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Item No.:
*
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Site:
Recreational Water Facilities-Slide Pool
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Violation:
The bottom surfaces of the slide pool were visibly dirty with an accumulation of dirt debris piled around two of the drain/suction covers and a piece of rope debris setting in the center bottom of the pool. Although the pool was closed and netted, it was filled with water and due to open as embarkation of new passengers ended.
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Recommendation:
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Item No.:
19
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Site:
Buffet-Grand Buffet
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Violation:
Two filth flies were observed landing on apples and ready to eat fruits out for self-service at the buffet line.
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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.:
21
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Site:
Buffet-Aft Grill
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Violation:
The drip pan housing to the grooved grill had large open gaps that led to technical space that was not easily accessible.
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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.:
21
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Site:
Galley-Soup/Sauce Station
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Violation:
The doors to the undercounter refrigerators in this area were warped and did not close properly along the bottom sides.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
24
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Site:
Galley-Dishwashing
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Violation:
The final sanitizing rinse temperature of the in use flight-type dishwashing machine, was less than 160F. Several different methods and thermometers were used in evaluating the final rinse temperature. Temperatures that were measured, ranged between 158F-150F. The machine was shut down until a proper final rinse temperature was reached.
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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-Red Frog & Blue Iguana
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Violation:
Three out of four soda gun nozzles at these bars had a heavy build-up of black residue which appeared to be mold. The black residue was located at the soda dispensing area of the nozzles. Each bar had two soda guns.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Port Grand Buffet Beverage Station
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Violation:
The passenger self-service hot chocolate machine had dried chocolate residue of more than a day's accumulation on the underside of the dispensing nozzle.
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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:
Other-Formalities
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Violation:
There was no hand sink installed in this location where bulk candy is offered for passenger self-service.
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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.:
33
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Site:
Preparation Room-Fish
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Violation:
Soft silicone sealant was used at the deck to close an open seam at the door threshold to the thawing room.
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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:
Bar-Red Frog & Blue Iguana
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Violation:
The deckheads above the ice trolley storage areas at both bars were not closed to the open plenum space. The deckhead slats in these locations had a build-up of dust debris.
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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. 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-Aft Ice Cream Station
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Violation:
The back right vertical profile strip behind the right ice cream machine was not sealed to the back bulkhead resulting in an open seam. Also, the deck coving along the right divider bulkhead was not properly attached to the deck creating an open seam. Old food residue and dirt was observed along the length of the open 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:
Buffet-Swirls Ice Cream Stations
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Violation:
The deckheads above the ice cream machines at the port, starboard, and aft stations were not closed to the open plenum space. The port and starboard ice cream stations were just recently added in dry dock.
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Recommendation:
Ensure deckheads in food preparation areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Port Ice Cream Station
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Violation:
There were open gaps at the bulkhead where electrical and water lines penetrated to the newly installed ice cream machines.
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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:
Galley-Room Service - Deck 6
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Violation:
A continuous water leak was coming from the final rinse supply line just after the pressure gauge to the in-use rack-type dishwash machine. Water was pooling on top of the machine. This was corrected before the end of the inspection.
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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-Milk Station - Lido Center
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Violation:
Light intensity could not be raised to the required 110lux of light to the left of the counter mounted bulk milk machine.
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Recommendation:
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.:
36
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Site:
Galley-Room Service - Deck 6
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Violation:
Light intensity could not be raised to the required 110 lux of light on the right side of the deck mounted ice machine.
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Recommendation:
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.:
36
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Site:
Galley-Hot Galley
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Violation:
The bulkhead light behind the bank of combination ovens was not working, resulting in less than the required 110 lux of light. This was corrected during the inspection.
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Recommendation:
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.:
36
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Site:
Galley-Paris Dining Room Service Bar
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Violation:
Light intensity could not be raised to the required 110 lux of light to the left of the ice machine.
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Recommendation:
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.:
36
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Site:
Pantry-Deck Pantries
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Violation:
Although one additional deckhead light was installed in the deck pantries to correct the finding from the previous VSP inspection, there remains less than 110 lux of artificial light on the side of each ice machine in many of the housekeeping deck pantries where the bulkhead is close to the machine.
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Recommendation:
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.:
36
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Site:
Pantry-Red Frog & Blue Iguana Pantry
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Violation:
Lighting behind and around the deck mounted ice machines could not be raised to the required 110 lux of light.
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Recommendation:
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-Fwd Dishwashing
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Violation:
Heavy condensate was collecting at the deckhead above the soiled landing to the in use flight-type dishwash machine and adjacent scrapping table. The condensate was observed dripping onto the top of the machine and onto 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.:
39
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Site:
Buffet-Grand Buffet
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Violation:
Two filth flies were observed landing on apples and ready to eat fruits out for self-service at the buffet line.
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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.:
44
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Site:
Buffet-Handwashing - Blue Iguana - Guy's Burger
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Violation:
The Blue Iguana and Guy's Burger Joint that were just installed did not have dedicated passenger handwashing stations for the self-service condiment buffets. Guy's condiment station offers different hamburger toppings for passenger self-service and the Blue Iguana has different salsas and other toppings for passenger self-service.
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Recommendation:
Provide one handwashing station per 100-passenger seating or fraction therof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from the toilet room.
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