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Item No.:
*
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Site:
*General Comments-
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Violation:
The records for the potable water, recreational water, and integrated pest management were excellent. Staff were very proficient and knowledgeable.
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Recommendation:
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Item No.:
08
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
The backflow preventer on the left carbonator was leaking from the air relief hole indicating a possible failure. The corrosion on the backflow preventer and the outer brass housing of the pump below indicated that this failed condition had existed for some time without detection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 10- Fan Room #271C
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Violation:
The window washing water line after the reduced pressure backflow preventer was striped blue green blue.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
Review of the AGE logs for the past 5 cruises indicated that one crew member worked while experiencing AGE symptoms. Specifically on cruise 29248 a non- food handler reported symptoms starting at 0805 then reported to work. They did not report to medical until 1407 the same day. This employee received disciplinary actions documented in the medical record.
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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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
12
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Site:
Galley-Dishwash
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Violation:
The galley steward in charge was chewing a tooth pick while checking the dishwashers, giving instructions, and talking to the VSP inspector. He discarded the tooth pick per the inspector's request.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
The galley steward in charge was chewing a tooth pick while checking the dishwashers, giving instructions, and talking to the VSP inspector. He discarded the tooth pick per the inspector's request.
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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 by compliance with these guidelines.
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Item No.:
19
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Site:
Bar-Diamond Lounge
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Violation:
There was no sneeze shield side protection. Consumers could stand within a meter of exposed food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; 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
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Site:
Bar-Ben & Jerry's
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Violation:
Both dipper wells had no sneeze guards. Consumers could stand directly in front of the dipper wells.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Galley-Deck 4 - Bakery
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Violation:
A leak was noted from one of the fan unit drain in the top of proofer #4811.044.4023 that was dripping from the drain line fitting to the deck below. The racks of bread in this unit was not impacted because of the arrangement of bread on the rack. The bread was removed from this proofer until the unit could be repaired.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Sorrento's
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Violation:
Food on display was not fully protected. There was no sneeze shield side protection. Consumers could stand within a meter of exposed food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; 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.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
A drain line fitting in the top of proofer #4811.044.4023 was cracked, peeling and difficult to clean.
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Recommendation:
Food contact equipment must be maintained in good repair: (1) 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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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
A severely scored cutting board was found in the clean utensil storage box. This cutting board was removed from the area for resurfacing.
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Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized. 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.
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Item No.:
20
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Site:
Bar-Promenade Cafe
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Violation:
Both espresso machines had openings to internal components and galvanized metal panels in the food splash zone. The metal panels were heavily corroded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Promenade Cafe
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Violation:
The deflector panel over the cuber panel of the ice machine had two large damaged stickers, making the food-contact surface difficult to clean.
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Recommendation:
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.:
21
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Site:
Bar-Promenade Cafe
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Violation:
The power cables to both coffee grinders were draped on the counter making cleaning difficult. This was corrected.
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Recommendation:
Ensure that the power cables are not draped on the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-Pub
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Violation:
The power cable to the small counter-mounted refrigerator was draped on the counter, making cleaning difficult. This was corrected.
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Recommendation:
Ensure that the power cables are not draped on the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-Diamond Lounge
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Violation:
The area inside the technical cabinet under the espresso machine contained a ribbed tubing that was difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Johnny Rockets
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Violation:
In the show galley, the grease chutes of around both grills had seams that were difficult to clean.
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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-Dishwash
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Violation:
The in-use flight-type dishwasher was not consistently meeting temperatures at the utensil surface at or above 160F. Several checks found final rinse temperatures between 154F and 162F. All checks were done with all curtains installed. Staff started adjustments immediately and the issue was corrected.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type dishwasher was being used without a final rinse curtain. The curtain could not be located at first. Once located, staff was not careful enough with the curtains when attempting to install them and they were being tossed over the soiled utensils repeatedly. Once the issue was observed, the staff cleaned the curtains and was very careful during installation, maintaining the curtain clean.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Hot Section
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Violation:
The undercounter warewasher was posted as out of order. Staff stated it was not working for at least 2 weeks.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type dishwasher was not consistently meeting temperatures at or above 160F. Several checks found final rinse temperatures between 154F and 162F. All checks were done with all curtains installed. Staff started adjustments immediately and the issue was corrected.
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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.:
26
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Site:
Bar-Promenade Cafe
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Violation:
Both espresso machines had openings to internal components and galvanized metal panels in the food splash zone. The electrical cabling that was exposed was soiled with more than a day's accumulation of coffee residues.
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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.:
27
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Site:
Bar-Diamond Lounge
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Violation:
The area inside the technical cabinet under the espresso machine contained ribbed tubing that was heavily soiled with more than a day's accumulation of coffee residues.
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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.:
27
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Site:
Bar-Pool Bar
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Violation:
The rolling shutter technical space was open and heavily soiled with debris. Clean utensils were stored directly adjacent.
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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.:
27
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Site:
Galley-Johnny Rockets
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Violation:
In the show galley, the grease chute of the grill on the right was soiled with old grease residue. This unit was previously cleaned and not in use at the time of the inspection.
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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.:
28
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Site:
Bar-Pool Bar
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Violation:
Clean utensils were stored directly adjacent to the heavily soiled rolling shutter technical space.
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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.:
28
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Site:
Galley-Sorrento's
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Violation:
Upright plates behind the food display were not fully protected. There was no sneeze shield side protection. Consumers could stand within a meter of exposed clean plates.
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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-Dishwash
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Violation:
The multi-faucet handwashing station was used for filling buckets.
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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.:
32
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Site:
Pantry-Promenade Cafe
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Violation:
Two large trash bins full of food residues and debris were not covered. The lid for one of the bins could not be located. The area was unattended at the time.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Other-Concierge Lounge
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Violation:
A table was set-up on a carpeted area for breakfast self-service and for evening butler-served drink service. The carpet had pastry debris from breakfast service. The deckhead panels above the table were soiled with accumulated dust and the panel perforations were open to the plenum.
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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. Do not use carpet in these areas. 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.:
36
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Site:
Galley-Jade Port
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Violation:
The light fixture behind the ice machine was not working and as a result the light intensity behind the ice machine was less than 110 lux. This was corrected.
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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.:
38
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Site:
Galley-Johnny Rockets
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Violation:
A broom and dust pan were stored adjacent to the trash bins. After the finding, these were stored inside the cleaning locker adjacent to the trash bins. The area was closed and not in operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
One fly was noted on the handle of a trolley stored in the beverage storage area.
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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.:
40
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Site:
Integrated Pest Management-Incoming Shipments
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Violation:
Staff were not documenting pest inspections for incoming technical shipments. There was a discussion with the technical storekeeper about implementing pest inspections for incoming shipments of technical supplies.
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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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