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Item No.:
26
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Site:
Pantry-Deck 7 - Starboard
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Violation:
The ice machine's water collection reservoir under the pump contained a fine black residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 10 - Starboard
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Violation:
The ice machine's water collection reservoir under the pump contained a fine black residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Pantry-Deck 7 - Starboard
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Violation:
The ice adjustment screw, which is in a water splash zone in the ice maker unit of the ice machine, was a slotted type screw.
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Recommendation:
Ensure multiuse food-contact surfaces do not use exposed slotted screws, Phillips head screws, or pop rivets.
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Item No.:
16
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Site:
Buffet-Grand Buffet
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Violation:
A consumer advisory for the eggs benedict was not posted at the station where the eggs were served.
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Recommendation:
If an animal food such as eggs is 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: (1) On a sign describing the animal-derived foods AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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 eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
A crew member was observed drying wet drinking cups with a rag.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The crew member loading dishes into the soiled end of the flight-type conveyor dishwash machine was standing on a dish rack.
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Recommendation:
Ensure receptacles used for washing and rinsing equipment are cleaned throughout the day at a frequency necessary to prevent recontamination of equipment to ensure that the equipment performs its intended function.
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
Two deck tiles were missing in front of the counter with the glasswash pre-rinse hose. Water and food debris were in the recessed area.
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Recommendation:
Ensure decks in warewashing areas are constructed and maintained for easy cleaning.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The rinse gauge for the flight-type conveyor dishwash machine was reading 34F. The rinse temperature was 164F as measured by the inspector. The crew in the area stated that a work order had been submitted.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
In the flight-type conveyor dishwash machine, the water from the final sanitizing rinse spray arm was spraying in weak streams from all the top nozzles as well as all the side nozzles. A crew member in the area indicated that this was noticed earlier in the morning and had been reported for repair. The dishwash machine was in use at the time of the inspection.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
13
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Site:
Galley-Dishwash Area
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Violation:
The flight-type conveyor dishwash machine was in use even though the water from the final sanitizing rinse spray arm was spraying in weak streams from all the top nozzles as well as all the side nozzles. A crew member in the area indicated that this was noticed earlier in the morning and had been reported for repair.
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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) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly operated and maintained within the guidelines in this manual.
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Item No.:
08
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Site:
Galley-Forward Mini Galley
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Violation:
The vent on the backflow prevention device for the hood cleaning cabinet was leaking continuously. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
32
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Site:
Galley-Forward Mini Galley
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Violation:
An waste bin with papers from pastry trays was uncovered. This area was being used to store a trolley of pastries on trays to refill the breakfast buffet.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
20
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Site:
Buffet-Grill
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Violation:
The thermo-plastic board on the carving station was scratched and gouged. The board was removed.
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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.:
27
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Site:
Buffet-Grill
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Violation:
The previously-cleaned thermo-plastic board on the carving station was heavily stained. The board was removed.
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Recommendation:
Ensure 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.:
29
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Site:
Bar-Main Pool Port
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Violation:
The bucket of sanitizing solution was stored on the edge of the handwashing sink.
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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.:
33
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Site:
Dining Room-Gold Pearl - Pantry Beverage Stations
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Violation:
Dust was present in the deckhead panels and exposed cables in the gaps between panels along both the port and starboard pantry beverage stations. In some of the gaps between deckhead panels, the dust was heavy.
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Recommendation:
Ensure 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
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Site:
Dining Room-Gold Pearl - Port Pantry Beverage Station
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Violation:
During the breakfast service, one live fruit fly was observed on the decorative deckhead just above the port/aft juice dispenser in the port pantry beverage station. Three live fruit flies were observed on the decorative deckhead over the aft end of the port pantry counter near the ice/water dispenser. Two more live fruit flies were found on the deckhead directly above the waiter station labeled for soiled items, and also at the aft end of the port pantry beverage counter.
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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.:
33
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Site:
Dining Room-Gold Pearl - Side Stands
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Violation:
The small square side stands were in use at breakfast for clean storage of food-related items in the cabinet below the stone top and between use storage of either soiled tableware or staging of filled beverage pitchers. The deck surrounding each of the small square side stands was carpeted and not coved.
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Recommendation:
Do not use carpet in these areas. Cove all cabinet/deck junctures in waiter stations and dining room work counters.
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Item No.:
36
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Site:
Dining Room-Gold Pearl - Port and Starboard Pantries
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Violation:
A number of the deckhead lights over both the port and starboard dining room pantry beverage stations were not working. The resulting artificial light levels were below the minimum 220 lux.
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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 and pantries areas.
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Item No.:
21
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Site:
Galley-Undercounter Reach-In Refrigerators
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Violation:
In several areas of the main galley one or more doors on the two and three door undercounter reach-in refrigerators did not seal tightly to the door frame when closed, particularly in the lower half of the refrigerator door. The gap present at the lower door was large enough to pass a set of folded papers from the outside to the inside of the refrigerator. The following areas and refrigerators with this condition are as follows: hot galley center - 3.4028 and 3.4046, appetizer pantry - 3.4107B and 3.4107A, and pastry - 3.4222 and 3.4210.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
39
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Site:
Galley-Main Galley - Pastry
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Violation:
One live fruit fly was observed over the sorbet machine, near the walk-in refrigerator.
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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.:
39
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Site:
Galley-Main Galley - Appetizer Pantry
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Violation:
One live fruit fly was observed at a deckhead panel seam on the port side, near walk-in refrigerator #31.
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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.:
20
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Site:
Galley-Main Galley - Pot Wash
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Violation:
Several clean cutting boards on the clean storage rack had both front and back surfaces filled with raised thin plastic fibers that could be removed with little effort and appeared to have been created when a tool was used to re-surface each of the boards. A staff specialist was brought in to both evaluate the condition of the cutting boards and to ensure they were removed to be repaired again.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface.
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Item No.:
22
|
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Site:
Galley-Main Galley - Pot Wash
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|
Violation:
During active use of the conveyor pot wash machine, two of eleven spray nozzles were clogged in the final rinse upper spray arm. Staff corrected this during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
33
|
|
Site:
Room Service-Deck 6 Room Service Pantry
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Violation:
Six separate open screw holes were noted in the aft bulkhead above the counter.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
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Site:
Room Service-Deck 6 Room Service Pantry
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|
Violation:
The artificial light level behind the bulk milk dispenser and toaster oven at the aft counter was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
|
|
Site:
Preparation Room-Buffet Pantry Preparation Room
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|
Violation:
A live fruit fly noted on the center deckhead in this pantry
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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.:
39
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
One live fruit fly was observed at the beverage station juice dispenser.
|
|
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.:
19
|
|
Site:
Buffet-Staff Mess Beverage Station
|
|
Violation:
The self-service hot buffet had a small table beside it with a large soup kettle on top without sneeze shielding or other protection. Staff transferred the soup to a small hotel pan which could fit into the buffet bain marie.
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|
Recommendation:
Protect food on display from contamination by the use of salad bar food guards or other effective means.
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