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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The records for the painting and disinfection of potable water tank #5S during 21 to 26 July stated that the tank was sprayed with 200 ppm chlorine at 14:10 pm on 25 July, filled with potable water on 25 July at 07:35 pm, and put back into service on 26 July. After discussion with staff, it was determined that the tank was filled with potable water on 26 July and put back into service on 27 July.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. Ensure the records are accurate.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool 1 & 2 Safety Signs
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Violation:
The bather loads on the signs were higher than the calculated bather loads. The safety signs for these RWFs had bather loads of 22 persons each, but their calculated bather loads were 21 persons each. This was corrected.
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Recommendation:
Provide safety signs for all RWFs. Ensure the signs, at a minimum, include the following words: (4) (accurate) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Rider Safety Sign
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Violation:
The safety sign of the flow rider had no bather load information, warnings against the use of children in diapers or who are not toilet trained, or request the users to shower before entering the facility.
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Recommendation:
Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
11
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Late Reporting
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Violation:
During the 9 to 16 November voyage, a spa worker worked while symptomatic with AGE symptoms. During the 26 October to 2 November voyage, a photographer worked while symptomatic with AGE symptoms. The time records and medical reporting information for both crew members were reviewed by the inspector. The vessel provided documentation that both crew members were referred for disciplinary action. On the previous inspection on 6 March 2014, a nonfood worker also reported late to medical and worked while symptomatic with AGE symptoms.
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Recommendation:
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.
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Item No.:
13
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
Cooling logs with improper initial temperatures were reviewed and signed by a supervisor.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) 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 (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Room Service-Lunch Menu- Suites
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Violation:
A consumer advisory was listed on the bottom of the lunch menu, but an asterisk was missing for the slow roasted beef strip loin, which could be served cooked-to-order.
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Recommendation:
If an animal food such as beef is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
A chicken breast on the 22 November 6-hour cooling log had an initial cooling temperature of 131F. Steak beef on the 18 November 6-hour cooling log had an initial cooling temperature of 132F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Provisions-Vegetable Walk-in Cooler
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Violation:
Broccoli had fallen from a broken box, and was on the deck. The broccoli was removed from the deck and discarded immediately.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Tween Deck F Mart
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Violation:
Approximately 100 cases of snacks and canned soda were stored stacked on the deck. Also, two dry soups packages were directly on the deck under one of the bottom shelves. The deck was heavily soiled. The food was taken off the deck immediately.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Tween Deck F Mart
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Violation:
Food stored on the bottom shelves of the food stands were about two inches off the deck. The deck was heavily soiled under the bottom shelves.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 5 Buffet Pantry Cold Room 53
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Violation:
Condensation was accumulated on the circular exhaust vent above the left food storage rack. A small amount of water was pooled on the plastic Lexan box lid covering fresh apples that was stored directly below. The lid was in good repair and no water appeared to have entered the Lexan container and contaminate the apples. All the Lexan boxes of food stored below the exhaust vent were moved to the opposite storage rack.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Galley-Deck 5 Room Service Office
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Violation:
The counter top beverage refrigerator was not sealed to the counter or raised 4 inches above. The counter the refrigerator sat on top was not easily cleanable. It was constructed of wood that was wrapped in smooth paper material, but the paper material was ripped and missing in several areas exposing the wood underneath.
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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 nonabsorbent, and smooth material. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Food Service General-Grill Grease Drain Line
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Violation:
A gap was observed around some of the flat grill grease drain lines going into the grease housing, making cleaning difficult. This was noted for Johnny Rockets flat top grill 2129, Jonny Rockets' two flat top grills in the front galley, and flat top grill in Portofino's front galley. A gap was observed on the underside of Portofino's front galley grill where a screw was missing. This was corrected.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Concierge Lounge
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Violation:
Cords were lying on the counter beneath the espresso machine, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 5 Room Service Office
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Violation:
A liquid, that appeared to be soda, was leaking from the bottom of the refrigerator.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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Item No.:
28
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Site:
Other-Deck 9 Starboard Aft Service Elevator Lobby
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Violation:
An unattended trolley with four stacks of clean plates was stored in the elevator lobby. The top plates were exposed and were not either inverted or covered. No crew member was in the area when the inspector arrived. Food and beverage staff were informed, and it could not be determined where the plates were from or who had left them in the lobby.
