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Item No.:
08
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Site:
Potable Water-Production Dosing Station
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Violation:
A potable water hose tap at the bulkhead in this area was protected with an AVB backflow prevention device, but there was a shut off valve at the end of the hose. The valve at the end of the hose was removed during the inspection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
20
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Site:
Galley-Lettuce Dryer
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Violation:
The interior white bin had several cracks, chips, and scratches making it difficult to properly clean and sanitize.
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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.:
21
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Site:
Buffet-Midship Beverage Station
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Violation:
The electrical cord for the right juice machine was draped on the counter which can impeded cleaning.
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Recommendation:
Ensure electrical cords do not rest on counters to facilitate proper cleaning.
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Item No.:
21
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The electrical cord for the hot chocolate machine was draped on the counter which can impede cleaning.
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Recommendation:
Ensure electrical cords do not rest on counters to facilitate proper cleaning.
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Item No.:
21
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Site:
Buffet-Staff Mess Beverage Station
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Violation:
The electrical cord for the juice machine was draped on the counter which can impede cleaning.
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Recommendation:
Ensure electrical cords do not rest on counters to facilitate proper cleaning.
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Item No.:
21
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Site:
Buffet-Coffee Shop
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Violation:
The POS and coffee machine was plugged into a power strip and the cord from the power strip was draped on the counter which can impede cleaning.
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Recommendation:
Ensure electrical cords do not rest on counters to facilitate proper cleaning.
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Item No.:
21
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Site:
Buffet-Portside Lido Grill
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Violation:
The electrical cord for the hot bain marie was draped on the counter below which can impede cleaning.
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Recommendation:
Ensure electrical cords do not rest on counters to facilitate proper cleaning.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The top left spray nozzle on the final rinse manifold was not producing an effective spray pattern.
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Recommendation:
Ensure all spray nozzle are clear of any obstruction and produce an effective spray pattern.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
Four coffee cups on the clean storage rack had food residue on the interior surface.
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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.:
29
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Site:
Galley-Starboard Lido Grill
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Violation:
The water temperature for the handwash sink was less than 100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Lido Grills
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Violation:
The technical panel access hatch for the fire suppression system above the grill was not flush against the deckhead on both the port and starboard grills.
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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:
Food Service General-Decks
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Violation:
Deck tiles in several different food service areas had missing and pitted grouting. This was noted on the previous inspection report. A plan to replace the grouting had been developed and several areas had already been replace. Some places identified in the plan that still needed to be addressed were the main galley potwash, main galley roast section in front of oven, and main galley dishwash area outside the stainless steel bin.
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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-Fruit Walk-In Refrigerator
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Violation:
Water was leaking from the bulkhead on the right side of the walk-in. The leak was not dripping on any stored food. Staff indicated this leak was condensation from the brine line in the deckhead due to lack of insulation.
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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-Walk-In Refrigerator 11-10
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Violation:
There was pooled water on the deck next to the freezer (11-11) door. There was no active leak observed and the source of the water was unclear. The food products stored on the rack above the pooled water were not contaminated.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The deckhead at the service side of the Pool Bar had openings between the deckhead slats, leading to open plenum space. The open spaces between the deckhead slats had a build-up of dust, especially above the liquor storage displays.
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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 deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Serenity Bar
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Violation:
The deckhead above the back bar liquor display had openings between the deckhead slats, leading to open plenum space.
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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.
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Item No.:
33
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Site:
Preparation Room-Meat Walk-In Freezer
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Violation:
A leak in the deckhead was observed by the light fixture immediately above the door. Two piles of ice were beginning to accumulate on the deck. The leak was not dripping on any stored food.
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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.:
34
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Site:
Preparation Room-Meat Walk-In Freezer
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Violation:
A significant amount of ice was accumulated around three sprinkler heads.
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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:
Dining Room-Steakhouse Lounge
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Violation:
The light intensity above the waiter stations could not be raised to 220 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Lido Ice Cream Stations
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Violation:
The lighting intensity above both waiter stations across from the ice cream machines could not be raised to 220 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Galley-Portside Lido Grill
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Violation:
The cleaning material storage locker was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
44
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Site:
Recreational Water Facilities-Water Slide Free Halogen Residual
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Violation:
Staff were unaware that the free halogen residual for the water slide and the aft pool had to be kept at a minimum of 2 ppm due to the slide being classified as an activity pool. The water slide emptied into the aft pool and shared the same chlorination dosing system and compensation tank. Monitoring records for both the slide and the aft pool showed that free chlorine residual was never below 2 ppm. Manual records taken by the inspector and crew were above 2 ppm free chlorine residual. According to staff, the set points maintained by the ship are usually higher than the minimum requirements listed in the VSP Operations Manual.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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