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Item No.:
08
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Site:
Potable Water-Pool/Spa Technical Rooms
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Violation:
The water lines after the reduced pressure backflow prevention devices were striped blue. This was corrected at the time of the inspection.
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Recommendation:
Do not stripe potable water lines after reduced pressure assemblies.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no record of the cleaning, disinfection and flushing of the potable water tanks after painting. The job description on the vessel which detailed the work to be done was per the Operations Manual requirements. Per the engineer when the work order was submitted it was performed in accordance with the job description. The records made no mention that the work was done per the job description. Additonally, there were a few records that had no notations at all.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line supplying the hose connection near evaporator #1 was not fitted with a backflow protection device.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-Main Galley - Dk 4 - Room Service Handwash Station
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Violation:
The backflow prevention device was missing from the threaded deck tap under the handwash sink.
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Recommendation:
Replace the missing backflow preventer.
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Item No.:
16
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Site:
Buffet-Portside Buffet Line
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Violation:
The temperature of the individual sized cream cheeses was measured between 44 and 50 F inside reach-in refrigerator unit #4811.111.5917. The temperature of the reach-in refrigerator was 36F. The cream cheeses were immediately placed inside the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Hot Galley
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Violation:
There was a moldy orange noted inside a plastic bin full of oranges. The moldy orange was discarded and the remaining oranges were washed.
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Recommendation:
Ensure that food is protected from cross-contamination by: (7) Separating damaged, spoiled, or recalled food being held on the vessel.
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Item No.:
19
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Site:
Buffet-Portside and Starboard Buffet Line
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Violation:
The coating on the heating lamps above the carving stations were peeling. The lamps were recessed within the metal shield.
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Recommendation:
Replace the heating lamps.
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Item No.:
20
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Site:
Buffet-Aft Buffet
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Violation:
The mesh on the deep fat fryer basket was torn, making cleaning difficult.
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Recommendation:
Replace the deep fat fryer basket.
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Item No.:
21
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Site:
Galley-Johnny Rockets
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Violation:
The external thermometer gauge for the bulk milk dispenser unit was not operating.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The external thermometer gauge for hot holding cabinet #4811.111.5240 was not working.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Main Galley - Decks 3, 4 & 5
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Violation:
Peeling labels were noted on some combination ovens, making cleaning difficult.
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Recommendation:
Remove peeling labels.
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Item No.:
21
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Site:
Galley-Main Galley - Food Service General
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Violation:
The end cap was missing on a handle of one of the combination ovens, making cleaning difficult.
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Recommendation:
Replace the missing end cap.
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Item No.:
21
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Site:
Bar-Cafe Promenade
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Violation:
The glass doors on the display case were slightly chipped.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-Main Galley - Dk 3 - Grill Section
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Violation:
A plastic coating on the non-food-contact side of the center flat-top grill was peeling, making cleaning difficult.
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Recommendation:
Remove the plastic coating.
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Item No.:
22
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Site:
Galley-Windjammer Pot Wash
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Violation:
The mounted wash and final rinse gauges were not operating on the mechanical pot wash machine. The plate surface temperature was measured at 162 F.
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Recommendation:
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-
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Violation:
An employee was observed sanitizing a clean rack. The sanitizing bucket was soiled.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Main Galley - Dk 4 - Potwash
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Violation:
The mechanical potwash was posted out of order for approximately one month. The ship is awaiting the arrival of the spare parts.
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Recommendation:
Repair the mechanical potwash as soon as the spare parts arrive.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The wash gauge was not operating on the pot wash machine.
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Recommendation:
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.:
25
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Site:
Galley-Main Galley - Dk 3 - Soup Station
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Violation:
A wet wiping cloth was found draped across the sanitizer container. This item was corrected during the inspection.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Main Galley - Dk 3 - Pantry
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Violation:
A few previously cleaned plates were found 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.:
26
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Site:
Galley-Main Galley - Dk 3 - Coffee Station
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Violation:
The AFT/STBD ice machine cuber cover was soiled with a black material.
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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.:
26
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Site:
Galley-Main Galley - Dk 3 - Coffee Station
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Violation:
The water cascade system of two ice machine was soiled with a pink material.
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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.:
26
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Site:
Galley-Main Galley - Dk 3 - Wine Stand
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Violation:
A previously cleaned bar glass was found 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.:
26
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Site:
Galley-Main Galley - General
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Violation:
A brownish residue was noted on the brown plastic plate covers when wiped with a paper towel.
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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.:
26
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Site:
Galley-Main Galley - Dk 5 - Room Service
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Violation:
Several previously cleaned plates in a plate trolley were found soiled with specks of food and grease 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.:
26
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Site:
Galley-Main Galley - Dk 4 - Bakery
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Violation:
Three previously cleaned scalloped plates were found 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-Main Galley - Dk 3 - Grill Section
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Violation:
The non-food-contact side of one of the ribbed grills was slightly soiled with old grease. The equipment was previously cleaned earlier in the day.
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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:
Galley-Main Galley - Dk 3 - Potwash
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Violation:
A wire basket used for hot water sanitizing was stored directly on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Main Galley - Dk 4 - Bakery
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Violation:
The waste receptacle was missing at the handwash station. This item was corrected during the inspection.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Main Galley - Dk 4 - Hot Line
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Violation:
The deck beneath the grills was soiled. The area was previously cleaned.
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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:
Provisions-Poultry Freezer/Frozen Mixed Vegetables/Fish Preparation
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Violation:
Loose soft sealant was noted in a few areas of the deckhead panel seams and two door frames.
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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:
Provisions-Dry Stores # 1 and # 2
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Violation:
The deck surfaces were soiled with greater than one days accumulation of dust and debris.
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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-Main Galley - Dk 3 - Grill Section
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Violation:
The light covers above the ribbed grills were soiled with greater than one day's accumulation of dirt and debris.
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Recommendation:
Clean the light covers frequently to prevent soil build-up.
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Item No.:
33
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Site:
Bar-Solarium Bar
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Violation:
Water was noted on deck at the starboard end of the bar. The deck grout was slightly stained in this area.
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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. 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-Main Galley - Dk 3 - Wine Stand
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Violation:
Soapy water was noted coming from beneath deck tiles under the clean storage rack. It appeared the grout between some deck tiles did not seal properly.
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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.:
34
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Site:
Galley-Main Galley - Dk 4 - Cleaning Locker # 4794
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Violation:
The deck drain was clogged and stagnant water was observed in the scuppers. This item was corrected during the inspection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Main Galley - Dk 5 - Room Service
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Violation:
A potable water leak was noted at the base of the faucet at the single compartment sink. This item was corrected during the inspection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was excessive condensate forming on the deckhead above the tilting pan.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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