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Item No.:
*
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The pool light fixture adjacent to the pool fountain was ajar and pulled away from the side of the pool about 1cm. A screw was protruding from this fixture.
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Recommendation:
Repair this fixture to correct the swimmer hazard. Ensure manufacturer?s operation and maintenance instructions are followed.
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Item No.:
16
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Site:
Galley-Lido Galley - Appetizer Pantry
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Violation:
A bag of spring mix cut leafy greens had a food temperature between 45 and 47 F. Staff immediately removed the greens and blast chilled them.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Staff Mess - Hot Buffet
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Violation:
The self-service soup pot was set outside of the buffet and had no cough/sneeze protection other than a removable lid, which offered no protection when crew served themselves.
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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.:
21
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Site:
Room Service-Ice Machine
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Violation:
The ice machines on two deck room service pantries had a black foam insulation on the exterior of the inside splash panel which was not sealed. The insulation was made of a porous material which was difficult to clean and could retain debris and moisture.
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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:
Food Service General-Undercounter Reach-in Refrigerator - Doors
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Violation:
Numerous of the 2 and 3 door undercounter reach-in refrigerators had one or two of the doors with a gap present in the lower half when fully shut. This gap between the door and refrigerator frame was large enough to pass a folded set of papers from outside of the door to the inside. There were examples found in several areas, such as main galley - appetizer pantry - 2-111, 2-103, 2-104, pastry - 3-101, crew galley - 7-106 and 7-107, and lido galley appetizer pantry - 5-101. There was evidence of a correction made to a number of refrigerators, where the magnet and locking chamber was moved to the center of the door and these appeared to work well.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (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.:
21
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Site:
Galley-Aft Service Line
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Violation:
The #3 induction cook top has been in disrepair for over a month, as the top was cracked and not functional.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (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.:
21
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Site:
Dining Room-Aft Dining Room - #1 Waiter Station Pantry
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Violation:
The condensate drain from the counter model ice dispenser was located inside the undercounter technical compartment. The drain pan was clogged and a heavily soiled water was overflowing the pan. The exterior side of the drain pan has a black residue.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (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.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
Between the in-use conveyor glasswash and conveyor dishwash machines were two large bins, with other bins of soiled dishware stacked on top, set directly on the deck in standing water, and the stack of soiled for each of the two bins was over one meter high. Staff corrected this during the inspection.
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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.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the rinse compartment was not providing a continuous water spray thru the nozzles, but rather the spray would activate and after 2-3 seconds end completely for 2-3 seconds and then activate again in this pattern. Throughout the pulsing spray observed from the rinse compartment two of the upper spray arm nozzles (#1 and #7 out of 10) were not spraying at all.
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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-Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine, no water was observed flowing from any of the final, hot water-sanitizing rinse spray nozzles. A thermo-label placed on the upper final rinse spray arm also verified that the temperature of the water entering the manifold was below the minimum required 180 F.
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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:
Galley-Crew Galley - Center Port
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Violation:
One of the two large brown portable hot water dispensers on the counter was empty and the dispensing nozzle was removed by the inspector. The dispensing nozzle gasket was filthy with a heavy black debris, and the interior surface of the dispensing head was heavily soiled with a black mold accumulation on the inside.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. 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:
Dining Room-Aft Dining Room - #1 Waiter Station Pantry
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Violation:
The condensate drain from the counter model ice dispenser was located inside the undercounter technical compartment. The drain pan was clogged and a heavily soiled water was overflowing the pan. The exterior side of the drain pan had a black residue.
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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:
Preparation Room-Vegetable Preparation
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Violation:
The paper towel dispenser was located directly above the dishwash machine on the bulkhead, so water dripped onto the machine as users retrieved paper towels during handwashing.
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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.
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Item No.:
33
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Site:
Buffet-Lido - Port Beverage Island
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Violation:
The beverage sign hanging over the clean cups had a significant layer of dust on top, which was beyond one day's accumulation.
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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:
Buffet-Officers Mess - Entry
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Violation:
A heavy dust layer had accumulated on the deckhead surrounding the circular air supply vent at the cold buffet near the entry to the officers mess.
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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:
Dining Room-Aft Dining Room - #2 Waiter Station Pantry Port
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Violation:
Large gaps were present with heavy dust layered between them over the preparation sink and center of the counter.
