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Item No.:
*
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Site:
Bar-Bionic Bar
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Violation:
The Bionic Bar was in operation during the inspection and the inspectors observed both robots preparing drinks for passengers. A variety of spilled driink liquids were noted on the deck/counter below the deckhead mounted alcohol bottles. Droplets of clear liquids were also observed on the deck. Staff indicated this spillage was due to the absence of ice in the drink cups from the drinks made previously. When a robot poured a drink from the stainless steel shaker into a plastic cup, dripping was observed from the edge of the shaker to the deck/counter below. The robotic components on the arm surface, including wires and tubing, dragged across the deck as the robot prepared drinks. In addition, these robotic components are considered difficult to clean. At the back bulkhead, a loose cup and cut limes were observed lying on the deck as a result from a faulty robot operation. In conclusion, the robots proved to be an uncontrolled operation. A variance is pending for the Bionic Bar and will be reviewed by VSP. The construction inspection report addressed many of these same issues.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of food equipment comply with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food-equipment sanitation standards for materials, design, and construction. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination. Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris. 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.:
03
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Site:
Potable Water-Production Records
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Violation:
The pH was over 7.8 on the 8 and 9 November production records for 16 hours. Staff reported this occurred during the crossing and was due to the switchover from carbon dioxide to the sulfuric acid backup system.
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Recommendation:
During production, adjust the pH so it does not exceed 7.8.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The water line was striped blue green blue in two places before the production chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads.
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Item No.:
08
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Site:
Potable Water-Whirlpool Machinery Rooms
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Violation:
The air gaps supplying potable water to the deck 13 forward Infinity whirlpools compensation tank and deck 15 aft port/starboard whirlpools compensation tanks were not twice the diameter of the supply lines. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Ventilation-Striping
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Violation:
The potable water hose connections in all the fan rooms were not striped blue or blue green blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
16
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Site:
Other-Johnny Rockets - Grill Section
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Violation:
The posted time as a public health control plan did not identify the two counter mounted hot soup wells used for holding cheese dip. Staff corrected the control plan during inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Other-Deck 12 Suite Concierge Lounge Pantry
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Violation:
A hot trolley used for back-up storage of hot potentially hazardous foods was stationed in the pantry. Staff stated that the trolley was used to hold foods under time only as a public health control. This trolley was not indicated as a time control unit in the written time control plan and it was not labeled as time control. Staff added the hot trolley to the time control plan and affixed a time control label to it during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
17
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Site:
Galley-Deck 5 - Wonderland
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Violation:
In the blast chiller log from 17 December an item called montigon (an onion and vegetable mixture) was chilled to 66F after 2 hours, and no other entries were recorded for final cooling to at least 41F.
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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 form 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.
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Item No.:
21
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Site:
Other-Johnny Rockets - Grill Section
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Violation:
The power cord to the counter model conveyor toaster was draped on the counter, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and 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:
Other-Deck 12 Suite Concierge Lounge Buffet
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Violation:
An open screw hole was observed in the top left exterior panel on the self-service coffee/cappuccino machine. Staff taped over the hole as a temporary solution.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Devinly Decadence Galley -Dishwash
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Violation:
During active use of the conveyor dishwash machine, the low final rinse temperature light and display activated to indicate alarm. Staff stated this light and alarm tend to activate and deactivate often. During the temperature evaluation, the inspector and ship staff observed a thermometer held in the dish level stream of the final sanitizing rinse display temperatures from 155 F to 164 F. This fluctuation coincided with the alarm light and display coming on and off.
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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-Devinly Decadence Galley -Dishwash
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Violation:
The stainless steel deflector on the soiled entry of the conveyor dishwash machine directed steam from the machine into the face of the worker loading the dishwash, and the steam was directed beyond the capture hood and intake for that hood directly above the soiled entry. This observation was made in other areas during the construction inspection.
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Recommendation:
The deflector panel on the soiled dish entry should be removed.
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Item No.:
22
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
An excessive amount of soiled plates, glassware, bowls, and utensils was observed throughout the dishwash area. All the functional soiled counter space was overflowing with stacked dishware, in a manner which prevented use of the four pre-wash spray hoses. Additionally, stacked soiled items completely filled the opposite tray rail, and several soaking bins, deck stands, and trolleys were filled with soiled items along the bulkhead opposite the soiled landing counters. One staff member, who was attempting to pre-wash cups in a dish tray, set the tray on top of other cups near the edge of the soiled counter and sprayed from this position. The deck was wet throughout the soiled area from these type of operations. Lastly, the conveyor glasswash machine was on, but the soiled items and the waste materials from them were stacked all the way against the opening of the machine, making it inoperable.
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Recommendation:
Ensure drainboards, utensils, 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.:
24
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Site:
Galley-Devinly Decadence Galley -Dishwash
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Violation:
During active use of the conveyor dishwash machine, the low final rinse temperature light and display activated to indicate alarm. Staff stated this light and alarm tend to activate and deactivate often. During the temperature evaluation, the inspector and ship staff observed a thermometer held in the dish level stream of the final sanitizing rinse display temperatures from 155 F to 164 F. This fluctuation coincided with the alarm light and display coming on and off.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Buffet-Windjammer - 24 Hour Grill
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Violation:
A wet wiping cloth was set on the handwash basin between uses. A second wet wiping cloth was observed on an undercounter shelf below the front service counter. A sanitizing solution was prepared and placed beside this wet cloth.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Bar-Deck 14 - Sky Bar
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Violation:
A plastic glass on the front bar, ready for service, had soil in the lip rim area. This soil appeared to be lipstick residue and was removable with an alcohol pad. None of the other 10+ plastic glasses examined in this bar had similar soil. The glass was removed for rewashing.
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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:
Bar-Deck 14 - Sky/Pool Bar Pantry
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Violation:
A large insulated plastic beverage dispenser, which had been stored as clean, had a small amount of dried food soil on its interior. The dispensing nozzle for this dispenser also had black residue on the valve gasket. The dispenser was returned to the warewash area.
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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:
Galley-Deck 3- Chic and Deck 4 - American Icon
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Violation:
Black smudges were observed on clean china plates in Chic and American Icon. The inspector was able to remove the smudge with an alcohol swab. These smudges were only observed on white china plates.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Bar-Deck 3 - Casino Bar
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Violation:
Four dirty glasses were in the handwash sink at this bar. The bar was closed and no passengers were in the area.
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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:
Galley-Deck 4 - Sorentos
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Violation:
Water was dripping from a sealed technical space to the right of the deep fat fry area and was pooling on the deck. The source of the leak was uncertain.
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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.:
33
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Site:
Bar-Deck 14 - Sky/Pool Bar Pantry
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Violation:
Water was pooled on the deck in the walkway between reach-in coolers # 1440127 and # 1440128. Staff thought it might not have been removed from the pantry during the deck cleaning operation. No leak was found from the adjacent plumbing or equipment. The water was removed before the inspection team left the area.
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Recommendation:
Ensure decks in food pantries are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Devinly Decadence Buffet
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Violation:
A large hole was observed present near the deck at the bulkhead juncture at the starboard corner of the hot buffet where the stainless steel profile below the cabinet door joins the bulkhead. Additionally, an unfinished profile was observed at the lower edge of the bulkhead between the buffet counter and beverage counter, with a sharp and very rough surface remaining.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Shipment Inspections
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Violation:
incoming shipments of fresh flowers and engine parts were not inspected for pests. Staff reported housekeeping received the flowers and the store keeper received the engine parts, and these departments were not conducting or documenting pest inspections.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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