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Recommendation:
Store cleaned utensils: (2) in a location where they are not exposed to splash, dust, or other contamination. Store clean utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 3 Warewashing
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Violation:
Two extra-large pots were stored upright on the clean storage rack.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Store Room 3796
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Violation:
Several articles of previously cleaned tableware, such as plates, cups, and utensils, were stored unprotected in this room that did meet food equipment and utensil storage area requirements.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Deck 3 Warewashing
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Violation:
A soiled plastic bucket was in the basin of the handwash sink by the soiled end of the mechanical dishwash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Buffet-Windjammer- Island Grill #2
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Violation:
A self-service tong was observed in the handwashing station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 3 Warewashing
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Violation:
The handwash sink at the soiled end of the mechanical dishwash machine was missing a 'Wash Hands Often' sign.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
31
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Site:
Buffet-Windjammer- Bussing Stations
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Violation:
The Windjammer had six bussing stations with one Oxivir bottle and one Virox bottle stored. Staff explained these were the daily storage stations, and did not identify them on the list of chemical sanitizer storage locations. These bottles were stored on a plastic shelving in the corner and labeled for Virox/Oxivir. The Deck 11 Windjammer chemical sanitizer storage location, listed on the submitted Royal Caribbean administrative variance list, was a chemical material locker, where the dispensing stations were located and the Oxivir/Virox bottles were stored after service. The bussing stations are considered food areas, and must be included on the administrative variance.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Portofinos
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Violation:
The locking mechanisms on the fire shutter doors were soiled with dust.
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Recommendation:
Ensure bulkheads and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Crown Viking
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Violation:
The bulkhead light, above the utility sink and by the soda guns, was soiled with some red food residue. This bar was closed, and the area had been previously cleaned.
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Recommendation:
Ensure bulkheads and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Sorrentos- Coca Cola Machines
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Violation:
The area behind the machines was dusty and gaps were present, making this area difficult to clean.
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Recommendation:
Ensure attached equipment in food preparation areas are cleaned as often as necessary. Ensure attached equipment in food preparation areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Dining Room-Sorrentos- Water Station
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Violation:
The station, where staff reported to place water pitchers during service, did not have coving on the cabinet/deck juncture. The deck was damaged in the juncture.
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Recommendation:
Ensure decks in food areas are constructed and maintained for easy cleaning. Cove all cabinet/deck junctures in bars, waiter stations, and dining room work counters.
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Item No.:
33
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Site:
Galley-Sorrentos
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Violation:
Food soil was noted in the corners of the pass-through window from the galley to the service counter. This area had been previously cleaned.
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Recommendation:
Ensure bulkheads and attached equipment in food preparation and service areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Store Room 3796
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Violation:
The storeroom was not properly constructed for food equipment storage. The bulkheads and deckhead were not constructed of a smooth and easily cleanable material. Also, there was no coving at the bulkhead/deck juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food and equipment storage areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck junctures equipment/utensil storage rooms.
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Item No.:
33
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Site:
Other-Tween Deck F Mart
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Violation:
The deck under the food shelves were heavily soiled with dust, spills, and food debris.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 3 and 4 Center Beverage Station
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Violation:
The counter-mounted ice crusher machines had an interior light above the ice chute. This light was not shielded or shatter resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.
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Item No.:
36
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Site:
Bar-Cafe Promenade
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Violation:
The light intensity was less than 110 lux behind and in between the espresso machines. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
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Item No.:
36
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Site:
Other-Sorrentos- Coca Cola Machines
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Violation:
The light intensity was less than 110 lux in between and behind the two deck-mounted Coca Cola machines adjacent to the entrance of Sorrentos.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 3 Warwashing
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Violation:
Condensation was observed accumulating on the two exhaust vents above the clean end of the mechanical dishwash machine. No drips were observed and no clean plates were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on deckheads. Ensure all warewashing have sufficient ventilation to keep them free of excessive steam and condensation.
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Item No.:
39
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Site:
Buffet-Windjammer- Starboard/Aft Bussing Station
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
39
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Site:
Galley-Chops
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Violation:
One live fruit fly was observed by the reach-in refrigerators.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas.
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Item No.:
39
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Site:
Galley-Windjammer- Pot Wash
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food warewashing and utensil storage areas.
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Item No.:
39
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Site:
Dining Room-Sorrentos- Bussing Station
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
39
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Site:
Bar-Cafe Promenade
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
39
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Site:
Buffet-Diamond Lounge
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
39
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Site:
Bar-Crown Viking
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Violation:
One live fruit fly was observed around the soda spray guns. One live fruit fly was observed in the technical compartment underneath the soda spray guns. This bar was closed at the time of inspection.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
42
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Site:
Children Area-
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Violation:
At least three large toys were soiled with dust, and what appeared to be food residue. These toys were previously cleaned.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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