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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:
Dining Room-Aft Dining Room - #1 Waiter Station Pantry
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Violation:
The decorative deckhead throughout this pantry area was soiled with old food residue and failing glue residues.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.
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Item No.:
33
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Site:
Galley-Port Side - Appetizer Pantry
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Violation:
A heavy layer of accumulated dust debris was seen hanging on the two supports for the overshelf where clean plate covers were stored (forward of the pass-thru refrigerators). Heavy dust was layered along the light fixture and deckhead surrounding the large air supply vent installed there. This build-up was beyond one day's accumulation.
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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:
Food Service General-Deck Tiles in Most Food Areas
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Violation:
Sections of deck tiles with recessed tile grout cracked/broken tiles were found in many of the food areas. They included main galley - center hot galley, aft service line, pastry center; crew galley - hot section and provisions vegetable preparation room.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Aft Service Line
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Violation:
A loose deckhead profile located directly above the handwash station near the center of the aft service line.
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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.:
33
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Site:
Galley-Main Galley - Dishwash
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Violation:
Pooling dirty water was on the deck between the conveyor glasswasher and conveyor dishwash. Staff had a large volume of soiled dishware stacked between the two units and there was visible food debris mixed in with the standing water. Two large bins, with other bins of soiled dishware stacked on top, were set directly on the deck in the standing water and the stack of soiled for each of the two bins was over one meter high. Staff cleaned the area and moved items from the deck.
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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.:
36
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Site:
Dining Room-Aft Dining Room - #2 Waiter Station Pantry Port
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Violation:
The artificial light level at the counter beside the coffee machine could not be increased to 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 areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Dining Room-Aft Dining Room - #4 Waiter Station Pantry
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Violation:
The artificial light level at the aft counter ice dispenser was 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 areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Pantry-Main Pool
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Violation:
A significant amount of condensate was noted on the deckhead adjacent to the clean landing for the dishwash area. The dishwash area was not being actively used. Condensate seemed to be from something that was uninsulated in close contact with the bulkhead. This condensation had dripped on the deck. No food was impacted.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
39
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Site:
Bar-Deck 5 Coffee
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Violation:
A total of 5 fruit flies were observed on the deckhead in the back of this bar above the preparation area.
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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:
Pantry-Main Pool
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Violation:
Two live fruit flies were found in this area. One was flying in the pantry and one was seen on the deckhead.
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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 - Port Appetizer Pantry
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Violation:
One live fruit fly was observed on the deckhead over the preparation counter, beside 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.:
39
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Site:
Dining Room-Aft Dining Room - #1 Waiter Station Pantry
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Violation:
A live fruit fly was observed on the deckhead above the preparation sink.
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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:
Buffet-Lido - Grand Buffet Center
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Violation:
A live filth fly was observed landing on cubed cheese on the self-service line and on the tongs for that cheese.
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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:
Buffet-Crew Mess - Hot Buffet
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Violation:
One live filth fly was observed on the deckhead over the clean plates and bowls beside the hot buffet handwash station.
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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:
Buffet-Staff Mess - Hot Buffet
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Violation:
One live filth fly was observed on the deckhead near the hot buffet.
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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:
Dining Room-Aft Dining Room - #1 Waiter Station Pantry
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Violation:
Two live fruit flies were observed on the deckhead of the station in the section opposite the preparation sink.
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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:
Dining Room-Aft Dining Room - #4 Waiter Station Pantry
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Violation:
One live fruit fly was observed on the deckhead over the center of the 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.:
39
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Site:
Galley-Crew Galley - Center Port
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Violation:
On the deckhead near the pot wash clean rack and handwash station, two live fruit flies were observed on the deckhead.
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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:
Other-Deli Pantry
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Violation:
During active food preparation, one live filth fly was observed landing on the food counter 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.:
43
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Site:
Ventilation-Unit AC3.5.2
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Violation:
A heavy buildup of pink slime was noted on the area inside the condenser unit around the copper chiller.
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Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
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Site:
Buffet-Lido - Cantina and Hamburger Outlets
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Violation:
These two food areas were installed in a 2013 dry dock and no handwash stations were installed for the self-service toppings islands installed for them. The plans for the revision were not presented to the Vessel Sanitation Program as required. Plans have subsequently been provided and work is to begin between July and September, 2015 according to staff.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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