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Item No.:
07
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Site:
Potable Water-Bridge Bathroom Sink
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|
Violation:
A shower spray hose was attached to the sink without backflow prevention that was within reach of the toilet.
|
|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps.
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Item No.:
10
|
|
Site:
Housekeeping-Private Whirlpool Spa Disinfection Logs
|
|
Violation:
Documentation revealed the private whirlpool spas were not disinfected between 12 and 28 September. Staff indicated this was not correct and reported that the missing week was due to a recording error.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
16
|
|
Site:
Galley-Deck 5 Buffet Preparation Walk-In 5798D
|
|
Violation:
A large Lexan food container of diced tomatoes was stored in the walk-in refrigerator with a time control label attached, not a seven day discard label. The container was about 1/3 full and appeared to have already been used. The entire container was immediately discarded.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Four hotel pans of soups were on time control on the forward flat grills when the inspector arrived at 12:15PM. None of these containers had were labeled with a discard time. According to the time control plan the lunch service started at 11:30AM and staff stated the soups were placed on time control at that time. Discard labels were immediately placed on each container. A similar violation was noted on the previous inspection report.
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|
Recommendation:
If time only is used as the public health control for a working supply of potentially hazardous food before cooking potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control. December 2013 Clarifications of the 2011 Operations Manual also provides: Containers of POTENTIALLY HAZARDOUS FOOD under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
17
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
The cooling log for Greek salad, which contained diced tomatoes, did not have a final cooling temperature after four hours. The Greek salad was prepared on 16 November and placed into the walk-in refrigerator to cool with an internal temperature of 43.6F at 5:54AM. When the inspector reviewed the log at 10:50AM no final cooling temperature was listed. The internal temperature was measured at 38F.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The portable sneeze shield used to protect the fresh fruit did not have side shield protection.
|
|
Recommendation:
Protect food on display from contamination by the use of salad bar food guards and display cases or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Windjammer- Forward Counter
|
|
Violation:
A side sneeze guard was absent to protect the food underneath buffet line 4 adjacent to the starboard pick up plate station.
|
|
Recommendation:
Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
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Item No.:
20
|
|
Site:
Pantry-Deck 8 - Forward
|
|
Violation:
An ice bucket in the clean storage had rust on the interior making it difficult to clean. The ice bucket was discarded.
|
|
Recommendation:
Food contact equipment must be maintained in good repair: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of cracks, chips, inclusions, pits, and similar imperfections.
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|
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Item No.:
20
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The counter mounted ice/water dispensing machine had an open seam around at the bottom of the ice chute. Staff stated the machine no longer worked and was due to be replaced.
|
|
Recommendation:
Ensure equipment openings, closures and deflectors and parts extending through the openings are equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; the opening is flanged at least 5 millimeters (2/10 of an inch).
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Item No.:
20
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
Both reach-in refrigerators were out-of-order. Staff had submitted a work order in the morning of 16 November.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
20
|
|
Site:
Food Service General-Galley Soda Dispensers
|
|
Violation:
The soda dispensers had slotted fasteners on the underside of the dispenser by the nozzle. This was noted in the Deck 3 main galley, where one soda dispenser on each side had slotted fasteners; Deck 4 main galley where two dispensers on the machine closest to the wine pantry had slotted fasteners; and Deck 5 main galley where one dispenser on the machine closest to the ice machine.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are free of crevices; Use only low profile, nonslotted, non-corroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Galley-Deck 4 Ice Machine 4811.044.2009
|
|
Violation:
A piece of tape was covering the magnet on the cuber on the right side. This was removed.
|
|
Recommendation:
Food contact equipment must be maintained in good repair.
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|
|
Item No.:
21
|
|
Site:
Bar-Deck 5 - Imperial Bar
|
|
Violation:
Heavy condensate was noted on the outside of the technical area of reach-in cooler #4811.059.1117.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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|
|
Item No.:
21
|
|
Site:
Galley-Hot Section
|
|
Violation:
The drain lines to the grease pan housing of the left flat grill and grill had gaps around the lines.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Section
|
|
Violation:
The wheels on one of the upright mobile hot holding units in front of the hood cleaning cabinet were in disrepair.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Giovanis
|
|
Violation:
The drain line to the grease pan housing of the grill had a gap around the line.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final sanitizing rinse pressure gauge of the dishwasher was unreadable.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The rightmost nozzle on the upper final rinse sanitizing rinse arm was partially clogged.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 - Gravity Sports Bar
|
|
Violation:
A black brush bristle apparently from a cleaning brush was found on a splash panel below the ice maker and above the open full bin of ice. This machine was immediately removed from service, emptied and cleaned while the inspection team was in the area.
