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Item No.:
08
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Site:
Pantry-Deck 3 & 4 - Deck Pantries
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Violation:
All backflow prevention devices on the water supply lines for the dishwasher and pre-rinse station had additional piping added to the air relief vent. This piping ended below the overflow rim of the deck scupper.
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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.:
13
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Site:
Galley-Deck 5 Trolley Wash
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Violation:
The person in charge of maintaining this warewash machine did not know how to read the wash temperature and final rinse temperature gauges in order to ensure the machine was working properly.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
14
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Site:
Galley-Hair Restraint
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Violation:
A worker preparing food in a steam kettle had a goatee, but no hair restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Provisions-Vegetable Preparation Room
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Violation:
A food worker cutting vegetables had a goatee and no hair restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Other-Deck 2 Crew Elevators
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Violation:
The sushi take out menu for crew members posted between the two crew elevators at the crew mess did not have a consumer advisory statement. All of the foods of animal origin served raw or undercooked were identified with an asterisk.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Coffee Stations
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Violation:
The milk and cream containers at the port and starboard coffee stations were labeled with a discard time of 10:08 to 14:08 and 10:30 to 15:30, respectively. The time control plan indicated the set-up and discard times for lunch were 11:30 to 15:30 and the milk and cream at the coffee stations were not described on the time control plan.
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Recommendation:
Ensure the time control plan for this outlet indicates how the milk and cream on time control will be managed. Also ensure food is labeled with the correct discard time.
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Item No.:
18
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Site:
Provisions-Fish Thawing Room
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Violation:
A few bags of partially cooked mussels were thawing above a tray of fully cooked crab meat.
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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.
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Item No.:
19
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Site:
Provisions-Vegetable Preparation Room
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Violation:
There was water splashing from the handwashing sink onto the outside of a container of lettuce on the adjacent preparation counter .
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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:
Provisions-Frozen Meat Storage Room
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Violation:
There were a few boxes of frozen meat products that were wet from the adjacent evaporative condenser.
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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:
Provisions-Dairy Cooler 16-17
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Violation:
There were seven boxes of quarts of heavy cream that were wet with condensation and stored up against the evaporative condenser.
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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:
Provisions-Deck 0 Cage Flour Box
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Violation:
Several bags of flour and rice were stored in this room. The bulkheads were not easily cleanable, and one side of the room was not enclosed and open to the provision corridor. Also, the deck was soiled and worn in several areas. Many workers and equipment passed by this area enabling the food to be exposed to many different types of contamination.
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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:
Provisions-Deck 0 Corridor Flour Storage
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Violation:
There were several different types of flour stored on shelves across from the forward potable water tank 7P. The deckhead was open in a few areas above the flour exposing soiled loose insulation, electrical wires and A/C pipes. The deckhead panels were stored on top of several bags of flours. According to staff, workers have to crawl up into the deckhead above the flour to perform maintenance on the potable water tank. Workers in the area also set their tools on top of a bag of flour stored in this area. A few bags of flour were also stored up against the foot rings of a red emergency ladder used by crew in the same area.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Galley-Deck 4 Storage Cabinets
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Violation:
There were several cans of Red Bull and a bottle of whiskey stored under a blanket and with decorative items on the top shelf of the right cabinet.
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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:
Galley-Deck 5 Bakery
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Violation:
There were several slotted fasteners above the whisk in the food-splash zone of the small deck-mounted mixer.
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Recommendation:
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:
Provisions-Vegetable Preparation Room
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Violation:
A cutting board that was scratched and scored was used to cut yellow squash.
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Recommendation:
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:
Galley-Izumi Hot Rock Oven
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Violation:
The gasket on the inside door of the oven was worn and fraying in several areas.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (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.:
22
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Site:
Galley-Deck 5 Trolley Wash
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Violation:
The final rinse temperature gauge and the wash temperature gauge did not indicate any temperatures while the machine was in operation.
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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-Warewashing
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Violation:
The pressure gauge of the in-use conveyor warewash machine was filled with a dark liquid and a brown residue.
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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-Conveyor Warewash Machine
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Violation:
The final rinse temperature gauge and the pressure gauge were not working and did not indicate a temperature when the machine was in operation. Also, there was mostly steam coming out of the final rinse spray nozzles, creating an ineffective spray pattern.
