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Item No.:
02
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Site:
Medical-Immediate Contacts of Acute Gastroenteritis (AGE) Symptomatic Crew Members
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Violation:
There was no documentation when a symptomatic crew member had no cabin mates or immediate contacts.
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Recommendation:
Document if symptomatic crew do not have cabin mates or immediate contacts.
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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
The electronic medical reporting system listed a waiter assistant as being isolated for 1 day and 20 hours. Upon reviewing the written notes from the doctor it was determined the waiter assistant was isolated for the required 48 hours. The medical staff stated they are not able to change the automatically populated time if they create the electronic medical system entry after the patient was originally seen.
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Recommendation:
Ensure staff are able to change automatically popluated times in the electronic medical reporting system.
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Item No.:
08
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Site:
Room Service-Deck 8 Bell Box Pantry
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Violation:
There was no backflow preventer on the potable water supply to the juice dispenser. Staff stated the unit was not in use.
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Recommendation:
Either remove the potable water connection to the juice dispenser, remove the dispenser, or install a continuous pressure backflow preventer to the water supply to the juice dispenser.
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Item No.:
08
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Site:
Buffet-Windjammer Beverage Station #3
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Violation:
The rinse hose attached at the connection in the technical compartment with the water supply pipe for the juice dispenser was not equipped with a backflow prevention device. There was no backflow preventer for the juice dispenser connection to potable water either. Two new backflow preventers were installed during the inspection.
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Recommendation:
Install appropriate backflow preventers for both the loose spray hose and the juice dispenser.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load and Turnover Calculations
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Violation:
The recreational water facility records contained both the actual and theoretical turnover rates and bather load. Laminated sheets based on maximum pump flow rates and printed sheets for bather loads at these rates were found. The actual flow rates from the newly installed flow meters were included on the daily maintenance and monitoring records. The daily records also listed the turnover rate and a bather load based on this actual flow rate. This bather load was also posted on the deck safety signs at each of the recreational water facility.
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Recommendation:
Ensure the documentation for bather loads and turnover rates is based on the actual flow rates from the installed flow meters. Also ensure that only these records are maintained and discard the records calculated from the theoretical pump rates.
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Item No.:
16
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Site:
Buffet-Windjammer Starboard - Omelet Station
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Violation:
A pan of cooked shrimp and another pan of shredded cheese were on the counter at the omelet station without discard labels attached. Staff corrected this during the inspection.
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Recommendation:
Ensure that staff follow the posted time control plans and label with discard times those potentially hazardous foods in containers placed on counters. See Clarifications to 2011 VSP Operations Manual.
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Item No.:
18
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Site:
Preparation Room-Meat Locker
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Violation:
Two containers of whole cuts of meat were stored next to two containers of ground beef on the bottom shelf.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 2 Cold Room
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Violation:
There was a leak in the deckhead to the right of the condenser unit in the cold room walk-in refrigerator. This leak was dripping on to a container of potato salad that was covered. The water was pooling on the lid but did not appear to be entering the container. The potato salad was discarded as a precaution.
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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.:
20
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Site:
Provisions-Potato Prep Area
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Violation:
The potato peeler machine by the handwash sink had one slotted fastener on the inside food contact surface of the machine.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The sauce station stock pot was broken.
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Recommendation:
Repair the stock pot. 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.
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Item No.:
21
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Site:
Galley-Deck 3 Hot Galley Roast Station
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Violation:
The second hot warming unit from the left was missing a metal plate to cover the hole left by the temperature gage when it was removed.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Warewashing
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Violation:
The glass wash machine had about 12 plastic cups floating in the water tanks when the machine was opened for inspection.
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Recommendation:
Ensure the plastic cups do not end up in the water tanks of the glasswash machine.
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Item No.:
22
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Site:
Other-Promenade Cafe - Pantry
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Violation:
The in-use stationary rack dishwash machine had a wash water gauge reading of 168 F, but a manual measure of the wash water registered only 162 F.
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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.:
23
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
There was heavy food debris and waste paper from used sugar packets filling the pre-wash water tank inside the in-use flight-type conveyor dishwash machine. Additionally, there was heavy food splash on the splash curtains in the wash compartment.
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Recommendation:
Ensure staff scrap paper waste from dishware prior to washing, and that machines are cleaned when excessive amounts of soil move past the pre-wash to wash compartment.
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Item No.:
28
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Site:
Galley-Deck 3 Hot Galley
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Violation:
A metal hotel pan was placed inverted on the deck to support the broken stock pot.
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Recommendation:
Do not place cooking equipment on the deck to support broken equipment.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard - Omelet Station
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Violation:
Water was pooling on the deck in front of the 3 door undercounter reach-in refrigerators.
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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:
Galley-Deck 2 Cold Room
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Violation:
There was a leak in the deckhead to the right of the condenser unit in the cold room walk-in refrigerator.
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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:
Provisions-Cooked (Processed) Meats Walk-In
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Violation:
All 5 seams on the shared bulkhead between the meat freezer and the cooked meats walk-in had large ice crystals running the length of the bulkhead. A grayish/brown liquid was also leaking down the bulkhead from the deckhead to the right of the center seam.
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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:
Other-Promenade Cafe - Service Counter
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Violation:
There was heavy dust debris on the steel support for the red deckhead awning directly above the ice bin on the front service bar. Additionally, there were two holes in the deckhead directly above the aft/starboard preparation counter where lights appear to have been removed, leaving a rough and very difficult-to-clean surface surrounding.
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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-The English Pub
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Violation:
There was a heavy accumulation of dust debris present in the gap between the white deckhead panels and the wood beams along the deckhead over the front bar 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.:
34
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Site:
Buffet-Windjammer Starboard - Omelet Station
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Violation:
The handwash station adjacent to the 3 door undercounter reach-in refrigerator was leaking at the deck drain because the sink drain pipe was out of alignment with the deck drain and spilling over onto the deck directly.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 5 Pastry Galley
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Violation:
The lighting intensity in the back left corner of the pastry oven was less than 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.:
37
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Site:
Galley-Deck 5 Warewashing
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Violation:
There was an excessive amount of condensation on the deckhead by the soiled entrance to the dishwasher. The excessive condensation extended to the one circular air supply vent covers in this area were water droplets were accumulating on dripping on the deck. Condensation was also accumulating and dripping from the exterior side of the dishwasher vent hood.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 3 Warewashing
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Violation:
There was an excessive amount of condensation on the deckhead by the soiled entrance to the dishwasher. The excessive condensation extended to the two circular air supply vent covers in this area were water droplets were accumulating on dripping on the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
42
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Site:
Children Area-Adventure Ocean Child Center
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Violation:
The previously cleaned building blocks and other small toys were very wet and some of the building blocks were still connected, and not fully cleaned.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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