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Item No.:
*
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The aft pool had a small jetted fountain with a cascading waterfall to the pool deck on the forward end. The fountain was connected to the pool recirculation system and staff stated that they treated this as a pool. According to the VSP definitions of recreational water facilities this arrangement met the interactive RWF description. Records were reviewed to verify the free chlorine levels and turnover rates, both of which were in the acceptable range for interactive RWF's, but other vessels should be advised to review every RWF with all the descriptions given in the VSP Operations Manual definitions sections to be certain how each should be treated with regard to halogen levels and turnover rates.
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Recommendation:
Evaluate all cruise line vessels to determine if there are fountains attached to swimming pools that meet the definition of an interactive recreational water facility.
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Item No.:
06
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Site:
Potable Water-Microbiological Test - Incubator
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Violation:
The port potable water sample for the onboard microbiological test was found inside the incubator during the inspection and the temperature on the thermometer was 42 C. The test kit manufacturer specified an incubation temperature of 35 C, with a range of +/- 0.5 C.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Galley-Hood Cleaning Cabinets
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Violation:
The drain lines for the atmospheric vent on the backflow prevention devices were sloped up, preventing drainage and making it difficult to tell if the vent was leaking. This was noted in the two hood cleaning cabinets next to the ice machines in the forward part of the galley.
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Recommendation:
Slope the drain lines on the atmospheric vents.
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Item No.:
20
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Site:
Bar-Creams Cafe
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Violation:
The panel above the left milk steamer wand on the two group espresso machine was loose and hanging down from one corner.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
21
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Site:
Preparation Room-Pastry
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Violation:
The control cover on the front of the dough sheeter was cracked and repaired with duct tape. Staff stated the sheeter was scheduled to be replaced.
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Recommendation:
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.:
21
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Site:
Buffet-Officers Mess
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Violation:
The white plastic piece on the right side of the coffee machine was cracked. A work order had been submitted that morning.
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Recommendation:
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:
Pantry-Creams Cafe
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Violation:
The undercounter dishwash machine was leaking from the bottom and water was pooling on the deck.
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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.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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Violation:
The water from the final rinse nozzles on the in use flight-type conveyor dishwash machine did not form an effective spray pattern. Water was coming from the nozzles in a stream rather than a fan pattern. The temperature gauge for the final rinse indicated a temperature between 211 and 226F. It was not clear if the gauge was incorrect or if some steam was being created, causing the fan pattern to be ineffective. This was corrected.
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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.
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Item No.:
30
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Site:
Galley-Bakery
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Violation:
The paper towels at the handwashing station were slightly wet along one side.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Pantry-Creams Cafe
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Violation:
Water was pooled on the deck from the leaking undercounter dishwash machine.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
34
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Site:
Galley-Center
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Violation:
The water lines below the control box were leaking for the large soup kettle #1.
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Recommendation:
Ensure 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-Aft Service Line #2
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Violation:
The front, lower steam pipe in the technical compartment below the bain marie was leaking.
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Recommendation:
Ensure 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-Aft Dishwash
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Violation:
Condensate was dripping in three places from the edge of the exhaust hood along the length of the flight-type conveyor dishwash machine. Condensate was also collected on the deckhead around the ducted exhaust vent on the same machine. Staff indicated that there was a break in the duct and there were plans for repair. No clean items were impacted.
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Recommendation:
Ensure condensate does not collect and drip.
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Item No.:
38
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Site:
Buffet-Pizzeria
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Violation:
The display case had a posted sign stating 'Not in use.' According to the staff, the pizza concept had changed and the display was no longer used.
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Recommendation:
Use or remove the display case.
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Item No.:
39
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Site:
Galley-Deli Pantry
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Violation:
A large fly was in the pantry. Clean equipment was present. The fly was destroyed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Buffet-Guy's Burger Joint
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Violation:
The door between the front counter and pantry was pinned open during when the inspector arrived to the area. According to the staff, the door was only open because the crew members were setting up a new line and needed to transport several items between the pantry and front counter. The door was closed. The inspector returned over an hour later and the door was pinned open again.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Women's Toilet Room next to Blue Iguana Cantina
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Violation:
There was no way to exit the first toilet room door without making bare hand contact with the door handle. There were tissues installed on the back of the second exit door only.
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Recommendation:
Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands.
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Item No.:
44
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Site:
Food Service General-Guy's Burger Joint and Blue Iguana Cantina
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Violation:
The Blue Iguana Cantina and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service. This violation was noted in the previous two VSP inspection report. A corporate office representative had recently presented plans for the locations of the handwashing stations to VSP.
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Recommendation:
Provide one handwashing station per 100-passenger seating or fraction thereof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from the toilet room.
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