|
|
Recommendation:
Ensure food contact surfaces of equipment is clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Cafe Promenade
|
|
Violation:
Two out of approximately 12 discharge holes in the water supply manifold in the right ice maker had dark residue inside the holes. The rest of the water supply manifold holes and the left ice maker water supply manifold were clean.
|
|
Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch. Conduct cleaning of equipment such as ice bins at a frequency specified by the manufacturer; or in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
|
|
|
Item No.:
27
|
|
Site:
Room Service-Deck 8 - Pantry
|
|
Violation:
The upper area of the grease tray compartment on the flat grill was heavily soiled with old grease residue. This was being cleaned when the inspection team left the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Sky Bar
|
|
Violation:
An unused soda line in the soda spray gun had mold accumulation in the line. Staff reported this line was cut and could not be sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Hot Galley Grills
|
|
Violation:
The underside junctions of the flat and grooved grills were heavily soiled with an accumulation of food and grease debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 5 - Cafe Promenade
|
|
Violation:
The cleaned coffee mugs at the coffee dispensing station in the dining room were standing in water on the plastic tray because they had not been allowed to air dry first.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store cleaned equipment and utensils in a clean, dry location. 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
|
|
Site:
Galley-Deck 5 - Cafe Promenade
|
|
Violation:
The front panel of the ice machine was placed directly on the deck during the inspection of the ice machine. The machine was removed from service until the panel was washed, rinsed and sanitized.
|
|
Recommendation:
Disassemble equipment so food-contact surfaces are not contaminated.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 5 - Champagne Bar
|
|
Violation:
Single service straws and stirrers were found in a mixed use neutral cabinet on the back bar in the service area. The same shelf where the holder for these food items also had a disinfectant cleaning wipe container, pens, pads and other administrative items.
|
|
Recommendation:
Store single-service and single-use articles in a way to afford protection from contamination until used.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Deck 9 - Conceirge Lounge
|
|
Violation:
An empty soiled drinking glass was found in the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Men's Toilet Room
|
|
Violation:
The men's bathroom door did not close properly.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Windjammer- Aft Starboard Soiled Drop-off Station
|
|
Violation:
A cleaning locker with approximately 15 bottles of Oxivir was located in the drop-off station. This storage location was not identified as an approved Oxivir storage in F&B areas, which was provided to VSP as an administrative variance. This locker was labeled for Oxivir storage.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Artic Zone Soft-Serve Yogurt
|
|
Violation:
Holes were noted in the shutter door frame leading to an open channel.
|
|
Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sky & Pool Bars
|
|
Violation:
Condensation was noted on the deckhead circular air condition supply in the Sky and Pool Bars. Staff stated this was due to the outside humidity and cool temperature inside the bar pantries. No dripping was observed.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 9 - Conceirge Lounge
|
|
Violation:
A longstanding leak was noted from the water filter water supply line in the cabinet below the handwashing sink. The wooden cabinet was soaked with the water.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 3 Dinning Room China Locker
|
|
Violation:
The deck was not easily cleanable and cracked in several areas No coving around the bulkhead/deck juncture. Cleaned equipment was stored in this locker.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures in food areas.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 - Imperial Bar
|
|
Violation:
The chilled water line connections on the out of order ice machine in the bar pantry were covered with slime mold where the connection had heavy condensation or was leaking. Mold was also found on the deck under the leak.
|
|
Recommendation:
Ensure attached equipment in food preparation and storage areas is cleaned as often as necessary. Ensure food preparation areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 8 - Pantry
|
|
Violation:
Heavy condensate was forming on the deckhead and dripping to the deck near the inactive dishwashing area and from the corner of the galley area hood near it. Water was also falling near the entry door to the adjacent passageway. A third area was noted over next to the office over the galley phone, and above shelving and also from the bulkhead/ deckhead seam on this bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 - Champagne Bar
|
|
Violation:
The insulation on the chilled lines in the technical under counter cabinets had mold on them in the areas where they had remained damp.
