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Item No.:
08
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Site:
Potable Water-Deck 10 - Suite 1058
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Violation:
The flexible shower hose did not have a backflow prevention device installed. It could not be determined if the flexible hose for the personal whirlpool had a backflow prevention device installed.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-Backflow Lists
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Violation:
The facilities management list for backflow and cross-connection control listed a testable backflow prevention device for the window washing system on deck 8 that was not tested. The backflow and cross-connection control list for the engineering department listed the device as tested.
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Recommendation:
Ensure that one, either the engineering department or the facilities department, maintains the list of testable devices, and ensure the list is maintained current.
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Item No.:
26
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Site:
Other-Deck 2 - Crew Passage
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Violation:
The ice chute was soiled with mold. The inside of the plastic cover protecting the cubers was also soiled with mold and mold was found along the edges of the cubers. The exterior of the ice machine had an accumulation of dust along the top and back.
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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:
Other-Deck 2 - Crew Passage
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Violation:
The ice chute was soiled with mold. The inside of the plastic cover protecting the cubers was also soiled with mold and mold was found along the edges of the cubers. The exterior of the ice machine had an accumulation of dust along the top and back.
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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.:
10
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Site:
Recreational Water Facilities-Fecal Accident Records
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Violation:
The type written fecal accident log listed a fecal accident in the main pool on August 2, 2010 at 1445 Hrs. The follow-up action was to net the pool and disinfect for 3-hours with a halogen residual of 100 ppm. According to the hand written pool records, the pool was not closed at the time of the fecal incident. A further review of the hand written records indicated the fecal accident should have been listed on February 8, 2010, and not August 2, 2010.
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Recommendation:
Ensure that the electronic copy of the log is current and correct with the information provided in the written log.
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Item No.:
28
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Site:
Housekeeping-Ice Pantries.
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Violation:
The clean storage rack was not protected from splash from the pre-rinse process. Water from the prewash process was observed splashing onto the clean storage rack and clean landings.
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Recommendation:
Install a shield to protect the clean storage space and clean items.
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Item No.:
22
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Site:
Housekeeping-Deck 8 - Ice Pantry
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Violation:
There was a rack of soiled glasses stored on the clean landing.
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Recommendation:
Ensure that drainboards, utensil 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.:
28
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Site:
Other-Deck 10 - Concierge Lounge
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Violation:
A concierge host was observed placing four set of tongs on a the desk, then handle them on the food contact surfaces of the utensils. According to the host, the tongs and other small service items must be brought to the lounge by concierge staff. The host further indicated the tongs were just cleaned.
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Recommendation:
Ensure that eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar are protected from contamination.
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Item No.:
29
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Site:
Other-Deck 10 - Concierge Lounge
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Violation:
According to the concierge host, some utensils, cups, glasses and utensils were washed and/or prewashed in the two compartment preparation sink. In addition, it was reported that bar tending staff will mix drinks. The concierge lounge did not have a handwashing station.
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Recommendation:
Install a handwashing sink within 8-meters (25-feet) from the food preparation area, where it is not located in a passageway or requires an employee to pass through a closed door. Or, stop all activities that require employees to prepare food (e.g., bar drinks that are mixed).
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Item No.:
28
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Site:
Bar-Deck 6 - Champagne Bar
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Violation:
There was soiled lexan bin stored with clean items.
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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.:
41
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Site:
Children Area-Child Activities Center
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Violation:
The label for the microbac stated that the product was poisonous and should not be used near children. However, the label further stated that the warning only applied to the concentrate and not the diluted product.
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Recommendation:
Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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Item No.:
37
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Site:
Galley-Deck 4 Main Galley - Hot Service Line
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Violation:
During service there was a heavy condensate present throughout the entire length of the hot service line deckhead exhaust hood, with condensate dripping down to the deck below. The bain marie was boiling and some of the pans were not installed, while others were still inserted and had food inside for the final minutes of the breakfast service. Steam was visible rolling out of the bain marie into the hood above. Additionally there was heavy steam rolling out of the combination ovens in use and condensate was present on the hoods above and the deckhead fixtures adjacent and dripping down to the deck below.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Some other suggestions that may help reduce the collection of condensate include: turning down bains marie when not in use, or install pans or other covers over bains marie to reduce condensate.
