone where the fastener connected.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Bar-Deck 14 - Viking Lounge
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Violation:
Five recessed lighting fixtures were not flushed to the deckhead above the bar counter and created difficult to clean areas.
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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.:
39
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Site:
Dining Room-Deck 5
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Violation:
One fly was observed at waiter station 3.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Preparation Room-Deck 1 - Poultry Thawing Room
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Violation:
Black residue was on the white smoke detector 'G0103'. This was cleaned immediately.
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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.:
33
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Site:
Provisions-Deck 1 - Frozen Meat Room 37
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Violation:
Frozen condensate was on the deckhead hatch. This was cleaned immediately.
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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.:
16
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Site:
Provisions-Deck 2 - Crew Mess
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Violation:
The temperature of the left bulk milk dispenser was measured at 44F by the inspector and 46F by the staff member.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated TCS/PHF is at a temperature of 5C (41F) or below when received; (2) TCS/PHF that is cooked and received hot is at a temperature of 57C (135F) or above; (3) A food labeled and shipped frozen by a food-processing plant is received frozen; (4) Upon receipt, TCS/PHF is free of evidence of previous temperature abuse.
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Item No.:
33
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Site:
Galley-Deck 2 - Pastry
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Violation:
The deck grouting was in disrepair around the steam kettles.
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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.:
33
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Site:
Dining Room-Deck 4 - Wine Cellar Walk-in Refrigerator
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Violation:
An open penetration was in the deckhead to the right of the condenser.
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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.:
44
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Site:
Recreational Water Facilities-Deck 11 - Children Pool & Baby Only Facility
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Violation:
The children's pool interactive spray arm feature was directed towards the baby only facility and spraying directly inside. The children's pool operates halogen residual levels between 2-5 ppm and the baby only as 3-10 ppm. The area was not in operation.
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Recommendation:
Ensure interactive features do not intersect with other recreational water facilities that can potentially effect halogen residual levels.
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