|
|
Recommendation:
Ensure attached equipment in food preparation is cleaned as often as necessary. Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer- Starboard Buffet Line #4
|
|
Violation:
A gap was observed in the bulkhead panel by the deck of line #4.
|
|
Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sky Bar
|
|
Violation:
A crevice was noted to the right of the handwash machine on the bulkhead panel.
|
|
Recommendation:
Ensure bulkheads deckheads in food preparation areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Cafe Promenade
|
|
Violation:
The pass through window between the food preparation area and the food service area had open seams where the bulkhead met the bottom of the window. The area where the fire door was recessed into the bulkhead was very soiled with old food residue.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 - Cafe Promenade
|
|
Violation:
The wooden back counter shelf where the syrup containers were stored was in poor repair. The finish on the shelf had worn off exposing the bare wood to spills and the shelf was soiled. The metal framing under the shelf had come loose on the right side creating a difficult to clean area. The wooden pillar to the left of this shelf was also difficult to clean and was soiled with old food residue, both on the wood and on the loose decorative metal bands.
|
|
Recommendation:
Ensure food preparation areas are constructed and maintained for easy cleaning. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure food preparation and storage areas are cleaned as often as necessary. Ensure storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 - Cafe Promenade
|
|
Violation:
The decorative pots, pans and utensils on the rack attached to the back counter bulkhead were soiled with dust.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure bulkheads areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 4 Entrance- Ceral Storage
|
|
Violation:
The light intensity was less than 220 lux in front of the cereal and soda syrup storage rack. The light measurement was taken with the galley door closed to maximize the light intensity
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas,
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 - Cafe Promenade
|
|
Violation:
Back counter corner had 150 - 170 lux of illumination in a food prep area. The counter inside the dining room adjacent to the galley door where the bagged coffee and filters were stored and had a waste disposal bin had 60 - 170 lux illumination. One deckhead bulb above this counter had burned out. In both instances, the cleaning level lights were turned on during the tests.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, equipment, pantries and utensil storage areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Giovanis- Bar Service Pantry
|
|
Violation:
The light intensity was less than 110 lux behind the counter-mounted espresso machine. This was corrected.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Giovanis- Bar Service Pantry
|
|
Violation:
A light was not shielded above the counter-mounted ice dispenser.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
An excessive amount of condensation was observed on the deckhead and bulkhead at the soiled area of the mechanical dishwasher machine. Steam from the machine was not being completely captured by the ventilation hood and was rolling out from under the hood. Several drips of condensation from the deckhead were seen falling to the deck. The paper towels at the handwash station were wet at the touch from the excessive moisture. Crew had a stick with a rag attached to periodically wipe down the deckhead and bulkhead, indicating this was an ongoing issue.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Condensation was accumulating on the deckhead vent above the clean landing of the in-use glass wash machine, but no drips onto clean equipment were observed. Water was dripping from the corner of the ventilation hood on the clean side onto the deck below. Condensation was also observed on the deckhead above the clean storage racks adjacent to the glass wash machine, but no drips were observed falling onto the clean equipment stored below.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Crew Mess Hot Buffet
|
|
Violation:
An excessive amount of steam was being produced by the bain maries resulting in condensation accumulation above the bain maries and on the sneeze shields in front of the bain maries. No condensation was observed dripping onto the food below.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer- Coffee Station #3
|
|
Violation:
One live fruit fly was observed in the technical compartment.
|
|
Recommendation:
Effectively control the presence of insects, to minimize their presence in the food serving areas.
|
|
|
Item No.:
39
|
|
Site:
Bar-Sky Bar
|
|
Violation:
An ant was observing crawling by the handwash station into a crevice.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Logs
|
|
Violation:
Weekly inspections of the garbage handling areas were not conducted/documented consistently. In the past three months, the garbage handling area was not inspected for six different weeks.
|
|
Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Shower Head Disinfection Logs
|
|
Violation:
The shower disinfection logs were unable to located for the officer cabins, which included approximately 90 shower heads. Staff indicated the disinfection was conducted, but could not locate the documentation.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 10 Air Handler Units
|
|
Violation:
All of the units inspected contained a granular white substance collecting in the condensation pan that will require cleaning. Units inspected: Deck 10 AC Unit# AC522, Unit# AC515, Unit# AC514, Unit# AC512.
|
|
Recommendation:
Keep air handling units clean.
|
|