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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. 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-Pot Wash Machine
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Violation:
The wash and final rinse temperature gauges were not labeled or identifiable on the machine. The final rinse temperature gauge was cracked and damaged. Also, there was a pressure gauge, but the pressure requirements were not listed on the data plate.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. 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. Label or identify the wash and final rinse temperature gauges.
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Item No.:
22
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Site:
Pantry-Deck 4 - Aft - Port Deck Pantry
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Violation:
Dishwashing machine 4811.035.011 left a soapy residue on the utensils and racks washed in the machine. The machine reached adequate surface sanitizing temperatures indicating that the rinse cycle was working.
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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 specified in these guidelines.
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Item No.:
24
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Site:
Galley-Pot Wash Machine
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Violation:
The final sanitizing rinse was measured at 147F by the inspector. The temperature at the utensil surface using a Thermolabel was less than 150F. The final sanitizing rinse gauge measured between 100 and 120F. The machine was shut down for repair.
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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.:
24
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Site:
Galley-Warewashing
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Violation:
The final rinse manifold temperature of the in-use conveyor warewash machine measured by the inspector was at least 200F. There was mostly steam coming out of the final rinse manifold and collecting around the machine and there was excess condensation collecting on the deckhead above the clean side of the machine. No clean items were impacted. Also, the final rinse temperature gauge was broken and did not indicate a temperature when the machine was in operation.
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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.:
27
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Site:
Provisions-Deck 0 Fork Lift Storage Cage
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Violation:
There were several pieces of dry rice over many pieces of inverted equipment including baking pans and black silicone molding pans.
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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:
Provisions-Deck 0 Fork Lift Storage Cage
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Violation:
There was new equipment and some equipment in circulation stored in this area. The bulkheads were not easily cleanable and one side of the room was not enclosed and open to the provision corridor. Also, the deck was soiled and worn in several areas. There were several pieces of dry rice over many pieces of equipment, including baking pans and black silicone molding pans, and a hot dog warmer was stored on the soiled deck. Many workers passed by this area enabling the equipment to be exposed to many different types of contamination.
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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-Clean Equipment
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Violation:
There were four containers of upright utensils stored on the counter at the entrance to the galley. The food contact surfaces were not covered or protected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Warewashing
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Violation:
There was one container of upright utensils stored on the clean storage rack that were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Bar-Schooner Bar
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Violation:
The only handwashing sink was 31 feet from some areas on the working side of the bar.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
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Site:
Galley-Handwash Sink Near Dry Storage Cabinets
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Violation:
The water temperature was measured at 127F by the inspector at the handwashing sink near the dry storage cabinets. The water temperature could not be adjusted.
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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.:
29
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Site:
Provisions-Vegetable Preparation Room
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Violation:
The handwashing sink was blocked with a trolley of cut vegetables.
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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.:
30
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Site:
Bar-Pool Bar
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Violation:
There was no 'wash hands often' sign at the handwashing sink.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Provisions-Decks
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Violation:
The deck between the dry store room and the walk-in dairy refrigerator 16-17 was worn and chipped in several areas.
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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-Deck 0 Cage Flour Box and Fork Lift Storage
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Violation:
These areas were not properly constructed to store food or equipment. Many of the bulkheads were not easily cleanable and one side of each room was not enclosed and open to the provision corridor. Also, the decks were soiled, worn, and chipped in many areas.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 4 Great Gatsby
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Violation:
The carpet was worn, stained, and soiled in a few areas at the aft waiter station. Also, there was no coving at the counter/deck juncture.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
37
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Site:
Galley-Conveyor Warewash Machine
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Violation:
There was excess condensation on the deckhead above the clean side of the in-use conveyor warewash machine and there was excess steam collecting around the warewash machine. No clean items were impacted.
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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. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Cleaning Locker
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Violation:
The large cleaning locker was not labeled 'cleaning materials only'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Galley-Dining Room Equipment Locker
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Violation:
The cleaning locker was not labeled 'Cleaning Materials Only'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
41
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Site:
Other-Deck 2 Food Worker Toilets
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Violation:
There were no paper towels available at the last exit after the male and female food worker toilets and there was no sign advising users to use a paper towel to exit.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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