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Item No.:
39
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Site:
Galley-Deck 4 Main Galley - Hot Service Line
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Violation:
One live filth fly was noted in the area near the combination ovens. The fly was noted landing on one of the 55 gallon sized tubs filled with raw beef parts, which were covered with wax paper. There was also a large, uncovered bowl of seasoning mix on the adjacent counter, and clean utensils uncovered on counters in the area. Staff immediately film covered these foods and utensils.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel. Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. 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.:
26
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Site:
Galley-Deck 4 Main Galley - Hot Galley
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Violation:
A cook was observed at the tilt braising pan with a large plastic bin filled with raw beef strips. When asked the cook stated that he was going to add this product into the braising pan, which was visibly soiled with food residue on the bottom and all side panels. A wiping cloth was used to wipe away the soil on one lower section. Staff were immediately brought in to clean the braising pan.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
13
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Site:
Galley-Deck 4 Main Galley - Hot Service Line
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Violation:
A cook was observed at the tilt braising pan with a large plastic bin filled with raw beef strips. When asked the cook stated that he was going to add this product into the braising pan, which was visibly soiled with food residue on the bottom and all side panels. A wiping cloth was used to wipe away the soil on one lower section. Staff were immediately brought in to clean the braising pan.
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Recommendation:
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, by being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation. Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. Person in charge: Ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
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Item No.:
16
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Site:
Galley-Deck 4 Main Galley - Hot Galley
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Violation:
Some of the raw eggs stored in individual containers on sheet pans inside the under counter breakfast refrigerator were at holding temperatures of 45-48 F, while others farther back on the pans were at 41 F. Staff removed the pans and immediately blast-chilled the eggs.
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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.:
26
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Site:
Galley-Deck 4 Main Galley - Hot Galley
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Violation:
The in-use ice machine at the end of the hot service area had interior panels of both cubers soiled with black and pink mold at the underside of the drip tubes over the cubers, the panel behind the tubes, the cuber flap panel interior and the panel exterior. There was also pink and black mold visible along the cuber side panels where condensate had formed and dripped down to the lower bin. Staff immediately closed the machine and a group cleaned and sanitized it. All the ice in the bin was discarded.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Deck 4 Main Galley - Dishwash Port
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Violation:
During active use of the conveyor glass washing machine, three of the four rinse arm nozzles were blocked, with no water spraying. In the adjacent in-use flight-type conveyor dishwash machine there were 5 of 10 upper final rinse arm nozzles which weren't spraying.
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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.:
39
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Site:
Galley-Deck 4 Main Galley - Pastry
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Violation:
There were 16 live fruit flies noted on the deckheads throughout the pastry. There facility was not in active use at the time of the inspection, but there were uncovered clean utensils and scoops setting out on the counters. Staff immediately covered the utensils with plastic film.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel. 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.:
39
|
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Site:
Galley-Deck 5 Main Galley - Starboard Beverage Station
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Violation:
There were 4 live fruit flies noted on the deckhead over this beverage station.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
20
|
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Site:
Galley-Deck 5 Main Galley - Starboard Beverage Station
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Violation:
One of the 8 soda dispenser heads on the soda tower had 5 slot-head screws fastened to the underside of the dispenser head.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
39
|
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Site:
Galley-Deck 5 Main Galley - Bakery
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|
Violation:
There were 11 fruit flies counted on the deckhead in the pastry during active preparation of food and when cooked bakery items were setting on counters and racks.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel. Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. 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.:
22
|
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Site:
Galley-Deck 5 Main Galley - Dishwash
|
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Violation:
During active use of the flight-type conveyor dishwash machine the spray pattern from all the upper rinse arm nozzles was a single water stream with gaps present between the streams. The same was true for 9 of 10 of the upper spray arm nozzles in the final rinse compartment. Additionally, three of the final rinse nozzles were producing a pulsing spray, and the one nozzle spraying with a full fan type pattern was producing a mixture of steam and water.
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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.:
26
|
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Site:
Galley-Deck 5 Main Galley - Buffet Preparation
|
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Violation:
The ice machine near the walk-in refrigerator was in operation and an accumulation of a fine black dust was noted on the interior bottom surface of the left cuber water bath.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
28
|
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Site:
Galley-Deck 5 Main Galley - Buffet Preparation
|
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Violation:
There was an accumulation of water inside the deckhead light cover over the port side edge of the large food preparation counter, with water dripping directly on the clean counter from the light and the access hatch immediately beside. There was no preparation ongoing at the time of the inspection, so the light was removed and drained of water.
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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.:
27
|
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Site:
Galley-Deck 5 Main Galley - Room Service Section
|
|
Violation:
Nearly all of the previously cleaned coffee and tea pitchers on the clean rack had the manufacturer's label still affixed to the bottom exterior surface. The label was easy to remove by hand.
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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.:
33
|
|
Site:
Buffet-Crew Mess Buffet
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Violation:
The deckhead panels over the crew buffet were set loosely in place leaving gaps between and an uneven surface for cleaning.
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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.:
39
|
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Site:
Galley-Crew Galley - Hot Galley
|
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Violation:
One live filth fly was noted on the bottom edge of the exhaust ventilation hood during active food preparation and service.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
16
|
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Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
Cut arugula lettuce in bags inside walk-in refrigerator 04-7-003 had food temperatures of 44-46 F.
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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.:
33
|
|
Site:
Buffet-Staff and Officers Mess
|
|
Violation:
There was a deckhead to bulkhead profile section of about one meter missing behind the buffet line at the hood section above. Loose sealant and a black material were hanging from the deckhead void.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
22
|
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Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was in active use. There was a build-up of mineral deposits from hard water on the upper and side panels just past the final rinse spray compartment. Water was dripping from the upper panel onto the clean dishes passing thru.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
28
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was in active use. There was a build-up of mineral deposits from hard water on the upper and side panels just past the final rinse spray compartment. Water was dripping from the upper panel onto the clean dishes passing thru.
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|
Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
26
|
|
Site:
Other-Portofino's Galley - Pot Wash
|
|
Violation:
A few of the previously cleaned skillets on the clean pot rack had food residue on the interior surfaces.
|
|
Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
|
|
Site:
Buffet-Windjammer Buffet - Hot Station
|
|
Violation:
There was a layer of heavy dust debris noted inside the deckhead air exhaust vents in both the port and starboard hot buffet islands.
|
|
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.:
39
|
|
Site:
Buffet-Windjammer Buffet - Dessert Station Port
|
|
Violation:
Four live fruit flies were noted under the buffet shielding at the port side dessert island buffet counter when uncovered desserts were displayed. One live filth fly was noted at the port side hot buffet island during service and when uncovered hot foods were on display.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
19
|
|
Site:
Buffet-Windjammer Buffet - Dessert Station Port and Starboard
|
|
Violation:
The serving tongs handles on most of the dessert items on the upper rear display stands under the shield in both port and starboard dessert buffet islands were in contact with the food on that stand or the dessert items in the counter in front of them.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
22
|
|
Site:
Galley-Windjammer Galley - Dishwash
|
|
Violation:
The conveyor glass wash machine was in active use. There was a build-up of mineral deposits from hard water on the upper panel just past the final rinse spray compartment. Water was dripping from the upper panel onto the clean dishes passing thru.
|
|
Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
28
|
|
Site:
Galley-Windjammer Galley - Dishwash
|
|
Violation:
The conveyor glass wash machine was in active use. There was a build-up of mineral deposits from hard water on the upper panel just past the final rinse spray compartment. Water was dripping from the upper panel onto the clean dishes passing thru.
|
|
Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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|
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Item No.:
39
|
|
Site:
Galley-Windjammer Galley - Sushi Preparation Counter
|
|
Violation:
Three live fruit flies and one live filth fly were noted on the deckhead over the sushi counter. Although there was no preparation activity at the time of the inspection, there were uncovered clean food pans and equipment present in the area.
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|
Recommendation:
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